Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese

BACKGROUND Artisanal ‘Coalho’ cheese is a product typically popular in the Brazilian north‐eastern region. Production of this cheese represents about 9.2% of the internal crude product of Pernambuco State. Several peptides are generated from hydrolysis of αS1‐, αS2‐, β‐, and κ‐caseins during manufac...

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Veröffentlicht in:	Journal of the science of food and agriculture 2016-10, Vol.96 (13), p.4337-4344
Hauptverfasser:	Silva, Roberto A, Bezerra, Vilma S, Pimentel, Maria do Carmo B, Porto, Ana Lúcia F, Cavalcanti, Maria Taciana H, Filho, José Luiz L
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals artisanal 'Coalho' cheese Biomarkers - analysis Brazil Casein Cattle Cheese Cheese - analysis Desert Climate Diet - ethnology electrophoresis Food Inspection - methods Food Quality Foods Humans Markers mass spectrometry Mass spectroscopy Milk Proteins - analysis Milk Proteins - chemistry Milk Proteins - metabolism Molecular Weight Oligopeptides - analysis Oligopeptides - chemistry Oligopeptides - metabolism Peptide Fragments - analysis Peptide Fragments - chemistry Peptide Fragments - metabolism Peptide Mapping Peptides Phosphoproteins - analysis Phosphoproteins - chemistry Phosphoproteins - metabolism protein Proteolysis Proteomics Proteomics - methods SDS-PAGE Solubility Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
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