Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

被引:111
作者
Lane, CN
Fox, PF
机构
[1] Department of Food Chemistry, University College, Cork
关键词
D O I
10.1016/0958-6946(95)00067-4
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Proteolysis in Cheddar cheese made with or without adjunct lactobacilli and acidified with starter or glucono-delta-lactone (GDL) was monitored during ripening. The pH of the GDL cheeses was higher than that of the starter cheeses, resulting in lower chymosin activity in the former which was apparent in electrophoretograms of the cheeses throughout ripening. Although the coagulant appeared to be responsible for most of the water-soluble N (WSN), the starter also contributed, as shown by differences between electrophoretograms of the WSN extracts of the starter and GDL cheeses. The starter enzymes were the major contributors to the production of small peptides and free amino acids. Addition of adjunct lactobacilli to the starter-free cheeses caused a significant increase in proteolysis. This increase in proteolysis was not as apparent when the adjunct lactobacilli were added to the starter cheese, possibly due to the lack of available substrate for the wide range of enzymes supplied by both the starter lactococci and adjunct lactobacilli. Copyright (C) 1996 Elsevier Science Limited
引用
收藏
页码:715 / 728
页数:14
相关论文
共 26 条
[1]   PROTEINASES IN NORMAL BOVINE-MILK AND THEIR ACTION ON CASEINS [J].
ANDREWS, AT .
JOURNAL OF DAIRY RESEARCH, 1983, 50 (01) :45-55
[2]   NEW STAINING TECHNIQUE FOR PROTEINS IN POLYACRYLAMIDE GELS USING COOMASSIE BRILLIANT BLUE G250 [J].
BLAKESLEY, RW ;
BOEZI, JA .
ANALYTICAL BIOCHEMISTRY, 1977, 82 (02) :580-582
[3]  
BROOME MC, 1990, AUST J DAIRY TECHNOL, V45, P67
[4]  
DE MAN J. C., 1960, JOUR APPL BACT, V23, P130, DOI 10.1111/j.1365-2672.1960.tb00188.x
[5]   USE OF THE CD-NINHYDRIN REAGENT TO ASSESS PROTEOLYSIS IN CHEESE DURING RIPENING [J].
FOLKERTSMA, B ;
FOX, PF .
JOURNAL OF DAIRY RESEARCH, 1992, 59 (02) :217-224
[6]   POTENTIOMETRIC DETERMINATION OF SALT IN CHEESE [J].
FOX, PF .
JOURNAL OF DAIRY SCIENCE, 1963, 46 (07) :744-&
[7]   PROTEOLYSIS DURING CHEESE MANUFACTURE AND RIPENING [J].
FOX, PF .
JOURNAL OF DAIRY SCIENCE, 1989, 72 (06) :1379-1400
[8]   MILK ALKALINE PROTEINASE [J].
GRUFFERTY, MB ;
FOX, PF .
JOURNAL OF DAIRY RESEARCH, 1988, 55 (04) :609-630
[9]  
IDF, 1982, 4A IDF
[10]  
IDF, 1964, 25 IDF