Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese
Subject Areas :
Food Science and Technology
H. Golkari
1
,
H.R. Gheisari
2
,
S.S. Shekarforoush
3
,
M. Aminlari
4
,
M. Raeisi
5
1 - Ph.D. Student of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
2 - . Associate Professor of Food Hygiene Department, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
3 - Professor of Food Hygiene Department, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
4 - Professor of Biochemistry Department, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
5 - Ph.D. Student of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
Received: 2015-09-26
Accepted : 2015-12-13
Published : 2017-11-22
Keywords:
Biarum carduchcorum,
Iranian white cheese,
Proteolysis,
Rennet,
Vegetable extract,
Abstract :
Numerous attempts have been made to replace calf rennet with another milk-clotting protease because of limited supply and the high price of calf rennet.Biarum carduchcorum is rich in protease activities, therefore it is a probable candidate for substitution. No systematic study on the Biarum carduchcorum and its enzyme characteristics have been conducted so far. The purpose of this study was to prepare Biarumextract, determination of its protease activity for milk clotting and production of Iranian white cheese and study on the physicochemical and organoleptic properties of the product. After the cheese production by the vegetable extract (0.5% concentration) organoleptic, textural properties and nitrogen solubility index (NSI) were analyzed during 45 days of ripening compared to the control sample. The results of this study showed that the optimal protease activity of the extracted enzymes for milk clotting was at 45 oC, pH= 5 and 15 mmol/ml concentration of CaCl2.The cheese sample that was manufactured with vegetable enzyme had a bitter flavor and sharper odor. At textural analysis, the cheese had a lower hardness. Assessment of proteolysis during the cheese ripening by NSI measurement showed that the proteolysis severity of cheese sample produced with vegetable enzyme was significantly higher than the control sample. Therefore, it seems that aqueous extract ofBiarum in concentration used for the production of Iranian white cheese cannot be a suitable substitute for rennet.
References:
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· Hashim, M.M., Mingsheng, D., Iqbal, MF. and Xiaohong, C. (2011). Ginger rhizome as a potential source of milk coagulating cysteine protease. Journal of Phytochemistry, 72(6): 458-464.
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from Lactuca sativa leaves, as a novel enzyme for milk clotting. Journal of Agriculture and Food Chemistry, 50 (8): 3439-3443.
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· Tejada, L., Abellan, A., Cayuela, J.M., Martinez-cacha, A. and Fernandez-salguero, J. (2007). Proteolysis in goats milk cheese made with calf rennet and plant coagulant. International Dairy Journal, 21: 48-54.
· Tejeda, L., Gomez, R. and Fernandez-Salguero, J. (2002). Sensory characteristicts of ewe milk cheese made with three types of coagulant: calf rennet, Powdered vegetable coagulant and crude aqueous extract from Cynara cardunculus. Journal of Food Quality, 30(1): 91-103.
· Tripathi, P., Tomar, R. and Jagannadham, M.V. (2011). Purification and biochemical characterisation of a novel protease streblin. Journal of Food Chemistry, 125 (3): 1005-1012.
_||_
· Alirezaei, M., Aminlari, M., Gheisari, H.R. and Tavana, M. (2011). Actinidin: a promising milk coagulating enzyme.European Journal of Food Research and Review, 1(2): 43-51.
· Azarnia, S., Ehsani, M. and Mirhadi, S. (1997). Evaluation of the physicochemical characteristics of the curd during the ripening of Iranian brine cheese. International Dairy Journal, (6): 473-478.
· AOAC. (2010). Official Methods of Analysis. 18th edition, 3rd revision, Association of Official Analytical Chemists, Washington D.C, pp. 248-256.
· Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilization the principle of protein dye binding. Analytical Biochemistry, 72(1-2): 248-254.
· Chazarra, S., Sidrach, L., Lopez-Molina, D. and Rodriguez-Lopez, J.N. (2007). Characterization of milk clotting properties of extracts from artichoke (cynara scolymus,L.) flowers. International Dairy Journal,17(12): 1393-1400.
· Chitpinityol, S. and Crabbe, M.J.C. (1998). Chymosin and aspartic proteinases. Journal of Food Chemistry, 61(4): 395-418.
