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HABIBI-NAJAFI, M. B., LEE, B. H.. (1386). DEBITTERING OF TRYPTIC DIGESTS FROM β-CASEIN AND ENZYME MODIFIED CHEESE BY X-PROLYL DIPEPTIDYLPEPTIDASE FROM LACTOBACILLUS CASEI SSP. CASEI. LLG. , 31(3), 263-270. doi: 10.22099/ijsts.2007.2343
M. B. HABIBI-NAJAFI; B. H. LEE. "DEBITTERING OF TRYPTIC DIGESTS FROM β-CASEIN AND ENZYME MODIFIED CHEESE BY X-PROLYL DIPEPTIDYLPEPTIDASE FROM LACTOBACILLUS CASEI SSP. CASEI. LLG". , 31, 3, 1386, 263-270. doi: 10.22099/ijsts.2007.2343
HABIBI-NAJAFI, M. B., LEE, B. H.. (1386). 'DEBITTERING OF TRYPTIC DIGESTS FROM β-CASEIN AND ENZYME MODIFIED CHEESE BY X-PROLYL DIPEPTIDYLPEPTIDASE FROM LACTOBACILLUS CASEI SSP. CASEI. LLG', , 31(3), pp. 263-270. doi: 10.22099/ijsts.2007.2343
HABIBI-NAJAFI, M. B., LEE, B. H.. DEBITTERING OF TRYPTIC DIGESTS FROM β-CASEIN AND ENZYME MODIFIED CHEESE BY X-PROLYL DIPEPTIDYLPEPTIDASE FROM LACTOBACILLUS CASEI SSP. CASEI. LLG. , 1386; 31(3): 263-270. doi: 10.22099/ijsts.2007.2343

DEBITTERING OF TRYPTIC DIGESTS FROM β-CASEIN AND ENZYME MODIFIED CHEESE BY X-PROLYL DIPEPTIDYLPEPTIDASE FROM LACTOBACILLUS CASEI SSP. CASEI. LLG

Iranian Journal of Science
مقاله 5، دوره 31، شماره 3، اسفند 2007، صفحه 263-270    اصل مقاله (250.62 K)
نوع مقاله: Regular Paper
شناسه دیجیتال (DOI): 10.22099/ijsts.2007.2343
نویسندگان
M. B. HABIBI-NAJAFI* 1؛ B. H. LEE2
1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, 91775-1163, Mashhad, I. R. of Iran
2Department of Food Science & Agricultural Chemistry, Faculty of Agriculture & Environmental Sciences, Macdonald Campus of McGill University, Montreal, Canada H9X3V9
چکیده
The proline-rich β-casein was digested in vitro with trypsin, and the oligopeptides produced
were then isolated by RP-HPLC and subsequently identified by amino acid analysis and ion mass
spectrometry. The peptide fractions from the complete digestion were then treated with purified x-prolyl
dipeptidyl peptidase (X-PDP) extracted from Lactobacillus casei ssp. casei LLG. Two bitter peptides (f53-97
and f203-209) containing X-Pro-Y-Pro in their amino acid residues were completely hydrolyzed by X-PDP,
while several peptides with a high degree of hydrophobicity were also decreased in a peak area. The
debittering effect of X-PDP from Lactobacillus casei ssp. casei LLG on enzyme modified cheese (EMC) was
also investigated by both subjective and objective methods. The bitterness of cheddar cheese slurries
supplemented with Neutrase® 0.5 L was completely eliminated after treatment with crude enzyme extract
from Lactobacillus casei ssp. casei LLG. Two hydrophobic peptides in EMC with Ala-Pro-Phe-Pro-Glu-Val
and Phe-Leu-Leu residues were hydrolyzed by crude enzyme extract. The RP-HPLC, and subsequently, ion
mass spectrometry analysis have shown that the debittering effect on EMC was due partially to the presence
of X-PDP.
کلیدواژه‌ها
Debittering؛ β-casein؛ enzyme modified cheese؛ X-Prolyl Dipeptidyl Peptidase؛ lactobacilli
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