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A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Published online by Cambridge University Press:  01 June 2009

Patrick Trieu-Cuot  and
Jean-Claude Gripon
Patrick Trieu-Cuot
Affiliation:
Laboratoire de Biochimie et Technologie Laitières, Institut National de la Recherche Agronomique CNRZ, 78350 Jouy-en-Josas, France
Jean-Claude Gripon
Affiliation:
Laboratoire de Biochimie et Technologie Laitières, Institut National de la Recherche Agronomique CNRZ, 78350 Jouy-en-Josas, France
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Summaby

Isoelectric focusing and 2-dimensional electrophoresis were used to study the development of the pH 4·6-insoluble fraction during Camembert cheese ripening. Modifications of this fraction were due mainly to the action of 5 proteinases: rennet (chymosin + bovine pepsin), plasmin and Penicillium caseicolum aspartyl-and metalloproteinases. Rennet was inactive on β-casein, but acted very early on αs1-casein. However, rennet and P. caseicolum aspartyl-proteinase had a very similar action on the latter substrate, which prevented clear definition of the respective actions of these proteinases on αs1-casein after 7 d of ripening. Plasmin action on β-casein was important from 21 and 35 d of ripening at the surface and in the centre of the cheese respectively, suggesting an important influence of pH changes during maturation. The respective activities of the metallo-and aspartyl-proteinases of P. caseicolum were characterized and followed using β-casein degradation products as markers. The metallo-proteinase activity was detectable immediately after the development of the Penicillium (7 d), while that of the aspartyl-proteinase was observed 3 d later. Thereafter, the amount of β-casein degradation peptides resulting from the metalloproteinase decreased while that resulting from the aspartyl-proteinase increased, suggesting a more important role of the latter enzyme.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 3 , August 1982 , pp. 501 - 510
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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