Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking

João P.B. Oliveira,Yandra A.P. Nascimento,Kímberle P.S. Amorim,Luciana R.B. Gonçalves, Larissa B.N. Freitas,Ayrles F.B. Silva,Odair P. Ferreira,Márcio V. Ramos,Pedro F.N. Souza,Jefferson S. Oliveira,Nilton A.S. Neto, Luciana G. Mendonça,Rafael A. Zambelli,Cleverson D.T. Freitas

Food Chemistry（2023）

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摘要

•Calotropis procera cysteine peptidases (CpCPs) were immobilized on glyoxyl-agarose.•Casein hydrolysis by glyoxyl-CpCPs was similar to soluble form and chymosin.•The casein micelle aggregation also was very similar to soluble form and chymosin.•Glyoxyl-CpCPs performed well after five reaction cycles.•Glyoxyl-CpCPs produced cheeses with characteristics similar to those using chymosin.

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关键词

Atomic force microscopy (AFM),Casein micelles,Dynamic light scattering (DLS),Glyoxyl-agarose

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