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
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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.
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Formation and Physical Properties of Milk Protein Gels
TL;DR: The dual-binding model proposed by Horne et al. as mentioned in this paper suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate bridging.
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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.
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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.