Degradation of milk proteins by extracellular proteinase from<i>brevibacterium linens</i>flk‐61

Çoşkun, Hayri; Sienkiewicz, T.

doi:10.1080/08905439909549977

Cited by 6 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…β‐Casein was more rapidly hydrolyzed than α s1– casein in all cheeses (whereas degradation of α s1 ‐casein is faster than β‐casein in many cheeses). This greater degradation of β‐casein may be attributed to the higher pH of Halloumi cheese (pH ∼6.4–6.5), which favors the plasmin action (optimally active at pH ∼7.6) (Coskun and Sienkiewiez 1999; Sousa and McSweeney 2001). Compared with the other cheeses, e.g., Mozzarella (Dave et al.…”

Section: Resultsmentioning

confidence: 99%

Influence of Rennet Concentration on Ripening Characteristics of Halloumi Cheese

Güven

Cadun

Karaca

et al. 2008

Journal of Food Biochemistry

View full text Add to dashboard Cite

In this study, the influence of rennet concentration on chemical composition, proteolysis and sensory properties of Halloumi cheese was evaluated during ripening. Halloumi cheese was manufactured from raw cow's milk using four levels of rennet (0.2, 0.25, 0.3 or 0.4 g rennet/kg cheese milk) and was ripened for 60 days at 4C. Proteolysis in the cheese was measured by determining soluble nitrogen fractions both in water and in 12% trichloroacetic acid as well as by patterns of urea-polyacrylamide gel electrophoresis. Cheese grading was performed by an expert panel throughout the ripening period.The chemical composition of the cheese was significantly influenced by the level of rennet, which could be related to the differences in moisture contents of the cheese. The levels of water-or 12% trichloroacetic acidsoluble nitrogen fractions and degradations of a s1 -or b-caseins were quite low during the cheese maturation. No relation was found between rennet concentrations and casein degradation in the cheese during ripening. Results indicated that the different concentrations of rennet did not significantly influence the proteolytic profiles and sensory scores of Halloumi cheese; that is, an amount of rennet between 0.2 and 0.4 g rennet/kg cheese milk resulted in a similar quality of Halloumi cheese. CorrespondingHalloumi cheese was manufactured from raw cow's milk using different concentrations of rennet and was ripened for 60 days. The chemical composition of the cheese was influenced by different concentrations of rennet; however, ripening indices (proteolysis) and sensory attributes were identical in all samples. It is concluded that different concentrations of rennet (0.2-0.4 g rennet/kg cheese milk) have no significant influence on the ripening characteristics of Halloumi. 616 M. GUVEN ET AL.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of Rennet Concentration on Ripening Characteristics of Halloumi Cheese

Güven

Cadun

Karaca

et al. 2008

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…The difference in rates of proteolysis between surface and core regions suggests that plasmin contributes more significantly to proteolysis in this cheese variety than chymosin. As well as well-characterised proteolytic pathways known to arise from the respective actions of these two enzymes, such as those leading to production of γ -caseins and α s1 -I-casein, enzymes of Brevibacterium linens are likely to have contributed to breakdown of both α s1 -and β-caseins [7,10]. Extracellular enzymes of B. linens have been reported to hydrolyse α s1 -casein more readily than β-casein [10] and to have alkaline pH optima [7], which would suggest that the surface of the cheese would exhibit significant α s1 -casein breakdown during ripening.…”

Section: Discussionmentioning

confidence: 99%

“…As well as well-characterised proteolytic pathways known to arise from the respective actions of these two enzymes, such as those leading to production of γ -caseins and α s1 -I-casein, enzymes of Brevibacterium linens are likely to have contributed to breakdown of both α s1 -and β-caseins [7,10]. Extracellular enzymes of B. linens have been reported to hydrolyse α s1 -casein more readily than β-casein [10] and to have alkaline pH optima [7], which would suggest that the surface of the cheese would exhibit significant α s1 -casein breakdown during ripening. However, this was not clearly evident, even in control cheese, suggesting that the relative importance of chymosin activity at the core was proportionately higher than that of extracellular proteinases at the surface.…”

Section: Discussionmentioning

confidence: 99%

Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese

O'Farrell

Sheehan

Wilkinson

et al. 2002

Lait

View full text Add to dashboard Cite

-Smear-ripened cheese varieties are characterised by the growth of a smear culture, containing predominantly Brevibacterium linens, on the cheese surface during ripening. In such cheese, considerable zonal differences in biochemistry of ripening exist, due to moisture loss from, and growth and metabolic activity of smear microflora at, the cheese surface. In this study, the effects of adding exogenous plasmin or small amounts of mastitic milk to good quality milk on the quality of smear-ripened cheese made subsequently was examined. Addition of plasmin did not influence cheese composition immediately after manufacture, but slightly decreased the rate of moisture loss during cheese ripening. Plasmin activity decreased during the early stages of ripening, but subsequently increased towards the end of ripening, perhaps due to changing pH conditions in the cheese. Addition of plasmin increased rates of primary proteolysis in cheese, as measured by levels of pH 4.6-soluble N and urea-PAGE, although production of later products of proteolysis appeared less affected. Addition of mastitic milk had largely similar effects to addition of exogenous plasmin, which may reflect a high content of plasmin or plasminogen activators in such milk. Overall, changes in milk quality and enzymology appear to influence the quality of smear-ripened cheese.Plasmin / cheese / smear-ripened Résumé -Influence de l'addition de la plasmine ou du lait de mammite sur l'affinage des fromages à pâte pressée et croûte lavée. Les fromages à croûte lavée ont leur surface caractérisée par la croissance de bactéries corynéformes, contenant Brevibacterium linens de manière prédominante. Dans un tel fromage, la biochimie de l'affinage présente des différences de zone considérables, dues à la perte en humidité de la surface du fromage et à la croissance et l'activité métabolique de la microflore à la surface du fromage. Cette étude traite des effets de l'ajout de plasmine exogène ou de petites 305

show abstract

“…At all ripening times, hydrolysis of a s1 -CN was more extensive in the surface layer compared to the core reflecting the contribution of the smear enzymes to hydrolysis, as the pH moved from the optimum value for chymosin activity (Fox, Law, McSweeney & Wallace, 1993;Fox & McSweeney, 1996). Enzymes from species present in the smear are known to hydrolyse a s1 -CN more readily than b-CN and to produce extracellular proteinases that have alkaline pH optima and, thus, may contribute to the enhanced hydrolysis at the surface of these types of cheese (Rattray, Fox, & Healy, 1996;Coskun & Sienkiewiez, 1999;Smacchi, Fox, & Gobbetti, 1999;Bikash, Ghosh, Sienkiwwicz & Krenkel, 2000). RP-HPLC peptide profiles of the 70% ethanol-soluble sub-fractions of pH 4.6-soluble extracts were performed throughout ripening for all cheese.…”

Section: Proteolysismentioning

confidence: 98%

Effect of defined-strain surface starters on the ripening of Tilsit cheese

Hannon

Sousa

Lillevang

et al. 2004

International Dairy Journal

View full text Add to dashboard Cite

Degradation of milk proteins by extracellular proteinase frombrevibacterium linensflk‐61

Cited by 6 publications

References 17 publications

Influence of Rennet Concentration on Ripening Characteristics of Halloumi Cheese

Influence of Rennet Concentration on Ripening Characteristics of Halloumi Cheese

Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese

Effect of defined-strain surface starters on the ripening of Tilsit cheese

Contact Info

Product

Resources

About