Title of article
Influence of Withania coagulans Protease as a Vegetable Rennet on Proteolysis of Iranian UF White Cheese
Author/Authors
Pezeshki, A. university of tabriz - Faculty of Agriculture - Department of Food Science and Technology, تبريز, ايران , Hesari, J. university of tabriz - Faculty of Agriculture - Department of Food Science and Technology, تبريز, ايران , Ahmadi Zonoz, A. university of tabriz - Faculty of Agriculture - Department of Food Science and Technology, تبريز, ايران , Ghambarzadeh, B. university of tabriz - Faculty of Agriculture - Department of Food Science and Technology, تبريز, ايران
From page
567
To page
576
Abstract
Extraction of protease from Withania coagulans’ fruits and the effect on proteolysis of Iranian UF white cheese in comparison with pure chymosin and fungi rennet (fromase) were investigated during ripening. The results indicated that, except for pH which was significantly (P 0.05) lower in cheeses made with Withania coagulans, there was no significant difference observed among the cheeses produced with different rennet preparations as in moisture, fat and salt contents during ripening. The values of pH 4.6- SN and the Urea-polyacrylamide gel Electrophoresis (PAGE) pattern revealed severe proteolysis in cheeses produced with Withania coagulans’ enzyme as compared with animal and fungi rennets. The caseins as1- and (Beta) disappeared in cheeses made with Withania coagulans enzyme preparations. Furthermore, a noticeable increase of soluble nitrogen in 12% trichloroacetic acid (SNTCA) was observed during ripening of cheeses made with vegetable rennet, probably due to an unspecific proteolitic activity of Withania coagulans enzymes as compared to other rennets.
Keywords
Proteolysis , UF white cheese , Vegetable rennet , Withania coagulans
Journal title
Journal of Agricultural Science and Technology (JAST)
Journal title
Journal of Agricultural Science and Technology (JAST)
Record number
2592499
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