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Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium

Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derive...

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Autores principales: Gutiérrez-Méndez, Néstor, Balderrama-Carmona, Alejandro, García-Sandoval, Socorro E., Ramírez-Vigil, Pamela, Leal-Ramos, Martha Y., García-Triana, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406456/
https://www.ncbi.nlm.nih.gov/pubmed/30704018
http://dx.doi.org/10.3390/foods8020044
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author Gutiérrez-Méndez, Néstor
Balderrama-Carmona, Alejandro
García-Sandoval, Socorro E.
Ramírez-Vigil, Pamela
Leal-Ramos, Martha Y.
García-Triana, Antonio
author_facet Gutiérrez-Méndez, Néstor
Balderrama-Carmona, Alejandro
García-Sandoval, Socorro E.
Ramírez-Vigil, Pamela
Leal-Ramos, Martha Y.
García-Triana, Antonio
author_sort Gutiérrez-Méndez, Néstor
collection PubMed
description Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derived proteases may have on cream cheese manufacture. This work aimed to describe some proteolytic features of the protease extracted from fruits of Solanum elaeagnifolium Cavanilles and to assess the impact that this plant coagulant has on the viscoelastic properties of cream cheeses. Results showed that caseins were not hydrolyzed extensively by this plant-derived coagulant. In consequence, the ratio of milk clotting units (U) to proteolytic activity (U-Tyr) was higher (1184.4 U/U-Tyr) than reported for other plant proteases. The plant coagulant modified neither yield nor composition of cream cheeses, but viscoelastic properties did. Cream cheeses made with chymosin had a loss tangent value (tan δ = 0.257) higher than observed in cheeses made with 0.8 mL of plant-derived coagulant per liter (tan δ = 0.239). It is likely that casein fragments released by the plant-derived coagulant improve the interaction of protein during the formation of acid curds, leading to an increase in the viscoelastic properties of cream cheese.
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spelling pubmed-64064562019-03-19 Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium Gutiérrez-Méndez, Néstor Balderrama-Carmona, Alejandro García-Sandoval, Socorro E. Ramírez-Vigil, Pamela Leal-Ramos, Martha Y. García-Triana, Antonio Foods Article Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derived proteases may have on cream cheese manufacture. This work aimed to describe some proteolytic features of the protease extracted from fruits of Solanum elaeagnifolium Cavanilles and to assess the impact that this plant coagulant has on the viscoelastic properties of cream cheeses. Results showed that caseins were not hydrolyzed extensively by this plant-derived coagulant. In consequence, the ratio of milk clotting units (U) to proteolytic activity (U-Tyr) was higher (1184.4 U/U-Tyr) than reported for other plant proteases. The plant coagulant modified neither yield nor composition of cream cheeses, but viscoelastic properties did. Cream cheeses made with chymosin had a loss tangent value (tan δ = 0.257) higher than observed in cheeses made with 0.8 mL of plant-derived coagulant per liter (tan δ = 0.239). It is likely that casein fragments released by the plant-derived coagulant improve the interaction of protein during the formation of acid curds, leading to an increase in the viscoelastic properties of cream cheese. MDPI 2019-01-30 /pmc/articles/PMC6406456/ /pubmed/30704018 http://dx.doi.org/10.3390/foods8020044 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gutiérrez-Méndez, Néstor
Balderrama-Carmona, Alejandro
García-Sandoval, Socorro E.
Ramírez-Vigil, Pamela
Leal-Ramos, Martha Y.
García-Triana, Antonio
Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
title Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
title_full Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
title_fullStr Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
title_full_unstemmed Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
title_short Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium
title_sort proteolysis and rheological properties of cream cheese made with a plant-derived coagulant from solanum elaeagnifolium
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406456/
https://www.ncbi.nlm.nih.gov/pubmed/30704018
http://dx.doi.org/10.3390/foods8020044
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