New vegetal sources for milk clotting enzymes

Lopes, Antonio de Barros; Teixeira, Guiomar Francisca; Liberato, M. C.; Pais, M. S.; Clemente, A.

doi:10.1016/s1381-1177(98)00059-9

Cited by 40 publications

(32 citation statements)

References 10 publications

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“…3.4.23.4) as a main enzymatic component, has been the most widely used milk-clotting enzyme preparation. Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, unweaned calves according to a complex and expensive procedure (Lopes et al, 1988). The worldwide increase in cheese production, alongside with…”

Section: Introductionmentioning

confidence: 99%

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Sharma¹,

Vaidya²,

Chauhan³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Introductionmentioning

confidence: 99%

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Sharma¹,

Vaidya²,

Chauhan³

2018

Int.J.Curr.Microbiol.App.Sci

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“…In the past, only calf rennet was used for cheese making. The worldwide increase of cheese production and the reduced supply of calf rennet led to search for rennet substitutes (Lopes et al, 1998). Rennet substitutes of plant origin have been increasingly used to manufacture the cheese, especially at the artisanal level.…”

Section: Introductionmentioning

confidence: 99%

Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes

Duarte

Moreira

et al. 2009

Braz. arch. biol. technol.

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The partial characterization and purification of milk clotting enzyme obtained from the (root latex) of Jacaratia corumbensis O. kuntze was studied, by fractional precipitation with ammonium sulphate and ion exchange chromatography. The ammonium sulphate precipitate showed five fractions and among the fractions obtained, the 40-60% fraction (AS3) showed the highest milk clotting activity with a purification factor of 1.2 fold in relation to the crude extract. This fraction when applied on Mono Q column yielded two protein peaks (p1 and p2), but p1 pool showed the best milk-clotting activity. The optimal pH for the crude and partially purified extract was 6.5 and 7.0, respectively. The maximum milk-clotting activity was at 55ºC for the both crude and partially purified extracts. The enzyme was inhibited by iodoacetic acid which suggested that this enzyme was a cysteine protease, with molecular weight of 33 kDa.

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“…Plant coagulants are of growing interest, as the use E. psoraleoides, Adenolichos anchietae and Droogmansia megalantha; Lopes, Teixeira, Liberato, Pais, & Clemente, 1998), the cardoons Cynara scolymus (Sidrach, GarciaCanovas, Tudela, & Rodriguez-Lopez, 2005) and C. cardunculus (Sousa & Malcata, 2002), and Helianthus annuus (Park, Yamanaka, Mikkonen, Kusakabe, & Kobayashi, 2000). Unfortunately, most of these plant rennets have been found to be unsuitable because they produce extremely bitter cheeses.…”

Section: Introductionmentioning

confidence: 99%

Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine κ-casein

Egito

Girardet

Laguna

et al. 2007

International Dairy Journal

122

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New vegetal sources for milk clotting enzymes

Cited by 40 publications

References 10 publications

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes

Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine κ-casein

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