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IV. Resultados y discusión. Capítulo III 263
3.3 Peptide profiles of in vitro digested and non-digest fermented
almond milks
Figure 1 shows the typical peptide chromatogram profiles obtained
from one of the fermented milks (lab-made) and one given strain (R) before
and after the SGID. These profiles were obtained by using ACN/TFA as a
mobile phase. Poor reproducibility of peptide profiles was obtained by using
phosphate buffer as most of peptides found had a molecular mass lower than
10 kDa, below the recommended detection limit of this buffer.
0,6
0,5
fermented product
SGID-fermented product
0,4
0,3
0,2
0,1
0
-0,1
10 100 1000 10000 100000
Mw (Da)
Figure 1. Peptide profile chromatograms of lab-made almond milk fermented
with L. reuteri before (continuous line) and after SGID (dashed line)
The percentage of water-soluble peptides found in the fermented
almond milks (before SGID) as a function of their molecular weight (Mw) is