HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Fox, P. F. Articles by Kosikowski, F. V. Search for Related Content PubMed Articles by Fox, P. F. Articles by Kosikowski, F. V.

Some Effects of Hydrogen Peroxide on Casein and Its Implications in Cheese Making¹

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

The activity of the proteolytic enzymes, trypsin, pepsin, and rennin, against hydrogen peroxide-catalase-treated caseins, and the behavior of H₂O₂-treated casein in the presence of various ions, particularly calcium, were investigated.

Prior treatment of casein with H₂O₂-catalase as applied to milk for cheese making, used in larger than normal levels, increases proteolysis, especially that by rennin. The greatest hydrolysis occurred in treated protein, soluble at pH 4.6, after rennin action. Treated samples were hydrolyzed three times faster than controls and attained a final solubility three times greater.

Hydrogen peroxide treatment of casein results in significant behavior changes in the presence of calcium ions. When Ca⁺⁺ are present, the solubility of H₂O₂-treated protein over that of the control at pH 6.5 is slightly increased but, at pH 4.6, a considerably greater solubility increase is observed. The increased solubility is due mainly to alterations in ß-casein, which undergoes similar changes when an isolated preparation is treated with H₂O₂.

The increased softness of Cheddar cheese body noted in cheese from hydrogen peroxide-catalase-treated milks may be due, in part, to this higher susceptibility of its protein to proteolysis and, in part, at early ripening stages, to the increased solubility of H₂O₂-treated calcium caseinate.

¹ This research was supported in part through Public Health Service Grant EF-00459-01, Division of Environmental Engineering and Food Protection.

This article has been cited by other articles:

				D. H. Baker Comparative Species Utilization and Toxicity of Sulfur Amino Acids J. Nutr., June 1, 2006; 136(6): 1670S - 1675S. [Abstract] [Full Text] [PDF]

				W. H. Hanway, A. P. Hansen, K. L. Anderson, R. L. Lyman, and J. E. Rushing Inactivation of Penicillin G in Milk Using Hydrogen Peroxide J Dairy Sci, February 1, 2005; 88(2): 466 - 469. [Abstract] [Full Text] [PDF]