Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview

Proteolytic events taking place during cheese ripening are described, and the characteristics of the various proteolytic systems involved are reviewed. Some emphasis is placed on the proteolytic enzymes from starter bacteria because these, in particular, have been subjects of recent and current rese...

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Bibliographic Details
Published inJournal of dairy science Vol. 76; no. 1; pp. 329 - 350
Main Author Visser, Servaas
Format Journal Article
LanguageEnglish
Published Champaign Elsevier Inc 01.01.1993
Am Dairy Sci Assoc
American Dairy Science Association
Subjects
cheese ripening
cheese ripening and flavor
cheese starters
cheeses
CHROMATOGRAPHIE LIQUIDE HAUTE PRESS
COMPOSE DE LA FLAVEUR
COMPUESTOS DEL SABOR
CROMATOGRAFIA LIQUIDA ALTA PRESION
CULTIVOS INICIADORES
CULTURE STARTER
DEGRADACION
DEGRADATION
ELECTROFORESIS
ELECTROPHORESE
flavor compounds
FROMAGE
high performance liquid chromatography
MADURAMIENTO
MURISSAGE
PEPTIDASAS
PEPTIDASE
peptidases
polyacrylamide gel electrophoresis
PROTEASAS
PROTEASE
protein degradation
PROTEINAS
proteinases
PROTEINE
PROTEOLISIS
PROTEOLYSE
proteolysis
proteolytic enzymes
QUESO
proteolytic enzymes
Mr
proteinases
LEP
peptidases
CMP
cheese ripening and flavor
CN
RP
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Summary:Proteolytic events taking place during cheese ripening are described, and the characteristics of the various proteolytic systems involved are reviewed. Some emphasis is placed on the proteolytic enzymes from starter bacteria because these, in particular, have been subjects of recent and current research. In cheese, the concerted action of residual milk-clotting enzyme, indigenous milk proteinases, and starter proteinases provides suitable substrates for the starter peptidases, which ultimately generate small peptides and free amino acids. Deviations from such a delicately balanced process may lead to deviations from the desired cheese texture and flavor. A bitter flavor defect may develop in the ripening cheese when the degradation of slowly accumulating bitter peptides by suitable peptidases is inhibited. Cheese flavor is thought to be mainly generated by the further, nonproteolytic conversion of amino acids via enzymic and nonenzymic reactions.
Bibliography:Q02
9334204
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ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(93)77354-3