Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
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 chymo...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/4625959 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Carolina Nájera-Domínguez |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-e960691c3a0a42fdad31bbd4e6a2a022 |
| institution | DOAJ |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e960691c3a0a42fdad31bbd4e6a2a0222025-08-20T03:21:09ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/4625959Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium CavanillesCarolina Nájera-Domínguez0Néstor Gutiérrez-Méndez1Diego E. Carballo-Carballo2María Rosario Peralta-Pérez3Blanca Sánchez-Ramírez4Guadalupe Virginia Nevarez-Moorillón5Armando Quintero-Ramos6Antonio García-Triana7Efren Delgado8The Graduate SchoolThe Graduate SchoolThe Graduate SchoolThe Graduate SchoolThe Graduate SchoolThe Graduate SchoolThe Graduate SchoolThe Graduate SchoolConsumer and Environmental SciencesThere 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.http://dx.doi.org/10.1155/2022/4625959 |
| spellingShingle | 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 Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles International Journal of Food Science |
| title | Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles |
| title_full | Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles |
| title_fullStr | Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles |
| title_full_unstemmed | Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles |
| title_short | Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles |
| title_sort | milk gelling properties of proteases extracted from the fruits of solanum elaeagnifolium cavanilles |
| url | http://dx.doi.org/10.1155/2022/4625959 |
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