Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese

Wilkinson, Martin G.; Guinee, Timothy P.; O'callaghan, Daniel M.; Fox, Patrick F.

doi:10.1051/lait:1992533

Cited by 49 publications

(31 citation statements)

References 11 publications

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“…While this trend was also observed at ripening times < 70 d, differences were not significant. The decrease in intact casein content with elevation of the ripening temperature from 0 to 15 o C is consistent with the increase in pH 4.6 soluble N as ripening temperature is increased [10,11,36].…”

Section: Cheese Compositionsupporting

confidence: 76%

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Guinee

Feeney

Fox

2001

Lait

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-Low-moisture Mozzarella cheeses were made in duplicate and ripened for 70 d at 0, 4, 10 or 15 o C. For all temperatures, advance in ripening time resulted in significant (P < 0.05) decreases in the concentration of intact casein, firmness, melt time and apparent viscosity. In contrast, the flowability and stretchability of the molten cheeses increased significantly during storage. Increasing the ripening temperature from 0 to 15 o C resulted in a significant decrease in the mean concentration of intact casein and a decrease in the level of serum expressed on centrifugation. The latter changes were paralleled by a significant decrease in the mean melt time (time required for shred fusion) of the cheese over the 70 d ripening period, and a significant increase in the mean flowability and reduction in the mean apparent viscosity of the molten cheese. The effect of elevation of storage temperature on the functional attributes of the molten cheese was attributed mainly to the concomitant reduction in the content of intact casein which was negatively correlated with flowability and positively with apparent viscosity and melt time.Ripening / temperature / Mozzarella / functionality / texture Résumé -Effets de la température d'affinage sur les fromages de Mozzarella à faible teneur en eau. 2. Texture et propriétés fonctionnelles. Deux lots de fromages de Mozzarella à faible teneur en eau ont été fabriqués et maturés pendant 70 jours à 0, 4, 10 ou 15 o C. Pour toutes les températures, l'avancée dans le temps de maturation a entraîné une diminution significative (P < 0,05) de la concentration en caséine intacte, de la fermeté, du temps de fusion et de la viscosité apparente. Par opposition, l'aptitude à l'écoulement et au filant des fromages fondus a augmenté significativement pendant le stockage. L'augmentation de la température de maturation de 0 à 15 o C a résulté une diminution significative de la concentration moyenne en caséine intacte et une diminution de la quantité de sérum extraite par centrifugation. Parallèlement à ces derniers changements, on observait une diminution significative des temps moyens de fusion (temps exigé pour la fusion de brins de fromage râpé) au cours 475

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Section: Cheese Compositionsupporting

confidence: 76%

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Guinee

Feeney

Fox

2001

Lait

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“…Free amino acids (FAA) and ammonia were determined by the method of Wilkinson et al (1992), on 12% trichloro-acetic acid "ltrates prepared from the pH4.6SN extracts. The extracts were deproteinized by mixing 1 : 1 with 24% (w/v) trichloroacetic acid (TCA) and allowed to stand for 10 min followed by centrifugation at 14 400 g (Microcentaur, MSE, U.K.) for 10 min.…”

Section: Free Amino Acidsmentioning

confidence: 99%

Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

Fenelon

Guinee

Delahunty

et al. 2000

Journal of Food Composition and Analysis

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“…At the end of ripening, glutamic acid, phenylalanine, lysine, leucine and valine were found to be dominant in 12% TCA-soluble fraction of Cheddar cheese. The same amino acids have been found to be dominant in Cheddar cheese [3,39]. Results of urea-PAGE (Fig.…”

Section: Resultsmentioning

confidence: 54%

“…Over the years, acceleration of cheese ripening has received considerable attention, see reviews by [6,11,15,19,35,38] and different strategies have been employed to accelerate this process. Addition of exogenous enzymes or semi-purified protein preparations to cheesemilk have been used successfully to accelerate ripening in different cheese varieties [3,8,20,21,34,37,39].…”

Section: Introductionmentioning

confidence: 99%

Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening

Upadhyay

Kelly

McSweeney

2006

Lait

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-Nattokinase, a subtilisin-like serine proteinase produced by Bacillus natto, is present in the traditional fermented Japanese soyabean product "natto". The aim of this study was to investigate the effects of a semi-purified preparation of nattokinase (added to cheesemilk at 80, 160 or 320 µg·mL -1 ), on proteolysis in Cheddar cheese during cheese ripening. Levels of pH 4.6-soluble N increased with ripening time and with level of addition of nattokinase. Specifically, increased breakdown of α s1 -and β-caseins was observed in experimental cheeses compared to control cheese. With increasing level of addition of nattokinase, increased production of a peptide with an electrophoretic mobility lower than that of the γ -caseins was observed. Principal component analysis of reversed-phase HPLC chromatograms of 70% (v/v) ethanol-soluble fractions of cheeses clearly differentiated cheeses based on level of addition of nattokinase. Levels of most of the free amino acids were higher in experimental cheeses compared to the control; however, the increase was not proportional to level of addition of nattokinase. Overall, use of nattokinase as an exogenous enzyme accelerated primary proteolysis in Cheddar cheese and increased the pool of most of the free amino acids, which serve as substrates for many catabolic reactions and in turn affects the flavour of cheese. Résumé -Utilisation de la nattokinase, une sérine protéase semblable à la substilisine, en vue d'accélérer la protéolyse du cheddar au cours de l'affinage. La nattokinase, une sérine protéase semblable à la substilisine produite par Bacillus natto, est présente dans le natto, produit fermenté traditionnel japonais à base de soja. Le but de cette étude était d'étudier les effets d'une préparation semi-purifiée de nattokinase ajoutée au lait de fabrication à raison de 80, 160 ou 320 µg·mL -1 sur la protéolyse du cheddar au cours de l'affinage. Les niveaux d'azote soluble à pH 4,6 augmentaient avec le temps d'affinage et avec le niveau de nattokinase ajouté. Plus spécifiquement, une hydrolyse accrue des caséines α s1 et β était observée dans les fromages expérimentaux. Lorsque les niveaux d'addition de nattokinase augmentaient, on observait une production accrue de peptides à mobilité électrophorétique inférieure à celle des caséines γ . L'analyse en composante principale des chromatogrammes RP-HPLC des fractions de fromage solubles dans l'éthanol à 70 % (v/v) différenciait clairement les fromages selon le niveau de nattokinase. Les niveaux de la plupart des acides aminés libres étaient supérieurs dans les fromages expérimentaux par rapport au contrôle, cependant l'augmentation n'était pas proportionnelle au taux d'addition de nattokinase. Globalement, l'utilisation de nattokinase comme enzyme exogène accélérait la protéolyse primaire dans le cheddar et augmentait la présence de la plupart des acides aminés libres servant de substrat à plusieurs réactions catalytiques, ce qui en retour peut affecter la flaveur du fromage.cheddar / nattokinase / protéolyse / affi...

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Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese

Cited by 49 publications

References 11 publications

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening

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