Artículo

Pereira, N.D.L.A.; Fernández-Gimenez, A.V."Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture" (2017) International Journal of Food Science and Technology. 52(2):341-347
Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% of total raw milk production of the country. Due to the increase in cheese demand, and because calf rennet is relatively expensive, this has motivated the study of new sources of proteases due to the potential use in biotechnological processes. Previously, crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. The aim of this study was to evaluate and characterise acidic proteases obtained from Pleoticus muelleri discards and their proteolytic capability as well as their potential use as a milk-clotting agent. The activity of aspartic proteases and the satisfactory acceptation by the taste panel for cheese made with shrimp's enzymes suggest that P. muelleri proteins offer a high potential for use in dairy biotechnological processes with potential use as milk-clotting agents for cheese making. © 2016 Institute of Food Science and Technology

Registro:

Documento: Artículo
Título:Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
Autor:Pereira, N.D.L.A.; Fernández-Gimenez, A.V.
Filiación:CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina
Instituto de Investigaciones Marinas y Costeras, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata-CONICET, Funes 3350, Mar del Plata, Argentina
Palabras clave:Acidic proteinases; biotechnology; cheese; dairy technology; discards; shrimp; Biotechnology; Cheeses; Enzymes; Processing; Shellfish; Acidic proteinases; Aspartic protease; Biotechnological process; Cheese-making process; Discards; Milk coagulation; Milk-clotting enzyme; Shrimp; Dairies
Año:2017
Volumen:52
Número:2
Página de inicio:341
Página de fin:347
DOI: http://dx.doi.org/10.1111/ijfs.13285
Handle:http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p341_Pereira
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p341_Pereira

Referencias:

