Ayrles Brandão - Profile on Academia.edu (original) (raw)
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Universidade Federal Rural de Pernambuco
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Papers by Ayrles Brandão
Although various plant proteases with milk-clotting activity have been described, most of them pr... more Although various plant proteases with milk-clotting activity have been described, most of them produces cheeses with bitter tastes. In contrast, different proteolytic extracts from Calotropis procera plant have been used successfully for cheesemaking. Because there are several disadvantages for using proteolytic extracts, the aims of this work were to characterize and evaluate the biotechnological potential of a cysteine protease purified from C. procera latex, named CpCP3. Thus, with the study of the milk coagulation process by the commercial chymosin and CpCP3 by atomic force microscopy (AFM).This enzyme was highly stable to different metal ions and was able to hydrolyse κ-casein similarly to bovine chymosin. Atomic force microscopy showed that the whole process of casein micelles aggregation induced by CpCP3 was very similar to that caused by chymosin. The cheeses made using CpCP3 showed higher moisture content than those made with chymosin, but protein, fat, and ash were similar...
Although various plant proteases with milk-clotting activity have been described, most of them pr... more Although various plant proteases with milk-clotting activity have been described, most of them produces cheeses with bitter tastes. In contrast, different proteolytic extracts from Calotropis procera plant have been used successfully for cheesemaking. Because there are several disadvantages for using proteolytic extracts, the aims of this work were to characterize and evaluate the biotechnological potential of a cysteine protease purified from C. procera latex, named CpCP3. Thus, with the study of the milk coagulation process by the commercial chymosin and CpCP3 by atomic force microscopy (AFM).This enzyme was highly stable to different metal ions and was able to hydrolyse κ-casein similarly to bovine chymosin. Atomic force microscopy showed that the whole process of casein micelles aggregation induced by CpCP3 was very similar to that caused by chymosin. The cheeses made using CpCP3 showed higher moisture content than those made with chymosin, but protein, fat, and ash were similar...