Sour orange Citrus aurantium L. flowers: A new vegetable source of milk-clotting proteases

Mazorra-Manzano, Miguel A.; Moreno-Hernández, Jesús Martín; Ramírez‐Suárez, Juan Carlos; Torres-Llanez, María de Jesús; González‐Córdova, Aarón F.; Vallejo-Córdoba, Belinda

doi:10.1016/j.lwt.2013.07.009

Cited by 48 publications

(30 citation statements)

References 41 publications

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“…Flowers -Enzymatic extract -0.18 CAU/mL at 40°C [42] attack. [50] Therefore, the peptide length and the residues located around the Phe-Met bond are important for enzyme-substrate interactions.…”

Section: Citrus Aurantiummentioning

confidence: 99%

“…For example, specific activities of crude and concentrated extracts obtained from seeds of Helianthus annus and Albizia lebbeck were evaluated, showing very low values of 156 × 10 -3 and 591 × 10 -3 U/mg for A. lebbeck extracts (crude and concentrated) and 5.8 × 10 -3 and 39 × 10 -3 U/mg for H. annus extracts. [12] Mazorra-Manzano et al [42] compared the MCA of three crude extracts obtained from kiwi (Actinidia chinensis), ginger (Zingiber officinale), and melon (Cucumis melo). Highly significant differences were observed, which were attributed to different types of proteases (actinidin, ginger, and cucumisin) found in extracts of kiwi, melon, and ginger.…”

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 99%

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Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

104

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Plant rennets hold an important position among various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant-and animalbased rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin, or hieronymain proteases contribute to develop very different textures and flavours, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improved strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high milk-clotting activity/proteolytic activity ratio and the optimisation of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties.

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Section: Citrus Aurantiummentioning

confidence: 99%

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 99%

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

104

View full text Add to dashboard Cite

show abstract

“…Thus, the search for suitable calf rennet substitute continues in the plant kingdom. Mazorra-Manzano et al [13] found milk-clotting proteases from sour orange Citrus aurantium L. flowers. Our previous trials suggested that Solanum aethiopicum fruits extract possess milk-clotting activity associated with proteolytic action [14].…”

Section: Introductionmentioning

confidence: 99%

Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd

Guiama

Beka²,

Ngah

et al. 2014

International Journal of Food Engineering

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This study investigated a novel procedure of Solanum aethiopicum Shum fruits extract (SASFE) preparation using multivariate experimental designs as factorial and Box-Behnken. The thermal stability of optimized extract as well as its influence on the milk solids in curd was determined. The results showed that extraction time, fruit maturity and pH did not affect significantly SASFE preparation, while the amount of fruits, extraction temperature and NaCl concentration of extractant had a significant effect (p < 0.05). The greatest coagulant index was obtained under the following conditions: 12.5% of fruits, 25°C of extraction temperature and 4% NaCl concentration of extractant. It was thermosensitive and exhibited optimum temperature at 50°C. There was no statistical difference between SASFE and calf rennet in terms of solids yield in curd, estimated yield and actual yield. On the basis of these results, SASFE can be used as a vegetable alternative to calf rennet.

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“…Recently some plant proteases have been considered as good alternatives for milk coagulation during the cheese making process (Reis et al ., ; Pintado et al ., ; Fernández‐Salguero et al ., ; Rocha et al ., ; Mazorra‐Manzano et al ., ; Beka et al ., ). Interestingly, only a few digestive enzymes from marine species (such as harp seal ( Pagophilus groenlandicus ), crayfish ( Pacifastacus astacus ), langostilla ( Pleuroncodes planipes ) and tuna fish ( Thunus obesus ) were considered for their chymosin‐like characteristics as potential substitutes for rennet (Shamsuzzaman & Haard, , ; García‐Carreño et al ., ; Tavares et al ., ).…”

Section: Discussionmentioning

confidence: 99%

Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk‐clotting enzymes for cheese manufacture

Pereira

Fernández-Gimenez

2016

Int J of Food Sci Tech

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Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% of total raw milk production of the country.Due to the increase in cheese demand, and because calf rennet is relatively expensive, this has motivated the study of new sources of proteases due to the potential use in biotechnological processes. Previously, crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. The aim of this study was to evaluate and characterise acidic proteases obtained from Pleoticus muelleri discards and their proteolytic capability as well as their potential use as a milk-clotting agent. The activity of aspartic proteases and the satisfactory acceptation by the taste panel for cheese made with shrimp's enzymes suggest that P. muelleri proteins offer a high potential for use in dairy biotechnological processes with potential use as milk-clotting agents for cheese making.

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Sour orange Citrus aurantium L. flowers: A new vegetable source of milk-clotting proteases

Cited by 48 publications

References 41 publications

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd

Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk‐clotting enzymes for cheese manufacture

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