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Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora

2016; Elsevier BV; Volume: 87; Linguagem: Inglês

10.1016/j.foodres.2016.06.020

1873-7145

Cléverson D.T. Freitas, Hugo B. Leite, João Paulo Bestete de Oliveira, Jackson L. Amaral, Antônio Sílvio do Egito, Sandra Vairo Cavalli, Marina Duarte Pinto Lobo, Ana Cristina de Oliveira Monteiro‐Moreira, Márcio V. Ramos,

Enzyme Production and Characterization

Latex fractions from Calotropis procera, Cryptostegia grandiflora, Plumeria rubra, and Himatanthus drasticus were assayed in order to prospect for new plant peptidases with milk-clotting activities, for use as rennet alternatives. Only C. procera and C. grandiflora latex fractions exhibited proteolytic and milk-clotting activities, which were not affected by high concentrations of NaCl and CaCl2. However, pre-incubation of both samples at 75°C for 10min eliminated completely their activities. Both proteolytic fractions were able to hydrolyze k-casein and to produce peptides of 16kDa, a similar SDS-PAGE profile to commercial chymosin. RP-HPLC and mass spectrometry analyses of the k-casein peptides showed that the peptidases from C. procera or C. grandiflora hydrolyzed k-casein similar to commercial chymosin. The cheeses made with both latex peptidases exhibited yields, dry masses, and soluble proteins similar to cheeses prepared with commercial chymosin. In conclusion, C. procera and C. grandiflora latex peptidases with the ability to coagulate milk can be used as alternatives to commercial animal chymosin in the cheese manufacturing process.