Enzyme activity in Spanish goat's cheeses☆
1988; Elsevier BV; Volume: 28; Issue: 2 Linguagem: Inglês
10.1016/0308-8146(88)90145-8
ISSN1873-7072
AutoresRicardo Gómez, Carmen Peláez, Carmen Martín-Hernández,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoSpecific enzyme activity has been studied in Spanish goat's cheese. Neutral protease, aminopeptidase, and carboxypeptidase activity was analysed during the ripening of two Spanish goat's cheeses. One cheese was Majorero cheese from the island of Fuerteventura; the other was a soft cheese mould-ripened by P. candidum on the surface. The trend in neutral protease activity was rather similar in both cheeses over the ripening period. Protease activity was higher in Majorero cheese and higher on the surface than inside the mould-ripened cheese. Aminopeptidase activity also increased in both cheeses over the entire ripening period, but it was higher in the mould-ripened cheese than in the Majorero cheese. Carboxypeptidase activity was not recorded in either the Majorero or the soft cheese.
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