ACCELERATED RIPENING OF CHEDDAR CHEESE WITH THE AMINOPEPTIDASE OF BREVIBACTERIUM-LINENS AND A COMMERCIAL NEUTRAL PROTEINASE

被引：20

作者：

HAYASHI, K ^{[1
]}

REVELL, DF ^{[1
]}

LAW, BA ^{[1
]}

机构：

[1] INST FOOD RES, READING LAB, READING RG2 9AT, ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1990年 / 57卷 / 04期

关键词：

D O I：

10.1017/S0022029900029617

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Partly purified extracellular aminopeptidase from Brevibacterium linens was used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 months’ maturation. A better score for flavour in sensory analysis of enzyme-treated cheese was obtained by the combination of the aminopeptidase and a commercially available metalloproteinase (Neutrase) than by the metalloproteinase alone. © 1990, Proprietors of Journal of Dairy Research. All rights reserved.

引用

页码：571 / 577

页数：7

共 18 条

[1] LIPOSOMES AS PROTEINASE CARRIERS FOR THE ACCELERATED RIPENING OF SAINT-PAULIN TYPE CHEESE [J].