A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Autores
Lemes, Ailton Cesar; Pavón, Yanina Lorena; Lazzaroni, Sandra María Sol; Rozycki, Sergio Darío; Brandelli, Adriano; Juliano Kalil, Susana
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the application of a bacterial enzyme as a novel milk-clotting protease in the development of cream cheese enriched with chia and quinoa flour. At the concentration of 30 mg/mL, the milk-clotting strength was similar to that observed for commercial chymosin, demonstrating the enzyme ability to catalyze the hydrolysis of milk casein. The cheese developed showed high water retention (≥99.0%) and consequently low syneresis process. The results indicate that the product made using the enzyme showed adequate sanitary conditions and technological characteristics indicated that the product is highly stable and viable.
Fil: Lemes, Ailton Cesar. Universidade Federal do Rio Grande do Norte; Brasil
Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Brandelli, Adriano. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Juliano Kalil, Susana. Universidade Federal do Rio Grande do Norte; Brasil
Materia
CHIA
CREAM CHEESE
KERATINASE
PROTEASES
QUINOA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62449
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese developmentLemes, Ailton CesarPavón, Yanina LorenaLazzaroni, Sandra María SolRozycki, Sergio DaríoBrandelli, AdrianoJuliano Kalil, SusanaCHIACREAM CHEESEKERATINASEPROTEASESQUINOAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the application of a bacterial enzyme as a novel milk-clotting protease in the development of cream cheese enriched with chia and quinoa flour. At the concentration of 30 mg/mL, the milk-clotting strength was similar to that observed for commercial chymosin, demonstrating the enzyme ability to catalyze the hydrolysis of milk casein. The cheese developed showed high water retention (≥99.0%) and consequently low syneresis process. The results indicate that the product made using the enzyme showed adequate sanitary conditions and technological characteristics indicated that the product is highly stable and viable.Fil: Lemes, Ailton Cesar. Universidade Federal do Rio Grande do Norte; BrasilFil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Brandelli, Adriano. Universidade Federal do Rio Grande do Sul; BrasilFil: Juliano Kalil, Susana. Universidade Federal do Rio Grande do Norte; BrasilElsevier Science2016-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62449Lemes, Ailton Cesar; Pavón, Yanina Lorena; Lazzaroni, Sandra María Sol; Rozycki, Sergio Darío; Brandelli, Adriano; et al.; A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development; Elsevier Science; LWT - Food Science and Technology; 66; 3-2016; 217-2240023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.10.038info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815302565info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:45:10Zoai:ri.conicet.gov.ar:11336/62449instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:45:10.827CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
title A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
spellingShingle A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
Lemes, Ailton Cesar
CHIA
CREAM CHEESE
KERATINASE
PROTEASES
QUINOA
title_short A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
title_full A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
title_fullStr A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
title_full_unstemmed A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
title_sort A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
dc.creator.none.fl_str_mv Lemes, Ailton Cesar
Pavón, Yanina Lorena
Lazzaroni, Sandra María Sol
Rozycki, Sergio Darío
Brandelli, Adriano
Juliano Kalil, Susana
author Lemes, Ailton Cesar
author_facet Lemes, Ailton Cesar
Pavón, Yanina Lorena
Lazzaroni, Sandra María Sol
Rozycki, Sergio Darío
Brandelli, Adriano
Juliano Kalil, Susana
author_role author
author2 Pavón, Yanina Lorena
Lazzaroni, Sandra María Sol
Rozycki, Sergio Darío
Brandelli, Adriano
Juliano Kalil, Susana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHIA
CREAM CHEESE
KERATINASE
PROTEASES
QUINOA
topic CHIA
CREAM CHEESE
KERATINASE
PROTEASES
QUINOA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the application of a bacterial enzyme as a novel milk-clotting protease in the development of cream cheese enriched with chia and quinoa flour. At the concentration of 30 mg/mL, the milk-clotting strength was similar to that observed for commercial chymosin, demonstrating the enzyme ability to catalyze the hydrolysis of milk casein. The cheese developed showed high water retention (≥99.0%) and consequently low syneresis process. The results indicate that the product made using the enzyme showed adequate sanitary conditions and technological characteristics indicated that the product is highly stable and viable.
Fil: Lemes, Ailton Cesar. Universidade Federal do Rio Grande do Norte; Brasil
Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Brandelli, Adriano. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Juliano Kalil, Susana. Universidade Federal do Rio Grande do Norte; Brasil
description The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the application of a bacterial enzyme as a novel milk-clotting protease in the development of cream cheese enriched with chia and quinoa flour. At the concentration of 30 mg/mL, the milk-clotting strength was similar to that observed for commercial chymosin, demonstrating the enzyme ability to catalyze the hydrolysis of milk casein. The cheese developed showed high water retention (≥99.0%) and consequently low syneresis process. The results indicate that the product made using the enzyme showed adequate sanitary conditions and technological characteristics indicated that the product is highly stable and viable.
publishDate 2016
dc.date.none.fl_str_mv 2016-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/62449
Lemes, Ailton Cesar; Pavón, Yanina Lorena; Lazzaroni, Sandra María Sol; Rozycki, Sergio Darío; Brandelli, Adriano; et al.; A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development; Elsevier Science; LWT - Food Science and Technology; 66; 3-2016; 217-224
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62449
identifier_str_mv Lemes, Ailton Cesar; Pavón, Yanina Lorena; Lazzaroni, Sandra María Sol; Rozycki, Sergio Darío; Brandelli, Adriano; et al.; A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development; Elsevier Science; LWT - Food Science and Technology; 66; 3-2016; 217-224
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.10.038
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815302565
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083552344539136
score 13.22299

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