Next Article in Journal
Next Article in Special Issue
Previous Article in Journal
Previous Article in Special Issue
Mar. Drugs 2011, 9(7), 1220-1231; doi:10.3390/md9071220
Review

Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review

* ,
 and
Received: 27 May 2011; in revised form: 27 June 2011 / Accepted: 29 June 2011 / Published: 7 July 2011
(This article belongs to the Special Issue Enzymes from the Sea: Sources, Molecular Biology and Bioprocesses)
View Full-Text   |   Download PDF [323 KB, uploaded 7 July 2011]
Abstract: Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
Keywords: crustaceans; enzymes; proteases; cheese crustaceans; enzymes; proteases; cheese
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Rossano, R.; Larocca, M.; Riccio, P. Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review. Mar. Drugs 2011, 9, 1220-1231.

AMA Style

Rossano R, Larocca M, Riccio P. Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review. Marine Drugs. 2011; 9(7):1220-1231.

Chicago/Turabian Style

Rossano, Rocco; Larocca, Marilena; Riccio, Paolo. 2011. "Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review." Mar. Drugs 9, no. 7: 1220-1231.


Mar. Drugs EISSN 1660-3397 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert