Multivariate statistical analysis of peptide profiles and free amino acidsto evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses
Plh. Pripp, Ah",shakeel-ur-rehman,"mcsweeney et Pf. Fox, Multivariate statistical analysis of peptide profiles and free amino acidsto evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses, INT DAIRY J, 9(7), 1999, pp. 473-479
Multivariate statistical analysis of reverse phase-high-performance liquid
chromatography (RP-HPLC) chromatograms of ethanol (70%)-soluble and -insolu
ble fractions and free amino acids from miniature Cheddar-type model cheese
s was performed to evaluate effects of different single-strain starters on
proteolysis. The statistical analysis was done by using principal component
analysis (PCA) and hierarchical cluster analysis (HCA). Based on results f
rom the statistical analysis, we were able to group strains according to th
eir effects on chromatographic profiles and free amino acids. PCA, using va
riables standardised to zero mean, and the covariance matrix made it possib
le to identify peaks which were strongly influenced by the different starte
rs. Multivariate statistical analysis of chromatographic profiles was a mor
e objective and powerful approach for evaluating proteolysis in cheese, tha
n visual assessment of the chromatograms. (C) 1999 Elsevier Science Ltd. Al
l rights reserved.