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Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler Cheese

✍ Scribed by C. Combes; E. Paterson; R. Amadò

Book ID: 108823819
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 144 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb10637.x

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## Abstract Proteins with molecular mass (__M__~r~) <20 kDa are often poorly separated in 2‐D sodium dodecyl sulfate polyacrylamide gel electrophoresis. In addition, low‐__M__~r~ proteins may not be readily identified using peptide mass fingerprinting (PMF) owing to the small number of peptides gen