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- W2052546002 abstract "La nattokinase, une serine protease semblable a la substilisine produite par Bacillus natto, est presente dans le natto, produit fermente traditionnel japonais a base de soja. Le but de cette etude etait d'etudier les effets d'une preparation semi-purifiee de nattokinase ajoutee au lait de fabrication a raison de 80, 160 ou 320 μg·mL -1 sur la proteolyse du cheddar au cours de l'affinage. Les niveaux d'azote soluble a pH 4,6 augmentaient avec le temps d'affinage et avec le niveau de nattokinase ajoute. Plus specifiquement, une hydrolyse accrue des caseines α s1 et β etait observee dans les fromages experimentaux. Lorsque les niveaux d'addition de nattokinase augmentaient, on observait une production accrue de peptides a mobilite electrophoretique inferieure a celle des caseines y. L'analyse en composante principale des chromatogrammes RP-HPLC des fractions de fromage solubles dans l'ethanol a 70 % (v/v) differenciait clairement les fromages selon le niveau de nattokinase. Les niveaux de la plupart des acides amines libres etaient superieurs dans les fromages experimentaux par rapport au controle, cependant l'augmentation n'etait pas proportionnelle au taux d'addition de nattokinase. Globalement, l'utilisation de nattokinase comme enzyme exogene accelerait la proteolyse primaire dans le cheddar et augmentait la presence de la plupart des acides amines libres servant de substrat a plusieurs reactions catalytiques, ce qui en retour peut affecter la flaveur du fromage." @default.
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- W2052546002 date "2006-05-01" @default.
- W2052546002 modified "2023-09-25" @default.
- W2052546002 title "Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening" @default.
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- W2052546002 doi "https://doi.org/10.1051/lait:2006004" @default.
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