Hydrolysis of β-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis

Whole cells and fractions of Lactococcus lactis subsp. lactis IFPL 359 and Lactobacillus casei subsp. casei IFPL731 were studied. Hydrolysis products were separated by reversed‐phase, high‐performance liquid chromatography (RPHPLC). Under conditions, pH 5.2 and 3% NaCl, L. casei IFPL 731 was more ac...

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Bibliographic Details
Published in:Journal of food science 1999-09, Vol.64 (5), p.899-902
Main Authors: Parra, L., de Palencia, P. Fernández, Casal, V., Requena, T., Peláez, C.
Format: Article
Language:English
Subjects:
Amino acids
b-CN (f 193-209) peptide
Biological and medical sciences
bitterness
Cheese
cheese ripening
Food industries
Food microbiology
Food science
Fundamental and applied biological sciences. Psychology
Lactobacillus casei
Lactococcus lactis
Milk and cheese industries. Ice creams
Peptides
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Summary:Whole cells and fractions of Lactococcus lactis subsp. lactis IFPL 359 and Lactobacillus casei subsp. casei IFPL731 were studied. Hydrolysis products were separated by reversed‐phase, high‐performance liquid chromatography (RPHPLC). Under conditions, pH 5.2 and 3% NaCl, L. casei IFPL 731 was more active in hydrolysis of the b‐casein (f193‐209) peptide than was L. lactis IFPL 359. This hydrolyzing activity was attributed for L. casei IFPL 731 by the cell‐wall proteinase. Hydrolysis of the peptide by the intracellular extract of L. casei IFPL731 was mainly located in the fraction that contained endopeptidase and Pep N aminopeptidase activities. Results may help provide approaches and treatments to control bitterness in cheese products.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15936.x