Application of Microbial Enzymes in Dairy Products: A Review
| Autor: | Alaa Jabbar Abd Al-Manhel |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Application
Agriculture (General) medicine.medical_treatment Horticulture Biochemistry S1-972 medicine Food science Lipase Lipase ?-galactosidase Flavor Thermostability chemistry.chemical_classification Protease biology Prebiotic Substrate (chemistry) Microbial enzymes Pollution Enzyme chemistry biology.protein Animal Science and Zoology Fermentation Agronomy and Crop Science |
| Zdroj: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 31, Iss 1 (2018) |
| ISSN: | 2520-0860 1814-5868 |
| DOI: | 10.37077/25200860.2018.72 |
| Popis: | Enzymes produced by microbial sources are biological molecules that known to catalysts biochemical reactions which roles involve in lead to stimulate the necessary chemical reactions, as well as to the formation of fermented products. Microbial protease, lipase and ?-galactosidase are important examples of such interest in industrial food and dairy product. This is due to their thermoresistant, thermostability and thermoacidophilic properties. In brief, hydrolyses are the substrate which includes some enzymatic reaction that allows to avoid the health and environmental problems, and also to catalyses chemical reaction during the formation of flavor compounds or prebiotic and other products additives in the production and development of healthy dairy food products. Thus, enzymes are one of the relatively important factor that expected to be utilized in large-scale in the process of products development. This review focused on the importance and application of three major enzymes that microbial produce which are of great interest in dairy industries and have positive impact on consumer’s health. |
| Databáze: | OpenAIRE |
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