Comparison of Three Extraction Procedures to Characterize Cheddar Cheese Proteolysis

Abstract

Three extraction procedures used to remove proteolytic products from Cheddar cheese were compared using HPLC and SDS-PAGE. The extraction procedures used were developed by 1) Kuchroo and Fox, 2) Harwalkar and Elliott, and 3) McGugan, Emmons, and Larmond Standard amino acids and peptides were separated by HPLC and compared based on absorbance ratios of 255: 270 and 255:265 nm and second-order derivative minimum of the spectra. The Kuchroo and Fox extract had significantly fewer peaks than the other two extracts at 280 and 254 nm. The Harwalkar and Elliott extract had significantly fewer peaks at 220 nm than the other two extracts. © 1991, American Dairy Science Association. All rights reserved.