Peer-Reviewed Journal Details
Mandatory Fields
Parente, E,Patel, H,Caldeo, V,Piraino, P,McSweeney, PLH
2012
January
Food Chemistry
RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility
Validated
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Optional Fields
Proteolysis Cheese Peptide profiling RP-HPLC Measurement process characterisation MULTIVARIATE STATISTICAL-ANALYSIS CHEDDAR-TYPE CHEESES PROTEOLYSIS STARTERS QUALITY STRAINS
131
1552
1560
Peptide profiling of cheese extracts by RP-HPLC is widely used to study cheese quality and authenticity. Repeatability, reproducibility and the contribution of differences in sample/treatment, extraction, and the effect of the chromatographic run was studied. Chromatograms (108) of pH 4.6-soluble extracts from 180 d Cheddar cheeses were used to evaluate the precision of the method and to quantify the effect of treatment and replicate cheese trial. Repeatability and reproducibility coefficient of variations of peaks/RT classes varied widely and no clear correlation was found between peak size and reproducibility. ANOVA of Principal Component Scores identified significant differences amongst cheeses and a trial effect. Partial Least Square Discriminant Analysis identified variables related to cheese treatment. Statistical process control methods were used to study the variability of replicate injections over the life of a single column showing the discriminatory power of RP-HPLC and giving possibilities to improve both process control and process optimisation. (C) 2011 Elsevier Ltd. All rights reserved.
DOI 10.1016/j.foodchem.2011.10.003
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