Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications
Abstract
:1. Introduction
2. Solid Surface Contribution in Fermentation and Coagulation
3. Shortcomings of Conventional Milk Clotting
4. Strategies for MCE Consumption Issue
Micro-Organisms | Process | Enzyme Activity | Ref. | ||
---|---|---|---|---|---|
MCA/PA * | Optimum Conditions | Stability Conditions | |||
Thermomucor indicae-seudaticae N31 | Submerged fermentation 72 h/45 °C /150 rpm | MCA = 60.5 SU/mL MCA/PA= 510 | pH 5.5/65 °C for MCA 60 °C for PA | pH 4.0–4.5/24 h; up to 55 °C for 1 h Storage: −20/+25 °C for 10 weeks | [46] |
Aspergillus oryzae DRDFS13 | Solid-state fermentation 30 °C/pH 6.0/5 days. | MCA = 137.58 SU/mL; MCA/PA = 1.30 | Casein 0.5%/pH 4.0/25 °C, | [47] | |
Penicillium roqueforti | Cocoa shell fermentation | Highest at pH 10–12/80 °C | Addition of Na+, Co2+, Methanol, Ethanol, hexane | pH 10–12/80 °C. | [48] |
Thermomucor indicae-seudaticae N31 | Solid-state fermentation (SSF) | MCA inhibited by pepstatin A. Low PA | pH 5.7, at 70 °C and in 0.04 M CaCl2 | pH 3.5–4.5/24 h; up to 45 °C for 1 h. | [49] |
Bacillus licheniformis BL312 | Fermentation substrate: 50 mM | MCA = 5291 SU/mg | CaCl2/pH 5.5/55 °C | pH 5.5–11.0; T ≤ 45 °C | [45] |
Bacillus velezensis DB219 from dairy soil (China) | Fermentation wheat bran + soluble starch | 3164.84 SU/mL MCA/PA = 9.2 | Initial pH 6.15; 36 h/40 mL inoculum 5% | [42] | |
Bacillus amyloliquefaciens JNU002 | At 48 h, 0.2% (v/v) inoculum; pH 6.0 in 15 L bioreactor | MCA = 4969 SU/mL PA = 4.02 SU/mL | MCA/PA = 2.575 at 35 °C, MCA/PA = 22.992) at 70 °C | pH 4–6; T ≤ 40 °C; No activity at 75 °C | [50] |
Bacillus subtilis B1, B. subtilis B18 and B. thuringiensis B12 | Wheat bran fermentation | MCA B1 =131.50 B12 = 64.17 B18 = 114.09 SU/mL; MCA/PA = 4.75, 1.45, 3.55 | pH 5.5; 50 mM CaCl2 | Completely inactivated after 5 min at 70 °C | [51] |
Bacillus licheniformis 5A5 | Fermentation/static conditions | MCA = 21.9 SU/mL | 37 °C for 48 h | 73.4% rennet activity preserved/40 °C: 1 h | [52] |
Bacillus subtilis natto | Fermentation at 175 rpm/1 day | MCA = 685 SU/mL; PA = 0.23 | pH 6; 37 °C | [53] |
Vegetal Source | Used Fraction | Enzyme | MCA * | PA * | MCA/PA | Targeted Bond | Ref. | |
---|---|---|---|---|---|---|---|---|
Symbol | Nomenclature | |||||||
Bromelia pinguin | Plant fruit | CP, SP | B. pinguin extract | 2.59 SU/mg | 2.0 SU/mg | 1.29 | Phe105-Met106 | [54] |
Calotropis gigantea | Latex, stem, flower, and leaf | CP, SP | Calotropain | 450 SU/mL | 86.45 SU/mL | 5.21 | Phe105-Met106 | [55] |
Solanum elaeagnifolium | Fruit | - | Plant coagulant | 4347.00 SU/mL | 1.3 SU/mg | 3343.00 | Ser104-Phe105 | [56] |
Cynara scolymus | Flower | AP | Cynarase | 147.65 SU/mg | 5.45 SU/mg | 27.1 | [57,58] | |
Ficus johannis | Latex | CP | 21.88 SU/mL | 0.339 SU/mL | 64.54 | [59] | ||
Actinidia deliciosa | Fruit | CP | Actinidin | 2.7 SU/mg | 0.55 SU/mg | 5.00 | Ala90-Glu91 His102-Leu103 | [60] |
Cucumis melo | Fruit | CP | 1.5 SU/mg | 0.90 SU/mg | 2.5 | [60] | ||
Zingiber officinale | Fruit | CP | Ginger/Zingibain | 2.3 SU/mg | 0.73 SU/mg | 3.2 | [60] | |
Morinda citrifolia | Fruit | CP | 238.8 SU/mL | 8.86 SU/mg | 27.00 | [61] | ||
Balanites aegyptiaca | Fruit | AP, SP | - | 2.43 SU/mL | 4.96 SU/mL | 0.49 | [62] | |
Pergularia tomentosa | Leaf, Latex | CP, SP | Enzymatic extracts | 97.92 SU/mL 1246.45 SU/mL | 24.66 SU/min 161.66 SU/min | 3.96 7.70 | Phe105-Met106 | [63] |
5. Post-Process Strategies for Enzyme Recovery
Application in Dairy Technology | Enzyme | Matrice | Properties | Ref. |
---|---|---|---|---|
Lactose conversion into glucose and galactose | Lactase | Fe3O4-loaded chitosan microspheres | Magnetic feature for easy recovery. Improved stability towards pH change, thermal treatment, and prolonged storage. | [72] |
Flavor improvement in low-fat cheeses via lipid hydrolysis and increase in free fatty acids release | Lipase | Oil–water emulsion of α-lactalbumin (α-lac) nanotubes (NTs) | Matrice formed by self-assembly of partially hydrolyzed α-lac peptides. Twice the amount of FFA released. | [79] |
