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Zhang X, Tao L, Wei G, Yang M, Wang Z, Shi C, Shi Y, Huang A. Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37902764 DOI: 10.1080/10408398.2023.2275295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
Rennet, an aspartate protease found in the stomach of unweaned calves, effectively cuts the peptide bond between Phe105-Met106 in κ-casein, hydrolyzing the casein micelles to coagulate the milk and is a crucial additive in cheese production. Rennet is one of the most used enzymes of animal origin in cheese making. However, using rennet al.one is insufficient to meet the increasing demand for cheese production worldwide. Numerous studies have shown that plant rennet can be an alternative to bovine rennet and exhibit a good renneting effect. Therefore, it is crucial and urgent to find a reliable plant rennet. Based on our team's research on rennet enzymes of plant origin, such as from Dregea sinensis Hemsl. and Moringa oleifer Lam., for more than ten years, this paper reviews the relevant literature on rennet sources, isolation, identification, rennet mechanism, functional active peptide screening, and application in cheese production. In addition, it proposes the various techniques for targeted isolation and identification of rennet and efficient screening of functionally active peptides, which show excellent prospects for development.
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Affiliation(s)
- Xueting Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Guangqiang Wei
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
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Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4625959. [PMID: 36304441 PMCID: PMC9596257 DOI: 10.1155/2022/4625959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 09/20/2022] [Accepted: 10/06/2022] [Indexed: 11/30/2022]
Abstract
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 UTyr mg protein−1) and low milk-clotting activity (MCA = 3658.86 SU mL−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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Ghribi AM, Gafsi IM, Blecker C, Attia H, Bouaziz MA, Besbes S. Cynara cardunculus
as a potential source of milk coagulating protease: Effects on physical properties of cow's milk. Food Sci Nutr 2022; 10:3855-3864. [PMID: 36348785 PMCID: PMC9632194 DOI: 10.1002/fsn3.2981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6‐h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G′) and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd‐firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk‐clotting agent in the production of dairy products.
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Affiliation(s)
- Abir Mokni Ghribi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Ines Makhlouf Gafsi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Christophe Blecker
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium
| | - Hamadi Attia
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Mohamed Ali Bouaziz
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Souhail Besbes
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium
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Influence of Cardoon Flower ( Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese. Foods 2020; 9:foods9040386. [PMID: 32225012 PMCID: PMC7230902 DOI: 10.3390/foods9040386] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/19/2020] [Accepted: 03/23/2020] [Indexed: 11/17/2022] Open
Abstract
Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe's milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production-coagulation and proteolysis-contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe's milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.
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Folgado A, Abranches R. Plant Aspartic Proteases for Industrial Applications: Thistle Get Better. PLANTS (BASEL, SWITZERLAND) 2020; 9:E147. [PMID: 31979230 PMCID: PMC7076372 DOI: 10.3390/plants9020147] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 12/26/2019] [Accepted: 01/18/2020] [Indexed: 01/09/2023]
Abstract
Plant proteases have a number of applications in industrial processes including cheese manufacturing. The flower of the cardoon plant (Cynara cardunculus L.) is traditionally used as a milk-clotting agent in protected designation of origin cheeses made from goat and sheep milk. Plant-derived rennets are of particular importance to consumers who wish to eat cheeses that are produced without harming any animals. In this review, we have highlighted the importance of plant proteases, particularly aspartic proteases, in industrial processes, as well as exploring more fundamental aspects of their synthesis. We have also reviewed and discussed the production of these enzymes using sustainable and cost-effective alternative platforms.
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Affiliation(s)
| | - Rita Abranches
- Plant Cell Biology Laboratory, Instituto de Tecnologia Química e Biológica António Xavier (ITQB NOVA), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal;
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Afsharnezhad M, Shahangian SS, Sariri R. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization. Int J Biol Macromol 2019; 121:173-182. [DOI: 10.1016/j.ijbiomac.2018.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 09/17/2018] [Accepted: 10/01/2018] [Indexed: 12/14/2022]
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Cardoon-based rennets for cheese production. Appl Microbiol Biotechnol 2018; 102:4675-4686. [PMID: 29696340 DOI: 10.1007/s00253-018-9032-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 04/16/2018] [Accepted: 04/16/2018] [Indexed: 10/17/2022]
Abstract
The use of crude aqueous extracts of Cynara cardunculus flowers as coagulants in the production of high-quality sheep and goat cheeses-as are the cases of several Portuguese and Spanish cheese varieties with Protected Designation of Origin status-has been maintained since ancient times. The unique rheological attributes and sensory properties characteristic of these cheeses have always suggested that this plant coagulant (and, therefore, its isolated milk-clotting proteases) could be used as alternative rennet in the dairy industry, particularly suited for the production of sheep and goat cheeses. However, the lack of standardization of C. cardunculus crude flower extracts, whose quality and performance depends on numerous factors, has always hampered the application of this plant rennet in industrial production scales. To overcome these limitations, and to aim at developing more effective solutions with potential for scalability of production and commercial application, several strategies have been undertaken in more recent years to establish new cardoon-based rennets. This review provides an overview on these developments and on the currently available solutions, which range from producing standardized formulations of native cardoon enzymes, to the optimization of the heterologous production of cardosins and cyprosins to generate synthetic versions of these milk-clotting enzymes. Challenges and emerging opportunities are also discussed.
