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Wehaidy HR, Abdel-Naby MA, Kholif AMM, Elaaser M, Bahgaat WK, Wahab WAA. The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture. J Genet Eng Biotechnol 2023; 21:61. [PMID: 37195386 DOI: 10.1186/s43141-023-00513-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 05/06/2023] [Indexed: 05/18/2023]
Abstract
BACKGROUND Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified Bacillus subtilis MK775302 MCE and to assess the role of enzyme in cheese manufacture. RESULTS B. subtilis MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated Km and Vmax values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified B. subtilis MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties. CONCLUSIONS The partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor.
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Affiliation(s)
- Hala R Wehaidy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt.
| | - Mohamed A Abdel-Naby
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
| | - Adel M M Kholif
- Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt
| | - Mostafa Elaaser
- Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt
| | - Wafaa K Bahgaat
- Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt
| | - Walaa A Abdel Wahab
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
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2
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Song Z, Zhang Y, Wen P, Wang Y, Qiao H, Zhang W, Zhang Z. Effect of pH on the coagulation properties of
Tenebrio molitor
coagulant. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yan Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Pengcheng Wen
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yue Wang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Haijun Qiao
- College of Science Gansu Agricultural University Lanzhou Gansu China
| | - Weibing Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Zhongming Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
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3
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Rocha GF, Cotabarren J, Obregón WD, Fernández G, Rosso AM, Parisi MG. Milk-clotting and hydrolytic activities of an aspartic protease from Salpichroa origanifolia fruits on individual caseins. Int J Biol Macromol 2021; 192:931-938. [PMID: 34656538 DOI: 10.1016/j.ijbiomac.2021.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/01/2021] [Accepted: 10/01/2021] [Indexed: 12/23/2022]
Abstract
In recent years, many attempts have been made to find new plant proteases to make artisan cheeses. The global increase in cheese consumption, together with a lower supply and increasing cost of calf rennet, religious factors (Islam and Judaism) and food choices (vegetarianism) have led to the search for suitable rennet substitutes for milk clotting. This study describes the milk-clotting and hydrolytic activities of an aspartic protease from Salpichroa origanifolia fruits (SoAP) on individual caseins to explore its potential use as an alternative to animal rennet. The milk-clotting index obtained for SoAP was 8.4 times lower than that obtained for chymosin. SoAP showed a higher degree of hydrolysis on α-casein than on the other fractions under the proposed conditions. RP-HPLC, mass spectrometry analyses and sequencing of the hydrolysates allowed identifying five peptides from α-casein, one peptide from β-casein, and three peptides from k-casein. In silico analysis showed that the peptides identified may display a wide variety of potential biological activities. These results demonstrate the possibility of using SoAP for the manufacture of new types or artisan cheeses, with the simultaneous added value of the potential health-promoting benefits of the bioactive peptides generated during the hydrolysis.
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Affiliation(s)
- Gabriela Fernanda Rocha
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina
| | - Juliana Cotabarren
- Universidad Nacional de La Plata, Facultad de Ciencias Exactas, Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), 47 y 115, B1900AVW La Plata, Buenos Aires, Argentina
| | - Walter David Obregón
- Universidad Nacional de La Plata, Facultad de Ciencias Exactas, Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), 47 y 115, B1900AVW La Plata, Buenos Aires, Argentina
| | - Graciela Fernández
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina
| | - Adriana Mabel Rosso
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina
| | - Mónica Graciela Parisi
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina.
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4
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Physicochemical characteristics of novel UF-Soft Cheese Containing Red Radish Roots Nanopowder. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101980] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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5
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Arbita AA, Paul NA, Cox J, Zhao J. Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet. Food Chem 2020; 330:127324. [PMID: 32569938 DOI: 10.1016/j.foodchem.2020.127324] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 05/26/2020] [Accepted: 06/10/2020] [Indexed: 11/18/2022]
Abstract
Enzymes currently used in cheesemaking have various drawbacks, and there is a continual need to find new coagulants. This study describes the extraction and biochemical characterization of two proteases from the red alga Gracilaria edulis. The proteases were extracted with phosphate buffer and partially purified by ammonium sulphate precipitation and dialysis. The enzymes exhibited optimum caseinolytic activity at 60 °C and a pH range of 6-8. They showed a high ratio of milk-clotting over caseinolytic activity, indicating they had an excellent milk-clotting ability. The proteases were confirmed to be serine protease and metalloprotease with molecular weight (MW) of 44 and 108 kDa. They exhibited high hydrolytic activity on κ-caseins, cleaving κ-casein at four main sites, one of which being the same as that of calf rennet, which is the first reported for an algal protease. The findings demonstrated that the proteases could potentially be used as a milk coagulant in cheesemaking.
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Affiliation(s)
- Ariestya Arlene Arbita
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia; School of Chemical Engineering, Faculty of Industrial and Technology, Parahyangan Catholic University, Ciumbuleuit 94, Bandung 40141, Indonesia
| | - Nicholas A Paul
- School of Science and Engineering, University of the Sunshine Coast, Maroochydore, Queensland 4558, Australia
| | - Julian Cox
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.
