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 poly- acrylic support containing polar epoxy groups. Our findings showed that the alpine thistle aspartic pro- tease 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.

Enzymatic milk clotting activity in artichoke (Cynara scolymus) leaves and alpine thistle (Carduus defloratus) flowers. Immobilization of alpine thistle aspartic protease / Esposito, Marilena; DI PIERRO, Prospero; Dejonghe, Winnie; Mariniello, Loredana; Porta, Raffaele. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 204:(2016), pp. 115-121. [10.1016/j.foodchem.2016.02.060]

Enzymatic milk clotting activity in artichoke (Cynara scolymus) leaves and alpine thistle (Carduus defloratus) flowers. Immobilization of alpine thistle aspartic protease

ESPOSITO, MARILENA;DI PIERRO, PROSPERO;MARINIELLO, LOREDANA;PORTA, RAFFAELE
2016

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 poly- acrylic support containing polar epoxy groups. Our findings showed that the alpine thistle aspartic pro- tease 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.
2016
Enzymatic milk clotting activity in artichoke (Cynara scolymus) leaves and alpine thistle (Carduus defloratus) flowers. Immobilization of alpine thistle aspartic protease / Esposito, Marilena; DI PIERRO, Prospero; Dejonghe, Winnie; Mariniello, Loredana; Porta, Raffaele. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 204:(2016), pp. 115-121. [10.1016/j.foodchem.2016.02.060]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/635300
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