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 language | English |
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Title of host publication | Encyclopedia of Dairy Sciences |
Subtitle of host publication | Second Edition |
Publisher | Elsevier Inc. |
Pages | 289-296 |
Number of pages | 8 |
ISBN (Electronic) | 9780123744029 |
ISBN (Print) | 9780123744074 |
DOIs | |
Publication status | Published - 1 Jan 2011 |
Keywords
- Acceleration of cheese ripening
- Bioactive peptides
- Cheese
- Enzyme-modified cheese
- Milk hydrolysates
- Milk proteins
- Peptidases
- Proteinases
- Technofunctionality