Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge |
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| Affiliation: | 1. Department of Food and Nutritional Sciences, University College Cork, Ireland;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co, Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;1. College of Health and Biomedicine, Victoria University, Werribee, Victoria 3030, Australia;2. College of Engineering and Science, Victoria University, Werribee, Victoria 3030, Australia;3. Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia;4. Institute for Sustainability and Innovation, Victoria University, Werribee, Victoria 3030, Australia;6. Advanced Food Systems Research Unit, Victoria University, Werribee, Victoria 3030, Australia;5. Murray Goulburn Co-operative Co Ltd, Leongatha, Victoria 3953, Australia;1. Dairy Science and Technology Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;2. Physics and Physical Chemistry of Foods Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;3. Food Technology Centre, Food & Biobased Research, Wageningen University & Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands;4. NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands |
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| Abstract: | Key characteristics of dairy products, including texture, flavour and functionality, depend on the level and behaviour of milk proteins, especially the caseins. Hence, it is not surprising that the activity of indigenous proteinases in milk has been studied for many years. Milk contains two proteinase systems, both derived of from blood, one involved in dissolving blood clots (plasmin) and the other in defence against invasive micro-organisms (lysosomal proteinases of somatic cells). Both systems hydrolyse the caseins, are complex in their regulation and sensitivity to processing, and vary in activity due to factors such as stage of lactation and mastitis. While plasmin is the principal proteinase in good-quality milk, other proteinases, including cathepsins and elastase, are probably also active, particularly as the somatic cell count of milk increases. In this review, recent research on indigenous milk proteinases is discussed, and some questions raised about their level and significance. |
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