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Potential applications of ficin in the production of traditional cheeses and protein hydrolysates
Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein hydrolysates for special food applications, particu...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Elsevier
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623659/ https://www.ncbi.nlm.nih.gov/pubmed/36338378 http://dx.doi.org/10.3168/jdsc.2020-0073 |
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author | Aider, Mohammed |
author_facet | Aider, Mohammed |
author_sort | Aider, Mohammed |
collection | PubMed |
description | Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein hydrolysates for special food applications, particularly nutrition for infants, older adults, and people with food allergies. Ficin, a cysteyl protease isolated from the latex of the fig tree (Ficus carica), is characterized by strong enzymatic activity and can be used for milk clotting and protein hydrolysis for application in different foods. In particular, it can be used for milk protein hydrolysis to produce ingredients with reduced or eliminated allergenicity and improved bioavailability. Ficin can also be used as an active and effective replacement for calf rennet in cheesemaking, such as in traditional Cacioricotta and Teleme cheeses. It can also be used to produce protein hydrolysates with low or no allergenicity for application in infant formula and geriatric nutrition. This work provides an overview of ficin, a plant-derived protease, with an emphasis on its potential application in the production of some traditional cheeses and milk protein hydrolysates for special food applications. |
format | Online Article Text |
id | pubmed-9623659 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-96236592022-11-04 Potential applications of ficin in the production of traditional cheeses and protein hydrolysates Aider, Mohammed JDS Commun Dairy Foods Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein hydrolysates for special food applications, particularly nutrition for infants, older adults, and people with food allergies. Ficin, a cysteyl protease isolated from the latex of the fig tree (Ficus carica), is characterized by strong enzymatic activity and can be used for milk clotting and protein hydrolysis for application in different foods. In particular, it can be used for milk protein hydrolysis to produce ingredients with reduced or eliminated allergenicity and improved bioavailability. Ficin can also be used as an active and effective replacement for calf rennet in cheesemaking, such as in traditional Cacioricotta and Teleme cheeses. It can also be used to produce protein hydrolysates with low or no allergenicity for application in infant formula and geriatric nutrition. This work provides an overview of ficin, a plant-derived protease, with an emphasis on its potential application in the production of some traditional cheeses and milk protein hydrolysates for special food applications. Elsevier 2021-06-03 /pmc/articles/PMC9623659/ /pubmed/36338378 http://dx.doi.org/10.3168/jdsc.2020-0073 Text en © 2021. https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Dairy Foods Aider, Mohammed Potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
title | Potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
title_full | Potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
title_fullStr | Potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
title_full_unstemmed | Potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
title_short | Potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
title_sort | potential applications of ficin in the production of traditional cheeses and protein hydrolysates |
topic | Dairy Foods |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623659/ https://www.ncbi.nlm.nih.gov/pubmed/36338378 http://dx.doi.org/10.3168/jdsc.2020-0073 |
work_keys_str_mv | AT aidermohammed potentialapplicationsofficinintheproductionoftraditionalcheesesandproteinhydrolysates |