Aminopeptidases from Lactobacillus sake affected by amines in dry sausages

被引：0

作者：

Sanz, Y ^{[1
]}

Toldrá, F ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

amines; Lactobacillus sake; aminopeptidase; dry sausages;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of amines found in sausages (cadaverine, histamine, 2-phenylethylamine, putrescine, spermidine, spermine, tryptamine and tyramine) on the activity of four aminopeptidases (AP 1,AP 2, AP 3 and AP 4) from Lactobacillus sake were determined, Histamine caused the strongest inhibition on AP 1 followed by tryptamine, The activity of AP 2 was markedly reduced by tryptamine and 2-phenylethylamine. AP 3 was inhibited at similar levels by histamine, tyramine and tryptamine but activated by putrescine, cadaverine and spermidine, Agmatine caused the strongest inhibition on AP 4.

引用

页码：894 / 896

页数：3

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