Chemistry Reference
In-Depth Information
Hydrophobicity
cal mol
1
residue
1
Peptide
Sequence
Type of cheese and Reference
s1
-CN f1-7
H.Arg.Pro.Lys.His.Pro.Ile.Lys.OH
1771.0
Cheddar;Leeet al. (1996)
s1
-CN f1-13
H.Arg.Pro.Lys.His.Pro.Ile.Lys.
His.Gln.Gly.Leu.Pro.Gln.OH
1363.0
Cheddar;Leeet al. (1996)
s1
-CN f11-14
H.Leu.Pro.Gln.Glu.OH
1367.0
Cheddar;Leeet al. (1996)
s1
-CN f14-17
H.Glu.Val.Leu.Asn.OH
1162.5
Cheddar; Hodges et al. (1972), Richardson and Creamer (1973),
Hamilton et al. (1974)
s1
-CN f17-21
H.Asn.Glu.Asn.Leu.Leu.OH
1074.0
Cheddar; Hodges et al. (1972), Richardson and Creamer (1973),
Hamilton et al. (1974)
s1
-CN f26-32
H.Ala.Pro.Phe.Pro.Glu.Val.Phe.OH
1930.0
Cheddar; Richardson and Creamer (1973)
s1
-CN f26-33
H.Ala.Pro.Phe.Pro.Glu.Val.
Phe.Gly.OH
1688.8
Cheddar; Hodges et al. (1972), Hamilton et al. (1974)
s1
-CN f198-199
H.Leu.Trp.OH
2710.0
Alpk¨ se; Guigoz and Solms (1974)
s2
-CN f191-197
H.Lys.Pro.Trp.Ile.Gln.Pro.Lys.OH
2010.0
Cheddar;Leeet al. (1996)
-CN f8-16
H.Val.Pro.Gly.Glu.Ile.Val.
Glu.Ser(P).Leu.OH
1390.0
Cheddar;Leeet al. (1996)
-CN f 46-67
H.Gln.Asp.Lys.Ile.His.Pro.Phe.
Ala.Gln.Thr.Gln.Ser.Leu.
Val.Tyr.Pro.Phe.Pro.Gly.Pro.Ile.
(Pro/His).OH
1580.5
Cheddar; Richardson and Creamer (1973), Hamilton et al.
(1974)
-CN f 61-69
H.Pro.Phe.Pro.Gly.Pro.Ile.
Pro.Asn.Ser.OH
1792.2
Butterk ¨se; Huber and Klostermeyer (1974)
-CN f46-84
H.Gln.Asp.Lys.Ile.His.Pro.Phe.Ala.
Gln.Thr.Gln.Ser.Leu.Val.Tyr.Pro.
Phe.Pro.Gly.Pro.Ile.(Pro/
His).Asn.Ser.Leu.Pro.Gln.Asn.Ile.
Pro.Pro.Leu.Thr.Gln.Thr.Pro.Val.
Val.Val.OH
1508.5
Cheddar; Hamilton et al. (1974)
(Continued )
