Influence of vegetable and animal rennet on proteolysis during ripening in ewes’ milk cheese
Abstract
The renewed interest in using enzymes from thistles of the genus Cynara in the making of traditional ewes' milk cheese prompted us to investigate the effect of vegetable and animal rennet on proteolysis during ripening of Los Pedroches cheese. Casein hydrolysis was found to be much more extensive and faster in cheese made by using vegetable rennet (the amount of soluble nitrogen at 60, 80 and 100 days of ripening was more than 28% greater than that in cheese produced using animal rennet). The levels of insoluble Tyr and Trp were higher in cheese produced with vegetable rennet. PAGE, using gels containing 7 M urea, revealed decreased contents in residual alpha s-CN and beta-CN. as well as markedly increased levels of the more mobile components in cheese produced from vegetable rennet at the end of ripening. On the other hand, the degree of proteolysis in terms of NPN or its main components (peptides, amino acids and ammonia) was similar in cheese produced using animal or vegetable rennet.
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WSN was higher in cheeses manufactured with extracts of C. cardunculus than with C. humilis, but WSN in cheeses with C. humilis was much higher than in Los Pedroches cheese manufactured with chymosin.
“Vioque et al. [66] showed that WSN was higher in cheeses manufactured with extracts of C. cardunculus than with C. humilis, but WSN in cheeses with C. humilis was much higher than in Los Pedroches cheese manufactured with chymosin [24].”
From Advances in the role of a plant coagulant ( <i>Cynara cardunculus</i> ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [24]
The electrophoretic patterns of the WISF of both cheeses unfold a higher susceptibility of αs- than β-casein to proteolysis.
“The electrophoretic patterns of the WISF of both cheeses were claimed to unfold a higher susceptibility of α s -than β-casein to proteolysis [24,36,53].”
From Advances in the role of a plant coagulant ( <i>Cynara cardunculus</i> ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [24]
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References 26 · Cited by 83
- Authors
- Fernández-Salguero, J., & Sanjuán, E.
- Affiliations
- Universidad de Las Palmas de Gran Canaria (ES)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 1999-02
- Volume
- 64
- Issue
- 2
- Pages
- 177-183
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2142685726
- Cited by
- 83
- References
- 26
- Citations by year
- 2026: 3 · 2025: 1 · 2024: 2 · 2023: 2 · 2022: 3 · 2021: 2 · 2020: 4 · 2019: 1 · 2018: 3 · 2017: 4 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 5 · 2012: 3
- FWCI
- 7.32
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Acceda (Universidad de Las Palmas de Gran Canaria) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- vegetable rennet, animal rennet, proteolysis, cheese ripening, Cynara, casein hydrolysis, soluble nitrogen, αs1-casein, β-casein, non-protein nitrogen
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