· Englund, P.T. and Graig, L.C. (1968). Studies on ficin. Its isolation and characterization. Journal of Biochemistry, 163-175.
Farahnoodi, F. (1998). Dairy industries. Tehran Research and Education Jahad Company, 98-100. [In Persian]
· Ghahreman, A. and Attar, F. (1999). Biodiversity of plant species in Iran. Central Herbarium of Tehran University, Faculty of Science, 379. [In Persian].
· Galan, E., Prados, F., Pino, A., Tejada, L. and Fernandez-Salguero, J. (2008). Influence of different amounts of vegetable coagulant from cardoon cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheese made with sheep milk. International Dairy Journal, 18(1): 93-98.
· Hashim, M.M., Mingsheng, D., Iqbal, MF. and Xiaohong, C. (2011). Ginger rhizome as a potential source of milk coagulating cysteine protease. Journal of Phytochemistry, 72(6): 458-464.
· Hesari, J., Ehsani, M.R., Khosroshahi, A. and McSweeney, P.L.H. (2006). Contribution of rennet and starter to proteolysis in Iranian UF white cheese. Lait, 86(4): 291-302.
· Irudayaraj, J. and chen, M. (1999). Texture development in cheddar cheese during ripening. Agriculture Engineering, 41: 253-258.
· Jacob, M., Jaros, D. and Rohm, H. (2011). Recent advance in milk clotting enzymes. International Journal of Dairy Technology, 64(1): 14-33.
· Kumar, A., Sharma, J., Mohanty, A.K., Grover, S. and Batish, V.K. (2006). Purification and characterization of milk Clotting enzyme from goat (Capra hircus). 145(1): 108-113.
· Macedo, I.Q., Faro, C.J. and Pires, E.M. (1993). Specificity and kinetics of the milk clotting enzyme from cardoon (Cynara cardunculus) toward bovine kappa casein. Journal of Agricultural Food Chemistry, 41(10): 1537-1540.
· Maynard, A.A., and Marie, R. (1965). Principles of Sensory Evaluation of Food. Academic Press, NewYork, pp. 53-63.
· Najera, A.I., Renobales, M. and Baroon, L. (2003). Effects of pH, temperature, CaCl2 and enzyme concentration on the rennet-clotting properties of milk: a multifactorial study. Journal of Food Chemistry, 80(3): 345-352.
· Piero, A.R.L., Puglisi, I. and Petrone, G. (2002). Characterization of “Lettucine”, a serine-like protease
from Lactuca sativa leaves, as a novel enzyme for milk clotting. Journal of Agriculture and Food Chemistry, 50 (8): 3439-3443.
· Pino, A., prados, F., Galan, E., Mcsweeney. and P.L.H, Fernandez-Salguero, J. (2009). Proteolysis during the ripening of goats milk cheese made with plant coagulant or calf rennet. Internationa Journal of Food Research, 42 (3): 3230-3240.
· Prados, F., Pino, A., Rincon, F., Vioquie, M. and Fernandez- Salguero, J. (2006). Influence of the frozen storge on some characteristic of ripened Mancheco type cheese manufactured with a powdered egetable rennet. Journal of Food Chemistry, 64: 177-183.
· Roserio, L.B., Barsoa, M. and Wilbey, R.A. (2003). Cheese making with vegetable coagulants the use of Cynara L for the production of ovine milk cheese. International Journal of Dairy technology, 56(2): 76- 85.
· Tejada, L., Abellan, A., Cayuela, J.M., Martinez-cacha, A. and Fernandez-salguero, J. (2007). Proteolysis in goats milk cheese made with calf rennet and plant coagulant. International Dairy Journal, 21: 48-54.
· Tejeda, L., Gomez, R. and Fernandez-Salguero, J. (2002). Sensory characteristicts of ewe milk cheese made with three types of coagulant: calf rennet, Powdered vegetable coagulant and crude aqueous extract from Cynara cardunculus. Journal of Food Quality, 30(1): 91-103.
· Tripathi, P., Tomar, R. and Jagannadham, M.V. (2011). Purification and biochemical characterisation of a novel protease streblin. Journal of Food Chemistry, 125 (3): 1005-1012.
