Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese

Bart C Weimer, Bart C. Weimer

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

The ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides found in Cheddar cheese was investigated. The purified protease was incubated with α(s1)-casein f1-9 and β-casein f193-209 in a model system (pH 6.8, 30°C) to determine hydrolysis. Residual substrate and hydrolysis products were determined by capillary electrophoresis. Both peptides were hydrolyzed by the protease during the 90-min assay. α(s1)-Casein f1-9 was hydrolyzed into two products and β-casein f193-209 was degraded completely in 90 min to three hydrolytic products. This protease hydrolyzed bitter peptides that are known to accumulate in Cheddar and Gouda cheese during aging, suggesting a possibility to debitter Cheddar cheese. (C) 2000 Elsevier Science Ltd.

Original languageEnglish (US)
Pages (from-to)75-79
Number of pages5
JournalInternational Dairy Journal
Volume10
Issue number1-2
DOIs
StatePublished - Jan 2000
Externally publishedYes

Fingerprint

Pseudomonas fluorescens
Cheese
Caseins
Cheddar cheese
cheeses
casein
Peptide Hydrolases
proteinases
peptides
Peptides
Hydrolysis
hydrolysis
Gouda cheese
cheese ripening
capillary electrophoresis
Capillary Electrophoresis
assays

Keywords

  • Bitterness
  • Cheddar cheese
  • Proteolysis

ASJC Scopus subject areas

  • Food Science

Cite this

Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese. / Weimer, Bart C; Weimer, Bart C.

In: International Dairy Journal, Vol. 10, No. 1-2, 01.2000, p. 75-79.

Research output: Contribution to journalArticle

@article{e5dcc27316e04e5180b2f9471e086db5,
title = "Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese",
abstract = "The ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides found in Cheddar cheese was investigated. The purified protease was incubated with α(s1)-casein f1-9 and β-casein f193-209 in a model system (pH 6.8, 30°C) to determine hydrolysis. Residual substrate and hydrolysis products were determined by capillary electrophoresis. Both peptides were hydrolyzed by the protease during the 90-min assay. α(s1)-Casein f1-9 was hydrolyzed into two products and β-casein f193-209 was degraded completely in 90 min to three hydrolytic products. This protease hydrolyzed bitter peptides that are known to accumulate in Cheddar and Gouda cheese during aging, suggesting a possibility to debitter Cheddar cheese. (C) 2000 Elsevier Science Ltd.",
keywords = "Bitterness, Cheddar cheese, Proteolysis",
author = "Weimer, {Bart C} and Weimer, {Bart C.}",
year = "2000",
month = "1",
doi = "10.1016/S0958-6946(00)00023-6",
language = "English (US)",
volume = "10",
pages = "75--79",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier BV",
number = "1-2",

}

TY - JOUR

T1 - Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese

AU - Weimer, Bart C

AU - Weimer, Bart C.

PY - 2000/1

Y1 - 2000/1

N2 - The ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides found in Cheddar cheese was investigated. The purified protease was incubated with α(s1)-casein f1-9 and β-casein f193-209 in a model system (pH 6.8, 30°C) to determine hydrolysis. Residual substrate and hydrolysis products were determined by capillary electrophoresis. Both peptides were hydrolyzed by the protease during the 90-min assay. α(s1)-Casein f1-9 was hydrolyzed into two products and β-casein f193-209 was degraded completely in 90 min to three hydrolytic products. This protease hydrolyzed bitter peptides that are known to accumulate in Cheddar and Gouda cheese during aging, suggesting a possibility to debitter Cheddar cheese. (C) 2000 Elsevier Science Ltd.

AB - The ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides found in Cheddar cheese was investigated. The purified protease was incubated with α(s1)-casein f1-9 and β-casein f193-209 in a model system (pH 6.8, 30°C) to determine hydrolysis. Residual substrate and hydrolysis products were determined by capillary electrophoresis. Both peptides were hydrolyzed by the protease during the 90-min assay. α(s1)-Casein f1-9 was hydrolyzed into two products and β-casein f193-209 was degraded completely in 90 min to three hydrolytic products. This protease hydrolyzed bitter peptides that are known to accumulate in Cheddar and Gouda cheese during aging, suggesting a possibility to debitter Cheddar cheese. (C) 2000 Elsevier Science Ltd.

KW - Bitterness

KW - Cheddar cheese

KW - Proteolysis

UR - http://www.scopus.com/inward/record.url?scp=0033899997&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0033899997&partnerID=8YFLogxK

U2 - 10.1016/S0958-6946(00)00023-6

DO - 10.1016/S0958-6946(00)00023-6

M3 - Article

VL - 10

SP - 75

EP - 79

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 1-2

ER -