摘要 : The ability of a purified proteinase from Pseudomonas fluorescens RO98 to hydrolyse bitter peptides found in Cheddar cheese was investigated. The purified proteinase was incubated with alphas1-casein fl-9 and beta-casein f193-209 ... 展开 The ability of a purified proteinase from Pseudomonas fluorescens RO98 to hydrolyse bitter peptides found in Cheddar cheese was investigated. The purified proteinase was incubated with alphas1-casein fl-9 and beta-casein f193-209 in a model system (pH 6.8, 30deg C) to determine hydrolysis. Residual substrate and hydrolysis products were determined by capillary electrophoresis. Both peptides were hydrolysed by the proteinase during the 90-min assay. alphas1-Casein fl-9 was hydrolysed into two productsand beta-casein f193-209 was degraded completely in 90 min to three hydrolytic products. This proteinase hydrolysed bitter peptides that are known to accumulate in Cheddar and Gouda cheese during ageing, suggesting the possibility of debittering Cheddarcheese. 收起