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Contribution to the biochemistry of cheese ripening. XIX. The estimation and identification of prolidase in sour milk cheese.



Contribution to the biochemistry of cheese ripening. XIX. The estimation and identification of prolidase in sour milk cheese.



Z. Lebensmitt. Untersuch, 105: 1, 39-51



The preparation of synthetic proline peptides is described and the activity of cheese prolidase determined by its action upon them. The enzyme showed an optimum pH of 7.75, was heat sensitive and activated by Mn. It was inactivated by Ag, Hg, organic Hg compounds and Cd, its sensitivity to the latter element distinguishing it from pro-linase which was activated by it. The prolidase activity in cheese was found to be constant for about 11 days and then to fall.

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