| dc.contributor.author |
Pappa, EC |
en |
| dc.contributor.author |
Robertson, JA |
en |
| dc.contributor.author |
Rigby, NM |
en |
| dc.contributor.author |
Mellon, F |
en |
| dc.contributor.author |
Kandarakis, I |
en |
| dc.contributor.author |
Mills, ENC |
en |
| dc.date.accessioned |
2014-06-06T06:48:21Z |
|
| dc.date.available |
2014-06-06T06:48:21Z |
|
| dc.date.issued |
2008 |
en |
| dc.identifier.issn |
09586946 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.idairyj.2007.11.020 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4103 |
|
| dc.subject.other |
Electrophoresis |
en |
| dc.subject.other |
High performance liquid chromatography |
en |
| dc.subject.other |
Mass spectrometry |
en |
| dc.subject.other |
Peptides |
en |
| dc.subject.other |
Cow milk |
en |
| dc.subject.other |
Proteomic techniques |
en |
| dc.subject.other |
Teleme cheese |
en |
| dc.subject.other |
Dairy products |
en |
| dc.subject.other |
Capra hircus |
en |
| dc.subject.other |
Ovis aries |
en |
| dc.title |
Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.idairyj.2007.11.020 |
en |
| heal.publicationDate |
2008 |
en |
| heal.abstract |
Water-soluble extracts of Teleme cheeses prepared from sheep, goat or cow milk and matured 120 days have been analysed for constituent peptides and proteins using proteomics. Techniques used include: (a) two-dimensional gel electrophoresis, with matrix-assisted laser desorption ionisation/mass spectrometry, (b) high-performance liquid chromatography in conjunction with mass spectrometry and Edman degradation and (c) tandem mass spectrometry. Gel electrophoresis showed species-specific differences in whey proteins and peptides from caseins but differences could not be resolved unambiguously using available databases. From high-performance liquid chromatography individual peaks were shown to be composed of a spectrum of peptides, with α-lactalbumin, β-lactoglobulin and a spectrum of casein-derived peptides most abundant. Tandem mass spectrometry detected casein-derived peptides with mass range 3000-1500 Da and identified species-specific differences. Overall, the peptide profile for Teleme cheese is typical of other cheeses and the species milk source can be resolved through proteomics. © 2007 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.issue |
6 |
en |
| dc.identifier.volume |
18 |
en |
| dc.identifier.doi |
10.1016/j.idairyj.2007.11.020 |
en |
| dc.identifier.spage |
605 |
en |
| dc.identifier.epage |
614 |
en |