Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese
- 30 September 1996
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 6 (8-9), 781-790
- https://doi.org/10.1016/0958-6946(96)00008-8
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fractionJournal of Dairy Research, 1995
- Proteolysis of bovine ?s2-casein by chymosinZeitschrift für Lebensmittel-Untersuchung und Forschung, 1994
- Peptide ladder sequencing by mass spectrometry using a novel, volatile degradation reagentRapid Communications in Mass Spectrometry, 1994
- Protein Ladder SequencingScience, 1993
- Tryptic mapping of recombinant proteins by matrix-assisted laser desorption/ionization mass spectrometryAnalytical Chemistry, 1993
- The Conversion of the α-s1-Casein-(1-23)-Fragment by the Free and Bound Form of the Cell-Envelope Proteinase of Lactococcus lactis subsp. cremoris Under Conditions Prevailing in CheeseSystematic and Applied Microbiology, 1993
- Comparison of bovine ?-casein hydrolysis by PI and PIII-type proteinases from Lactobacillus lactis subsp. cremorisApplied Microbiology and Biotechnology, 1991
- Specificity of a cell-envelope-located proteinase (PIII-type) from Lactococcus lactis subsp. cremoris AM1 in its action on bovine ?-caseinApplied Microbiology and Biotechnology, 1991
- Proteolysis During Cheese Manufacture and RipeningJournal of Dairy Science, 1989
- Laser desorption ionization of proteins with molecular masses exceeding 10,000 daltonsAnalytical Chemistry, 1988