Altered specificity of lactococcal proteinase p(i) (lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese.
By using various humectant systems, the specificity of hydrolysis of alpha(s1)-, beta-, and kappa-caseins by the cell envelope-associated proteinase (lactocepin; EC 3.4.21.96) with type P(1) specificity (i.e., lactocepin I) from Lactococcus lactis subsp. lactis BN1 was investigated at water activities (a(w)) and salt concentrations reflecting those in cheddar type cheese. In the presence of polyethylene glycol 20000 (PEG 20000)-NaCl (a(w) = 0.95), hydrolysis of beta-casein resulted in production of the peptides comprising residues 1 to 6 and 47 to 52, which are characteristic of type P(III) enzyme activity (lactocepin III) in buffer. The fragment comprising residues 1 through 166, inclusive (fragment 1-166), which is typical of lactocepin I activity in buffer systems, was not produced. Similarly, peptide 152-160 from kappa-casein, which is usually produced in aqueous buffers exclusively by lactocepin III, was a major product of lactocepin I. Most of the specificity differences obtained in the presence of PEG 20000-NaCl were also obtained in the presence of PEG 20000 alone (a(w) = 0.99). In addition, alpha(s1)-casein, which normally is resistant to lactocepin I activity, was rapidly hydrolyzed in the presence of PEG 20000 alone. Hydrolysis of casein in the presence of PEG 300-NaCl or glycerol-NaCl (both having an a(w) of 0.95) was generally as expected for lactocepin I activity except that beta-casein peptide 47-52 and kappa-casein fragment 1-160 were produced; both of these are normally formed by lactocepin III in buffer. The differences in lactocepin specificity obtained in the humectant systems can be attributed to a combination of a(w) and humectant hydrophobicity, both of which are parameters that are potentially relevant to the cheese-ripening environment.
Reid
J R
JR
New Zealand Dairy Research Institute, Palmerston North, New Zealand.
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