02382naa a2200445 a 450000100080000000500110000800800410001910000250006024501150008526000090020052011780020965000110138765000130139865000190141165000110143065000130144165000170145465000110147165000200148265000130150265000160151565000110153165300110154265300290155365300220158265300260160465300260163065300210165665300140167770000170169170000230170870000180173170000200174970000220176970000190179170000310181070000220184170000170186377300560188020547052019-04-05       2016    bl uuuu     u00u1 u    #d1 aFREITAS, C. D. T. de  aInsights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora.  c2016  aAbstract: Latex fractions from Calotropis procera, Cryptostegia grandiflora, Plumeria rubra, and Himatanthus drasticus were assayed in order to prospect for new plant peptidases with milk-clotting activities, for use as rennet alternatives. Only C. procera and C. grandiflora latex fractions exhibited proteolytic and milk-clotting activities, which were not affected by high concentrations of NaCl and CaCl2. However, pre-incubation of both samples at 75 °C for 10 min eliminated completely their activities. Both proteolytic fractions were able to hydrolyze k-casein and to produce peptides of 16 kDa, a similar SDS-PAGE profile to commercial chymosin. RP-HPLC and mass spectrometry analyses of the k-casein peptides showed that the peptidases from C. procera or C. grandiflora hydrolyzed k-casein similar to commercial chymosin. The cheeses made with both latex peptidases exhibited yields, dry masses, and soluble proteins similar to cheeses prepared with commercial chymosin. In conclusion, C. procera and C. grandiflora latex peptidases with the ability to coagulate milk can be used as alternatives to commercial animal chymosin in the cheese manufacturing process.  aCasein  aChymosin  aPlumeria rubra  aRennet  aCaseína  aCoagulação  aCoalho  aExtrato Vegetal  aProtease  aProteólise  aQueijo  aCheese  aCryptostegia grandiflora  aEnzima coagulante  aHimatanthus drasticus  aPapain-like peptidase  aProtease vegetal  aProteases1 aLEITE, H. B.1 aOLIVEIRA, J. P. B.1 aAMARAL, J. L.1 aEGITO, A. S. do1 aVAIRO-CAVALLI, S.1 aLOBO, M. D. P.1 aMONTEIRO-MOREIRA, A. C. O.1 aVAIRO-CAVALLI, S.1 aRAMOS, M. V.  tFood Research Internationalgv. 87, p. 50-59, 2016.