Artículo
Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase
Colombo, Maria Laura
; Fernández, Agustina
; Cimino, Cecilia Verónica; Liggieri, Constanza Silvina; Bruno, Mariela Anahí
; Faro, Carlos; Veríssimo, Paula C.; Vairo Cavalli, Sandra Elizabeth
Fecha de publicación:
11/2018
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Binary blends of S. marianum–flower extract and chymosin, as coagulant preparations, enabled the manufacture of miniature cheeses with distinctive characteristics compared to those of chymosin-renneted cheeses. The physicochemical parameters, sensory attributes of the cheeses, and in-vitro water-soluble antioxidant activity were analyzed and compared to those properties obtained from control chymosin-renneted cheeses. The preponderant proteolytic constituent in the flower extract was isolated in a two-step-purification protocol. The thus purified aspartic peptidase was maximally active at acidic pHs and exhibited a preference for peptide bonds between hydrophobic residues. Enzymologic characterization revealed differences in the kinetic parameters and specificity compared to other enzymes employed, such as rennet. S. marianum–flower extract, as a source of peptidase with distinctive characteristics, is a suitable substitute for chymosin in miniature-cheese production. The addition of vegetable rennet contributed to the development of an intense aroma and conferred antioxidant activity to the cheeses and wheys.
Palabras clave:
ANTIOXIDANT ACTIVITY
,
ASPARTIC PEPTIDASE
,
MINIATURE CHEESE
,
PLANT RENNET
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - LA PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - LA PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - LA PLATA
Citación
Colombo, Maria Laura; Fernández, Agustina; Cimino, Cecilia Verónica; Liggieri, Constanza Silvina; Bruno, Mariela Anahí; et al.; Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase; Elsevier; Food Chemistry; 266; 11-2018; 223-231
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