Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp |
| |
| Affiliation: | 1. Laboratoire des Procédés Biologiques, Génie Enzymatique et Microbien, Institut Universitaire de Technologie « A » – Polytech’Lille, BP 90179, Université des Sciences et Technologies de Lille1, 59 653 Villeneuve d''Ascq Cedex, France;2. LaboratoiredeBiochimie et Biophysique Alimentaire Nutritionnelle, National School of Agro-Industrial Sciences, B. P. 455 Ngaoundéré, Cameroon;3. Laboratoire de Glycobiologie structurale et fonctionnelle, UGSF-UMR CNRS/USTL 8576, Batiment C9, Université des Sciences et Technologies de Lille1, 59 653 Villeneuve d’Ascq Cedex, France;1. Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, São Paulo, Brazil;2. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171 Maracanã, 20270-021 Rio de Janeiro, Brazil;3. Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos Campus da USP (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil;1. STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France;2. Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France;3. Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger;1. Equipe MaQuaV, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria;2. INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria;3. Laboratory of Applied Microbiology, Faculty of Nature Science and Life, University of Bejaia, Targa Ouzemmour, 06000 Bejaia, Algeria;4. Laboratory of Cellular and Molecular Biology, Microbiology Team, University of Sciences and Technology of Houari Boumediene, PO Box 32, El Alia, Bab Ezzouar, 16111 Algiers, Algeria |
| |
| Abstract: | Milk-clotting proteases were extracted and characterised from Balanites aegyptiaca fruit pulp traditionally used in sub-Saharan countries to thicken gruel. The aim was to improve the extraction conditions and milk-clotting in the context of future cheese making. B. aegyptiaca fruits were disinfected, husked and soaked in different buffers and saline solutions. The extracts obtained were diafiltered, concentrated and decoloured with active charcoal. The effects of extract concentration, milk pH and temperature on clotting-time were studied. The use of specific inhibitors showed that the B. aegyptiaca extract contains two types of proteases: an aspartic protease and a serine protease, with an optimum activity at pH 5.0 and pH 8.0, respectively, and an optimal temperature at 50 °C. The proteolytic activity is more thermostable than bovine chymosin at pH 5.0. Partial purification by anion exchange chromatography and sodium docecylsulphate polyacrylamide gel electrophoresis allowed separation of the two milk-clotting proteases. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
