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Current Approaches in Industrial Dairy Enzymes

Year 2024, Volume: 5 Issue: 9, 15 - 24, 30.06.2024

Abstract

Enzymes are commonly used in the dairy industry to obtain high-quality milk products with desired characteristics and extended shelf life. This demand has led to the production of enzymes not only from animal sources but also from plant and microbial sources. The production of enzymes used in dairy products has gained significant commercial importance over time. Advances in DNA technology allow microorganisms to be used like factories to obtain desired enzymes in their most active forms, playing a critical role in improving product quality, optimizing production processes, and offering consumers various options. Moreover, expanding the application areas of enzyme technology in the dairy industry and continually seeking innovative solutions are crucial for sustainability and competitiveness in the sector. Future studies and research should focus on developing more efficient and environmentally friendly enzymes. This review discusses the purposes of enzyme use in the dairy industry, new technologies, and research and development topics.

References

  • Abada, E., 2019. Application of microbial enzymes in the dairy industry. Enzymes in Food Biotechnology. 61-72.
  • Al-Baarri, A. N. M., Legowo, A. M., Arum, S. K., Hayakawa, S., 2018. Extending shelf life of indonesian soft milk cheese (dangke) by lactoperoxidase system and lysozyme. International Journal of Food Science.
  • Cabrera-Chavez, F., Rouzaud-Sandez, O., Sotelo-Cruz, N., Calderon de la Barca, A. M., 2009. Bovine milk caseins and transglutaminase-treated cereal prolamins are differentially recognized by IgA of celiac disease patients according to their age. Journal of agricultural and food chemistry. 57 (9): 3754-3759.
  • Chen, Q., Wu, Y., Huang, Z., Zhang, W., Chen, J., Mu, W., 2022. Cold-active enzymes in the dairy industry: Insight into cold adaption mechanisms and their applications. Trends in Food Science & Technology. 125: 126–135.
  • Ericha, S., Kuschela, B., Schwarza, T., Ewerta, J., Bohmera, N., Niehausb, F., Eckb, J., Lutz-Wahla, S., Stressler, T., Fischer, L., 2015. Novel high-performance metagenome-galactosidases for lactose hydrolysis in the dairy industry. Journal of Biotechnology. 210: 27–37.
  • Fallahi, P., Habte-Tsion, H. M., Rossi, W., 2018. Depolymerizating enzymes in human food: bakery, dairy products, and drinks. In Enzymes in human and animal nutrition. 211-237.
  • Kendirci, P., Salum, P., Bas, D., Erbay, Z., 2020. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II-effects of lipases. Food and Bioproducts Processing. 122: 230-244.
  • Khan, M., Selamoglu, U., 2020. Use of enzymes in dairy industry: A review of current progress. Archives of Razi Institute. 75 (1): 131-136.
  • Kittibunchakul, S., Pham, M.L., Tran, A.M., Nguyen, T.H., 2019. Galactosidase from Lactobacillus helveticus DSM 20075: Biochemical characterization and recombinant expression for applications in dairy industry. Int. J. Mol. Sci. 20: 947.
  • Kocabas, D.S., Lyne, J., Ustunol, Z., 2022. Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives. Trends in Food Science & Technology. 119: 467–475.
  • Li, Y., Liang, S., Zhi, D., Chen, P., Su, F., Li, H., 2012. Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry. Eur Food Res Technol. 234: 733–741.
  • Mobayed, F., Nunes, J.C., Gennari, A., Andrade, A.D., Ferreira, M.L.V., Pauli, P., Renard, G., Chies, J.M., Volpato, G., Volken, C.F., 2021. Effect of by-products from the dairy industry as alternative inducers of recombinant b-galactosidase expression. Biotechnol Letter. 43: 589–599.
  • Naveed, M., Nadeem, F., Mehmood, T., Bilal, M., Anwar, Z., Amjad, F., 2021. Protease—a versatile and ecofriendly biocatalyst with multi-industrial applications: an updated review. Catalysis Letters. 151: 307-323.
  • Silva, C. R. D., Delatorre, A. B., Martins, M. L. L., 2007. Effect of the culture conditions on the production of an extracellular protease by thermophilic Bacillus sp and some properties of the enzymatic activity. Brazilian Journal of Microbiology. 38: 253-258.
  • Singh, R., Singh, A., Sachan, S., 2019. Enzymes used in the food industry: Friends or foes? In Enzymes in Food Biotechnology. Elsevier: Amsterdam. The Netherlands. 827–843.
  • Srivastava, N., 2019. Production of food-processing enzymes from recombinant microorganisms. In enzymes in food biotechnology. Academic Press. 739-767.

