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Sbhatu DB, Tekle HT, Tesfamariam KH. Ficus palmata FORSKåL (BELES ADGI) as a source of milk clotting agent: a preliminary research. BMC Res Notes 2020; 13:446. [PMID: 32948242 PMCID: PMC7501637 DOI: 10.1186/s13104-020-05293-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Accepted: 09/12/2020] [Indexed: 11/29/2022] Open
Abstract
Objective The demand for cheese, the insufficient supply and high cost of rennet, and the ethical issues of harvesting rennet oblige us to search for suitable alternatives of finding new proteases from plants. Ficus palmata Forskål (Moraceae) is one of the plants producing a protease called ficin that coagulates fresh milk. This study aims to study the milk coagulating abilities of bark, leaf, and stem powders of F. palmata Forskål. Results Stem powder has yielded better results. Chemical analyses of the powders have revealed that the percentage of crude protein of leaf, bark, and stem powders were 4.17, 7.39, and 16.26. This is an indication of the suitability of stem biomass as source of the enzyme of interest. Further research needs to aim at qualitative and quantitative analyses of milk-coagulating enzymes of F. palmata Forskål stem biomass to get new insights into industrial extraction of the enzymes of interest.
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Affiliation(s)
- Desta Berhe Sbhatu
- Department of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, PO Box 1632, Mekelle, Ethiopia.
| | - Hailekiros Tadesse Tekle
- Department of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, PO Box 1632, Mekelle, Ethiopia
| | - Kiros Haddish Tesfamariam
- Department of Forensic Medicine, School of Medicine, College of Health Sciences, Mekelle University, PO Box 231, Mekelle, Ethiopia
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Ben Amira A, Besbes S, Attia H, Blecker C. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1289959] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
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Chávez-Garay DR, Gutiérrez-Méndez N, Valenzuela-Soto ME, García-Triana A. Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1080763] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Guiama VD, Beka RG, Ngah E, Libouga DG, Vercaigne-Marko D, Mbofung CM. Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
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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Beka RG, Krier F, Botquin M, Guiama VD, Donn P, Libouga DG, Mbofung CM, Dimitrov K, Slomianny MC, Guillochon D, Vercaigne-Marko D. Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.06.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Mazorra-Manzano MA, Perea-Gutiérrez TC, Lugo-Sánchez ME, Ramirez-Suarez JC, Torres-Llanez MJ, González-Córdova AF, Vallejo-Cordoba B. Comparison of the milk-clotting properties of three plant extracts. Food Chem 2013; 141:1902-7. [PMID: 23870908 DOI: 10.1016/j.foodchem.2013.05.042] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 04/08/2013] [Accepted: 05/13/2013] [Indexed: 11/16/2022]
Abstract
Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
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Affiliation(s)
- Miguel A Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química, Calidad y Autenticidad de Alimentos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera la Victoria Km 0.6, Hermosillo, Sonora CP 83000, Mexico.
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Silva ACD, Nascimento TCEDS, Silva SAD, Herculano PN, Moreira KA. Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000075] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ahmed SA, Helmy WA. Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2012. [DOI: 10.1590/s0104-66322012000100008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rossano R, Larocca M, Riccio P. Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review. Mar Drugs 2011; 9:1220-1231. [PMID: 21822412 PMCID: PMC3148499 DOI: 10.3390/md9071220] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/30/2022] Open
Abstract
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
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Affiliation(s)
- Rocco Rossano
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-0971-20-5559; Fax: +39-0971-20-5687
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Solorza-Feria J, Méndez-Montealvo G, González-Soto R, Osorio-Díaz P, Jiménez-Pérez A. Changes in the apparent viscosity profiles of casein suspensions as affected by plant enzymes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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NAWAZ MALIKA, MASUD TARIQ, SAMMI SHEHLA. Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2010.00653.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mohamed Ahmed IA, Babiker EE, Mori N. pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.12.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pardo M, Bruno M, Sequeiros C, Trejo S, López L, Caffini N, Natalucci C. New plant endopeptidases with potential application in cheesemaking. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.2.12] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ahmed IAM, Morishima I, Babiker EE, Mori N. Characterisation of partially purified milk-clotting enzyme from Solanum dubium Fresen seeds. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.072] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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NAZ SHEHLA, MASUD TARIQ, NAWAZ MALIKADIL. Characterization of milk coagulating properties from the extract ofWithaniacoagulans. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00492.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shieh CJ, Phan Thi LA, Shih IL. Milk-clotting enzymes produced by culture of Bacillus subtilis natto. Biochem Eng J 2009. [DOI: 10.1016/j.bej.2008.09.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Chazarra S, Sidrach L, López-Molina D, Rodríguez-López JN. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.04.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Du B, Li J, Zhang H, Chen P, Huang L, Zhou J. The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007021] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Proteinases from buckwheat (Fagopyrum esculentum moench) seeds: Purification and properties of the 47 kDa enzyme. ARCH BIOL SCI 2006. [DOI: 10.2298/abs0603171t] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
Aspartic proteinases from buckwheat seeds are analyzed. Three forms of 47 kDa, 40 kDa and 28 kDa, were purified from mature buckwheat seeds, while two forms of 47 kDa and 28 kDa were detected in developing buckwheat seeds using pepstatin A affinity chromatography. A form of 47 kDa was selectively precipitated from other forms by ammonium sulfate precipitation. This enzyme resembles the chymosin-like pattern of proteolytic activity, as it was shown using BSA and k-casein as substrates, clarifying its ability for milk-clotting. The 47 kDa aspartic proteinase form is localized in the membrane fraction. .
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Rossano R, Piraino P, D'Ambrosio A, O'connell OF, Ungaro N, McSweeney PLH, Riccio P. Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant. J Biotechnol 2005; 120:220-7. [PMID: 16083984 DOI: 10.1016/j.jbiotec.2005.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2005] [Accepted: 06/01/2005] [Indexed: 11/23/2022]
Abstract
Miniature (20 g) Cheddar-type cheeses were manufactured using enzymes extracted from the crustacean Munida or chymosin as coagulant. Cheeses were ripened at 8 degrees C and samples were collected for analysis after 2, 6 and 12 weeks. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis, which showed that cheeses manufactured with the Munida extracts had a higher extent of degradation of beta-casein than cheeses made using chymosin as coagulant. Patterns of proteolysis were also obtained by reverse-phase high-performance liquid chromatography (RP-HPLC) and matrix assisted laser desorption ionisation-time of flight (MALDI-ToF) mass spectrometry. In general, the products of proteolysis were more complex in cheese made using the Munida extracts than in cheese made by chymosin as coagulant. Statistical analysis of results clearly discriminated the cheeses on the basis of coagulant used. Molecular mass of peptides found in cheese made using Munida extracts were similar to those of peptides commonly detected in cheeses made using chymosin as coagulant.
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Affiliation(s)
- R Rossano
- Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università della Basilicata, Campus di Macchia Romana, 85100 Potenza, Italy
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