Young Innovators: Improving taste, lowering cost of cheese can be possible with enzyme additives

“We already know that an enzyme called prolidase can break down bitter-tasting compounds commonly presented in cheese,” said Xu. “Interestingly, we found that prolidase naturally found in lactic acid bacteria removes the bitter compounds slowly.”

Xu used the technology at the Canadian Light Source, Canada’s only synchrotron located at U of S, to examine the structure and function of prolidase. He identified that a specific “loop” structure in prolidase affects the efficiency of how the enzyme works. Altering certain amino acids present in this loop chain could help the enzyme work faster and therefore produce a final product with added benefits for consumers.

The work can also contribute to more than just improved cheese production, but attests to how enzyme research can provide valuable information for how to use these metabolic helpers in other areas ofWith an undergraduate degree and a master’s degree in Food and Bioproduct Sciences obtained through the College of Agriculture and Bioresources, Xu is well-positioned to be pursuing a doctorate in the same subject under the supervision of professor Dr. Takuji Tanaka .

“Unfortunately, many of these are unpublished recipes. Though they are widely used, they are not able to be marketed out to benefit more people, due to unknown working mechanisms or safety concerns. I dream that one day I can scientifically explain why those recipes tend to work. My interest in chemistry and biology grew as I grew up, and I decided to pursue food science as my major.”

Source: Education Headlines (educationheadlines.net)

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