Interpreting the production, characterization and antioxidant potential of plant proteases

Abstract

Cheese has become an important food item that may provide great nutritional benefits to consumers all over the world. Rennet is the most important milk coagulant obtained from calf stomach but nowadays due to lesser availability of ruminant stomach, higher rennet prices, religious concerns (Islamism; Halal / Haram) or the ban of recombinant calf rennet has given rise to the need for other substitutes than rennet. The present study was conducted to develop vegetative extracts of Citrus aurantium flowers, fig, pineapple, and melon extract as vegetative coagulants as an economical, easily available and halal source and their evaluation on basis of pH, dry matter protein content, milk clotting, and proteolytic activities potential in comparison with rennet and acid. The protein contents of CAFE, fig latex and bromelain were much greater than melon extract. The trend in milk clotting activity (MCA), proteolytic activity (PA) and MCA/PA ratio was rennet > acid > bromelain ˃ CAFE ˃ fig latex> melon extract. ORAC assay for antioxidant potential of extracts showed the following trend: fig latex 592 µM (TE)>CAFE 566 µM (TE)>bromelain 130 µM (TE)> melon extract 120 µM (TE) using Trolox as standard. These plant extracts proved a better substitute for animal rennet in the cheese industry.

Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content

“…Few studies have examined the effect of rennet substitutes on the total antioxidant activity in cheese [38][39][40], and no trials dealing with the effect on specific antioxidants, such as phenolic compounds and fat-soluble vitamins, have been reported. In the present Few studies have examined the effect of rennet substitutes on the total antioxidant activity in cheese [38][39][40], and no trials dealing with the effect on specific antioxidants, such as phenolic compounds and fat-soluble vitamins, have been reported. In the present study, only TPC and TAC were affected by the type of rennet used (Table 3).…”