USE OF YEAST ENZYMES IN DEGRADATION OF PARACASEIN CURD
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):407–411
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ABSTRACT
The aim of the work was to use four enzyme preparations obtained from Yarrowia lipolytica in degradation of paracasein curd and evaluation of biogenic amines formation. Protein hydrolysis was carried out at 25° and 37°C using two yeast’s enzyme preparations of extracellular proteinases: acid YCG-GZ and alkaline YCO-OZ and two preparations of intracellular enzymes: YCG-GW, YCO-OW. More active against paracasein appeared to be proteinase preparations obtained from Y. lipolytica cultured in YCG than in YCO medium. It was also observed that all Y. lipolytica enzyme preparations used in the process of paracasein hydrolysis generated biogenic amines formation, especially at a higher temperature. A significantly higher level of those compounds was noted when intracellular yeast enzyme preparations were applied.
ISSN:1230-0322