Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review
2011
Digestive Enzymes of Crustaceans Munida and Their Use in Cheese Making
Sample size: 15
publication
10 minutes
Evidence: moderate
Author Information
Author(s): Rossano Rocco, Larocca Marilena, Riccio Paolo
Primary Institution: University of Basilicata
Hypothesis
Can digestive enzymes from the crustaceans Munida be used as a substitute for traditional rennet in cheese manufacturing?
Conclusion
Munida digestive enzymes show promise for developing new cheese products and can shorten cheese ripening times.
Supporting Evidence
- Munida extracts showed high caseinolytic activity on β-casein.
- The enzymes were able to degrade a bitter peptide associated with cheese.
- Cheeses made with Munida extracts had a more complex proteolytic profile than those made with chymosin.
Takeaway
Scientists found that enzymes from a type of crab can help make cheese and make it ready to eat faster.
Methodology
Enzymes were extracted from whole Munida crustaceans and their proteolytic activities were characterized and tested in cheese manufacturing.
Limitations
The coagulant activity of Munida extracts was significantly lower than that of traditional rennet.
Digital Object Identifier (DOI)
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