Lactose hydrolysis in milk | Freeze-dried capsules prepared from emulsions; solid/oil/water (S/O/W) emulsions | Spray-dried lactase powder was suspended in anhydrous milk fat/Span® 80 emulsified by sodium caseinate and lecithin (5:1). The encapsulated lactase was released gradually during the simulated digestions to hydrolyze lactose in milk more efficiently than free lactase. | [94] | |
winemaking processes | Bromelain | Chitosan/clay nanocomposite films | Incorporation of montmorillonite, sepiolite, or bentonite in the composite improves the mechanical properties but slightly affects the catalytic activity. | [90] |
Lactose-free milk manufacture for overcoming lactose intolerance | Lactase | Cellulose acetate | Film-based support for immobilization. | [95] |
Lactose hydrolysis in milk | Freeze-dried capsules prepared from emulsions; solid/oil/water (S/O/W) emulsions | Spray-dried lactase powder was suspended in anhydrous milk fat/Span® 80 emulsified by sodium caseinate and lecithin (5:1). The encapsulated lactase was released gradually during the simulated digestions to hydrolyze lactose in milk more efficiently than free lactase. | [94] | |
Lactose hydrolysis for lactose-free dairy products | Beta-galactosidase | Cellulose fiber | Adsorption/ionic on ion exchange modified cellulose fiber. | [96] |
Batch coagulation of milk for feta-type cheese production | Chymosin (Rennin) | Cellulose/starch gel | Immobilized chymosin on a tubular cellulose/starch gel (TC/SG) composite. | [97] |
Lactose-free milk production | Lactase | Cryogel disks | Cryogel disks prepared by free radical polymerization and chelated with Fe ions. | [92] |
6. Lactic Ferment Inhibition and Lactic Acid Excess Issue
7. Continuous LA Removal from Fermentation Broths
8. Clay-Based Materials as Food Supplement for Dairy Technology
9. Clay-Based Materials for Milk Toxin Capture
10. Hydrophilic–Hydrophobic Interactions of Clays in Aqueous Media
11. H-Bridges and Electrostatic Interactions
12. Constraints in Clay Material Stability for Dairy Technology
13. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Clay Material | AFB1 Uptake * | Ref. |
---|---|---|
Na-bentonite from Xinjiang (China) | 0.05 mol/kg * | [156] |
Na-bentonite from Jilin (China) | 0.294 mol/kg * | |
Raw bentonite | 98.6% at pH 3; 96.3% at pH 6 | [158] |
Lyophilized bentonite | 93.7% at pH 3; 98.3% at pH 6 | |
Bentonite (feed in broilers vivo) | 120 ± 38 μg/kg to 15 ± 5.0 μg/kg | [160] |
Novasil and low-charge montmorillonite (SWy-2) | 200 g/kg * | [161] |
Sepiolite (SepSp-1) | 60 g/kg * | |
Montmorillonite | 613.5 μg/g at pH 2; 628.9 μg/g at pH 8 * | [160] |
Montmorillonite/attapulgite composite | 99.6% at pH = 3.0; 99.2% at pH 6.5 ** | |
Attapulgite/montmorillonite | 95.65% ** | |
Organic modified rectorite | 92.73% at pH 3.5; 90.28% at pH 6.5 ** | |
Sepiolite | 4.53 mg/g at pH 3.5 ** | |
Raw montmorillonite | 0.51mg/g at pH = 3–5 | [162] |
Octylphenol polyoxyethylene ether/Montmorillonite | 2.78 mg/g at pH 3–5 ** | |
Raw montmorillonite | 30.4 μg/g aqueous solution | [163] |
Al8/Fe-pillared montmorillonite-AFB1 | 660.0 μg/g * | |
Commercial montmorillonites Novasil, SAz-1, SWy-2 | 200–300 mg/g | [164] |
Carnitine- and chlorine-amended montmorillonites | 118.7 mg/g | |
Calcium aminosilicate | 103 mg/g | |
Smectites | 134.28–262.35 mg/g |
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Azzouz, A.; Arus, V.A.; Platon, N. Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications. Int. J. Mol. Sci. 2024, 25, 808. https://doi.org/10.3390/ijms25020808
Azzouz A, Arus VA, Platon N. Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications. International Journal of Molecular Sciences. 2024; 25(2):808. https://doi.org/10.3390/ijms25020808
Chicago/Turabian StyleAzzouz, Abdelkrim, Vasilica Alisa Arus, and Nicoleta Platon. 2024. "Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications" International Journal of Molecular Sciences 25, no. 2: 808. https://doi.org/10.3390/ijms25020808