Differentiation among various kinds of cheese by identification of casein using HPLC-chip/MS/MS

Abstract

In proteomics, proteins can be identified by enzymatic digestion of the studied protein using an enzyme of known specificity (usually trypsin)followed by sequenation of obtained specific peptides using mass spectrometry and comparison of amino acid sequences with a database. This method was used for differentiation among various kind of cheese.

Keywords

• Casein
• Cheese
• HPLC-chip
• MS/MS
• Protein identification