Chymosin Activity Against αs1-Casein in Model Systems: Influence of Whey Proteins

Journal of Dairy Science

Volumn 80, Issue 4, 1997, Pages 615-619

  Lo, C G ^a   Bastian, E D ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Chymosin; Inhibition; Whey proteins; s1 casein

Indexed keywords

EID: 0001242396     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)75978-2     Document Type: Article

References (32)

1. Bastian, E. D., K. G. Hansen, and R. J. Brown. 1993. Inhibition of plasmin by β-lactoglobulin using casein and a synthetic substrate. J. Dairy Sci. 76:3354.
2. Chapman, H. R., V. E. Bines, F. A. Glover, and P. J. Skudder. 1974. Use of milk concentrated by ultrafiltration for making hard cheese, soft cheese and yoghurt. J. Soc. Dairy Technol. 27: 151.
3. Davies, D. T., and A.J.R. Law. 1987. Quantitative fractionation of casein mixtures by fast protein liquid chromatography. J. Dairy Res. 54:369.
4. de Boer, R., and P.F.C. Nooy. 1980. Low-fat semi-hard cheese from ultrafiltrated milk. Nordeuropaeisk Mejeritidsskrift 46:52.
5. de Koning, P. J., R. de Boer, P. Both, and P.F.C. Nooy. 1981. Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and by ultrafiltration techniques. Neth. Milk Dairy J. 35:35.
6. Ernstrom, C. A., B. J. Sutherland, and G. W. Jameson. 1980. Cheese base for processing. A high yield product from whole milk by ultrafiltration. J. Dairy Sci. 63:228.
7. Farrell, H. M. 1988. Physical equilibria: proteins. Page 461 in Fundamentals of Dairy Chemistry. 3rd ed. N. P. Wong, ed. Van Nostrand Reinhold, New York, NY.
8. Fox, P. F. 1988. Rennets and their action in cheese manufacture and ripening. Biotechnol. Appl. Biochem. 10:522.
9. Fox, P. F. 1989. Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72:1379.
10. Fox, P. F., and J. Guiney. 1973. Casein micelle structure: susceptibility of various casein systems to proteolysis. J. Dairy Res. 40:229.
11. Fox, P. F., and B. F. Walley. 1971. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin. J. Dairy Res. 38:165.
12. Friis, T. 1981. Production of Mozzarella cheese based on ultrafiltration. Nordeuropaeisk Mejeritidsskrift 47:220.
13. Goudedranche, H., J. Maubois, L. Ducruet, and M. Mahaut. 1981. Utilization of the new mineral membranes for making semi-hard cheeses. Desalination 35:243.
14. Green, M. L., F. A. Glover, E.M.W. Scurlock, R. J. Marshall, and D. S. Hatfield. 1981. Effect of use of milk concentrated by Ultrafiltration on the manufacture and ripening of Cheddar cheese. J. Dairy Res. 48:333.
15. Green, M. L., A. Turvey, and D. G. Hobbs. 1981. Development of structure and texture in Cheddar cheese. J. Dairy Res. 48:343.
16. Hambling, S. G., A. S. McAlpine, and L. Sawyer. 1992. β-Lactoglobulin. Page 141 in Advanced Dairy Chemistry. Vol. 1. Proteins P. F. Fox, ed. Elsevier Appl. Sci., New York, NY.
17. Harper, J., M. Iyer, D. Knighton., and J. Lelievre. 1989. Effects of whey proteins on the proteolysis of Cheddar cheese slurries (a model for the maturation of cheeses made from ultrafiltered milk). J. Dairy Sci. 72:333.
18. Iyer, M., and J. Lelievre. 1987. Yield of Cheddar cheese manufactured from milk concentrated by ultrafiltration. J. Soc. Dairy Technol. 40:45.
19. Jenness, R., and J. Koops. 1962. Preparation and properties of a salt solution which simulates milk ultrafiltrate. Neth. Milk Dairy J. 16:153.
20. Jeyarajah, S., and J. C. Allen. 1994. Calcium binding and salt-induced structural changes of native and preheated β;-lactoglobulin. J. Agric. Food Chem. 42:80.
21. Kaminogawa, S., H. Mizobuchi, and K. Yamauchi. 1972. Comparison of bovine milk protease with plasmin. Agric. Biol. Chem. 36:2163.
22. Kealy, K. S., and F. V. Kosikowski. 1986. Cottage cheese from ultrafiltered'skim milk retentates in industrial cheese making. J. Dairy Sci. 69:1479.
23. Kosikowski, F. V., A. R. Masters, and V. V. Mistry. 1985 Cottage cheese from retentate-supplemented skim milk. J. Dairy Sci. 68:541.
24. Kyle, S., and M. W. Hickey. 1993. Feta cheese with ultrafiltration retentate. Aust. J. Dairy Technol. 48:47.
25. Labuza, T. P. 1985. An integrated approach to food chemistry: illustrative cases. Page 913 in Food Chemistry. 2nd ed. O. R. Fennema, ed. Marcel Dekker, Inc., New York, NY.
26. Labuza, T. P., K. A. Nelson, and G. J. Nelson. 1991. Water Analyzer Series-Reaction Kinetics Program Version 2.10. Univ. Minnesota, St. Paul.
27. McSweeney, P.L.H., S. Pochet, P. F. Fox, and A. Healy. 1994. Partial identification of peptides from the water-insoluble fraction of Cheddar cheese. J. Dairy Res. 61:587.
28. Montgomery, D. C. 1991. Design and Analysis of Experiments. 3rd ed. John Wiley & Sons, New York, NY.
29. Mulvihill, D. M., and P. F. Fox. 1976. Selective denaturation of milk coagulants in 5 M-urea. J. Dairy Res. 44:319.
30. Ott, L. 1984. An Introduction to Statistical Methods and Data Analysis. 2nd ed. PWS Publ., Boston, MA.
31. Snoeren, T.H.M., J.A.M. van Riel, and P. Both. 1980. Some properties of a milk proteinase isolated from UHT milk. Zuivelzicht 72:42.
32. van Hooydonk, A.C.M., C. Olieman, and H. G. Hagedoorn. 1984. Kinetics of the chymosin-catalyzed proteolysis of κ-casein in milk. Neth. Milk Dairy J. 38:207.