Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 7 2017 2017-08-01 2017-08-01 EXPLORING THE MILK-CLOTTING PROPERTIES OF EXTRACTS FROM Bromelia pinguin FRUIT 62 66 EN Jesús Martín Moreno-Hernández Jesús Martín Moreno-Hernández María de Jesús Bañuelos Pérez María de Jesús Bañuelos Pérez Idalia Osuna-Ruiz Idalia Osuna-Ruiz Jesús Aarón Salazar-Leyva Jesús Aarón Salazar-Leyva Juan C. Ramirez-Suarez Juan C. Ramirez-Suarez Miguel Ángel Mazorra-Manzano Miguel Ángel Mazorra-Manzano Plants represent an attractive source of milk-clotting proteases with potential use for chymosin substitution in cheesemaking process. A crude enzymatic extract from B. pinguin fruit showed capacity to clot milk efficiently in a short time. It showed a maximum milk-clotting activity around 4 U/mL in the range of 70-80 ºC. This value indicated that one mL of the extract was capable to clot around 400 mL of milk in 40 min at the specified condition. B. pinguin extract presented only 25% of its maximum activity under standard temperature (30-35 ºC) for cheese-making. Proteases inhibitors indicated that cysteine and serine proteases were present in the extract and could be responsible for the milk-clotting activity found. SDS-PAGE analysis of casein hydrolysis indicated that proteases in B. pinguin extract were more proteolytic than chymosin. The high presence of milk-clotting proteases in B. pinguin fruit offers an alternative new source of proteases for biotechnological processes.
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