AMINOPEPTIDASE ACTIVITIES FROM LACTOBACILLUS-SAKE IN MODELS OF CURINGINGREDIENTS AND PROCESSING CONDITIONS FOR DRY SAUSAGE

Authors
Citation
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
Citations number
24
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
62
Issue
6
Year of publication
1997
Database
ISI
SICI code
0022-1147(1997)62:6<1211:AAFLIM>2.0.ZU;2-Z
Abstract
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.