Combined milk gel generated with a novel coagulating enzyme by Virgibacillus sp. SK37, a moderately halophilic bacterium
Abstract
The hydrolysis of milk proteins by the recombinant AprX‐SK37 protease and the changes in the rheological properties of the milk gel generated with AprX‐SK37 and glucono‐δ‐lactone (GDL) were investigated. The AprX‐SK37 and rennet selectively hydrolysed κ‐casein to yield a 16‐kDa band, while subtilisin hydrolysed all of the casein components. Milk treated only with AprX‐SK37 formed softer gel. Storage modulus (G′) values of the combined gels increased with GDL concentrations up to 7 g/L. High tan δ was observed in the combined gel at 8.75 g/L GDL alongside syneresis. AprX‐SK37 is a promising milk‐clotting enzyme when combined with an optimal GDL concentration.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The increased optimal temperature for milk-clotting activity compared with proteolytic activity was likely the result of synergistic effects of κ-casein destabilization by the enzyme and heat treatment.
“The increased optimal temperature for milk-clotting activity compared with PA was likely the result of the synergistic effects of κ-CN destabilization by the enzyme and heat treatment (Rangnoi et al., 2014;Hang et al., 2016).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Rangnoi et al., 2014
The firmness of the gel produced by microbial coagulants is lower than that produced by calf rennet.
“Previous studies (Jacob et al., 2011;Hayaloglu et al., 2014;Rangnoi et al., 2014;Zhang et al., 2019) have shown that the firmness of the gel produced by microbial coagulants is lower than that produced by calf rennet.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Rangnoi et al., 2014
Milk treated with recombinant AprX-SK37 protease from Virgibacillus spp. SK37 formed a softer gel than milk gel treated with rennet.
“In a study by Rangnoi et al. (2014), milk treated with recombinant AprX-SK37 protease from Virgibacillus spp.SK37 formed a softer gel than milk gel treated with rennet.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Rangnoi et al., 2014
Cites
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
Lowry, O. H., Rosebrough, N., Farr, A. L., & Randall, R. (1951) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)52451-6 · Cited by 315,771 · see citing works
Bradford, M. M. (1976) · Analytical Biochemistry · doi:10.1016/0003-2697(76)90527-3 · Cited by 255,302 · see citing works
Molecular and Biotechnological Aspects of Microbial Proteases
Rao, M. B., Tanksale, A. M., Ghatge, M. S., & DESHPANDE, V. V. (1998) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.62.3.597-635.1998 · Cited by 2,274 · see citing works
Nomenclature of the Proteins of Cows’ Milk—Sixth Revision
Farrell, H. M., Jiménez‐Flores, R., Bleck, G. T., Brown, E. M., Butler, J. E., Creamer, L. K., Hicks, C. L., Hollar, C. M., Ng-Kwai-Hang, K. F., & Swaisgood, H. E. (2004) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(04)73319-6 · Cited by 1,228 · see citing works
Nomenclature of the Proteins of Cow's Milk: Third Revision
Rose, D., Brunner, J. R., Kalan, E. B., Larson, B. L., Melnychyn, P., Swaisgood, H. E., & Waugh, D. F. (1970) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(70)86141-0 · Cited by 1,048 · see citing works
Casein interactions: Casting light on the Black Boxes, the structure in dairy products
Horne, D. S. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00040-5 · Cited by 723 · see citing works
Formation and physical properties of acid milk gels: a review
Lucey, J. A., & Singh, H. (1997) · Food Research International · doi:10.1016/s0963-9969(98)00015-5 · Cited by 586 · see citing works
Veith, B., Herzberg, C., Steckel, S., Feesche, J., Maurer, K. H., Ehrenreich, P., Bäumer, S., Henne, A., Liesegang, H., Merkl, R., et al. (2004) · Microbial Physiology · doi:10.1159/000079829 · Cited by 314 · see citing works
Recent Advances in Milk Clotting Enzymes
JACOB, M., JAROS, D., & ROHM, H. (2011) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2010.00633.x · Cited by 295 · see citing works
The relationship between rheological parameters and whey separation in milk gels
Lucey, J. A. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00043-1 · Cited by 237 · see citing works
Kappeler, S. R., van den Brink, H. M., Rahbek-Nielsen, H., Farah, Z., Puhan, Z., Hansen, E. B., & Johansen, E. (2006) · Biochemical and Biophysical Research Communications · doi:10.1016/j.bbrc.2006.02.014 · Cited by 204 · see citing works
Egito, A. S., Girardet, J.-M., Laguna, L. E., Poirson, C., Mollé, D., Miclo, L., Humbert, G., & Gaillard, J.-L. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2006.09.012 · Cited by 138 · see citing works
Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone
Lucey, J. A., Tamehana, M., Singh, H., & Munro, P. A. (2000) · Journal of Dairy Research · doi:10.1017/s0022029900004246 · Cited by 134 · see citing works
Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
Lucey, J. A., Tamehana, M., Singh, H., & Munro, P. A. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00081-4 · Cited by 90 · see citing works
Casein glycomacropeptide pH-dependent self-assembly and cold gelation
Farías, M. E., Martinez, M. J., & Pilosof, A. M. R. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.09.002 · Cited by 79 · see citing works
Chang, C.-T., Wang, P., Hung, Y.-F., & Chung, Y. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.02.061 · Cited by 77 · see citing works
Mollé, D., & Léonil, J. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.08.013 · Cited by 65 · see citing works
Ageitos, J. M., Vallejo, J. A., Sestelo, A. B. F., Poza, M., & Villa, T. G. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03460.x · Cited by 56 · see citing works
Cloning and Expression of Buffalo Active Chymosin in Pichia pastoris
Vallejo, J. A., Ageitos, J. M., Poza, M., et al. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802339e · Cited by 53 · see citing works
Controlled Proteolysis and the Properties of Milk Gels
Li, J., & Dalgleish, D. G. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060284s · Cited by 43 · see citing works
Tranchant, C. C., Dalgleish, D. G., & Hill, A. R. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00069-3 · Cited by 41 · see citing works
Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
Agboola, S. O., Chen, S., & Zhao, J. J. (2004) · Le Lait · doi:10.1051/lait:2004032 · Cited by 41 · see citing works
Hydrolysis of casein: a comparative study of two proteases and their peptide maps
Gallagher, J. V., Kanekanian, A. D., & Evans, E. (1994) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1994.tb02069.x · Cited by 37 · see citing works
Proteolysis of goat casein by calf rennet
Trujillo, A. J., Guamis, B., & Carretero, C. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)00063-0 · Cited by 34 · see citing works
Production and Some Properties of Rennin-like Milk-clotting Enzyme from Penicillium citrinum
ABDEL-FATTAH, A. F., MABROUK, S. S., & EL-HAWWARY, N. M. (1972) · Journal of General Microbiology · doi:10.1099/00221287-70-1-151 · Cited by 33 · see citing works
Esawy, M. A., & Combet-Blanc, Y. (2006) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-005-9018-z · Cited by 31 · see citing works
Extracellular protease from <i>Mucor pusillus</i>: purification and characterization
NOUANI, A., BELHAMICHE, N., SLAMANI, R., BELBRAOUET, S., FAZOUANE, F., & BELLAL, M. M. (2009) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2008.00454.x · Cited by 26 · see citing works
A novel subtilase with NaCl-activated and oxidant-stable activity from Virgibacillussp. SK37
Phrommao, E., Yongsawatdigul, J., Rodtong, S., et al. (2011) · BMC Biotechnology · doi:10.1186/1472-6750-11-65 · Cited by 21 · see citing works
Self-citationCloning and Expression of clt Genes Encoding Milk-Clotting Proteases from Myxococcus xanthus 422
Poza, M., Prieto-Alcedo, M., Sieiro, C., & Villa, T. G. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.10.6337-6341.2004 · Cited by 19 · see citing works
Chen, M. T., Lu, Y. Y., & Weng, T. M. (2010) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.2010.80694 · Cited by 12 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Hang, F., Wang, Q., Hong, Q., Liu, P., Wu, Z., Liu, Z., Zhang, H., & Chen, W. (2016) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2016.01.028 · Cited by 27 · see citing works
Purification and characteristics of a new milk-clotting enzyme from Bacillus licheniformis BL312
Zhang, Y., Xia, Y., Ding, Z., H. Lai, P. F., Wang, G., Xiong, Z., Liu, X., & Ai, L. (2019) · LWT · doi:10.1016/j.lwt.2019.108276 · Cited by 21 · see citing works
Zhang, Y., Hu, J., Wang, J., Liu, C., Liu, X., Sun, J., Song, X., & Wu, Y. (2023) · Journal of Dairy Science · doi:10.3168/jds.2023-23450 · Cited by 10 · see citing works
Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review.
Wiśniewski, P., Małkowska-Kowalczyk, M., Łobacz, A., Zadernowska, A., & Żulewska, J. (2025) · Journal of dairy science · doi:10.3168/jds.2025-26973 · Cited by 10 · see citing works
- Authors
- Rangnoi, K., Phrommao, E., Yamabhai, M., & Yongsawatdigul, J.
- Affiliations
- Suranaree University of Technology (TH)
- Corresponding author
- Yongsawatdigul, Jirawat
- Venue
- International Journal of Dairy Technology
- Publisher
- Wiley
- Published
- 2014-06-24
- Volume
- 67
- Issue
- 4
- Pages
- 547-553
- ISSN
- 1364-727X (ISSN-L)
- 1471-0307
- OpenAlex
- W2148337242
- Cited by
- 8
- References
- 30
- Citations by year
- 2025: 1 · 2023: 5 · 2019: 1 · 2016: 1
- FWCI
- 0.48
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Dairy Technology (publishedVersion)
- Funders
- Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission.
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- milk gels, Virgibacillus, moderately halophilic bacteria, glucono-δ-lactone, κ-casein hydrolysis, milk-clotting enzyme, gel rheology, storage modulus, syneresis, rennet, subtilisin, recombinant protease
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
