Skip to main content
SpringerLink
Log in

Isolicrung eines Nonicosapeptids aus Cheddar-Käse

Isolation of a nonicosa-peptide from cheddar cheese

  • Originalarbeiten
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

Summary

A nonicosa-peptide was isolated from young Cheddar cheese via dialysis, ethanol precipitation, gel chromatography and ion exchange chromatography. Its amino acid composition is given.

Zusammenfassung

Aus jungem Cheddar wurde durch Dialyse, Äthanol-Fällung, Gelchromatographie und Ionenaustauscher-Chromatographie ein Nonicosapeptid isoliert. Seine Brutto-Aminosäure-Zusammensetzung wird angegeben.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Literatur

  1. Cohn, E. J., Hughes, W. L., Weare, J. H.: J. Am. Chem. Soc.69, 1753 (1947).

    Google Scholar 

  2. Zahn, H., Rexroth, E.: Z. Anal. Chem.148, 181 (1955).

    Google Scholar 

  3. Moore, S., Stein, W. H.: J. Biol. Chem.211, 907 (1954).

    Google Scholar 

  4. Rudloff, V., Braunitzer, G.: Hoppe-Seylers Z. Physiol. Chem.323, 129 (1961).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Unilever Forschungslaboratorium, Behringstrße 154, D-2000, Hamburg 50

    O. P. Garg, K. P. Polzhofer & K. H. Ney

Authors
  1. O. P. Garg
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. P. Polzhofer
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. K. H. Ney
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Garg, O.P., Polzhofer, K.P. & Ney, K.H. Isolicrung eines Nonicosapeptids aus Cheddar-Käse. Z Lebensm Unters Forch 144, 96–98 (1970). https://doi.org/10.1007/BF01127350

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01127350

Search

Navigation