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 b-casein fragment f193e209, 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.

The Hepatopancreas Enzymes Of The Crustaceans Munida And Their Potential Application In Cheese Biotechnology.

ROSSANO, Rocco;LAROCCA, MARILENA;RICCIO, Paolo
2011

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 b-casein fragment f193e209, 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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11563/8678
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