Enzymes for production of whey protein hydrolysates and other value‑added products

Autores
Irazoqui, Jose Matias; Santiago, Gonzalo Manuel; Mainez, María Esperanza; Amadio, Ariel; Eberhardt, María Florencia
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological efects on the body. Whey protein hydrolysates are reported to have diferent activities, including anti hypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for benefcial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and diferent products associ ated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production.
EEA Rafaela
Fil: Irazoqui, Jose Matias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Irazoqui, Jose Matias. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Santiago, Gonzalo Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Santiago, Gonzalo Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Mainez, María Esperanza. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Mainez, María Esperanza. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Amadio, Ariel​. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Amadio, Ariel​. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Eberhardt, Maria Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Eberhardt, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fuente
Applied Microbiology and Biotechnology 108 : 354 (2024)
Materia
Enzymes
Galactosidases
Whey
Whey protein
Enzima
Galactosidasa
Lactosuero
Proteínas de suero de leche
Biopeptides
Galactooligosaccharides
Whey proteases
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/22218
Acceder
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oai_identifier_str oai:localhost:20.500.12123/22218
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Enzymes for production of whey protein hydrolysates and other value‑added productsIrazoqui, Jose MatiasSantiago, Gonzalo ManuelMainez, María EsperanzaAmadio, ArielEberhardt, María FlorenciaEnzymesGalactosidasesWheyWhey proteinEnzimaGalactosidasaLactosueroProteínas de suero de lecheBiopeptidesGalactooligosaccharidesWhey proteasesWhey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological efects on the body. Whey protein hydrolysates are reported to have diferent activities, including anti hypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for benefcial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and diferent products associ ated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production.EEA RafaelaFil: Irazoqui, Jose Matias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Irazoqui, Jose Matias. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Santiago, Gonzalo Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Santiago, Gonzalo Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Mainez, María Esperanza. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Mainez, María Esperanza. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Amadio, Ariel​. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Amadio, Ariel​. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Eberhardt, Maria Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Eberhardt, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaSpringer2025-05-09T13:29:43Z2025-05-09T13:29:43Z2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/222181432-06140175-7598https://doi.org/10.1007/s00253-024-13117-2Applied Microbiology and Biotechnology 108 : 354 (2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:51:03Zoai:localhost:20.500.12123/22218instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:51:03.825INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Enzymes for production of whey protein hydrolysates and other value‑added products
title Enzymes for production of whey protein hydrolysates and other value‑added products
spellingShingle Enzymes for production of whey protein hydrolysates and other value‑added products
Irazoqui, Jose Matias
Enzymes
Galactosidases
Whey
Whey protein
Enzima
Galactosidasa
Lactosuero
Proteínas de suero de leche
Biopeptides
Galactooligosaccharides
Whey proteases
title_short Enzymes for production of whey protein hydrolysates and other value‑added products
title_full Enzymes for production of whey protein hydrolysates and other value‑added products
title_fullStr Enzymes for production of whey protein hydrolysates and other value‑added products
title_full_unstemmed Enzymes for production of whey protein hydrolysates and other value‑added products
title_sort Enzymes for production of whey protein hydrolysates and other value‑added products
dc.creator.none.fl_str_mv Irazoqui, Jose Matias
Santiago, Gonzalo Manuel
Mainez, María Esperanza
Amadio, Ariel
Eberhardt, María Florencia
author Irazoqui, Jose Matias
author_facet Irazoqui, Jose Matias
Santiago, Gonzalo Manuel
Mainez, María Esperanza
Amadio, Ariel
Eberhardt, María Florencia
author_role author
author2 Santiago, Gonzalo Manuel
Mainez, María Esperanza
Amadio, Ariel
Eberhardt, María Florencia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Enzymes
Galactosidases
Whey
Whey protein
Enzima
Galactosidasa
Lactosuero
Proteínas de suero de leche
Biopeptides
Galactooligosaccharides
Whey proteases
topic Enzymes
Galactosidases
Whey
Whey protein
Enzima
Galactosidasa
Lactosuero
Proteínas de suero de leche
Biopeptides
Galactooligosaccharides
Whey proteases
dc.description.none.fl_txt_mv Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological efects on the body. Whey protein hydrolysates are reported to have diferent activities, including anti hypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for benefcial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and diferent products associ ated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production.
EEA Rafaela
Fil: Irazoqui, Jose Matias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Irazoqui, Jose Matias. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Santiago, Gonzalo Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Santiago, Gonzalo Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Mainez, María Esperanza. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Mainez, María Esperanza. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Amadio, Ariel​. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Amadio, Ariel​. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Eberhardt, Maria Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Eberhardt, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
description Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological efects on the body. Whey protein hydrolysates are reported to have diferent activities, including anti hypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for benefcial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and diferent products associ ated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production.
publishDate 2024
dc.date.none.fl_str_mv 2024
2025-05-09T13:29:43Z
2025-05-09T13:29:43Z
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/20.500.12123/22218
1432-0614
0175-7598
https://doi.org/10.1007/s00253-024-13117-2
url http://hdl.handle.net/20.500.12123/22218
https://doi.org/10.1007/s00253-024-13117-2
identifier_str_mv 1432-0614
0175-7598
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Applied Microbiology and Biotechnology 108 : 354 (2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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