Enzymes Beyond Traditional Applications in Dairy Science and Technology

1st Edition - January 26, 2023
Editors: Y.S. Rajput, Rajan Sharma
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 6 0 1 0 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 6 0 0 9 - 0

A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of… Read more

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A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.　

This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.

Cover Image
Title page
Table of Contents
Copyright
List of contributors
Section I: Indigenous milk enzymes
Chapter 1. Milk enzymes
Abstract
1.1 Introduction
1.2 Enzymes in milk: significance, nomenclature, reaction catalyzed, and activity levels
1.3 Proteinases
1.4 Lipases and esterases
1.5 Phosphohydrolases
1.6 Oxidases
1.7 γ-glutamyl transpeptidase (EC 2.3.2.2)
1.8 N-Acetyl-β-D-glucosaminidase (EC 3.2.1.30)
1.9 Lysozyme (EC 3.1.2.17)
1.10 Enzymes from psychrotrophs origin in milk
1.11 Conclusion
References
Chapter 2. Enzymes in mastitis milk
2.1 Introduction
2.2 Enzymes in mastitis
2.3 Efforts in diagnosing mastitis in dairy animals
2.4 Future developments and conclusion
Acknowledgments
References
Chapter 3. Effect of high-pressure processing on milk enzymes
Abstract
3.1 Introduction
3.2 Significance of milk enzymes
3.3 Need for alternate processing of milk
3.4 High-pressure processing technology
3.5 Effect of high pressure on the activity and structure of milk enzymes
3.6 Kinetics of high pressure on milk enzyme inactivation
3.7 Effect of high-pressure processing on milk enzyme system
3.8 Milk enzymes as high–pressure processing indicator
3.9 Conclusion
References
Chapter 4. Traditional applications of enzymes in dairy science and technology
Abstract
4.1 Introduction
4.2 Alkaline phosphatase
4.3 Acid phosphatase
4.4 Milk lipoprotein lipase
4.5 Plasmin
4.6 Catalase
4.7 Lactoperoxidase
4.8 Xanthine oxidoreductase
4.9 γ-Glutamyl transferase
4.10 Conclusion
References
Section II: Action of enzymes on milk proteins
Chapter 5. Methods for identification of bioactive peptides
Abstract
5.1 Introduction
5.2 Methods of protein digestion
5.3 Methods of isolation and identification/characterization of food-derived peptides
5.4 Methods of function assessment
5.5 The importance of quantifying bioactive peptides
5.6 Conclusion
References
Chapter 6. In-silico methods for milk-derived bioactive peptide prediction
Abstract
6.1 Introduction
6.2 Methods of milk-derived bioactive peptide prediction
6.3 In vitro confirmatory experiments after in silico prediction
6.4 Estimation of bioactive peptide content in food items using in-silico methods
6.5 Conclusion and future perspective
References
Chapter 7. Production of bioactive peptides from bovine caseins
Abstract
7.1 Introduction
7.2 Production of bioactive peptides from bovine casein
7.3 Bioactivities of bovine casein peptides
7.4 Conclusion and further perspectives
References
Chapter 8. Production of bioactive peptides from bovine whey proteins
Abstract
8.1 Introduction
8.2 Generation of whey protein–derived bioactive peptides
8.3 Analytical techniques for the identification of bioactive peptides
8.4 Biological effects of whey-derived bioactive peptides
8.5 Conclusion and future prospects
Acknowledgments
References
Chapter 9. Bioactive peptides derived from camel milk proteins
Abstract
9.1 Introduction
9.2 Bioactive peptides from camel milk proteins
9.3 Future perceptions
References
Chapter 10. Bioactive peptides from fermented milk products
Abstract
10.1 Introduction
10.2 Bioactive peptides from fermented bovine milk products
10.3 Bioactive peptides from fermented goat milk products
10.4 Bioactive peptides from fermented camel milk products
10.5 Bioactive peptides from fermented mare milk products
10.6 Bioactive peptides from fermented sheep milk products
10.7 Conclusion
References
Chapter 11. Downstream processing of therapeutic bioactive peptide
Abstract
11.1 Introduction
11.2 Production mechanisms of bioactive peptides
11.3 Downstream processing of bioactive peptides (isolation, purification, and characterization)
11.4 Conclusion
References
Chapter 12. Enzyme actions during cheese ripening and production of bioactive compounds
Abstract
12.1 Introduction
12.2 Bioactive compounds
12.3 Conclusion
References
Section III: Action of exogenous enzymes on lactose for value addition
Chapter 13. Immobilization of β-galactosidases
Abstract
13.1 Introduction
13.2 Sources of β-galactosidase
13.3 Structure of β-galactosidase
13.4 Classification of β-galactosidases
13.5 Reactions of β-galactosidase
13.6 Immobilization of β-galactosidase
13.7 Conclusion
Acknowledgments
References
Chapter 14. Low-lactose milk production using β-galactosidases
Abstract
14.1 Introduction
14.2 Characteristics of β-galactosidases
14.3 Immobilized β-galactosidases
14.4 Column reactors with immobilized β-galactosidases
14.5 Conclusions and perspectives
References
Chapter 15. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase
Abstract
15.1 Introduction
15.2 Characteristics of β-galactosidases for the production of galactooligosaccharides
15.3 Immobilized β-galactosidase for the production of galactooligosaccharides
15.4 Conclusions and perspectives
References
Chapter 16. Production of lactulose from cheese whey
Abstract
16.1 Introduction
16.2 Lactulose production
16.3 Separation of lactulose
16.4 Health benefits of lactulose
16.5 Conclusion
References
Section IV: Action of enzymes for measuring analyte or assessing milk quality or cleaning milk plant
Chapter 17. Determination of lactose in milk and milk-derived ingredients using biosensor-based techniques
Abstract
17.1 Introduction
17.2 Importance of lactose in milk and dairy ingredients
17.3 Lactose quantification methods
17.4 Biosensors
17.5 Blood glucose meter biosensors as an option for determination of lactose
17.6 Conclusion
References
Chapter 18. Enzyme-based analytical methods pertinent to dairy industry
Abstract
18.1 Introduction
18.2 Urea estimation in milk
18.3 Lactose estimation
18.4 Estimation of lactate or lactic acid in dairy products
18.5 Estimation of cholesterol in dairy products
18.6 Ascorbic acid estimation in dairy products
18.7 Detection of common adulterants
18.8 Conclusion
References
Chapter 19. Lactate biosensor for assessing milk microbiological load
Abstract
19.1 Introduction
19.2 Lactic acid for assessing milk microbial load
19.3 Methods of detection
19.4 Conclusion and future prospective
Acknowledgment
Conflicts of interest
Ethical approval
References
Chapter 20. Enzymes for cleaning-in-place in the dairy industry
Abstract
20.1 Introduction: fouling and cleaning-in-place in the dairy industry
20.2 Industrial enzymes and their use for cleaning-in-place in the dairy industry
20.3 Reported studies on the effectiveness of enzymes for cleaning-in-place in the dairy industry
20.4 Considerations for the development of optimal enzyme-based cleaning solutions
20.5 Conclusions and future outlook
References
Chapter 21. Regulatory policies on use of food enzymes
Abstract
21.1 Introduction
21.2 Regulatory framework regarding food enzymes
21.3 Specific aspects of intellectual property right protection on enzymes
21.4 Government policies toward food in biotechnology
21.5 Policy and regulatory framework: lower middle income countries
21.6 Future prospect
References
Index

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health

Enzymes Beyond Traditional Applications in Dairy Science and Technology

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Y.S. Rajput

Rajan Sharma