Advances in the Mechanisms of the Effects of Pseudomonas spp. Proteases on Gelatinization of Dairy Products and Regulation Strategies

Abstract:

Gelatinization of dairy products has long been a common problem caused by heat-resistant protease contamination. Despite the high-temperature sterilization process, heat-resistant proteases secreted by Pseudomonas spp. can survive under extreme conditions. These enzymes can break down the peptide bonds of proteins in milk, resulting in the bitter taste and gelatinization of milk, which seriously affects the quality and shelf-life of dairy products. In view of the complex gelatinization mechanisms of dairy products and the lack of in-depth investigation, the author systematically outlined the characteristics, enzyme activity detection methods, and influencing factors of Pseudomonas spp. proteases, delved into the mechanisms underpinning the protease-induced gelatinization of dairy products, and summarized the control measures and novel regulatory strategies in the production process. The review is expected to provide a reference for the rapid identification of heat-resistant proteases and the inhibition of gelatinization of dairy products due to protease residues.