HIDROLISIS DE PROTEÍNAS POR UN EXTRACTO ENZIMÁTICO DE FLOR DE NARANJO AGRIO (Citrus aurantium) Y SU POTENCIAL COAGULANTE PARA PRODUCCIÓN DE QUESOS

  • MA Mazorra-Manzano Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.)
  • JM Moreno-Hernández Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.)
  • MJ Torres-Llanez Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.)
  • JC Ramírez-Suarez Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.)
  • AF González-Córdova Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.)
  • B Vallejo-Córdoba Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.)
Palabras clave: proteasas, coagulación de la leche, flor de azahar, quesos, coagulantes vegetales

Resumen

La búsqueda de nuevas fuentes de proteasas es un área de investigación de gran actividad por su uso potencial en procesos biotecnológicos en áreas de la medicina, alimentos e industria de los detergentes. En alimentos, las proteasas extraídas de plantas han sido consideradas sustitutos adecuados del cuajo natural para la elaboración de quesos, así como en la producción de hidrolizados, ablandadores de carne, agentes digestivos, etc. El presente estudio tiene como objetivo evaluar la actividad de extractos de flores de narango agrio para coagular la leche y su acción sobre distintos sustratos proteicos, como hemoglobina, albumina y caseína. La actividad proteolítica que presentaron estos extractos en un amplio rango de pH, indican la presencia de diferentes tipos de proteasas (e.g., aspárticas, serinas y cisteínas). La actividad proteolítica en condiciones ácidas y el patrón de degradación de caseínas, sugieren la presencia de proteasas tipo quimosina y ofrece una fuente de enzimas coagulante. La alta actividad proteolítica en un amplio rango de temperatura y pH, hacen de las flores de cítricos una nueva fuente de proteasas con uso potencial en distintos procesos biotecnológicos (e.g., producción de quesos).

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Publicado
2013-12-30
Sección
Artículos