Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet

Ariestya Arlene Arbita; Nicholas A Paul; Julian Cox; Jian Zhao

doi:10.1016/j.foodchem.2020.127324

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Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet

Journal article

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Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet

Ariestya Arlene Arbita, Nicholas A Paul, Julian Cox and Jian Zhao

Food Chemistry, Vol.330, pp.1-9

2020

DOI: https://doi.org/10.1016/j.foodchem.2020.127324

PMID: 32569938

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Abstract

Caseinolytic activity

Protease

Cleavage site

Milk-clotting

Algae

Gracilaria edulis

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 Australia
Nicholas A Paul (Author) - University of the Sunshine Coast, Queensland, School of Science and Engineering - Legacy
Julian Cox (Author) - UNSW Australia
Jian Zhao (Author) - UNSW Sydney
Publication details: Food Chemistry, Vol.330, pp.1-9
Publisher: Elsevier Ltd
Date published: 2020
DOI: 10.1016/j.foodchem.2020.127324
ISSN: 1873-7072
PMID: 32569938
Organisation Unit: School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; School of Science, Technology and Engineering
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