Kinetic study of the combined effect of high hydrostatic pressure and temperature on the activity of lactobacillus delbrueckii ssp. bulgaricus aminopeptidases

Katsaros, GI; Giannoglou, MN; Taoukis, PS

dc.contributor.author	Katsaros, GI	en
dc.contributor.author	Giannoglou, MN	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:30:58Z
dc.date.available	2014-03-01T01:30:58Z
dc.date.issued	2009	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19701
dc.subject	Enzyme activation-inactivation	en
dc.subject	High pressure	en
dc.subject	Lactobacillus delbrueckii subsp. bulgaricus	en
dc.subject	Peptidases	en
dc.subject	White cheese maturation	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	aminopeptidase	en
dc.subject.other	article	en
dc.subject.other	enzymology	en
dc.subject.other	growth, development and aging	en
dc.subject.other	hydrostatic pressure	en
dc.subject.other	kinetics	en
dc.subject.other	Lactobacillus delbrueckii	en
dc.subject.other	physiology	en
dc.subject.other	temperature	en
dc.subject.other	Aminopeptidases	en
dc.subject.other	Hydrostatic Pressure	en
dc.subject.other	Kinetics	en
dc.subject.other	Lactobacillus delbrueckii	en
dc.subject.other	Temperature	en
dc.subject.other	Lactobacillus delbrueckii	en
dc.subject.other	Lactobacillus delbrueckii subsp. bulgaricus	en
dc.title	Kinetic study of the combined effect of high hydrostatic pressure and temperature on the activity of lactobacillus delbrueckii ssp. bulgaricus aminopeptidases	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1750-3841.2009.01148.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1750-3841.2009.01148.x	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	The effect of high hydrostatic pressure (HHP) (100 to 700 MPa) combined with temperature (20 to 40 °C) on the activity of 5 aminopeptidases (PepN, PepX, PepY, PepC, and PepA) of Lactobacillus delbrueckii ssp. bulgaricus ACA-DC 0105, used as starter culture for feta cheese production, was studied. Aminopeptidases PepN, PepX, and PepA were activated at pressures up to 200 MPa, at temperatures up to 40 °C. PepY and PepC appeared to be more sensitive to pressure and temperature treatment leading to inactivation for pressures above 100 and 200 MPa, respectively, combined with temperature above 30 °C. A multi-parameter equation was used for predicting the activation of PepN, PepX, and PepA aminopeptidases in the pressure and temperature domain. Overall, processing at 200 MPa and 20 °C may be selected as the optimum conditions for maximum activation of 4 out of 5 aminopeptidases of L. delbrueckii ssp. bulgaricus. A 20-min treatment at these conditions leads to an average 3-fold increase in activity, which could lead to better and faster maturation of white cheese. © 2009 Institute of Food Technologists®.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	Journal of Food Science	en
dc.identifier.doi	10.1111/j.1750-3841.2009.01148.x	en
dc.identifier.isi	ISI:000266179400014	en
dc.identifier.volume	74	en
dc.identifier.issue	5	en
dc.identifier.spage	E219	en
dc.identifier.epage	E225	en