Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening

Abstract

The free amino acids and peptides contents of Mahon cheese during four months of ripening were studied using high performance liquid chromatography and gel electrophoresis, respectively. The total content of free amino acids generally increased throughout the ripening period, except in one batch. Phenylalanine, valine, proline, glutamic acid and isoleucine were the most abundant free amino acids in all the tests throughout the four month period. They accounted for between 67 and 80% of the free amino acids. No difference was found between the pattern of traditionally made and industrially made Mahon cheeses. Electrophoresis of soluble nitrogen showed the main whey proteins as well as other bands corresponding to peptides.