Cheese : a proteolytic journey from curd to bioactive peptide : a thesis presented in partial fulfilment of the required for the degree of Master of Science in Chemistry at Massey University, Manawatu, New Zealand

Abstract

Cheese is a complex matrix of proteolytic pathways generating numerous peptides, some with bioactive properties such as antihypertensive, antioxidant, and antimicrobial. Manufacturing variables including starter culture, ripening time/temperature, and salt and moisture content affect peptide formation, but comprehensive data linking these process parameters to peptide profiles and quantities across cheese varieties are limited. This study expands that knowledge for cheddar cheese using UHPLCMS/MS to perform untargeted profiling of peptides and quantify three bio actives: MKPWIQPK, VLNENLLR, and YPFPGPIPN in cheddar manufactured with different starters, ripening temperatures and salt and moisture concentrations. These findings highlight the potential to modulate bioactive peptide yields through manufacturing process control without altering the bioactive peptide profile.