Y. Sanz et F. Toldra, AMINOPEPTIDASE ACTIVITIES FROM LACTOBACILLUS-SAKE IN MODELS OF CURINGINGREDIENTS AND PROCESSING CONDITIONS FOR DRY SAUSAGE, Journal of food science, 62(6), 1997, pp. 1211
The effect of curing agents and dry sausage processing parameters on f
our aminopeptidases (AP 1, AP 2, AP 3, and AP 4) of Lactobacillus sake
was investigated, NaCl exerted a strong inhibitory effect against AP
1 but activated the remaining aminopeptidases. NaNO3 caused inhibition
of AP 3 and AP 4, Ascorbic acid inhibited AP 1 and AP 3 while glucose
only reduced AP 3 activity. Water activities and processing temperatu
res affected activity of all aminopeptidases. Acid pH decreased aminop
eptidase activity except for AP 4. The combined effects of curing agen
ts and process parameters to simulate different stages during dry saus
age processing Indicated that AP 2 and AP 4 may remain active througho
ut the process.