ABSTRACT
CONTENTS 19.1 Introduction ........................................................................................................ 405 19.2 Extraction Methods ............................................................................................ 406 19.3 Expression of the Aqueous Phase of Cheese ......................................................... 408 19.4 Fractionation of Peptides Based on Molecular Mass ............................................ 408 19.5 Methods Based on the Liberation of Reactive Compounds or Groups ................ 409 19.6 Colorimetric and Fluorimetric Methods for Free Amino Acids ........................... 409 19.7 Electrophoresis .....................................................................................................410 19.8 Chromatographic Methods to Assess Proteolysis in Cheese ..................................411 19.9 Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass
Spectrometry to Study Proteolysis in Cheese ........................................................412 19.10 Chemometric Analysis of Peptide Pro les from HPLC or MALDI-ToF
Technology ...........................................................................................................414 References .......................................................................................................................417
