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Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin

Published online by Cambridge University Press:  01 June 2009

P. F. Fox  and
B. F. Walley
P. F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
B. F. Walley
Affiliation:
National Dairy Research Centre, the Agricultural Institute, Fermoy, Co. Cork, Irish Republic
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Summary

1. Proteolysis of β-casein by rennin and by pepsin was completely inhibited in the presence of 10% NaCl and was very significantly reduced by 5% NaCl. The rate of proteolysis of αs-casein was maximal in the presence of 5–10% NaCl. 2. The inhibitory effect of NaCl on the proteolysis of β-casein was independent of pH and incubation temperature. 3. The effectiveness of NaCl in controlling the development of bitter flavour in Cheddar cheese may be due to its inhibitory effect on the proteolysis of β-casein. 4. Rennin hydrolysates of β-casein were bitter in flavour whereas those of αs-casein were not.

Type
Original Articles
Information
Journal of Dairy Research , Volume 38 , Issue 2 , June 1971 , pp. 165 - 170
Copyright
Copyright © Proprietors of Journal of Dairy Research 1971

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References

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