Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent

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dc.creatorAnna Carolina da SILVA
dc.creatorTalita Camila Evaristo da Silva NASCIMENTO
dc.creatorSheylla Araújo da SILVA
dc.creatorPolyanna Nunes HERCULANO
dc.creatorKeila Aparecida MOREIRA
dc.date2013
dc.date.accessioned2026-07-07T04:21:52Z
dc.descriptionThere are several obstacles to the use of chymosin in cheese production. Consequently, plant proteases have been studied as possible rennet substitutes, but most of these enzymes are unsuitable for the manufacture of cheese. The aim of this study was to evaluate the potential of latex from Sideroxylon obtusifolium as a source of milk-clotting proteases and to partially characterize the enzyme. The enzyme extract showed high protease and coagulant activities, with an optimal pH of 8.0 and temperature of 55 °C. The enzyme was stable in wide ranges of temperature and pH. Its activity was not affected by any metal ions tested; but was inhibited by phenylmethanesulfonyl fluoride and pepstatin. For the coagulant activity, the optimal concentration of CaCl2was 10 μmol L–1. Polyacrylamide gel electrophoresis showed four bands, with molecular weights between 17 and 64 kDa. These results indicate that the enzyme can be applied to the cheese industry.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940117017
dc.identifier.urihttp://hdl.handle.net/123456789/459249
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.33
dc.subjectAgrociencias
dc.titlePotential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos