Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

E. C. Pappa, J. A. Robertson, N. M. Rigby, F. Mellon, I. Kandarakis, E. N C Mills

    Research output: Contribution to journalArticlepeer-review

    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.
    Original languageEnglish
    Pages (from-to)605-614
    Number of pages9
    JournalInternational Dairy Journal
    Volume18
    Issue number6
    DOIs
    Publication statusPublished - Jun 2008

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