Production of novel dairy products using actinidin and high pressure as enzyme activity regulator

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 47-51

  Katsaros, George I ^a   Tavantzis, George ^a   Taoukis, Petros S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Actinidin; Dairy product; High pressure; Proteolytic activity

Indexed keywords

ACTINIDIN; COAGULATION RATE; DESIGN PARAMETERS; END-PRODUCTS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; PLANT PROTEASE; PRESSURE-TEMPERATURE CONDITIONS; PROCESS PARAMETERS; PROCESS TEMPERATURE; PROTEOLYTIC ACTIVITIES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; STRUCTURE FORMATIONS; SULFHYDRYL; TOTAL SOLIDS;

COAGULATION; DAIRIES; DAIRY PRODUCTS; ENZYMES; HYDROSTATIC PRESSURE; TEXTURES;

ENZYME ACTIVITY;

ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA;

EID: 73049092943     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.08.007     Document Type: Article

References (26)

1. Arcus A.C. Proteolytic enzyme of Actinidia chinensis. Biochimica et Biophysica Acta 33 (1959) 242-244
2. Baker E.N. Structure of actinidain, after refi{ligature}nement at 1.7 A ° resolution. Journal of Molecular Biology 141 (1980) 441-484
3. Barbosa M., Corradini C., and Battistotti B. Cheesemaking experiments carried out on some italian cheeses with vegetable rennet from Cardo. Scienza e Tecnica Lattiero-Caseria 32 (1981) 203-221
4. Becker T., and Puhan Z. Effect of different processes to increase the milk solids non-fat content on the rheological properties of yoghurt. Milchwissenschaft 44 10 (1989) 626-629
5. Brocklehurst K., Baines B.S., and Malthouse J.P.G. Differences in the interactions of the catalytic groups of the active centres of actinidin and papain. Biochemical Journal 197 (1981) 739-746
6. Carne A., and Moore C.H. The amino acid sequence of the tryptic peptides from actinidin, a proteolytic enzyme from the fruit of Actinidia chinensis. Biochemical Journal 173 (1978) 73-83
7. Cheftel J.C., and Culioli J. Effects of high pressure on meat: a review. Meat Science 46 3 (1997) 211-236
8. Fadyloglu S. Immobilization and characterization of ficin. Nahrung Food 2 (2001) 143-146
9. Gomes M.R.A., Summer I.G., and Ledward D.A. Effects of high pressure on papain activity and structure. Journal of Science Food Agriculture 75 (1997) 67-72
10. Hernando A., Tarrago S., Purroy F., and Tonello C. Advances in design for successful commercial high pressure food processing. Food Australia 60 (2008) 154-156
11. Hussain S., Pinitglang S., Bailey T.S.F., Reid J.D., Noble M.A., Resmini M., et al. Variation in the pH-dependent pre-steady-state and steady-state kinetic characteristics of cysteine-proteinase mechanism: evidence for electrostatic modulation of catalytic-site function by the neighbouring carboxylate anion. Biochemical Journal 372 (2003) 735-746
12. Katsaros G., Katapodis P., and Taoukis P. High hydrostatic pressure inactivation kinetics of the plant proteases ficin and papain. Journal of Food Engineering 91 1 (2009) 42-48
13. Katsaros G., Katapodis P., and Taoukis P. Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice. Journal of Food Engineering 94 1 (2009) 40-45
14. Kuo C.Y., Wang F.S., and Lin C. Factors affecting milk clotting activity of sweet leavening extract involved in coagulation of a yoghurt-like product. Food Chemistry 55 2 (1996) 129-131
15. Lewis D.A., and Luh B.S. Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis. Journal of Food Biochemistry 12 (1988) 147-158
16. Lopes A., Teixeira G., Liberato M.C., Pais M.S., and Clemente A. New vegetal sources for milk clotting enzymes. Journal of Molecular Catalysis B: Enzymatic 5 (1998) 63-68
17. Masahiro W., Toshiro S., Yukio Y., and Tadao H. The effects of pressure treatments with kiwi fruit protease on adult cattle semitendinosus muscle. Food Chemistry 78 (2002) 167-171
18. McDowall M. Anionic proteinase from Actinidia chinensis. European Journal of Biochemistry 14 (1970) 214-221
19. Morimoto K., Furuta E., Hashimoto H., and Inouye K. Effects of High Concentration of Salts on the Esterase Activity and Structure of a Kiwifruit Peptidase, Actinidain. Journal of Biochemistry 139 (2006) 1065-1071
20. Okigbo L.M., and Richardson G.H. Interaction of calcium, pH, temperature and chymosin during milk coagulation. Journal of Dairy Science 68 (1985) 3135-3142
21. Oner M.D., and Akar B. Separation of the proteolytic enzymes from fig tree latex and its utilization in gaziantep cheese production. Lebensm.-Wiss. U.-Technol (1993) 318-321
22. Palombo R., Getler A., and Saguy I. A simplified method for determination of browning in dairy powders. Journal of Food Science 49 (1984) 1609
23. Pereda J., Ferragut V., Quevedo J., Guamis B., and Trujillo A. Heat damage evaluation in ultra-high pressure homogenized milk. Food Hydrocolloids 23 (2009) 1974-1979
24. Rosenthal A.J. Food Texture - Measurement and Perception (1999), Aspen Publications Inc., Maryland
25. Vieira De Sa F., and Barbosa M. Cheese-making with a vegetable rennet from Cardo. Journal of Dairy research 39 (1972) 335-343
26. Watts A.B., and Brocklehurst K. In: Barrett A.J., Rawlings N.D., and Woessner J.F. (Eds). Handbook of Proteolytic Enzymes. 2nd ed. (2004), Elsevier Academic Press, London 1143-1146