Methods and compositions involving endopeptidases PepO2 and PepO3
AssigneesWisconsin Alumni Research Foundation, Utah State University
InventorsJames L. Steele, Jeffrey R. Broadbent, Vidya R. Sridhar
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Abstract
The present invention concerns the methods and compositions involving endopeptidase enzymes, especially PepO2 and PepO3 from L. helveticus, and their use in reducing bitterness by cleaving bitter peptides. In particular embodiments of the invention, these methods and compositions apply to the cheesemaking process. The invention also concerns the use of PepO2 and/or PepO3 polypeptides in the treatment or prevention of celiac sprue or as a food additive.
Claims6
An isolated Endopeptidase polypeptide comprising an amino acid sequence with at least 90% identity to SEQ ID NO:4.
A food additive composition comprising an isolated PepO3 polypeptide comprising the amino acid sequence of SEQ ID NO:4, wherein the composition is a liquid, pellet, or powder.
Dependencies are inferred from the claim text.