Nájera-Domínguez Carolina, Gutiérrez-Méndez Néstor, Carballo-Carballo Diego E, Peralta-Pérez María Rosario, Sánchez-Ramírez Blanca, Nevarez-Moorillón Guadalupe Virginia, Quintero-Ramos Armando, García-Triana Antonio, Delgado Efren
The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico.
Consumer and Environmental Sciences, College of Agricultural, New Mexico State University, New Mexico, USA.
Int J Food Sci. 2022 Oct 18;2022:4625959. doi: 10.1155/2022/4625959. eCollection 2022.
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 (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 U mg protein) and low milk-clotting activity (MCA = 3658.86 SU mL). 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.
关于植物蛋白酶与凝乳酶联合作用于牛奶凝固过程的信息很少。这项工作旨在研究番荔枝（俗称trompillo）成熟果实中所含蛋白酶自身以及与凝乳酶联合形成牛奶凝胶的能力。为此，从番荔枝果实中对蛋白酶进行了部分纯化。这些蛋白酶的分子量约为60 kDa，结果表明其为类黄瓜蛋白酶样丝氨酸蛋白酶，不过还需要进一步研究来证实这一观察结果。与凝乳酶不同，番荔枝蛋白酶具有高蛋白水解活性（PA = 50.23 U mg蛋白质）和低凝乳活性（MCA = 3658.86 SU mL）。因此，番荔枝蛋白酶的MCA/PA比值（6.83）低于凝乳酶（187至223）。我们的结果还表明，用番荔枝蛋白酶形成的牛奶凝胶更软（7.03 mPa·s），乳清释放率更高（31.08%），而用凝乳酶凝固的牛奶凝胶的硬度约为10 mPa·s，脱水收缩率约为4%。然而，番荔枝蛋白酶与凝乳酶联合可加快凝胶化过程（21分钟），提高牛奶凝胶的硬度（12 mPa·s），并减少凝乳中乳清的释放（3.41%）。因此，番荔枝蛋白酶可与凝乳酶联合使用，以提高奶酪产量并改变某些奶酪特性。
