Journal ArticleDOI
Current enzymatic milk fermentation procedures
TLDR
In this paper, a review aimed at discussing the recent research activities on milk fermentative enzymes, with focus on the broad spectrum of enzyme origins and current aspects of genetic engineering is presented.Abstract:
Aside from bacteria, yeasts and moulds, enzymes from animal, vegetal and microbial sources are increasingly utilized for milk fermentation providing a broad spectrum of innovative product conceptions. In order to alter texture and flavour or to improve the nutritional value of milk-based products from different animal milks, microbial and enzymatic fermentation procedures are traditionally established worldwide. To date, genomic and proteomic approaches enable new selection strategies for precise enzymes for modern product applications. Hereby, generating beneficial health ingredients from milk is a main aspect. New insights into the biochemical mechanisms of enzymatic digestion and genetic engineering lead to enzymes with exact defined functions for explicit ripening flavour development or the improvement of texture of fermented milk products. The ability to synthesize complex exo-polysaccharides or to release bioactive peptides by accurate proteolytic activities of enzymes or to enzymatically cross-link the protein matrix in order to modify the texture characteristics of fermented milk products is a raising facet, especially for specific pharma- or nutraceutical applications. This review aimed at discussing the recent research activities on milk fermentative enzymes, with focus on the broad spectrum of enzyme origins and current aspects of genetic engineering. New approaches on proteolytic, lipolytic, glycolytic as well as milk clotting and protein cross-linking enzymatic activities are examined and associated with possible product applications. From technical prospective, advantages and disadvantages of immobilized enzymes within milk fermentation processes are critically discussed.read more
Citations
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Journal ArticleDOI
Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.
Mustapha Mbye,Huda Mohamed,Tholkappiyan Ramachandran,Fathalla Hamed,Ahlam Alhammadi,Rabih Kamleh,Afaf Kamal-Eldin +6 more
TL;DR: In this article, the effects of high pressure processing compared to thermal treatments on the quality of camel vs. bovine cheeses were studied and the effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C and 75°C for 30 s) were accessed.
Journal ArticleDOI
Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology
S. Suwannarong,Rungtiwa Wongsagonsup,Pairoj Luangpituksa,Jirarut Wongkongkatep,P. Somboonpanyakul,Manop Suphantharika +5 more
TL;DR: In this paper, the authors investigated the optimum levels of yeast β-glucan and additional water, and chilled storage time for producing chilled bread using response surface methodology and found that the optimum chilled bread had superior qualities to the basic formula bread at 4 days of chilled storage.
Dissertation
Comprendre les comportements des micelles de caséines dans des environnements variés, de leur équilibre minéral à leurs propriétés colloïdales et fonctionnelles : émulsion et coagulation présure
TL;DR: In this paper, the micelles de caseines, composed of caseine, mineraux, and eau, sont en equilibres dynamiques, elles echangent en permanence de leur matiere avec leur environnement.
Book ChapterDOI
Die Immunbarriere: Einfluss von Lebensmittelkomponenten auf die Darmbarriere
TL;DR: In this paper, ein bis mehrschichtiges epitheliales Abschlussgewebe formen eine reguliert permeable, absorptive barriere des Korpers zur Umwelt.
References
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Journal ArticleDOI
Industrial applications of microbial lipases
TL;DR: Various industrial applications of microbial lipases in the detergent, food, flavour industry, biocatalytic resolution of pharmaceuticals, esters and amino acid derivatives, making of fine chemicals, agrochemicals, use as biosensor, bioremediation and cosmetics and perfumery are described.
Journal ArticleDOI
Proteolysis During Cheese Manufacture and Ripening
TL;DR: Proteolysis in cheese can be divided into three phases: proteolysis before cheese manufacture, enzymatically induced coagulation of the milk, and proteolyse during cheese ripening.
Journal ArticleDOI
Formation and Physical Properties of Milk Protein Gels
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Journal ArticleDOI
Applications of lipase
TL;DR: This review attempts to present a comprehensive discussion on the present status of this unique group of enzymes in industry, as well as the actual potential.
Journal ArticleDOI
Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview
TL;DR: Proteolytic events taking place during cheese ripening are described, and the characteristics of various proteolytic systems involved are reviewed in this article, where some emphasis is placed on the proteolyptic enzymes from starter bacteria because these, in particular, have been subjects of recent and current research.