A 2‐D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea‐PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full‐ and reduced‐fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot‐resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.
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Chin et al. (1998) studied this question.
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