  • Ahmed, M., Morishima, I., Babiker, E., Mori, N., pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dobium seeds and its enzymatic action on bovine caseins (2010) LWT Food Science and Technology, 43, pp. 759-764. , &
  • Arima, K., Ya, J., Iwasaki, S., Milk-clotting enzyme from Mucor pusillus var. Lindt (1970) Methods in Enzymology, pp. 446-476. , &, In, (edited by, E. Pearlman, &, L. Lorand, New York, Academic Press
  • Balthazar, C., Silva, H., Celeguini, R., Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream (2016) Journal of Dairy Science, 98, pp. 4266-4272
  • Beka, R., Krier, F., Botquin, M., Characterization of a milk-clotting extract from Balanites aegyptiaca fruit pulp (2014) International Dairy Journal, 34, pp. 25-31
  • Boschi, E., La pesquería del langostino del litoral patagónico (1986) Cuaderno de Redes, 20, pp. 19-26
  • Bovcon, N., Góngora, M., Marinao, C., González-Zevallos, D., Composición de las capturas y descartes generados en la pesca de merluza común Merluccius hubbsi y langostino patagónico Pleoticus muelleri: un caso de estudio en la flota fresquera de altura del Golfo San Jorge, Chubut, Argentina (2013) Revista de Biologia Marina y Oceanografia, 48, pp. 303-319. , &
  • Broome, M., Xu, X., Mayes, J., Proteolysis in Cheddar cheese made with alternative coagulants (2006) Australian Journal of Dairy Technology, 61, pp. 85-87. , &
  • Bruno, M., Lazza, C., Errasti, M., López, L., Caffini, N., Pardo, M., Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits (2010) LWT Food Science and Technology, 43, pp. 695-701. , &
  • Carlson, A., Hill, C., Olson, N., Kinetics of milk coagulation: III mathematical modeling of the kinetics of curd formation following enzymatic hydrolysis of kappa-casein-parameter estimation (1987) Biotechnology and Bioengineering, 29, pp. 601-611. , &
  • Castillo, M., Payne, F., Hicks, C., Lopez, M., Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration (2010) International Dairy Journal, 10, pp. 551-562. , &
  • Chazarra, S., Sidrach, L., López-Molina, D., Rodríguez-López, N., Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers (2007) International Dairy Journal, 17, pp. 1393-1400. , &
  • D'Ambrosio, A., Rossano, R., Ungaro, N., Riccio, P., Proteolytic and milk clotting activities in extracts obtained from the crustaceans Munida (2003) Journal of Molecular Catalysis B Enzymatic, 22, pp. 145-150. , &
  • Dantas, A., Jesus, V., Silva, R., Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang (2016) Journal of Dairy Science, 99, pp. 18-30
  • Díaz, A., Fernández-Gimenez, A., Velurtas, S., Fenucci, J., Ontogenetic changes in the digestive system of Pleoticus muelleri (Decapoda, Penaeoidea) (2008) Invertebrate Reproduction and Development, 52, pp. 1-12. , &
  • Dong, S., Zeng, M., Wang, D., Liu, Z., Zhao, Y., Yang, H., Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix) (2008) Food Chemistry, 107, pp. 1485-1493. , &
  • Dugdill, B., Bennett, A., Phelan, J., Scholten, B., (2013) Dairy-industry development programmes: Their role in food and nutrition security and poverty reduction, , &, Roma, F.A.O
  • Felicio, T., Esmerino, E., Vidal, V., Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine (2016) Food Chemistry, 196, pp. 628-637
  • Fernández-Gimenez, A., García-Carreño, F., Navarrete del Toro, M., Fenucci, J., Digestive proteinases of red shrimp Pleoticus muelleri Decapoda, Penaeoidea: partial characterization and relationship with molting (2001) Comparative Biochemistry and Physiology, 130B, pp. 331-338. , &
  • Fernández-Salguero, J., Tejada, L., Gomez, R., Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses (2002) Journal of the Science of Food Agriculture, 82, pp. 464-468. , &
  • Fox, P., McSweeney, P., Cheese: an overview (2004) Cheese: Chemistry, Physics and Microbiology, pp. 1-18. , &, In, (edited by, P. Fox, P. McSweeney, T. Cogan, &, T. Guinee, London, Academic Press
  • García-Carreño, F., Hernández-Cortés, M., Haard, N., Enzymes with peptidase and proteinase activity from digestive system of a freshwater and marine decapods (1994) Journal of Agricultural and Food Chemistry, 42, pp. 1456-1461. , &
  • Gaze, L., Oliveira, B., Ferrao, L., Preference mapping of dulce de leche commercialized in Brazilian markets (2015) Journal of Dairy Science, 98, pp. 1443-1454
  • Han, X., Sahidi, F., Extraction of harp seal gastric proteases and their immobilization on chitin (1995) Food Chemistry, 52, pp. 71-76. , &
  • (1992) Bovine rennets. Determination of total milk-clotting activity. IDF standard Brussels, , Belgium, International Dairy Federation
  • Iglesias, G., (2012) The dairy sector, a development programme and workers participation, , http://www6.rel-uita.org/sectores/lacteos/conferencia_lacteos-2010/presentacion_del_borrador-eng.htm, Accessed 25 October 2012
  • Kunitz, M., Isolation of a crystalline protein compound of trypsin and of soybean trypsin-inhibitor (1947) The Journal of General Physiology, 30, pp. 311-320
  • Li, J., Peng, Y., Wang, X., Chi, Z., Optimum production and characterization of an acid protease from marine yeast Metschnikowia reukaufii W6b (2010) Journal of Ocean University of China, 9, pp. 359-364. , &
  • López, M., Lomholt, S., Qvist, K., Rheological properties and cutting time of rennet gels. Effect of pH and enzyme concentration (1998) International Dairy Journal, 8, pp. 289-293. , &
