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

Ramarathna Koka, Bart C. Weimer

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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

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Keywords

  • Bitterness
  • Cheddar cheese
  • Proteolysis

ASJC Scopus subject areas

  • Food Science

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