Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese

Nasiri, Elham; Hesari, Javad; Shekarforoush, Seyed Shahram; Damirchi, S Azadmard; Gensberger‐Reigl, Sabrina; Pischetsrieder, Monika

doi:10.1007/s00217-019-03403-z

Cited by 10 publications

(9 citation statements)

References 28 publications

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“…There is also presence of putative proteases like chymosin in Citrus flowers that show proteolytic activity for cheese making at low pH. The recent advances to use the plants as good rennet substitutes for milk coagulation protease is no doubt more valuable, and these all vegetative coagulants from the plants have gained importance in biotechnological processes such as in medicine, food, and detergent industries [ 130 , 142 ].…”

Section: Citrus Waste and Its Utilizationmentioning

confidence: 99%

Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application

Khan

Sameen

Aadil

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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Citrus fruits such as oranges, grapefruits, lemons, limes, tangerines, and mandarins, whose production is increasing every year with the rise of consumer demand, are among the most popular fruits cultivated throughout the globe. Citrus genus belongs to the Rutaceae family and is known for its beneficial effects on health for centuries. These plant groups contain many beneficial nutrients and bioactive compounds. These compounds have antimicrobial, anticancer, antidiabetic, antiplatelet aggregation, and anti-inflammatory activities. Citrus waste, generated by citrus-processing industries in large amounts every year, has an important economic value due to richness of bioactive compounds. The present review paper has summarized the application and properties of Citrus and its waste in some fields such as food and drinks, traditional medicine practices, and recent advances in modern approaches towards pharmaceutical and nutraceutical formulations.

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Section: Citrus Waste and Its Utilizationmentioning

confidence: 99%

Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application

Khan

Sameen

Aadil

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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“…The PA of vegetative coagulants from CAFE, bromelain, fig latex, and melon extract was measured by slight modification in the method of Mazorra-Manzano et al (2013), Nasiri et al (2020). The PA of vegetative coagulants was compared with that of acid and rennet by using bovine serum albumin (BSA) or casein as a substrate.…”

Section: Proteolytic Activity (Pa)mentioning

confidence: 99%

“…The highest protein content was in CAFE and bromelain than fig latex and melon. According to a study by Nasiri et al (2020), higher protein content in CAFE was due to its protein content during the blooming period of flowers which increases its protein content range from 20 to 35 mg/mL, but protein content varies with season and type of fruit, type of citrus species and extraction method while protein may contribute to increasing in dry matter of total weight depending upon the type and source of the sample, extraction process, pH and ionic strength of the solution. The bromelain extract was in purified form and it showed lower pH and dry matter due to processing conditions.…”

Section: Characterization Of Vegetative Extractsmentioning

confidence: 99%

“…Our findings are consistent with earlier research by Moreno-Hernández et al (2017), who revealed that melon and fig had higher PA due to higher protein content, and it also depends on the kind of plant tissue from which the protease was extracted, the coagulation behavior of the protease, and the concentration and types of bond linkage they express during PA. A higher protease concentration was required in a lesser quantity of extract to coagulate milk. Nasiri et al (2020) reported that the blooming period of flowers of plants had higher protein content and it increases upto85 mg/g protein content and it solemnly depends upon the nature of the protein, soil conditions in which the plant grows and genetic type of the plant.…”

Section: Proteolytic Activity (Pa)mentioning

confidence: 99%

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Interpreting the production, characterization and antioxidant potential of plant proteases

et al. 2023

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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.

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“…Only a few plant proteases can induce suitable milk gelation [ 7 ]. For example, proteases from date [ 8 ], papaya [ 9 ], ginger [ 10 ], grape [ 11 ], sunflower seed [ 12 ], orange blossom [ 13 ], ficus [ 14 ], fennel [ 15 ], and Cynara cardunculus flowers [ 16 ] have shown caseinolytic and milk-clotting activity. As far as our knowledge is concerned, only the cardosin protease extracted from Cynara cardunculus flowers is used for industrial-scale cheese production [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Nájera-Domínguez

Gutiérrez‐Méndez

Carballo

et al. 2022

International Journal of Food Science

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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 U Tyr mg protei n − 1 ) and low milk-clotting activity ( MCA = 3658.86 SU m L − 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.

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Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese

Cited by 10 publications

References 28 publications

Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application

Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application

Interpreting the production, characterization and antioxidant potential of plant proteases

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

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