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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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Gagaoua M, Ziane F, Nait Rabah S, Boucherba N, Ait Kaki El-Hadef El-Okki A, Bouanane-Darenfed A, Hafid K. Three phase partitioning, a scalable method for the purification and recovery of cucumisin, a milk-clotting enzyme, from the juice of Cucumis melo var. reticulatus. Int J Biol Macromol 2017; 102:515-525. [PMID: 28428129 DOI: 10.1016/j.ijbiomac.2017.04.060] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 03/12/2017] [Accepted: 04/14/2017] [Indexed: 01/14/2023]
Abstract
Cucumisin [EC 3.4.21.25] was first purified from Cucumis melo var. reticulatus juice by three-phase partitioning (TPP). Optimum purification parameters of the TPP system were determined as 60% ammonium sulfate saturation with 1.0:1.25 ratio of crude extract: t-butanol at pH and temperature of 8.0 and 20°C, respectively. Cucumisin was purified with 4.61 purification fold and 156% activity recovery. The molecular weight of the recovered cucumisin was determined as 68.4kDa and its isoelectric point is 8.7. Optimum pH and temperature of cucumisin were pH 9.0 and 60-70°C, respectively. The protease was very stable at 20-70°C and a pH range of 2.0-12.0. Km and Vmax constants were 2.24±0.22mgmL-1 and 1048±25μ Mmin-1, respectively. The enzyme was stable against numerous metal ions and its activity was highly enhanced by Ca2+, Mg2+, and Mn+2. Cucumisin activity was 2.35-folds increased in the presence of 5mM of CaCl2. It was inactivated by Co2+, Cd2+, Zn2+ and Fe2+ and dramatically by PMSF. Cucumisin milk-clotting activity was highly stable when stored under freezing (-20°C) compared at 4°C and 25°C. Finally, TPP revealed to be a useful strategy to concentrate and purify cucumisin for its use as a milk-clotting enzyme for cheese-making.
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Affiliation(s)
- Mohammed Gagaoua
- Equipe MaQuaV, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria; INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria.
| | - Ferhat Ziane
- INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Sabrina Nait Rabah
- INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Nawel Boucherba
- Laboratory of Applied Microbiology, Faculty of Nature Science and Life, University of Bejaia, Targa Ouzemmour, 06000 Bejaia, Algeria
| | | | - Amel Bouanane-Darenfed
- Laboratory of Cellular and Molecular Biology, Microbiology Team, University of Sciences and Technology of Houari Boumediene, PO Box 32, El Alia, Bab Ezzouar, 16111 Algiers, Algeria
| | - Kahina Hafid
- Equipe MaQuaV, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria; INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
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10
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Gagaoua M, Hoggas N, Hafid K. Three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes. Int J Biol Macromol 2015; 73:245-52. [PMID: 25475843 DOI: 10.1016/j.ijbiomac.2014.10.069] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2014] [Revised: 10/28/2014] [Accepted: 10/30/2014] [Indexed: 12/24/2022]
Abstract
The present work describes for the first time an elegant non-chromatographic method, the three phase partitioning for the purification and recovery of zingibain, a milk-clotting enzyme, from Zingiber officinale rhizomes. Factors affecting partitioning efficiency such as (NH4)2SO4 saturation, crude extract to t-butanol ratio and pH on zingibain partitioning were investigated. Optimal purification parameters were 50% (NH4)2SO4 saturation with 1.0:1.0 ratio of crude extract:t-butanol at pH 7.0, which gave 14.91 purification fold with 215% recovery of zingibain. The enzyme was found to be exclusively partitioned in the aqueous phase. The enzyme showed a prominent single band on SDS-PAGE. It is a monomeric protein of 33.8 kDa and its isoelectric point is 4.38. The enzyme exhibited maximal proteolytic activity at a temperature of 60 °C and pH 7.0. It was found to be stable at 40-65 °C during 2 h. The enzyme was found to be highly stable against numerous metal ions and its activity was enhanced by Ca(2+), K(+) and Na(+). It was completely inhibited by heavy metal ions such as Cu(2+) and Hg(2+) and partially by Cd(+). Zingibain milk-clotting activity (MCA) was found to be highly stable when stored under freezing (-20 °C) for 30 days compared at 4 °C.
