Chemistry Reference
In-Depth Information
Table 14.11.
(Continued )
Hydrophobicity
cal mol
1
residue
1
Peptide
Sequence
Type of cheese and Reference
-CN f84-89
H.Val.Pro.Pro.Phe.Leu.Gln.OH
1983.3
Gouda; Visser et al. (1983)
-CN f193-209
H.Tyr.Gln.Glu.Pro.Val.Leu.Gly.Pro.
Val.Arg.Gly.Pro.Phe.Pro.Ile.Ile.
Val.OH
1762.4
Cheddar; Kelly (1993), Broadbent et al. (1998), Soeryapranata
et al. (2002a, b), Singh et al. (2004b, 2005) Gouda; Visser et al.
(1983)
-CN f193-208
H.Tyr.Gln.Glu.Pro.Val.Leu.Gly.
Pro.Val.Arg.Gly.Pro.Phe.Pro.Ile.
Ile.OH
1766.9
Gouda; Visser et al. (1983)
-CN f193-207
H.Tyr.Gln.Glu.Pro.Val.Leu.Gly.
Pro.Val.Arg.Gly.Pro.Phe.
Pro.Ile.OH
1686.7
Gouda; Visser et al. (1983)
