Impact of microencapsulated peptidase (Aspergillus oryzae) on cheddar cheese proteolysis and its biologically active peptide profile
Article
Article Title | Impact of microencapsulated peptidase (Aspergillus oryzae) on cheddar cheese proteolysis and its biologically active peptide profile |
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ERA Journal ID | 2351 |
Article Category | Article |
Authors | Seneweera, Saman (Author) and Kailasapathy, Kaila (Author) |
Journal Title | Protein and Peptide Letters: international journal for rapid publication of short papers in protein and peptide science |
Journal Citation | 18 (7), pp. 741-746 |
Number of Pages | 6 |
Year | 2011 |
Place of Publication | Bussum, Netherlands |
ISSN | 0929-8665 |
1875-5305 | |
Digital Object Identifier (DOI) | https://doi.org/10.2174/092986611795446076 |
Web Address (URL) | http://benthamscience.com/journal/abstracts.php?journalID=ppl&articleID=87903 |
Abstract | We investigated the delivery of calcium-alginate encapsulated peptidase (Flavourzyme®, Aspergillus oryzae) on proteolysis of Cheddar cheese. Physical and chemical characteristics such as moisture, pH and fat content were measured, and no differences were found between control and experimental cheese at day 0. SDS-PAGE analysis clearly showed that proteolysis of β and k casein was significantly accelerated after three months of maturity in the experimental cheese. A large number of low molecular weight peptides were found in the water soluble fraction of the experimental cheeses and some of these peptides were new. N-terminal amino acid sequence analysis identified these as P 1, Leu-Thu- Glu; P 3, Asp-Val-Pro-Ser-Glu and relatively abundant stable peptides P 2, P 4, Arg-Pro-Lys-His-Pro-Ile; P 5, Arg-Pro-Lys- His-Pro-Ile-Lys and P 6. These peptides were mainly originated from βs1-CN and β-CN. Four of the identified peptides (P 1, P 2, P 3 and P 4) are known to be biologically active and P 1 and P 3 were only present in experimental cheese suggesting that experimental cheese has improved health benefits. |
Keywords | bioactive peptides; microencapsulation proteolysis; casein; cheese ripening |
ANZSRC Field of Research 2020 | 310106. Enzymes |
340407. Proteins and peptides | |
320506. Medical biochemistry - proteins and peptides (incl. medical proteomics) | |
Public Notes | © 2011 Bentham Science Publishers Ltd. Published version deposited in accordance with the copyright policy of the publisher. |
Byline Affiliations | University of Melbourne |
University of Western Sydney | |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q2738/impact-of-microencapsulated-peptidase-aspergillus-oryzae-on-cheddar-cheese-proteolysis-and-its-biologically-active-peptide-profile
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