Primary proteolysis studied in a cast cheese made from microfiltered milk
Larsson, M ; Zakora, M ; Dejmek, Petr LU
and Ardö, Y
(2006)
IDF International Symposium on Indigenous Enzymes in Milk
In International Dairy Journal
16(6).
p.623-632
- Abstract
- Primary proteolysis was studied in a starter-free cheese model made from microfiltered (MF) milk (19.0% casein,<0.2% whey proteins). Specificity of plasmin and chymosin activity was investigated in the pH range 5.0–6.0, by analysis of peptide composition using high-performance liquid chromatography and liquid chromatography–mass spectrometry. Hydrolysis experiments with purified caseins were performed to aid identification of peptides released by specific activities. Plasmin had no activity in cheese below pH 5.4, while its activity increased from pH 5.4 to 6.0. Chymosin activity on the Phe23–Phe24 bond of αS1-casein had an optimum pH around 5.3, while release of the bitter peptide β-casein (f193–209), effected by chymosin, was highest... (More)
- Primary proteolysis was studied in a starter-free cheese model made from microfiltered (MF) milk (19.0% casein,<0.2% whey proteins). Specificity of plasmin and chymosin activity was investigated in the pH range 5.0–6.0, by analysis of peptide composition using high-performance liquid chromatography and liquid chromatography–mass spectrometry. Hydrolysis experiments with purified caseins were performed to aid identification of peptides released by specific activities. Plasmin had no activity in cheese below pH 5.4, while its activity increased from pH 5.4 to 6.0. Chymosin activity on the Phe23–Phe24 bond of αS1-casein had an optimum pH around 5.3, while release of the bitter peptide β-casein (f193–209), effected by chymosin, was highest at pH 6.0. At pH <5.3, the specificity of chymosin on αS1-casein changed, and the peptide bond Leu20–Leu21 was cleaved at an increasing rate with decreasing pH. Demineralisation of the MF retentate generally increased proteolytic activity. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/586270
- author
- Larsson, M
; Zakora, M
; Dejmek, Petr
LU
and Ardö, Y
- organization
- publishing date
- 2006
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- chymosin, plasmin, cheese proteolysis, LC-MS, casein peptide identification
- in
- International Dairy Journal
- volume
- 16
- issue
- 6
- pages
- 623 - 632
- publisher
- Elsevier
- conference name
- IDF International Symposium on Indigenous Enzymes in Milk
- conference location
- Cork, Ireland
- conference dates
- 2005-04-19 - 2005-04-22
- external identifiers
-
- wos:000237141200015
- scopus:33645418236
- ISSN
- 0958-6946
- DOI
- 10.1016/j.idairyj.2005.08.012
- language
- English
- LU publication?
- yes
- id
- 40e58832-ac33-4f89-905e-85afcfc181a5 (old id 586270)
- date added to LUP
- 2016-04-01 16:49:54
- date last changed
- 2023-12-06 05:09:31
@article{40e58832-ac33-4f89-905e-85afcfc181a5,
abstract = {{Primary proteolysis was studied in a starter-free cheese model made from microfiltered (MF) milk (19.0% casein,<0.2% whey proteins). Specificity of plasmin and chymosin activity was investigated in the pH range 5.0–6.0, by analysis of peptide composition using high-performance liquid chromatography and liquid chromatography–mass spectrometry. Hydrolysis experiments with purified caseins were performed to aid identification of peptides released by specific activities. Plasmin had no activity in cheese below pH 5.4, while its activity increased from pH 5.4 to 6.0. Chymosin activity on the Phe23–Phe24 bond of αS1-casein had an optimum pH around 5.3, while release of the bitter peptide β-casein (f193–209), effected by chymosin, was highest at pH 6.0. At pH <5.3, the specificity of chymosin on αS1-casein changed, and the peptide bond Leu20–Leu21 was cleaved at an increasing rate with decreasing pH. Demineralisation of the MF retentate generally increased proteolytic activity.}},
author = {{Larsson, M and Zakora, M and Dejmek, Petr and Ardö, Y}},
issn = {{0958-6946}},
keywords = {{chymosin; plasmin; cheese proteolysis; LC-MS; casein peptide identification}},
language = {{eng}},
number = {{6}},
pages = {{623--632}},
publisher = {{Elsevier}},
series = {{International Dairy Journal}},
title = {{Primary proteolysis studied in a cast cheese made from microfiltered milk}},
url = {{http://dx.doi.org/10.1016/j.idairyj.2005.08.012}},
doi = {{10.1016/j.idairyj.2005.08.012}},
volume = {{16}},
year = {{2006}},
}