التفاصيل البيبلوغرافية
| العنوان: |
The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology |
| المؤلفون: |
Rossano, Rocco1 rocco.rossano@unibas.it, Larocca, Marilena1, Lamaina, Annalisa1, Viggiani, Sandra1, Riccio, Paolo1,2 |
| المصدر: |
LWT - Food Science & Technology. Jan2011, Vol. 44 Issue 1, p173-180. 8p. |
| مصطلحات موضوعية: |
*FOOD biotechnology, *CRUSTACEA, *CHEESE, *MASS spectrometry, *PROTEOLYTIC enzymes, *CHYMOTRYPSIN, *CARBOXYPEPTIDASES |
| مستخلص: |
Abstract: Proteolytic and peptidase activities were extracted from the hepatopancreas of the crustaceans Munida and characterized by enzymatic assay, 2D zymography and mass spectrometry. Results showed the presence of several isotrypsin-like and isochymotrypsin-like enzymes, aminopeptidases and carboxypeptidases A and B. Six different acidic forms of trypsin were detected using specific inhibitors and 2D zymography. Trypsin-like activity was higher than chymotrypsin-like activity. On the basis of previous evidences in food biotechnology and cheese production, the digestive enzymes of the crustaceans Munida were tested for their ability to degrade casein, a process involved in cheese production. As a result, the Munida enzymes were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese, revealing their possible application in cheese technology to lower the unpleasant bitter flavour in some cheeses. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |
