Peptidases used in dairy technology: Current knowledge and relevant applications
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/30367 |
Resumo: | The dairy sector is one of the most important industrial segments in peptidase applications These enzymes can hydrolyze milk proteins into medium/short peptides and amino acids, as well as modulate their nutritional and functional properties, which comprise sensory changes (e.g., texture and flavor), digestibility and solubility improved, as well as the release of bioactive compounds. Therefore, they have been applied to develop different dairy products, such as cheese and a wide range of products deriving from caseins and whey proteins. However, it is important to understand the structure of milk proteins at the time to select the best peptidase to achieve the desired hydrolyzed products. In addition, peptidases have different specificities, such as catalytic sites and optimal pH, which must be taken into account before their application in the dairy matrix. The present review aims to address important aspects associated with peptidase features and their current biotechnological applications in the dairy industry. |
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Peptidases used in dairy technology: Current knowledge and relevant applicationsPeptidasas utilizadas en tecnología láctea: Conocimiento actual y aplicaciones relevantesPeptidases utilizadas na tecnologia de laticínios: Conhecimento atual e aplicações relevantesEnzima exógenaProcesamiento de lácteosHidrolizados de proteína de lecheHidrólisis enzimáticaProteólisis.Enzima exogenProcessamento de lácteosHidrolisados das proteínas do leiteHidrólise enzimáticaProteólise.Exogenous enzymeDairy processingMilk protein hydrolysatesEnzymatic hydrolysisProteolysis.The dairy sector is one of the most important industrial segments in peptidase applications These enzymes can hydrolyze milk proteins into medium/short peptides and amino acids, as well as modulate their nutritional and functional properties, which comprise sensory changes (e.g., texture and flavor), digestibility and solubility improved, as well as the release of bioactive compounds. Therefore, they have been applied to develop different dairy products, such as cheese and a wide range of products deriving from caseins and whey proteins. However, it is important to understand the structure of milk proteins at the time to select the best peptidase to achieve the desired hydrolyzed products. In addition, peptidases have different specificities, such as catalytic sites and optimal pH, which must be taken into account before their application in the dairy matrix. The present review aims to address important aspects associated with peptidase features and their current biotechnological applications in the dairy industry.El sector lácteo es uno de los segmentos industriales más importantes en aplicaciones de peptidasas. Estas enzimas son capaces de hidrolizar las proteínas de la leche en péptidos y aminoácidos medianos/cortos, así como modular sus propiedades nutricionales y funcionales, que incluyen cambios sensoriales (por ejemplo, textura y sabor), mejoras en las características de digestibilidad y solubilidad, además de liberación de compuestos bioactivos. Por lo tanto, los péptidos se han aplicado en el desarrollo de diversos productos lácteos, como quesos y otros productos derivados de la caseína y las proteínas del suero. Sin embargo, es importante conocer la estructura de las proteínas de la leche para seleccionar la mejor peptidasa para obtener los hidrolizados deseados. Además, las peptidasas tienen diferentes especificidades, como sitios catalíticos y pH óptimo de acción, que deben tenerse en cuenta antes de su aplicación en la matriz láctea. La presente revisión tiene como objetivo abordar aspectos importantes asociados con las características de la peptidasa y sus aplicaciones biotecnológicas actuales en la industria láctea.O setor de laticínios é um dos segmentos industriais mais importantes em aplicações de peptidases. Essas enzimas são capazes de hidrolisar proteínas do leite em peptídeos médios/curtos e aminoácidos, bem como modular suas propriedades nutricionais e funcionais, as quais compreendem alterações sensoriais (por exemplo, textura e sabor), melhorias nas características de digestibilidade e solubilidade, além da liberação de compostos bioativos. Portanto, as peptidades têm sido aplicadas no desenvolvimento de diversos produtos lácteos, como queijos e outros produtos derivados das caseínas e proteínas de soro de leite. No entanto, é importante conhecer a estrutura das proteínas do leite a fim de selecionar a melhor peptidase visando a obteção dos hidrolisados desejados. Além disso, as peptidases possuem diferentes especificidades, como sítios catalíticos e pH ótimo de atuação, que devem ser levados em consideração antes de sua aplicação