Enzymatic modification of dairy product texture

Ercili-Cura, Dilek; Huppertz, Thom; Kelly, Alan L.

doi:10.1016/b978-1-78242-333-1.00004-8

Cited by 12 publications

(9 citation statements)

References 149 publications

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“…According to Noeparvar and Morison [ 64 ], κ-casein may be related to lactose content given the role of this casein in the stabilization of calcium phosphate of milk, which is the main stabilizing agent of casein micelles [ 65 ]. Furthermore, κ-casein is the only casein that can post-translationally glycosylate via O-linked glycosylation of threonine residues [ 66 ].…”

Section: Discussionmentioning

confidence: 99%

Bayesian Analysis of the Association between Casein Complex Haplotype Variants and Milk Yield, Composition, and Curve Shape Parameters in Murciano-Granadina Goats

Inostroza

González

Landi

et al. 2020

Animals

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Considering casein haplotype variants rather than SNPs may maximize the understanding of heritable mechanisms and their implication on the expression of functional traits related to milk production. Effects of casein complex haplotypes on milk yield, milk composition, and curve shape parameters were used using a Bayesian inference for ANOVA. We identified 48 single nucleotide polymorphisms (SNPs) present in the casein complex of 159 unrelated individuals of diverse ancestry, which were organized into 86 haplotypes. The Ali and Schaeffer model was chosen as the best fitting model for milk yield (Kg), protein, fat, dry matter, and lactose (%), while parabolic yield-density was chosen as the best fitting model for somatic cells count (SCC × 103 sc/mL). Peak and persistence for all traits were computed respectively. Statistically significant differences (p < 0.05) were found for milk yield and components. However, no significant difference was found for any curve shape parameter except for protein percentage peak. Those haplotypes for which higher milk yields were reported were the ones that had higher percentages for protein, fat, dry matter, and lactose, while the opposite trend was described by somatic cells counts. Conclusively, casein complex haplotypes can be considered in selection strategies for economically important traits in dairy goats.

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Section: Discussionmentioning

confidence: 99%

Bayesian Analysis of the Association between Casein Complex Haplotype Variants and Milk Yield, Composition, and Curve Shape Parameters in Murciano-Granadina Goats

Inostroza

González

Landi

et al. 2020

Animals

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“…PPO is a copper‐containing enzyme, which catalyzes the hydroxylation of monophenols to diphenols and oxidation of diphenol to quinone. Further polymerization of quinone will then occur and form brown pigments on food, which is known as the undesirable browning effect (Ercili‐Cura, Huppertz, & Kelly, ). Mechanical damage of food leads to food browning as this reaction can only happen when substrates in the vacuoles mix with enzymes that are located in the chloroplast, in the presence of oxygen (Ioannou & Ghoul, ).…”

Section: Introductionmentioning

confidence: 99%

“…pigments on food, which is known as the undesirable browning effect (Ercili-Cura, Huppertz, & Kelly, 2015). Mechanical damage of food leads to food browning as this reaction can only happen when substrates in the vacuoles mix with enzymes that are located in the chloroplast, in the presence of oxygen (Ioannou & Ghoul, 2013).…”

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confidence: 99%

Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents

Lim

Cheun

Wong

2019

J Food Process Preserv

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Honey, pineapple, chilli pepper, and onion extracts were investigated for their ability to inhibit enzymatic browning in sweet potatoes. Honey had the highest inhibition (41.39%–48.0%), comparable with l‐ascorbic acid. Heated onion extract increased polyphenol oxidase (PPO) inhibition by 2.5‐fold when 4‐methylcatechol was used as substrate. However, percentage inhibition decreased drastically (7.42%–19.67%) when heated pineapple extract was used. Fresh chilli pepper extract showed a higher PPO inhibition (45.97%) than that of heated extract. These natural inhibitors were also compared to synthetic inhibitors that ranked: l‐cysteine > l‐ascorbic acid > sodium chloride. l‐cysteine was the most effective chemical inhibitor which inhibited up to 70.4% PPO activity. It was found that natural inhibitors extracted from common food items are able to control the enzymatic browning of sweet potato. These natural inhibitors extracts are safe to human and would also be potentially replaced chemical inhibitors for the preservation of other fruits as well as vegetables. Practical applicationsFruits and vegetables are prone to enzymatic browning. This is caused by the oxidation reaction of endogenous phenolic compounds, catalyzed by PPO. PPO oxidizes o‐diphenols to o‐quinones, which will turn into brown pigments as the o‐quinones polymerize immediately. Enzymatic browning of fruits and vegetables always take places after harvest, during the post‐harvest processing as well as storage. Thus, identification of suitable and acceptable inhibitors is important in order to prevent food browning and to increase the food marketability for food industry. This study indicated that sweet potato PPO was successfully inhibited by extracts from common food items such as honey, chilli pepper, pineapple, and onion which are safe for human consumption. Thus, these natural inhibitors could also be applied to similar food materials such as apples, star‐fruit, and normal potatoes. We expect that the inhibitors examined in this study can be isolated and identified as lead molecules for the development of natural anti‐browning food additives.

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“…Microbial tyrosinase was shown to have an ability to oxidise tyrosine at any position of a tripeptide, that is at the N‐terminal, C‐terminal or the middle position (Isaschar‐Ovdat & Fishman, ). The quinones formed, being highly reactive species, can undergo non‐enzymatic reactions with tyrosines, lysines, cysteines or histidines in the same or a different molecule (Flander et al , ; Ercili‐Cura et al , ). In this study, the quinones formed dimers as expected.…”

Section: Resultsmentioning

confidence: 99%

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Manhivi

Amonsou

2020

Int J of Food Sci Tech

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Gluten-free bread remains of poor quality despite efforts to amend gluten-free flours with ingredients such as hydrocolloids and proteins. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. This research investigated the effects of transglutaminase and tyrosinase on the rheological properties of amadumbe dough. Tyrosinase oxidation resulted in a 7.7-39.4% decrease in doughfree amine, and a 16.8-46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g À1 flour. Transglutaminase treatment decreased the dough-free amino groups by 10-38.1% as activity was increased from 0 to 2 U g À1 flour. Evidence of tyrosinase and transglutaminase-mediated cross-linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G 0 and G″ showed that both transglutaminase and tyrosinase improved dough viscoelasticity. The increase in the viscoelasticity of the dough potentially improves carbon dioxide retention during proofing. Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al. 2400 Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al.

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Enzymatic modification of dairy product texture

Cited by 12 publications

References 149 publications

Bayesian Analysis of the Association between Casein Complex Haplotype Variants and Milk Yield, Composition, and Curve Shape Parameters in Murciano-Granadina Goats

Bayesian Analysis of the Association between Casein Complex Haplotype Variants and Milk Yield, Composition, and Curve Shape Parameters in Murciano-Granadina Goats

Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

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