| Autor: |
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
International Journal of Food Science, Vol 2022 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2314-5765 |
| DOI: |
10.1155/2022/4625959 |
| Popis: |
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form milk gels by itself and in combination with chymosin. For this purpose, proteases were partially purified from trompillo fruits. These proteases had a molecular weight of ~60 kDa, and results suggest cucumisin-like serine proteases, though further studies are needed to confirm this observation. Unlike chymosins, trompillo proteases had high proteolytic activity (PA=50.23 UTyr mg protein−1) and low milk-clotting activity (MCA=3658.86 SU mL−1). Consequently, the ratio of MCA/PA was lower in trompillo proteases (6.83) than in chymosins (187 to 223). Our result also showed that milk gels formed with trompillo proteases were softer (7.03 mPa s) and had a higher release of whey (31.08%) than the milk gels clotted with chymosin (~10 mPa s and ~4% of syneresis). However, the combination of trompillo proteases with chymosin sped up the gelling process (21 min), improved the firmness of milk gels (12 mPa s), and decreased the whey release from milk curds (3.41%). Therefore, trompillo proteases could be combined with chymosin to improve the cheese yield and change certain cheese features. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
Plný text