Inhibitory activity against plasmin, trypsin, and elastase in rennet whey and in cheese fortified with whey protein

摘要: The inhibitory activity against trypsin, elastase, and plasmin was determined in samples of Danbo 45+ that were manufactured from milk pasteurized at 72, 80, 90°C for 15, 30, 60 s; the corresponding rennet wheys; Havarti concentrated 1.8-fold, 2.7-fold, 4.6-fold by ultrafiltration. A sensitive colorimetric assay demonstrated incorporation thermally denatured whey proteins into cheese curd pasteurization resulted a decreased proteinase trypsin elastase wheys. However, native ultrafiltration an increased cheeses. Cheese or displayed 1.8, 2.9, 5.1 times, respectively, reference cheese. Similarly, cheeses 2.2, 3.2, 7.8 times. fortified with protein likely contributes to proteolysis altered ripening characteristics resulting cheeses, and, further, method can be adapted detection other inhibitors if sufficiently substrates are available.