The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese

Autores
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of 4% trichloroacetic acid (TCA) on peptide separation of the water-soluble fraction was analysed during Fynbo cheese ripening. The water-soluble fraction and 4% TCA-soluble sub-fraction were analysed by RP-HPLC. The information of the chromatograms was successfully summarized in 2 dimensions, accounting for 84.7% of data variation using principal component analysis. Peaks that eluted after 30 min in the chromatographic run were most affected by the TCA treatment. Some differences in the amino acid composition were observed between peaks with different signs of the PC2 loading. The TCA extraction and RP-HPLC profiles of the soluble compounds may help in the peptide analysis during Fynbo cheese ripening.
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Water-Soluble
Trichloroacetic
Fynbo
Cheese
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23590
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23590
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheeseSihufe, Guillermo AdrianZorrilla, SusanaRubiolo, Amelia CatalinaWater-SolubleTrichloroaceticFynboCheesehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of 4% trichloroacetic acid (TCA) on peptide separation of the water-soluble fraction was analysed during Fynbo cheese ripening. The water-soluble fraction and 4% TCA-soluble sub-fraction were analysed by RP-HPLC. The information of the chromatograms was successfully summarized in 2 dimensions, accounting for 84.7% of data variation using principal component analysis. Peaks that eluted after 30 min in the chromatographic run were most affected by the TCA treatment. Some differences in the amino acid composition were observed between peaks with different signs of the PC2 loading. The TCA extraction and RP-HPLC profiles of the soluble compounds may help in the peptide analysis during Fynbo cheese ripening.Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2005-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23590Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese; Elsevier; Food Chemistry; 93; 2; 3-2005; 305-3100308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2004.09.027info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814604007484info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:22:35Zoai:ri.conicet.gov.ar:11336/23590instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:22:35.603CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
title The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
spellingShingle The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
Sihufe, Guillermo Adrian
Water-Soluble
Trichloroacetic
Fynbo
Cheese
title_short The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
title_full The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
title_fullStr The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
title_full_unstemmed The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
title_sort The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
dc.creator.none.fl_str_mv Sihufe, Guillermo Adrian
Zorrilla, Susana
Rubiolo, Amelia Catalina
author Sihufe, Guillermo Adrian
author_facet Sihufe, Guillermo Adrian
Zorrilla, Susana
Rubiolo, Amelia Catalina
author_role author
author2 Zorrilla, Susana
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Water-Soluble
Trichloroacetic
Fynbo
Cheese
topic Water-Soluble
Trichloroacetic
Fynbo
Cheese
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of 4% trichloroacetic acid (TCA) on peptide separation of the water-soluble fraction was analysed during Fynbo cheese ripening. The water-soluble fraction and 4% TCA-soluble sub-fraction were analysed by RP-HPLC. The information of the chromatograms was successfully summarized in 2 dimensions, accounting for 84.7% of data variation using principal component analysis. Peaks that eluted after 30 min in the chromatographic run were most affected by the TCA treatment. Some differences in the amino acid composition were observed between peaks with different signs of the PC2 loading. The TCA extraction and RP-HPLC profiles of the soluble compounds may help in the peptide analysis during Fynbo cheese ripening.
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The effect of 4% trichloroacetic acid (TCA) on peptide separation of the water-soluble fraction was analysed during Fynbo cheese ripening. The water-soluble fraction and 4% TCA-soluble sub-fraction were analysed by RP-HPLC. The information of the chromatograms was successfully summarized in 2 dimensions, accounting for 84.7% of data variation using principal component analysis. Peaks that eluted after 30 min in the chromatographic run were most affected by the TCA treatment. Some differences in the amino acid composition were observed between peaks with different signs of the PC2 loading. The TCA extraction and RP-HPLC profiles of the soluble compounds may help in the peptide analysis during Fynbo cheese ripening.
publishDate 2005
dc.date.none.fl_str_mv 2005-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23590
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese; Elsevier; Food Chemistry; 93; 2; 3-2005; 305-310
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23590
identifier_str_mv Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese; Elsevier; Food Chemistry; 93; 2; 3-2005; 305-310
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2004.09.027
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814604007484
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606572272451584
score 13.001348

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