Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.
J Agric Food Chem
; 49(9): 4402-13, 2001 Sep.
Article
em En
| MEDLINE
| ID: mdl-11559146
To determine the proteolytic changes occurring during Emmental cheese ripening, peptides released in cheese aqueous phase were analyzed by reversed-phase HPLC and identified by tandem mass spectrometry sequencing, for which different strategies were illustrated by some examples. Among the 91 peptides identified, most of them arose from alpha(s1)- (51) and beta-caseins (28), and a few arose from alpha(s2)- (9) and kappa-caseins (1). An attempt was made to correlate the released peptides with the proteolytic systems potentially involved during Emmental cheese manufacture. Besides the well-known action of plasmin on beta- and alpha(s2)-caseins, and in the absence of residual fungal coagulant from Endothia parasitica, two other proteinases seem to be involved in the hydrolysis of alpha(s1)-casein in Emmental cheese: cathepsin D originated from milk and cell-envelope proteinase from thermophilic starters. Moreover, peptidases from starters were also active throughout ripening, presumably like those from nonstarter lactic acid bacteria, in contrast to those from propionic acid bacteria.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Peptídeo Hidrolases
/
Caseínas
/
Queijo
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2001
Tipo de documento:
Article
País de afiliação:
França
País de publicação:
Estados Unidos