Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins
Abstract
SUMMARY The aspartyl proteinases ofPenicillium caseicolumandP. roquefortiacted identically on β-casein; both enzymes split at least 3 bonds: Lys29–Ile30, Lys97–Val98and Lys99–Glu100. From αsl-casein, these proteinases released 6 main degradation products which arose from the splitting of 4 bonds;P. roquefortiaspartyl proteinase was found to cleave 1 bond at a higher rate thanP. caseicolumaspartyl proteinase. A hypothetical sequential hydrolysis mechanism of αsl-casein by these 2 enzymes is proposed from a study of the degradation by isoelectric focusing and by 2-dimensional electrophoresis.
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Breakdown of β-caseins into γ-caseins by plasmin was observed on electrophoretograms of Camembert, and plasmin action was favored by the high pH of the cheese.
“Breakdown of β-caseins into γ-caseins by the action of plasmin was observed on electrophoretograms of Camembert; plasmin action was favored by the high pH of the cheese (Figure 1; Gripon, 1993;Trieu-Cuot & Gripon, 1982).”
From Proteolysis in Irish farmhouse Camembert cheese during ripening (2020) · cites this paper as Trieu-Cuot & Gripon, 1982
PC proteinases hydrolyzed Lys-Val, Lys-Glu and Lys-Ile faster than other bonds in β-casein.
“Trieu-Cuot, Archieri-Haze, and Gripon (1982) showed that PC proteinases hydrolyzed Lys -Val , Lys -Glu and Lys -Ile faster than other bonds in β-casein; these cleavage sites were also identified in this study.”
From Proteolysis in Irish farmhouse Camembert cheese during ripening (2020) · cites this paper as Trieu-Cuot, Archieri-Haze, and Gripon (1982)
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Biochemistry of Cheese Ripening: Proteolysis
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00018-1 · Cited by 121 · see citing works
Proteolysis in Irish farmhouse Camembert cheese during ripening
Mane, A., & McSweeney, P. L. H. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13101 · Cited by 35 · see citing works
“Breakdown of β-caseins into γ-caseins by the action of plasmin was observed on electrophoretograms of Camembert; plasmin action was favored by the high pH of the cheese (Figure 1; Gripon, 1993; Trieu-Cuot, Archieri-Haze, and Gripon, 1982).”
Background
- Authors
- Trieu-Cuot, P., Archieri-Haze, M.-J., & Gripon, J.-C.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 1982-08
- Volume
- 49
- Issue
- 3
- Pages
- 487-500
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2075667028
- Cited by
- 32
- References
- 0
- Citations by year
- 2025: 2 · 2020: 1 · 2019: 2 · 2017: 2 · 2014: 2 · 2013: 1
- FWCI
- 1.68
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Dairy Research (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- aspartic protease, Penicillium caseicolum, Penicillium roqueforti, casein hydrolysis, β-casein, αs1-casein, cheese ripening, proteolysis
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