Enzymatic milk clotting activity in artichoke (Cynara scolymus) leaves and alpine thistle (Carduus defloratus) flowers. Immobilization of alpine thistle aspartic protease. (1st August 2016)

• Record Type: Journal Article
• Authors: Esposito, Marilena; Di Pierro, Prospero; Dejonghe, Winnie; Mariniello, Loredana; Porta, Raffaele
• Is Part Of: Food chemistry. Volume 204(2016)
• Page Start: 115
• Page End: 121
• Publication Date: 2016-08-01
• Subjects: Milk clotting -- Cynara scolymus -- Carduus defloratus -- Aspartic protease; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.060
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Attempts to improve extraction of milk clotting enzyme from Cynara scolymus leaves were carried out. Carduus defloratus (alpine thistle) flower aspartic protease was immobilized. Immobilized alpine thistle enzyme shows good stability and reusability. The immobilized milk clotting enzyme represents a promising vegetable rennet for cheese making. Abstract: Two different milk clotting enzymes, belonging to the aspartic protease family, were extracted from both artichoke leaves and alpine thistle flowers, and the latter was covalently immobilized by using a polyacrylic support containing polar epoxy groups. Our findings showed that the alpine thistle aspartic protease was successfully immobilized at pH 7.0 on Immobeads IB-150P beads and that, under these experimental conditions, an immobilization yield of about 68% and a recovery of about 54% were obtained. Since the enzyme showed an optimal pH of 5.0, a value very similar to the one generally used for milk clotting during cheese making, and exhibited a satisfactory stability over time, the use of such immobilized vegetable rennet for the production of novel dairy products is suggested.