Enzymes Exogenous to Milk in Dairy Technology: Proteinases

A. B. Nongonierma, R. J. FitzGerald

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The utilization of exogenous proteinases is central to the development of a wide range of dairy products with defined organoleptic and nutritional properties. Proteinases have traditionally been used in cheeses and other fermented dairy products. Proteinases are also used in the generation of a wide range of ingredients/additives with defined technofunctionalities. More recently, the advent of nutraceuticals/functional foods and food products for populations with specific needs (i.e., food allergies, phenylketonuria, sports nutrition) has resulted in an increased utilization of proteinases for the production of defined milk protein hydrolysates. Exogenous proteinases used in dairy technology are sourced from animals, plants, and microorganisms. Animal activities are generally gastrointestinally derived having relatively well-defined specificity and cleavage sites on the polypeptide chain. Microbial and plant-derived proteinases on the other hand generally have broad substrate specificity. The application of exogenous proteinases in the generation of dairy products having different technofunctional, sensory, and biofunctional properties is discussed.

Original languageEnglish
Title of host publicationEncyclopedia of Dairy Sciences
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages289-296
Number of pages8
ISBN (Electronic)9780123744029
ISBN (Print)9780123744074
DOIs
Publication statusPublished - 1 Jan 2011

Keywords

  • Acceleration of cheese ripening
  • Bioactive peptides
  • Cheese
  • Enzyme-modified cheese
  • Milk hydrolysates
  • Milk proteins
  • Peptidases
  • Proteinases
  • Technofunctionality

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