Rayanatou Issa Ado, Mahamadou ElHadji Gounga, Garric Gilles, Harel-Oger Marielle, Leduc Arlette, Jardin Julien, Briard-Bion Valérie, Cauty Chantal, Adakal Hassane, Grongnet Jean François, Gaucheron Frédéric
STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger.
Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger.
Food Chem. 2017 Oct 1;232:405-412. doi: 10.1016/j.foodchem.2017.04.039. Epub 2017 Apr 6.
Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of this work was to characterize the composition and the structure of dairy gel obtained by an extract of Calotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosin were relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation, determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry, indicated that Calotropis procera extract was more proteolytic than chymosin and that κ-casein was proteolyzed. The main consequence of proteolysis by Calotropis procera extract or chymosin was the formation of a similar and regular network with the presence of aggregates of casein micelles. These results support that Calotropis procera extract can be used as effective coagulant in cheesemaking.
凝乳酶是奶酪制作中使用的主要酶，但也会使用乳胶酶。这项工作的目的是比较用牛角瓜叶提取物获得的乳凝胶与用凝乳酶获得的乳凝胶的组成和结构。使用牛角瓜叶提取物或凝乳酶获得的凝乳的生化和矿物质组成以及奶酪产量相对相似。通过非蛋白氮含量和与质谱联用的色谱法对牛奶凝固后蛋白水解的定量和定性评估表明，牛角瓜叶提取物比凝乳酶的蛋白水解作用更强，且κ-酪蛋白被水解。牛角瓜叶提取物或凝乳酶引起的蛋白水解的主要结果是形成了类似且规则的网络，其中存在酪蛋白胶束聚集体。这些结果支持牛角瓜叶提取物可作为奶酪制作中的有效凝固剂。
