Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i>
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 pl...
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| Format: | Article |
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MDPI AG
2019-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/2/44 |
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| author | Néstor Gutiérrez-Méndez Alejandro Balderrama-Carmona Socorro E. García-Sandoval Pamela Ramírez-Vigil Martha Y. Leal-Ramos Antonio García-Triana |
| author_facet | Néstor Gutiérrez-Méndez Alejandro Balderrama-Carmona Socorro E. García-Sandoval Pamela Ramírez-Vigil Martha Y. Leal-Ramos Antonio García-Triana |
| author_sort | Néstor Gutiérrez-Méndez |
| collection | DOAJ |
| 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 <i>Solanum elaeagnifolium</i> 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 (<i>U</i>) to proteolytic activity (<i>U-Tyr</i>) was higher (1184.4 <i>U</i>/<i>U-Tyr</i>) 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 (<i>tan</i> δ = 0.257) higher than observed in cheeses made with 0.8 mL of plant-derived coagulant per liter (<i>tan</i> 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. |
| first_indexed | 2024-12-11T05:51:54Z |
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| id | doaj.art-d1151ba1428b4f099b7fb011aaaa26a3 |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T05:51:54Z |
| publishDate | 2019-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d1151ba1428b4f099b7fb011aaaa26a32022-12-22T01:18:48ZengMDPI AGFoods2304-81582019-01-01824410.3390/foods8020044foods8020044Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i>Néstor Gutiérrez-Méndez0Alejandro Balderrama-Carmona1Socorro E. García-Sandoval2Pamela Ramírez-Vigil3Martha Y. Leal-Ramos4Antonio García-Triana5Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoCream 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 <i>Solanum elaeagnifolium</i> 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 (<i>U</i>) to proteolytic activity (<i>U-Tyr</i>) was higher (1184.4 <i>U</i>/<i>U-Tyr</i>) 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 (<i>tan</i> δ = 0.257) higher than observed in cheeses made with 0.8 mL of plant-derived coagulant per liter (<i>tan</i> 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.https://www.mdpi.com/2304-8158/8/2/44plant-derived coagulant<i>Solanum elaeagnifolium</i>acid-rennet-curd cheesecream cheeseproteolysistexture |
| spellingShingle | Néstor Gutiérrez-Méndez Alejandro Balderrama-Carmona Socorro E. García-Sandoval Pamela Ramírez-Vigil Martha Y. Leal-Ramos Antonio García-Triana Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> Foods plant-derived coagulant <i>Solanum elaeagnifolium</i> acid-rennet-curd cheese cream cheese proteolysis texture |
| title | Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> |
| title_full | Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> |
| title_fullStr | Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> |
| title_full_unstemmed | Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> |
| title_short | Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i> |
| title_sort | proteolysis and rheological properties of cream cheese made with a plant derived coagulant from i solanum elaeagnifolium i |
| topic | plant-derived coagulant <i>Solanum elaeagnifolium</i> acid-rennet-curd cheese cream cheese proteolysis texture |
| url | https://www.mdpi.com/2304-8158/8/2/44 |
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