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Zhang L, Wu G, Li D, Huang A, Wang X. Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing. Food Res Int 2024; 183:114225. [PMID: 38760144 DOI: 10.1016/j.foodres.2024.114225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 03/08/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
The aim of this study was to isolate and identify the main milk-clotting proteases from Prinsepia utilis Royle. Protein isolates obtained using precipitation with 20 %-50 % ammonium sulfate (AS) showed higher milk-clotting activity (MCA) at 154.34 + 0.35 SU. Two milk-clotting proteases, namely P191 and P1831, with molecular weight of 49.665 kDa and 68.737 kDa, respectively, were isolated and identified using liquid chromatography-mass spectrometry (LC-MS/MS). Bioinformatic analysis showed that the two identified milk-clotting proteases were primarily involved in hydrolase activity and catabolic processes. Moreover, secondary structure analysis showed that P191 structurally consisted of 40.85 % of alpha-helices, 15.96 % of beta-strands, and 43.19 % of coiled coil motifs, whereas P1831 consisted of 70 % of alpha-helices, 7.5 % of beta-strands, and 22.5 % of coiled coil motifs. P191 and P1831 were shown to belong to the aspartic protease and metalloproteinase types, and exhibited stability within the pH range of 4-6 and good thermal stability at 30-80 °C. The addition of CaCl2 (<200 mg/L) increased the MCA of P191 and P1831, while the addition of NaCl (>3 mg/mL) inhibited their MCA. Moreover, P191 and P1831 preferably hydrolyzed kappa-casein, followed by alpha-casein, and to a lesser extent beta-casein. Additionally, cheese processed with the simultaneous use of the two proteases isolated in the present study exhibited good sensory properties, higher protein content, and denser microstructure compared with cheese processed using papaya rennet or calf rennet. These findings unveil the characteristics of two proteases isolated from P. utilis, their milk-clotting properties, and potential application in the cheese-making industry.
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Affiliation(s)
- Lu Zhang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Gaizhuan Wu
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dong Li
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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Qasim F, Diercks‐Horn S, Gerlach D, Schneider A, Fernandez‐Lahore HM. Production of a novel milk‐clotting enzyme from solid‐substrate
Mucor
spp. culture. J Food Sci 2022; 87:4348-4362. [DOI: 10.1111/1750-3841.16307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 07/30/2022] [Accepted: 08/07/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Farhat Qasim
- Jacobs University Bremen gGmbH Campus Ring 1 Bremen Germany
| | | | - Doreen Gerlach
- Jacobs University Bremen gGmbH Campus Ring 1 Bremen Germany
| | - Anna Schneider
- Jacobs University Bremen gGmbH Campus Ring 1 Bremen Germany
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Nogueira LS, Tavares IMDC, Santana NB, Ferrão SPB, Teixeira JM, Costa FS, Silva TP, Pereira HJV, Irfan M, Bilal M, de Oliveira JR, Franco M. Thermostable trypsin-like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting. Biotechnol Appl Biochem 2021; 69:2069-2080. [PMID: 34617635 DOI: 10.1002/bab.2268] [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: 05/20/2021] [Accepted: 09/28/2021] [Indexed: 12/13/2022]
Abstract
The increased demand for cheese and the limited availability of calf rennet justifies the search for milk-clotting enzymes from alternative sources. Trypsin-like protease by Penicillium roqueforti was produced by solid-state fermentation using cocoa shell waste as substrate. The production of a crude enzyme extract that is rich in this enzyme was optimized using a Doehlert-type multivariate experimental design. The biochemical characterization showed that the enzyme has excellent activity and stability at alkaline pH (10-12) and an optimum temperature of 80°C, being stable at temperatures above 60°C. Enzymatic activity was maximized in the presence of Na+ (192%), Co2+ (187%), methanol (153%), ethanol (141%), and hexane (128%). Considering the biochemical characteristics obtained and the milk coagulation activity, trypsin-like protease can be applied in the food industry, such as in milk clotting and in the fabrication of cheeses.
