Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products

In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affect...

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Bibliographic Details
Published in:Metabolites 2022-03, Vol.12 (3), p.254
Main Authors: Kleinwort, Kristina J H, Weigand, Maria, Hoffmann, Lydia, Degroote, Roxane L, Dietrich, Richard, Märtlbauer, Erwin, Hauck, Stefanie M, Deeg, Cornelia A
Format: Article
Language:English
Subjects:
CGTase
Cyclomaltodextrin glucanotransferase
Dairy products
Enzymes
Food contamination & poisoning
Food products
liquefaction
Mass spectrometry
Microorganisms
Milk
Molecular weight
Proteins
Proteolysis
Proteomes
Proteomics
Pseudomonas
pudding
Scientific imaging
Shelf life
Yogurt
α-amylase
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Summary:In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affected products based on differential proteomic analyses. No evidence was found for the presence of starch-degrading bacteria in the affected products. With zymography and proteome analysis, we detected the cause of liquefaction in a pudding by contamination of its aroma component with an engineered amylolytic enzyme, cyclomaltodextrin glucanotransferase (CGTase) from . In addition, we detected contamination with -derived proteolytic ATP-dependent Clp protease in one pudding batch and proteases in technically used amylases, which degraded β-caseins in another batch. Identification of these agents with liquefying properties in dairy products are useful for adjustment of production protocols and/or composition of additives, and thus shelf life extension.
ISSN:2218-1989
2218-1989
DOI:10.3390/metabo12030254