  • Mazorra-Manzano, M., Moreno-Hernández, J., Ramirez-Suarez, J., Torres-Llanez, M., González-Córdova, A., Vallejo-Córdoba, B., Sour orange Citrus aurantium L. flowers: a new vegetable source of milk-clotting proteases (2013) Food Science and Technology, 54, pp. 325-330. , &
  • (2016), http://www.ucar.gob.ar/index.php/biblioteca-multimedia/buscar-publicaciones/24-documentos/1705-plan-de-mejora-competitiva-cluster-quesero-de-tandil, Accessed on September 2016; Morais, E., Morais, A., Cruz, A., Bolini, H., Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners (2014) Journal of Dairy Science, 97, pp. 2600-2609. , &
  • Nai-Wan, H., Yeh, C., Yi-Chia, K., Purification and characterization of an aspartic protease from the Rhizopus oryzae protease extract, Peptidase R (2014) Electron Journal of Biotechnology, 17, pp. 89-94
  • Naz, S., Masud, T., Nawaz, M., Characterization of milk coagulating properties from the extract of Withania coagulans (2009) International Journal of Dairy Technology, 62, pp. 315-320. , &
  • Pereira, N.A.D., (2016) Bioquímica digestiva de camarones penaeoideos del mar Argentino, p. 150. , PhD Thesis,, Universidad Nacional de Mar del Plata, Argentina
  • Pereira, E., Cavalcanti, R., Esmerino, E., Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese (2016) Journal of Dairy Science, 99, pp. 1762-1772
  • Pintado, A., Macedo, A., Teixeira, G., Pais, M., Clemente, A., Malcata, F., Caseinolytic activity of fruit extract from Opuntia ficus-indica on bovine, caprine, and ovine sodium caseinates (2001) Biotechnology Progress, 17, pp. 643-646. , &
  • Pontual, E., Carvalho, B., Bezerra, R., Coelho, C., Napoleão, T., Paiva, P., Caseinolytic and milk-clotting activities from Moringa oleifera flowers (2012) Food Chemistry, 135, pp. 1848-1854. , &
  • Reis, P., Lourenco, P., Domingos, A., Clemente, A., Pais, M., Malcata, F., Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese (2000) International of Dairy Journal, 10, pp. 775-780. , &
  • Rocha, G., Fernández, G., Parisi, M., Estudio de caracterización cinética y fisicoquímica de una proteinasa aspártica aislada de frutos maduros de Salpichroa origanifolia (2010) Información Tecnológica, 21, pp. 21-28. , &
  • Rossano, R., Piraino, P., D'Ambrosio, A., Proteolysis in miniature Cheddar cheeses manufactured using extracts from the crustacean Munida as coagulant (2005) Journal of Biotechnology, 120, pp. 220-227
  • Rossano, R., Larocca, M., Lamaina, A., Viggiani, S., Riccio, P., The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology (2011) Food Science Technology, 44, pp. 173-180. , &
  • Sbodio, O., Revelli, G., Milk's coagulation. Development of a device for online “monitoring” of the process. Progress made in Argentina (2012) Revista de Investigaciones Agropecuarias, 38, pp. 1-13. , &
  • Shakeel-Ur-Rehman, E., McSweeney, P., Fox, P., Protocol for the manufacture of miniature cheeses (1998) Lait, 78, pp. 607-620. , &
  • Shamsuzzaman, K., Haard, N., Evaluation of harp seal gastric protease as a rennet cheddar cheese (1983) Journal Substitute for of Food Science, 48, pp. 179-182. , &
  • Shamsuzzaman, K., Haard, N., Purification and characterization of a chymosin-like protease from gastric mucosa of harp seal (Paophilus groenlandicus) (1984) Canadian Journal of Biochemistry and Cell Biology, 62, pp. 699-708. , &
  • Shamsuzzaman, K., Haard, N., Milk clotting and cheese making properties of a chymosin-like enzyme from harp seal mucosa (1985) Journal of Food Biochemistry, 9, pp. 173-192. , &
  • Sokal, R.R., Rohlf, F.J., (1994) Biometry, , &, 3rd ed, San Francisco, W.H. Freeman
  • Sousa, M., Ardö, Y., McSweeney, P., Advances study of proteolysis during cheese ripening (2001) International Dairy Journal, 11, pp. 327-345. , &
  • Sylwan, C., Geology of the Golfo San Jorge Basin, Argentina (2001) Journal of Iberian Geology, 27, pp. 123-157
  • Tavares, J., Baptista, J., Marcone, M., Milk-coagulating enzymes of tuna fish waste as a rennet substitute (1997) International Journal of Food Science and Technology, 48, pp. 169-176. , &
  • Tavaria, F., Sousa, M., Malcata, F., Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins (2001) Food Chemistry, 72, pp. 79-88. , &
  • Velurtas, S., Díaz, A., Fernández-Gimenez, A., Fenucci, J., Influence of dietary starch and cellulose levels on the metabolic profile and apparent digestibility in penaeoid shrimp (2011) Latin American Journal of Aquatic Research, 39, pp. 214-224. , &

Citas:

---------- APA ----------
Pereira, N.D.L.A. & Fernández-Gimenez, A.V. (2017) . Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture. International Journal of Food Science and Technology, 52(2), 341-347.
http://dx.doi.org/10.1111/ijfs.13285
---------- CHICAGO ----------
Pereira, N.D.L.A., Fernández-Gimenez, A.V. "Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture" . International Journal of Food Science and Technology 52, no. 2 (2017) : 341-347.
http://dx.doi.org/10.1111/ijfs.13285
---------- MLA ----------
Pereira, N.D.L.A., Fernández-Gimenez, A.V. "Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture" . International Journal of Food Science and Technology, vol. 52, no. 2, 2017, pp. 341-347.
http://dx.doi.org/10.1111/ijfs.13285
---------- VANCOUVER ----------
Pereira, N.D.L.A., Fernández-Gimenez, A.V. Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture. Int. J. Food Sci. Technol. 2017;52(2):341-347.
http://dx.doi.org/10.1111/ijfs.13285