Abstract
In this study the contribution of different proteolytic agents to primary proteolysis in a sodium caseinate solution under cheese-like conditions was quantified. The sodium caseinate solutions were treated with rennet, sonicated cell suspension of Lactococcus lactis subsp. cremoris SK11 and heat inactivated sonicated cell suspension. Proteolysis was assessed after 3, 10 and 17 days incubation at 8 °C by urea-PAGE gels of the pH 4.6-insoluble fraction. Principal component analysis of the gels estimated rennet and incubation time to contribute to >90% and ∼3%, respectively, of the total variation in primary proteolysis between the assessed samples. Sonicated cell suspension was estimated to contribute to ∼8% of the total variation in primary proteolysis between samples incubated for 17 days. Bacterial proteolytic enzymes showed an interactive effect with rennet by degrading β-I-CN (β-CN f1-192) in the rennet-treated samples. A heat-inactivated sonicated cell suspension had no detectable influence on proteolysis.
| Original language | English (Ireland) |
|---|---|
| Pages (from-to) | 263-266 |
| Number of pages | 4 |
| Journal | Milchwissenschaft – Milk Science International |
| Volume | 55 |
| Issue number | 5 |
| Publication status | Published - 2000 |