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Journal of Dairy Science Vol. 73 No. 9 2278-2286
© 1990 by American Dairy Science Association ®
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Influence of pH on the Properties of Lactobacillus helveticus Aminopeptidase

H. Cholette 1 and R. C. McKellar 1

1 Food Research Centre, Agriculture Canada, Ottawa, Canada K1A 0C6

We examined the influence of pH on the physical and biochemical characteristics of partially purified aminopeptidase from Lactobacillus helveticus ATCC 15009. Optimum activity was obtained at 45°C between pH 6.5 and 7.0. o-Phenanthroline was the best inhibitor over the entire pH range studied; however, several inhibitors, including EDTA, iron, sodium chloride, and phosphate glass, were more inhibitory at low pH. As pH was reduced, thermal stability of the enzyme and resistance to freezing and thawing increased, but substrate affinity decreased. Results suggest that peptidase stability may be an important factor in cheese ripening.

Key Words: Lactobacillus helveticus • aminopeptidase • properties

Submitted on November 8, 1989
Accepted on March 29, 1990






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