Abstract

SOME ASPECTS ON PROTEIN MODIFICATION BY ENZYMES

Prof. Dr. Michele Vitolo*

Abstract

Hydrolysis of protein raw materials by proteases is a process largely used in food industry to either modify the physicochemical properties of proteins (viscosity, emulsifying and stabilizing capabilities) or convert residual protein present in blood and bones of slaughtered animals in marketable products (for instance, decolorized globin, flavor enhancers, animal feed constituents). There are several types of proteases, i.e., endoproteases (pepsin and papain) and exoproteases (carboxypeptidases and aminopeptidases) that act at broad intervals of pH (4.0-10.0) and temperature (50-90oC). In the dairy industry, besides proteases (used in milk clotting), lipases (used in development of aroma and flavor during cheese ripening, such as the organoleptic characteristics of particular cheeses as Camembert, provolone, cheddar, and gouda) and lactase (for dietary products) are also used.

Keywords: Enzymes, proteases, proteins.