Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93 |
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Authors: | Sorayya Azarnia Byong H. Lee Varoujan Yaylayan Kieran N. Kilcawley |
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Affiliation: | 1. Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, Canada H9X 3V9;2. Food R&D Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St.-Hyacinthe, QC, Canada J2S 8E3;3. Moorepark Food Research Centre, Teagasc, Moorepark, Cork, Ireland |
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Abstract: | Proteolysis in enzyme-modified cheese was investigated with natural crude enzyme or recombinant aminopeptidase, both derived from Lactobacillus rhamnosus S93 in the presence of a commercial proteinase, Neutrase. For production of enzyme-modified cheeses, a cheese slurry was produced and pre-incubated with Neutrase. Natural enzyme or recombinant aminopeptidase (50 units 200 g−1 slurry) was added alone or in combination to the cheese slurries, which were then incubated anaerobically under vacuum at 37 °C for 1, 3 and 6 d. The greatest levels of phosphotungstic acid soluble nitrogen and free amino acids were observed in the enzyme-modified cheese containing natural enzyme followed by the one treated with a combination of the natural enzyme and recombinant aminopeptidase. The enzyme-modified cheese containing the recombinant aminopeptidase alone resulted in the complete disappearance of proline after 1 d of maturation time. |
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Keywords: | Enzyme-modified cheese Proteolysis Recombinant aminopeptidase Lactobacillus rhamnosus |
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