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Gel filtration and high-performance liquid chromatographic analysis of phosphotungstic acid soluble peptides from blue cheeses (1987)

Llano, D. Gonzalez ; Ramos, M. ; Polo, C.

Springer

Chromatographia 23 (1987), S. 764-766

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ISSN: 1612-1112

Keywords: Column liquid chromatography ; Gel permeation chromatography ; Cheese peptides ; Amino acids

Source: Springer Online Journal Archives 1860-2000

Topics: Chemistry and Pharmacology

Notes: Summary The nitrogen fraction from cheese, soluble in phosphotungstic acid has been analyzed by gel permeation and high performance liquid chromatography. Elution profiles of this fraction on Sephadex G-10 show that there are no peptides of molecular weight higher than 700 daltons. Six fractions have been obtained. The first one has the peptides and some amino acids. Fractions II to VI contains mostly free amino acids. Fraction I has been separated into many peaks by HPLC. Six or seven of these peaks are presumed to correspond to peptides.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF02312670

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