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Affiliation(s)
- Laísa Santana Nogueira
- Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil
| | | | - Nívio Batista Santana
- Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil
| | | | | | | | - Tatielle Pereira Silva
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas, Brazil
| | | | - Muhammad Irfan
- Department of Biotechnology, University of Sargodha, Sargodha, Punjab, Pakistan
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | | | - Marcelo Franco
- Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Bahia, Brazil
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Liu X, Wu Y, Guan R, Jia G, Ma Y, Zhang Y. Advances in research on calf rennet substitutes and their effects on cheese quality. Food Res Int 2021; 149:110704. [PMID: 34600696 DOI: 10.1016/j.foodres.2021.110704] [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: 05/24/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022]
Abstract
Milk coagulation is an important step in cheese production, and milk-clotting enzymes (MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the cheese industry. The use of calf rennet substitutes is becoming necessary due to the limited availability of calf rennet and the increase in cheese consumption. The objective of this review is to summarize the latest findings on calf rennet substitutes (animal MCEs, plant-derived MCEs, recombinant MCEs and microbial MCEs) and their application in cheese production. Special emphasis has been placed on aspects of the effects of these substitutes on hydrolysis, functional peptides, cheese variety and cheese yield. The advantages and disadvantages of different calf rennet substitutes are discussed, in which microbial MCEs have the advantages of less expensive production, greater biochemical diversity, easier genetic modification, etc. In particular, some of these MCEs have suitable characteristics for cheese production and are considered to be the most potential calf rennet substitutes. Moreover, challenges and future perspectives are presented to provide inspiration for the development of excellent calf rennet substitutes.
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Affiliation(s)
- Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China; Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Yuanfeng Wu
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China
| | - Guochao Jia
- School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Henan, Zhengzhou 450044, China
| | - YuChen Ma
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China
| | - Yao Zhang
- Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou 310023, China.
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Quo vadis: signaling molecules and small secreted proteins from mycorrhizal fungi at the early stage of mycorrhiza formation. Symbiosis 2021. [DOI: 10.1007/s13199-021-00793-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Akishev Z, Kiribayeva A, Mussakhmetov A, Baltin K, Ramankulov Y, Khassenov B. Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris. Heliyon 2021; 7:e07137. [PMID: 34113734 PMCID: PMC8170492 DOI: 10.1016/j.heliyon.2021.e07137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/14/2021] [Accepted: 05/20/2021] [Indexed: 11/30/2022] Open
Abstract
Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making. Full-length Camelus bactrianus (Bactrian camel) prochymosin gene was synthesized and constitutively expressed in Pichia pastoris cells under glyceraldehydes-3-phosphate dehydrogenase (GAP) promoter. It was purified by sequential anion and cation exchange chromatography. SDS-PAGE analysis resulted in two bands, approximately 42 and 35 kDa. The 42 kDa band vanished when the sample was treated with endoglycosidase H, indicating that the recombinant protein is partially glycosylated. Optimal pH for the activity of the highest-purity recombinant chymosin was pH 4.5 for cow's milk and pH 4.0 for mare's milk. The range 45–50 °C and 70 °C for cow's and mare's milk types, respectively, was found to be the most appropriate for maximal relative milk-clotting activity. Concentration of CaCl2 that ensured the stability of the chymosin milk-clotting activity was between 20 and 50 mM with an optimum at 30 mM. Milk-clotting activity of camel recombinant chymosin and ability to make curd was successfully tested on fresh mare's milk. Pichia pastoris strain with integrated camel chymosin gene showed high productivity of submerged fermentation in bioreactor with milk-clotting activity 1412 U/mL and 80 mg/L enzyme yield. These results suggest that the constitutive expression of the camel chymosin Camelus bactrianus in the yeast Pichia pastoris has good prospects for practical applications.
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Affiliation(s)
- Zhiger Akishev
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
- L.N.Gumilyov Eurasian National University, 2 Kanysh Satpayev Street, Nur-Sultan, 010008, Kazakhstan
| | - Assel Kiribayeva
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
- L.N.Gumilyov Eurasian National University, 2 Kanysh Satpayev Street, Nur-Sultan, 010008, Kazakhstan
| | - Arman Mussakhmetov
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
| | - Kairat Baltin
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
| | - Yerlan Ramankulov
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
| | - Bekbolat Khassenov
- National Center for Biotechnology, 13/5 Kurgalzhynskoye Road, Nur-Sultan, 010000, Kazakhstan
- Corresponding author.
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