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Alavi F, Momen S. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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El‐Sayed SM, Ibrahim OA, Kholif AMM. Characterization of novel Ras cheese supplemented with Jalapeno red pepper. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14535] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Wehaidy HR, Abdel Wahab WA, Kholif AM, Elaaser M, Bahgaat WK, Abdel-Naby MA. Statistical optimization of B. subtilis MK775302 milk clotting enzyme production using agro-industrial residues, enzyme characterization and application in cheese manufacture. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101589] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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9
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Feijoo-Siota L, Rama JLR, Sánchez-Pérez A, Villa TG. Expression, activation and processing of a novel plant milk-clotting aspartic protease in Pichia pastoris. J Biotechnol 2018; 268:28-39. [PMID: 29339117 DOI: 10.1016/j.jbiotec.2018.01.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Accepted: 01/11/2018] [Indexed: 01/15/2023]
Abstract
Galium verum, also known as Lady's Bedstraw or Cheese Rennet, is an herbaceous perennial plant traditionally used in cheese-making. We used RACE PCR to isolate novel enzymes from Galium verum with the ability to clot milk. This approach generated two cDNA sequences (named preprogaline A and B) encoding proteins displaying the typical plant aspartic protease primary structure. Preprogaline B was expressed in the yeast Pichia pastoris, after deleting and replacing its original signal peptide with the yeast α-factor signal peptide from Saccharomyces cerevisiae. The secreted recombinant protein was obtained by growing P. pastoris in YPD medium and had the ability to clot milk. The mature form of progaline B is a heterodimeric glycosylated enzyme, with a molecular weight of approximately 48 kDa, that contains a heavy (30.7 kDa) and a light (13.5 kDa) polypeptide chains linked by disulfide bonds. Western blot analysis revealed that progaline B is activated by the acidification of the yeast culture medium and that enzymatic activation requires two steps. First the precursor protein is cleaved into two polypeptide chains by partial removal of the plant-specific insert (PSI) present in plant aspartic proteases; this is later followed by propeptide removal. By altering the pH of the P. pastoris culture medium, we were able to obtain either active or inactive forms of the enzyme. Recombinant progaline B displayed a κ-casein hydrolysis pattern analogous to those produced by the animal and microbial coagulants currently used in the dairy industry, but it exhibited a different digestion profile on α- and β-caseins. The plant protease progaline B displays milk-clotting activities suitable for the production of novel dairy products.
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Affiliation(s)
- Lucía Feijoo-Siota
- Department of Microbiology, Biotechnology Unit, University of Santiago de Compostela 15706, Spain
| | - José Luis R Rama
- Department of Microbiology, Biotechnology Unit, University of Santiago de Compostela 15706, Spain
| | - Angeles Sánchez-Pérez
- School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | - Tomás G Villa
- Department of Microbiology, Biotechnology Unit, University of Santiago de Compostela 15706, Spain.
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Shabani R, Shahidi S, Rafe A. Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius. Food Sci Nutr 2017; 6:287-294. [PMID: 29564094 PMCID: PMC5849915 DOI: 10.1002/fsn3.553] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 10/31/2017] [Indexed: 11/11/2022] Open
Abstract
The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewes’ samples containing ficin and mushroom enzymes were heated from 25 to 45°C at a heating rate 1°C/min and kept for 30 min. Then, the curds were cooled down to 25°C with the same heating rate. The ficin extract could induce stronger gels at 45°C and 5% ficin. Similar results were also found for 5% P. badius extract and incubation at 45°C. However, P.badius gels achieved a network with more viscous characteristics and had a softer texture than ficin gels. Therefore, it may be concluded the induced gels with mushroom had higher moisture and lower protein contents, which related to the high proteolytic activity of P. badius. The microstructure survey showed that the mushroom‐induced gel had a more compact structure. By increasing enzyme concentration, both gels showed a coarser and more compact protein network. Whereas, the P. badius gels had more fusions and folds which indicate the greater proteolysis occurred during gelation and there was greater breakdown of protein. Our findings suggest the application of ficin and P. badius enzymes to develop a novel procedure to coagulate milk proteins and providing new structures in food systems.
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Affiliation(s)
- Reihaneh Shabani
- Department of Food Science and TechnologyCollage of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and TechnologyCollage of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Rafe
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
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11
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Qazalbash MA, Masud T, Sammi S, Khan RS, Latif A. Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans
extract. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Tariq Masud
- Food Technology; Institute of Food and Nutritional Sciences; PMAS-Arid Agriculture University; Rawalpindi Pakistan
| | - Shehla Sammi
- Agricultural Sciences; University of Haripur; Haripur Pakistan
| | - Rao Sanaullah Khan
- Institute for Community (Health) Development; University Sultan Zainal Abidin; Terengganu Malaysia
| | - Asia Latif
- Food Technology; University of Arid Agriculture Rawalpindi; Rawalpindi Pakistan
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12
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13
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Bornaz S, Guizani N, Fellah N, Sahli A, Slama MB, Attia H. Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802144238] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Agboola SO, Chan HH, Zhao J, Rehman A. Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk? Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.03.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Pino A, Prados F, Galán E, Vivo R, Fernández-Salguero J. Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02031.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Dervisoglu M, Tarakci Z, Aydemir O, Temiz H, Yazici F. A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701784688] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Low YH, Agboola S, Zhao J, Lim MY. Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.03.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Agboola S, Chen S, Zhao J. Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants. ACTA ACUST UNITED AC 2004. [DOI: 10.1051/lait:2004032] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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