na matriz láctea. A presente revisão visa abordar aspectos importantes associados às características das peptidases e suas aplicações biotecnológicas atuais na indústria de laticínios.Research, Society and Development2022-06-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3036710.33448/rsd-v11i7.30367Research, Society and Development; Vol. 11 No. 7; e57211730367Research, Society and Development; Vol. 11 Núm. 7; e57211730367Research, Society and Development; v. 11 n. 7; e572117303672525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/30367/26172Copyright (c) 2022 Virgínia Nardy Paiva; Evandro Martins; Solimar Gonçalves Machado; Antônio Fernandes de Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPaiva, Virgínia Nardy Martins, EvandroMachado, Solimar Gonçalves Carvalho, Antônio Fernandes de 2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/30367Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:08.955755Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Peptidases used in dairy technology: Current knowledge and relevant applications Peptidasas utilizadas en tecnología láctea: Conocimiento actual y aplicaciones relevantes Peptidases utilizadas na tecnologia de laticínios: Conhecimento atual e aplicações relevantes |
title |
Peptidases used in dairy technology: Current knowledge and relevant applications |
spellingShingle |
Peptidases used in dairy technology: Current knowledge and relevant applications Paiva, Virgínia Nardy Enzima exógena Procesamiento de lácteos Hidrolizados de proteína de leche Hidrólisis enzimática Proteólisis. Enzima exogen Processamento de lácteos Hidrolisados das proteínas do leite Hidrólise enzimática Proteólise. Exogenous enzyme Dairy processing Milk protein hydrolysates Enzymatic hydrolysis Proteolysis. |
title_short |
Peptidases used in dairy technology: Current knowledge and relevant applications |
title_full |
Peptidases used in dairy technology: Current knowledge and relevant applications |
title_fullStr |
Peptidases used in dairy technology: Current knowledge and relevant applications |
title_full_unstemmed |
Peptidases used in dairy technology: Current knowledge and relevant applications |
title_sort |
Peptidases used in dairy technology: Current knowledge and relevant applications |
author |
Paiva, Virgínia Nardy |
author_facet |
Paiva, Virgínia Nardy Martins, Evandro Machado, Solimar Gonçalves Carvalho, Antônio Fernandes de |
author_role |
author |
author2 |
Martins, Evandro Machado, Solimar Gonçalves Carvalho, Antônio Fernandes de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Paiva, Virgínia Nardy Martins, Evandro Machado, Solimar Gonçalves Carvalho, Antônio Fernandes de |
dc.subject.por.fl_str_mv |
Enzima exógena Procesamiento de lácteos Hidrolizados de proteína de leche Hidrólisis enzimática Proteólisis. Enzima exogen Processamento de lácteos Hidrolisados das proteínas do leite Hidrólise enzimática Proteólise. Exogenous enzyme Dairy processing Milk protein hydrolysates Enzymatic hydrolysis Proteolysis. |
topic |
Enzima exógena Procesamiento de lácteos Hidrolizados de proteína de leche Hidrólisis enzimática Proteólisis. Enzima exogen Processamento de lácteos Hidrolisados das proteínas do leite Hidrólise enzimática Proteólise. Exogenous enzyme Dairy processing Milk protein hydrolysates Enzymatic hydrolysis Proteolysis. |
description |
The dairy sector is one of the most important industrial segments in peptidase applications These enzymes can hydrolyze milk proteins into medium/short peptides and amino acids, as well as modulate their nutritional and functional properties, which comprise sensory changes (e.g., texture and flavor), digestibility and solubility improved, as well as the release of bioactive compounds. Therefore, they have been applied to develop different dairy products, such as cheese and a wide range of products deriving from caseins and whey proteins. However, it is important to understand the structure of milk proteins at the time to select the best peptidase to achieve the desired hydrolyzed products. In addition, peptidases have different specificities, such as catalytic sites and optimal pH, which must be taken into account before their application in the dairy matrix. The present review aims to address important aspects associated with peptidase features and their current biotechnological applications in the dairy industry. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30367 10.33448/rsd-v11i7.30367 |
url |
https://rsdjournal.org/index.php/rsd/article/view/30367 |
identifier_str_mv |
10.33448/rsd-v11i7.30367 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30367/26172 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 7; e57211730367 Research, Society and Development; Vol. 11 Núm. 7; e57211730367 Research, Society and Development; v. 11 n. 7; e57211730367 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052812435128320 |