Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera – A comparison with chymosin
2017
Issa Ado, Rayanatou | Mahamadou, Elhadji Gounga | Garric, Gilles | Harel-Oger, Marielle | Leduc, Arlette | Jardin, Julien | Briard-Bion, Valérie | Cauty, Chantal | Adakal, Hassane | Grongnet, Jean-François | Gaucheron, Frédéric | Gaucheron, Frederic | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Faculté d’Agronomie et des Sciences de l’Environnement ; Université Dan Dicko Dankoulodo de Maradi (UDDM) | Faculté d’Agronomie et des Sciences de l’Environnement ; Université Dan Dicko Dankoulodo de Maradi (UDDM) | Faculté d’Agronomie et des Sciences de l’Environnement ; Université Dan Dicko Dankoulodo de Maradi (UDDM) | Chercheur indépendant | Programme de Productivité Agricole en Afrique de l’Ouest PPAAO-Niger for the financial support.
Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of thiswork was to characterize the composition and the structure of dairy gel obtained by an extract ofCalotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineralcompositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosinwere relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation,determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry,indicated that Calotropis procera extract was more proteolytic than chymosin and that j-casein was proteolyzed.The main consequence of proteolysis by Calotropis procera extract or chymosin was the formationof a similar and regular network with the presence of aggregates of casein micelles. These resultssupport that Calotropis procera extract can be used as effective coagulant in cheesemaking.
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