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.

中文翻译：

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植物蛋白酶及其在乳制品系统中的应用

蛋白质的酶水解被认为是获得更多功能和营养产品的可行方法。植物蛋白酶（纯化的或粗提物）已在乳制品系统中使用，引起了越来越多的兴趣。特定的植物蛋白酶如猕猴桃素、菠萝蛋白酶、无花果蛋白酶和木瓜蛋白酶已被分离并得到广泛表征。它们在乳蛋白上的应用可以通过提供过敏性较低或技术功能改进的产品来带来好处。此外，好处还包括苦味减少的水解产物以及获得具有增强的营养和生理特性的生物活性肽。这篇综述描述了植物蛋白酶在水解中的应用，以及特定蛋白酶在乳制品应用中的应用。