Endüstriyel Süt Ürünleri Enzimlerinde Güncel Yaklaşımlar

Year 2024, Volume: 5 Issue: 9, 15 - 24, 30.06.2024

Abstract

Süt endüstrisinde enzimler genellikle istenen özellikleri ve uzun raf ömrüne sahip yüksek kaliteli süt ürünleri elde etmek için kullanılmaktadır. Bu talep, enzimlerin sadece hayvansal kaynaklardan değil, aynı zamanda bitkisel ve mikrobiyal kaynaklardan da üretilmesine yol açmıştır. Süreç içerisinde süt ürünlerinde kullanılan enzimlerin üretimi, ticari açıdan önemli bir pay kazanmıştır. DNA teknolojisindeki ilerlemeler, mikroorganizmaların istenen enzimleri en aktif formlarında elde etmek için fabrika gibi kullanılmasına olanak tanımakla birlikte bu enzimler, ürünlerin kalitesini artırmak, üretim süreçlerini optimize etmek ve tüketicilere çeşitli seçenekler sunmak için kritik bir rol oynamaktadır. Ayrıca, enzim teknolojisinin süt endüstrisindeki uygulama alanlarını genişletmek ve sürekli olarak yenilikçi çözümler aramak, sektörde sürdürülebilirlik ve rekabetçilik açısından önem teşkil etmektedir. Gelecekteki çalışmalar ve araştırmalar, daha etkin ve çevre dostu enzimlerin geliştirilmesine odaklanmalıdır. Bu derlemede, süt endüstrisinde enzim kullanımının amaçlarını, yeni teknolojileri ve araştırma geliştirme konuları ele alınmıştır.

References

  • Abada, E., 2019. Application of microbial enzymes in the dairy industry. Enzymes in Food Biotechnology. 61-72.
  • Al-Baarri, A. N. M., Legowo, A. M., Arum, S. K., Hayakawa, S., 2018. Extending shelf life of indonesian soft milk cheese (dangke) by lactoperoxidase system and lysozyme. International Journal of Food Science.
  • Cabrera-Chavez, F., Rouzaud-Sandez, O., Sotelo-Cruz, N., Calderon de la Barca, A. M., 2009. Bovine milk caseins and transglutaminase-treated cereal prolamins are differentially recognized by IgA of celiac disease patients according to their age. Journal of agricultural and food chemistry. 57 (9): 3754-3759.
  • Chen, Q., Wu, Y., Huang, Z., Zhang, W., Chen, J., Mu, W., 2022. Cold-active enzymes in the dairy industry: Insight into cold adaption mechanisms and their applications. Trends in Food Science & Technology. 125: 126–135.
  • Ericha, S., Kuschela, B., Schwarza, T., Ewerta, J., Bohmera, N., Niehausb, F., Eckb, J., Lutz-Wahla, S., Stressler, T., Fischer, L., 2015. Novel high-performance metagenome-galactosidases for lactose hydrolysis in the dairy industry. Journal of Biotechnology. 210: 27–37.
  • Fallahi, P., Habte-Tsion, H. M., Rossi, W., 2018. Depolymerizating enzymes in human food: bakery, dairy products, and drinks. In Enzymes in human and animal nutrition. 211-237.
  • Kendirci, P., Salum, P., Bas, D., Erbay, Z., 2020. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II-effects of lipases. Food and Bioproducts Processing. 122: 230-244.
  • Khan, M., Selamoglu, U., 2020. Use of enzymes in dairy industry: A review of current progress. Archives of Razi Institute. 75 (1): 131-136.
  • Kittibunchakul, S., Pham, M.L., Tran, A.M., Nguyen, T.H., 2019. Galactosidase from Lactobacillus helveticus DSM 20075: Biochemical characterization and recombinant expression for applications in dairy industry. Int. J. Mol. Sci. 20: 947.
  • Kocabas, D.S., Lyne, J., Ustunol, Z., 2022. Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives. Trends in Food Science & Technology. 119: 467–475.
  • Li, Y., Liang, S., Zhi, D., Chen, P., Su, F., Li, H., 2012. Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry. Eur Food Res Technol. 234: 733–741.
  • Mobayed, F., Nunes, J.C., Gennari, A., Andrade, A.D., Ferreira, M.L.V., Pauli, P., Renard, G., Chies, J.M., Volpato, G., Volken, C.F., 2021. Effect of by-products from the dairy industry as alternative inducers of recombinant b-galactosidase expression. Biotechnol Letter. 43: 589–599.
  • Naveed, M., Nadeem, F., Mehmood, T., Bilal, M., Anwar, Z., Amjad, F., 2021. Protease—a versatile and ecofriendly biocatalyst with multi-industrial applications: an updated review. Catalysis Letters. 151: 307-323.
  • Silva, C. R. D., Delatorre, A. B., Martins, M. L. L., 2007. Effect of the culture conditions on the production of an extracellular protease by thermophilic Bacillus sp and some properties of the enzymatic activity. Brazilian Journal of Microbiology. 38: 253-258.
  • Singh, R., Singh, A., Sachan, S., 2019. Enzymes used in the food industry: Friends or foes? In Enzymes in Food Biotechnology. Elsevier: Amsterdam. The Netherlands. 827–843.
  • Srivastava, N., 2019. Production of food-processing enzymes from recombinant microorganisms. In enzymes in food biotechnology. Academic Press. 739-767.
There are 16 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Reviews
Authors

Çağlar Kaya 0000-0002-7054-3081

Şehnaz Özatay 0000-0003-0268-105X

Publication Date June 30, 2024
Submission Date March 28, 2024
Acceptance Date May 27, 2024
Published in Issue Year 2024 Volume: 5 Issue: 9

Cite

APA Kaya, Ç., & Özatay, Ş. (2024). Current Approaches in Industrial Dairy Enzymes. Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi, 5(9), 15-24.

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