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

Katsaros, GI; Tavantzis, G; Taoukis, PS

dc.contributor.author	Katsaros, GI	en
dc.contributor.author	Tavantzis, G	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:34:21Z
dc.date.available	2014-03-01T01:34:21Z
dc.date.issued	2010	en
dc.identifier.issn	1466-8564	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20710
dc.subject	Actinidin	en
dc.subject	Dairy product	en
dc.subject	High pressure	en
dc.subject	Proteolytic activity	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Actinidin	en
dc.subject.other	Coagulation rate	en
dc.subject.other	Design parameters	en
dc.subject.other	End-products	en
dc.subject.other	High hydrostatic pressure	en
dc.subject.other	High pressure	en
dc.subject.other	Plant protease	en
dc.subject.other	Pressure-temperature conditions	en
dc.subject.other	Process parameters	en
dc.subject.other	Process temperature	en
dc.subject.other	Proteolytic activities	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Sensory properties	en
dc.subject.other	Structure formations	en
dc.subject.other	Sulfhydryl	en
dc.subject.other	Total solids	en
dc.subject.other	Coagulation	en
dc.subject.other	Dairies	en
dc.subject.other	Dairy products	en
dc.subject.other	Enzymes	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Textures	en
dc.subject.other	Enzyme activity	en
dc.subject.other	Actinidia chinensis	en
dc.subject.other	Actinidia deliciosa	en
dc.title	Production of novel dairy products using actinidin and high pressure as enzyme activity regulator	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ifset.2009.08.007	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.ifset.2009.08.007	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Milk clotting for the production of novel dairy products, alternative or complementary to cheese and yogurt type products can be achieved using plant sulfhydryl proteases. The objective was to apply the protease actinidin, from Actinidia chinensis, as the milk clotting agent, and High pressure (HP) technology to control excessive proteolysis. The effect of the dairy substrate and the process parameters on the coagulation rate and the texture and sensory properties of the end product, were studied. Selected values of design parameters were 25% total solids, 6.49 adjusted pH, 0.35 U activity of the clotting agent actinidin, 40 degrees C process temperature and 2 h time. The selected pressure-temperature conditions, 600 MPa at 40 degrees C, were applied to stop the potentially detrimental further proteolytic action of the enzyme. Results indicated that use of actinidin for milk clotting and HP to stop the enzyme activity in the final product, leads to a "fresh cheese" type dairy product. Industrial relevance: Alternative clotting methods for novel dairy products, complementary to cheese and yogurt type products, are of interest to the industry. Plant proteases can be a viable approach, provided that excessive proteolysis after structure formation is regulated. High hydrostatic pressure can be used for controlling proteolytic activity in the final products without affecting their texture and sensory characteristics. (C) 2009 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
dc.identifier.doi	10.1016/j.ifset.2009.08.007	en
dc.identifier.isi	ISI:000274600100006	en
dc.identifier.volume	11	en
dc.identifier.issue	1	en
dc.identifier.spage	47	en
dc.identifier.epage	51	en