チーズの熟成に関する研究 : III. 熟成チーズ内ペプチドの分離とその構成アミノ酸

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Water-soluble substances in Edam cheese (ripened for 5 months) were extracted with water, and oligopeptides contained in them were dialyzed in 10 L of distilled water for two days so that they might be separated from the solution together with any electrolyte ion. The dialyzate solution was then concentrated under vacuum at low temperature.Some methods (ascending paper partition chromatography and paper electrophoresis) were used to separate each peptide from others and from free amino acids and to detect the constituent amino acids of the separated peptides.Six kinds of oligopeptides different in Rf were separated from the dialyzate solution, and two of them were composed of the same kinds of aminoacids. Among the constituent amino acids, glutamic acid, serine, and aspartic acid were found in five, three, and three of the oligopeptides, respectively.