Enhancement of functionality of milk proteins by extra cellular proteinases isolated from psychtropic organisms in milk

摘要

Milk proteins were modified using neutrase and two extra cellular enzymes produced by psychrotropic organisms isolated from milk viz. Micrococcus varians and Citrobacter freundii. Improvements in most of the functional properties were seen by modification of milk proteins using these enzymes. About 40 percent increase in solubility, 100 percent increase in oil holding capacity, 120 percent increase in emulsion activity and 30 percent increase in emulsion stability were observed by modification of milk proteins. A remarkable increase in heat stability was noticed in the modified milk, using proteinases from M. varians and C. freundii, showing 75 and 150 percent increase, respectively in heat clotting time (HCT).