Artículo

The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese

Sihufe, Guillermo AdrianIcon ; Zorrilla, SusanaIcon ; Rubiolo, Amelia CatalinaIcon
Fecha de publicación: 03/2005
Editorial: Elsevier
Revista: Food Chemistry
ISSN: 0308-8146
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

The effect of 4% trichloroacetic acid (TCA) on peptide separation of the water-soluble fraction was analysed during Fynbo cheese ripening. The water-soluble fraction and 4% TCA-soluble sub-fraction were analysed by RP-HPLC. The information of the chromatograms was successfully summarized in 2 dimensions, accounting for 84.7% of data variation using principal component analysis. Peaks that eluted after 30 min in the chromatographic run were most affected by the TCA treatment. Some differences in the amino acid composition were observed between peaks with different signs of the PC2 loading. The TCA extraction and RP-HPLC profiles of the soluble compounds may help in the peptide analysis during Fynbo cheese ripening.
Palabras clave: Water-Soluble , Trichloroacetic , Fynbo , Cheese
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/23590
DOI: http://dx.doi.org/10.1016/j.foodchem.2004.09.027
URL: http://www.sciencedirect.com/science/article/pii/S0308814604007484
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Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese; Elsevier; Food Chemistry; 93; 2; 3-2005; 305-310
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