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Affiliation(s)
- Mohammed Gagaoua
- Equipe Maquav, Laboratoire Bioqual, INATAA, Université Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria.
| | - Naouel Hoggas
- Equipe Maquav, Laboratoire Bioqual, INATAA, Université Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Kahina Hafid
- Equipe Maquav, Laboratoire Bioqual, INATAA, Université Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
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García V, Rovira S, Boutoial K, Álvarez D, López MB. A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0197-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Badgujar SB, Mahajan RT. Nivulian-II a new milk clotting cysteine protease of Euphorbia nivulia latex. Int J Biol Macromol 2014; 70:391-8. [DOI: 10.1016/j.ijbiomac.2014.07.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 06/23/2014] [Accepted: 07/10/2014] [Indexed: 10/25/2022]
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13
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Almeida CM, Gomes D, Faro C, Simões I. Engineering a cardosin B-derived rennet for sheep and goat cheese manufacture. Appl Microbiol Biotechnol 2014; 99:269-81. [DOI: 10.1007/s00253-014-5902-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/11/2014] [Accepted: 06/16/2014] [Indexed: 01/26/2023]
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14
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Ordiales E, Martín A, Benito MJ, Fernández M, Casquete R, de Guía Córdoba M. Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of ‘Torta del Casar’ cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12129] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elena Ordiales
- Agricultura; Centro Tecnológico Agroalimentario Extremadura (CTAEX); Ctra. Villafranco a Balboa km. 1.2, Villafranco del Guadiana 06195 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María José Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Margarita Fernández
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Rocío Casquete
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
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Şengül M, Erkaya T, Dervişoğlu M, Aydemir O, Gül O. Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12120] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mustafa Şengül
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Tuba Erkaya
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Muhammet Dervişoğlu
- Department of Food Engineering; Faculty of Engineering; Ondokuz Mayıs University; 55139 Samsun Turkey
| | - Oğuz Aydemir
- Department of Food Engineering; Faculty of Engineering; Çankırı Karatekin University; 18100 Çankırı Turkey
| | - Osman Gül
- Vocational Collage of Yesilyurt Demir Celik; Ondokuz Mayıs University; 55139 Samsun Turkey
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16
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Shah MA, Mir SA, Paray MA. Plant proteases as milk-clotting enzymes in cheesemaking: a review. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0144-3] [Citation(s) in RCA: 111] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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LU XIAOMING, ZUO FANGLEI, ZHAO JIANYUN, GUO HUIYUAN, REN FAZHENG, CHEN SHANGWU. EFFECT OF VARYING LEVELS OF ADDED CALCIUM ON THE BIOCHEMISTRY, TEXTURE AND MICRO-STRUCTURE OF FRESH CHEESE CONTAINING SESAME PROTEIN ISOLATE. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00593.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Beka R, Guiama V, Delmont A, Donn P, Slomianny MC, Libouga D, Mbofung C, Guillochon D, Vercaigne-Marko D. Glycosyl part identified within Balanites aegyptiaca fruit protease. Int J Biol Macromol 2011; 49:397-401. [DOI: 10.1016/j.ijbiomac.2011.05.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 05/03/2011] [Accepted: 05/19/2011] [Indexed: 10/18/2022]
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19
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Francisco-José D, Joaquín RP, José GC, Ramírez R, Isidro R. Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02157.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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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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21
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Silva SV, Pihlanto A, Malcata FX. Bioactive peptides in ovine and caprine cheeselike systems prepared with proteases from Cynara cardunculus. J Dairy Sci 2008; 89:3336-44. [PMID: 16899666 DOI: 10.3168/jds.s0022-0302(06)72370-0] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The potential angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities of peptides in water-soluble extracts, obtained from raw and sterilized ovine and caprine cheeselike systems coagulated with enzymes from the plant Cynara cardunculus, were assessed. Prior to the assay, the 3,000-Da permeate from 45-d-old cheeselike systems was fractionated by tandem chromatographic techniques. Several peaks were obtained in each chromatogram, but only some were associated with ACE-inhibitory or antioxidant activity or both. Peptides Tyr-Gln-Glu-Pro, Val-Pro-Lys-Val-Lys, and Tyr-Gln-Glu-Pro-Val-Leu-Gly-Pro-* from beta-casein, as well as Arg-Pro-Lys and Arg-Pro-Lys-His-Pro-Ile-Lys-His-* from alpha(s1)-casein exhibited ACE-inhibitory activity. Peptides released upon cleavage of the peptide bond Leu190-Tyr191 (either in ovine or caprine beta-casein), and corresponding to the beta-casein sequence Tyr-Gln-Glu-Pro-*, possessed antioxidant activity.
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Affiliation(s)
- S V Silva
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal
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22
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Temiz H, Okumus E, Aykut U, Dervisoğlu M, Yazici F. Partial purification of pepsin from turkey proventriculus. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9678-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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The partial purification and properties of pepsin obtained from Turkey proventriculus. BIOTECHNOL BIOPROC E 2007. [DOI: 10.1007/bf02931070] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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