Abstract
This paper reviews the general characteristics of exo and endopeptidases of microbial origin currently used in the milk industry. It also includes recent patents developed either to potentiate the enzymatic activity or to improve the resulting milk derivatives. The main application of these proteases is in the cheese-making industry. Although this industry preferentially uses animal rennets, and in particular genetically engineered chymosins, it also utilizes milk coagulants of microbial origin. Enzymes derived from Rhizomucor miehei, Rhizomucor pusillus and Cryphonectria parasitica are currently used to replace the conventional milk-clotting enzymes. In addition, the dairy industry uses microbial endo and exoproteases for relatively new applications, such as debittering and flavor generation in cheese, accelerated cheese ripening, manufacture of protein hydrolysates with improved functional properties, and production of enzyme-modified cheeses. Lactic acid bacteria play an essential role in these processes, hence these bacteria and the proteases they produce are currently being investigated by the dairy industry and are the subject of many of their patent applications.
Keywords: Acid lactic bacteria, bioactive peptides, cheese flavor, cheese ripening, coagulants, dairy products, genetically modified starters, milk-clotting enzymes, proteases, proteolysis.
Recent Advances in DNA & Gene Sequences (Discontinued)
Title:Recent Patents on Microbial Proteases for the Dairy Industry
Volume: 8 Issue: 1
Author(s): Lucia Feijoo-Siota, Lucia Blasco, Jose Luis Rodriguez-Rama, Jorge Barros-Velazquez, Trinidad de Miguel, Angeles Sanchez-Perez and Tomas G. Villa
Affiliation:
Keywords: Acid lactic bacteria, bioactive peptides, cheese flavor, cheese ripening, coagulants, dairy products, genetically modified starters, milk-clotting enzymes, proteases, proteolysis.
Abstract: This paper reviews the general characteristics of exo and endopeptidases of microbial origin currently used in the milk industry. It also includes recent patents developed either to potentiate the enzymatic activity or to improve the resulting milk derivatives. The main application of these proteases is in the cheese-making industry. Although this industry preferentially uses animal rennets, and in particular genetically engineered chymosins, it also utilizes milk coagulants of microbial origin. Enzymes derived from Rhizomucor miehei, Rhizomucor pusillus and Cryphonectria parasitica are currently used to replace the conventional milk-clotting enzymes. In addition, the dairy industry uses microbial endo and exoproteases for relatively new applications, such as debittering and flavor generation in cheese, accelerated cheese ripening, manufacture of protein hydrolysates with improved functional properties, and production of enzyme-modified cheeses. Lactic acid bacteria play an essential role in these processes, hence these bacteria and the proteases they produce are currently being investigated by the dairy industry and are the subject of many of their patent applications.
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Cite this article as:
Feijoo-Siota Lucia, Blasco Lucia, Rodriguez-Rama Luis Jose, Barros-Velazquez Jorge, Miguel de Trinidad, Sanchez-Perez Angeles and Villa G. Tomas, Recent Patents on Microbial Proteases for the Dairy Industry, Recent Advances in DNA & Gene Sequences (Discontinued) 2014; 8 (1) . https://dx.doi.org/10.2174/2352092208666141013231720
DOI https://dx.doi.org/10.2174/2352092208666141013231720 |
Print ISSN 2352-0922 |
Publisher Name Bentham Science Publisher |
Online ISSN 2352-0930 |
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