Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588833 | Food Chemistry | 2016 | 7 Pages |
Abstract
Two different milk clotting enzymes, belonging to the aspartic protease family, were extracted from both artichoke leaves and alpine thistle flowers, and the latter was covalently immobilized by using a polyacrylic support containing polar epoxy groups. Our findings showed that the alpine thistle aspartic protease was successfully immobilized at pH 7.0 on Immobeads IB-150P beads and that, under these experimental conditions, an immobilization yield of about 68% and a recovery of about 54% were obtained. Since the enzyme showed an optimal pH of 5.0, a value very similar to the one generally used for milk clotting during cheese making, and exhibited a satisfactory stability over time, the use of such immobilized vegetable rennet for the production of novel dairy products is suggested.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marilena Esposito, Prospero Di Pierro, Winnie Dejonghe, Loredana Mariniello, Raffaele Porta,