Plant proteases and their application in dairy systems

Summary

Enzymatic hydrolysis of proteins is considered a feasible approach to obtain more functional and nutritional products. Plant proteases (either purified or as crude extracts) have been used in dairy systems with growing interest. Specific plant proteases such as actinidin, bromelain, ficin and papain have been isolated and extensively characterised. Their application on dairy proteins can provide benefits by providing a product that is less allergenic or with improved techno-functionality. Also, benefits can include hydrolysates with reduced bitterness and obtaining of bioactive peptides with enhanced nutritional and physiological properties. This review describes the use of plant proteases in hydrolysis, application of specific proteases in dairy applications.