Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent
Samo za registrovane korisnike
2013
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Actinidin, a cysteine protease accounting for more than 50% of the soluble proteins in kiwifruit pulp, has shown promise as a milk-clotting agent. In this study, the potential use of kiwifruit pulp extract as a clotting agent was investigated. It was shown that three kiwifruit extracts made from the pulp of a single fruit have significantly different levels of active actinidin, depending on the extraction buffer employed. Kiwifruit extract prepared at pH 5.0 had the best milk-clotting properties, with a nearly 30% better ratio of clotting activity to proteolytic activity than purified actinidin. This extract produced a casein coagulum clearly separated from the whey proteins, and was shown to be stable at room temperature for up to two months. This extract has the potential to be employed as an efficient and low-cost milk-clotting agent in the production of dairy products.
Izvor:
International Dairy Journal, 2013, 32, 1, 46-52Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Alergeni, antitela, enzimi i mali fiziološki značajni molekuli: dizajn, struktura, funkcija i značaj (RS-MESTD-Basic Research (BR or ON)-172049)
Napomena:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3502
DOI: 10.1016/j.idairyj.2013.03.001
ISSN: 0958-6946
WoS: 000320595400008
Scopus: 2-s2.0-84877810975
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Grozdanović, Milica M. AU - Burazer, Lidija M. AU - Gavrović-Jankulović, Marija PY - 2013 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1589 AB - Actinidin, a cysteine protease accounting for more than 50% of the soluble proteins in kiwifruit pulp, has shown promise as a milk-clotting agent. In this study, the potential use of kiwifruit pulp extract as a clotting agent was investigated. It was shown that three kiwifruit extracts made from the pulp of a single fruit have significantly different levels of active actinidin, depending on the extraction buffer employed. Kiwifruit extract prepared at pH 5.0 had the best milk-clotting properties, with a nearly 30% better ratio of clotting activity to proteolytic activity than purified actinidin. This extract produced a casein coagulum clearly separated from the whey proteins, and was shown to be stable at room temperature for up to two months. This extract has the potential to be employed as an efficient and low-cost milk-clotting agent in the production of dairy products. PB - Elsevier Sci Ltd, Oxford T2 - International Dairy Journal T1 - Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent VL - 32 IS - 1 SP - 46 EP - 52 DO - 10.1016/j.idairyj.2013.03.001 ER -
@article{ author = "Grozdanović, Milica M. and Burazer, Lidija M. and Gavrović-Jankulović, Marija", year = "2013", abstract = "Actinidin, a cysteine protease accounting for more than 50% of the soluble proteins in kiwifruit pulp, has shown promise as a milk-clotting agent. In this study, the potential use of kiwifruit pulp extract as a clotting agent was investigated. It was shown that three kiwifruit extracts made from the pulp of a single fruit have significantly different levels of active actinidin, depending on the extraction buffer employed. Kiwifruit extract prepared at pH 5.0 had the best milk-clotting properties, with a nearly 30% better ratio of clotting activity to proteolytic activity than purified actinidin. This extract produced a casein coagulum clearly separated from the whey proteins, and was shown to be stable at room temperature for up to two months. This extract has the potential to be employed as an efficient and low-cost milk-clotting agent in the production of dairy products.", publisher = "Elsevier Sci Ltd, Oxford", journal = "International Dairy Journal", title = "Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent", volume = "32", number = "1", pages = "46-52", doi = "10.1016/j.idairyj.2013.03.001" }
Grozdanović, M. M., Burazer, L. M.,& Gavrović-Jankulović, M.. (2013). Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent. in International Dairy Journal Elsevier Sci Ltd, Oxford., 32(1), 46-52. https://doi.org/10.1016/j.idairyj.2013.03.001
Grozdanović MM, Burazer LM, Gavrović-Jankulović M. Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent. in International Dairy Journal. 2013;32(1):46-52. doi:10.1016/j.idairyj.2013.03.001 .
Grozdanović, Milica M., Burazer, Lidija M., Gavrović-Jankulović, Marija, "Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent" in International Dairy Journal, 32, no. 1 (2013):46-52, https://doi.org/10.1016/j.idairyj.2013.03.001 . .