Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of β-Casein Fragment (f 193-209)

Bitter cheese extract was incubated with cell‐free extract of Lactobacillus helveticus strain WSU19. Matrix‐assisted laser desorption/ionization‐time‐of‐flight (MALDI‐TOF) analysis showed an intense peak at m/z‐1880 that was markedly reduced after a 24‐h incubation, as was bitterness. The m/z‐1880 p...

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Veröffentlicht in:	Journal of food science 2002-03, Vol.67 (2), p.534-538
Hauptverfasser:	Soeryapranata, E., Powers, J.R., Jr, H.H. Hill, III, W.F. Siems, Al-Saad, K.A., Weller, K.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences bitterness Cheese Food industries Food science Fundamental and applied biological sciences. Psychology General aspects MALDI-TOF Methods of analysis, processing and quality control, regulation, standards Milk and cheese industries. Ice creams peptide Peptides Scientific imaging β-casein f193-209
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