Role of actinidin in the hydrolysis of the cream milk proteins

被引：13

作者：

Puglisi, Ivana ^{[1
]}

Petrone, Goffredo ^{[1
]}

Lo Piero, Angela R. ^{[1
]}

机构：

[1] Univ Catania, Fac Agr, Dipartimento Sci Prod Agr & Alimentari DISPA, I-95123 Catania, Italy

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2012年 / 90卷 / C3期

关键词：

Actinidin; Fat; Cream; SDS-PAGE; Milk fat globule membranes (MFGM); FAT GLOBULE-MEMBRANE; DIGESTION MODEL; BUTTERMILK; CHEESE; PH; MICROFILTRATION; MANUFACTURE; FRESH;

D O I：

10.1016/j.fbp.2011.11.008

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Cream from milk is commonly used as the starting material of variety food products such as cream cheese, fat added cheeses, butter and buttermilk. The protein content of cream is only about 2% but strongly affects the quality of fat containing dairy products especially cheeses which are frequently characterized by an unsatisfactory texture. In this work, the suitability of the actinidin to function in a "fat-supplemented" environment was tested and the SDS-PAGE profile of cream treated with the enzyme was also analyzed. The results show that actinidin is able to degrade all the cream proteins to smaller than 29.0 kDa fragments suggesting a novel utilization as preparatory treatment in the production of milk derived products characterized by a reduced content of undesirable proteins. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：449 / 452

页数：4

共 20 条

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