Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 174-178

  Azarnia, Sorayya ^a   Lee, Byong H ^a,b   Yaylayan, Varoujan ^a   Kilcawley, Kieran N ^c  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Enzyme modified cheese; Lactobacillus rhamnosus; Proteolysis; Recombinant aminopeptidase

Indexed keywords

AMINOPEPTIDASE; BACTERIAL ENZYME; PROTEINASE; RECOMBINANT ENZYME;

ARTICLE; CHEESE; CONTROLLED STUDY; ENZYME ISOLATION; ENZYME MODIFICATION; ENZYME PURIFICATION; ESCHERICHIA COLI; FOOD COMPOSITION; LACTOBACILLUS RHAMNOSUS; PROTEIN DEGRADATION;

LACTOBACILLUS RHAMNOSUS;

EID: 71349086464     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.003     Document Type: Article

References (27)

1. Arora G., Cormier F., and Lee B.H. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing. Journal of Agricultural and Food Chemistry 43 (1995) 748-752
2. Arora G., and Lee B.H. Purification and characterization of an aminopeptidase from Lactobacillus casei subsp. rhamnosus S93. Biotechnology and Applied Biochemistry 19 (1994) 179-192
3. Arora G., Lee B.H., and Lamoureux M. Characterization of enzyme profiles of Lactobacillus casei species by a rapid API ZYM system. Journal of Dairy Science 73 (1990) 264-273
4. Azarnia S., Lee B.H., and Champagne C. Microencapsulation of a recombinant aminopeptidase (PepN) of Lactobacillu rhamnosus. Journal of Microencapsulation 25 (2008) 46-58
5. Azarnia S., Robert N., and Lee B.H. Biotechnological methods to accelerate Cheddar cheese ripening. Critical Review of Biotechnology 26 (2006) 121-143
6. Choi Y.J., Miguez C.B., and Lee B.H. Characterization and heterologous gene expression of a novel esterase from Lactobacillus casei CL96. Applied and Environmental Microbiology 70 (2004) 3213-3221
7. Christensen T.M.I.E., Bech A.M., and Werner H. Methods for crude fractionation (extraction and precipitation) of nitrogen components in cheese. Bulletin International Dairy Federation 261 (1991) 4-9
8. Cliffe A.J., and Law B.A. Peptide composition of enzyme-treated Cheddar cheese slurries, determined by reverse phase high performance liquid chromatography. Food Chemistry 36 (1990) 73-80
9. Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11, 1-42. .
10. Habibi-Najafi M.B., and Lee B.H. Purification and characterization of x-prolyldipeptidyl peptidase from Lactobacillus casei ssp. casei LLG. Applied Microbiology and Biotechnology 42 (1994) 280-286
11. Haileselassie S.S., Lee B.H., and Gibbs B.F. Purification and identification of potentially bioactive peptides from enzyme-modified cheese. Journal of Dairy Science 82 (1999) 1612-1617
12. IDF. Cheese and processed cheese - Determination of the total solids content. IDF standard 4a (1982), International Dairy Federation, Brussels, Belgium
13. IDF. Cheese and processed cheese - Determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content. IDF standard 20a (1986), International Dairy Federation, Brussels, Belgium
14. Kilcawley K.N., Wilkinson M.G., and Fox P.F. Enzyme-modified cheese. International Dairy Journal 8 (1998) 1-10
15. Kilcawley K.N., Wilkinson M.G., and Fox P.F. A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese. International Dairy Journal 10 (2000) 181-190
16. Kilcawley K.N., Wilkinson M.G., and Fox P.F. A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. Journal of Dairy Science 84 (2001) 66-73
17. Kilcawley K.N., Wilkinson M.G., and Fox P.F. A novel two-stage process for the production of enzyme-modified cheese. Food Research International 39 (2006) 619-627
18. Laleye L.C., Simard R.E., Gosselin C., Lee B.H., and Giroux R.N. Assessment of Cheddar cheese quality by chromatographic analysis of free amino acids and biogenic amines. Journal of Food Science 52 (1987) 303-307
19. Law B.A., and King J.S. Use of liposomes for proteinase addition to Cheddar cheese. Journal of Dairy Research 52 (1985) 183-188
20. Lee, B. H., & Robert, N. (1997). Overproduction of Lactobacillus rhamnosus aminopeptidase in E. coli. US Patent/AAFC Invention No. 60/025, 172.
21. Lee B.H., Kilcawley K.N., Hannon J.A., and Park S.Y. The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production. Food Biotechnology 21 (2007) 129-143
22. Moskowitz G.J., and Noelck S.S. Enzyme-modified cheese technology. Journal of Dairy Science 70 (1987) 1761-1769
23. Park S.Y., Gibbs B.F., and Lee B.H. Effects of crude enzyme of Lactobacillus casei LLG on water-soluble peptides of enzyme modified cheese. Food Research International 28 (1995) 43-49
24. Puchades R., Lemieux L., and Simard R.E. Evolution of free amino acids during the ripening of Cheddar cheese containing added lactobacilli strains. Journal of Food Science 54 (1989) 885-888
25. SAS Institute (2004). SAS user's guide: Statistics, version 9.1 ed. Cary, NC: SAS Institute, Inc.
26. Wallace J.M., and Fox P.F. Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development. International Dairy Journal 7 (1997) 157-167
27. Wilkinson M.G., and Kilcawley K.N. Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal 15 (2005) 817-830