Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture

Autores
Pereira, Nair de Los Angeles; Fernandez Gimenez, Analia Veronica
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Pereira, Nair de Los Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencia Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
Fil: Fernandez Gimenez, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencia Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
Materia
Acidic Proteinases
Biotechnology
Cheese
Dairy Technology
Discards
Shrimp
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64756
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacturePereira, Nair de Los AngelesFernandez Gimenez, Analia VeronicaAcidic ProteinasesBiotechnologyCheeseDairy TechnologyDiscardsShrimphttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Argentina 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.Fil: Pereira, Nair de Los Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencia Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; ArgentinaFil: Fernandez Gimenez, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencia Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; ArgentinaWiley Blackwell Publishing, Inc2017-02-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64756Pereira, Nair de Los Angeles; Fernandez Gimenez, Analia Veronica; Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 2; 18-2-2017; 341-3470950-5423ISSN: 1365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13285info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13285info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:39:14Zoai:ri.conicet.gov.ar:11336/64756instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:39:14.246CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
title Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
spellingShingle Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
Pereira, Nair de Los Angeles
Acidic Proteinases
Biotechnology
Cheese
Dairy Technology
Discards
Shrimp
title_short Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
title_full Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
title_fullStr Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
title_full_unstemmed Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
title_sort Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
dc.creator.none.fl_str_mv Pereira, Nair de Los Angeles
Fernandez Gimenez, Analia Veronica
author Pereira, Nair de Los Angeles
author_facet Pereira, Nair de Los Angeles
Fernandez Gimenez, Analia Veronica
author_role author
author2 Fernandez Gimenez, Analia Veronica
author2_role author
dc.subject.none.fl_str_mv Acidic Proteinases
Biotechnology
Cheese
Dairy Technology
Discards
Shrimp
topic Acidic Proteinases
Biotechnology
Cheese
Dairy Technology
Discards
Shrimp
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Pereira, Nair de Los Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencia Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
Fil: Fernandez Gimenez, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencia Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-02-18
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64756
Pereira, Nair de Los Angeles; Fernandez Gimenez, Analia Veronica; Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 2; 18-2-2017; 341-347
0950-5423
ISSN: 1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64756
identifier_str_mv Pereira, Nair de Los Angeles; Fernandez Gimenez, Analia Veronica; Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 2; 18-2-2017; 341-347
0950-5423
ISSN: 1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13285
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13285
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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