Volume 13, Issue 4 (2011)
JAST 2011, 13(4): 567-576 |
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1- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz,
Islamic Republic of Iran.
Abstract: (5975 Views)
Extraction of protease from Withania coagulans’ fruits and the effect on proteolysis of
Iranian UF white cheese in comparison with pure chymosin and fungi rennet (fromase)
were investigated during ripening. The results indicated that, except for pH which was
significantly (P< 0.05) lower in cheeses made with Withania coagulans, there was no
significant difference observed among the cheeses produced with different rennet
preparations as in moisture, fat and salt contents during ripening. The values of pH 4.6-
SN and the Urea-polyacrylamide gel Electrophoresis (PAGE) pattern revealed severe
proteolysis in cheeses produced with Withania coagulans’ enzyme as compared with
animal and fungi rennets. The caseins s1- and disappeared in cheeses made with
Withania coagulans enzyme preparations. Furthermore, a noticeable increase of soluble
nitrogen in 12% trichloroacetic acid (SNTCA) was observed during ripening of cheeses
made with vegetable rennet, probably due to an unspecific proteolitic activity of Withania
coagulans enzymes as compared to other rennets.
Received: 2011/02/5 | Accepted: 2011/02/5 | Published: 2011/02/5
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