Tripeptidase

Details Tripeptidase Tripeptidase

C - Chemistry, Metallurgy

12

N

195/123, 99/154,

C12N 15/57 (2006.01) A23C 19/032 (2006.01) C07K 16/40 (2006.01) C12N 1/00 (2006.01) C12N 5/10 (2006.01) C12N 9/48 (2006.01) C12N 9/52 (2006.01) C12P 21/08 (2006.01) G01N 33/573 (2006.01) G01N 33/577 (2006.01)

Patent

CA 2035303

Title: Tripeptidase ABSTRACT The present invention relates to a tripeptidase of lactic acid bacteria in isolated form as well as to uses thereof, e.g., in the preparation of foods such as cheese, whippable products and meat products, or for preparing antibodies against the tripeptidase. The invention also relates to recombinant genetic information coding for the tripeptidase and transformed organisms expressing the tripeptidase. The tripeptidase can be isolated from Lactococcus lactis subsp. cremoris Wg2 and specifically separates the N-terminal amino acid from tripeptides. The hydrolysis activity has a temperature optimum at about 55°C and a pH optimum at about 7.5. The molecular weight is about 105 kD and the isoelectric point about 3.7. The tripeptidase is sensitive to EDTA, dithiothreitol and .beta.-mercaptoethanol.

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