Journal article
Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet
Food Chemistry, Vol.330, pp.1-9
2020
Abstract
Enzymes currently used in cheesemaking have various drawbacks, and there is a continual need to find new coagulants. This study describes the extraction and biochemical characterization of two proteases from the red alga Gracilaria edulis. The proteases were extracted with phosphate buffer and partially purified by ammonium sulphate precipitation and dialysis. The enzymes exhibited optimum caseinolytic activity at 60 °C and a pH range of 6–8. They showed a high ratio of milk-clotting over caseinolytic activity, indicating they had an excellent milk-clotting ability. The proteases were confirmed to be serine protease and metalloprotease with molecular weight (MW) of 44 and 108 kDa. They exhibited high hydrolytic activity on κ-caseins, cleaving κ-casein at four main sites, one of which being the same as that of calf rennet, which is the first reported for an algal protease. The findings demonstrated that the proteases could potentially be used as a milk coagulant in cheesemaking.
Details
- Title
- Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet
- Authors
- Ariestya Arlene Arbita (Author) - UNSW AustraliaNicholas A Paul (Author) - University of the Sunshine Coast, Queensland, School of Science and Engineering - LegacyJulian Cox (Author) - UNSW AustraliaJian Zhao (Author) - UNSW Sydney
- Publication details
- Food Chemistry, Vol.330, pp.1-9
- Publisher
- Elsevier Ltd
- DOI
- 10.1016/j.foodchem.2020.127324
- ISSN
- 1873-7072
- Organisation Unit
- School of Science, Technology and Engineering; School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99465406202621
- Output Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
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