Research Article

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Table 4

Whey separation in milk gels clotted at 30°C with different proteases.

ParameterRecombinant camel chymosinChymosin from the calf stomachTrompillo proteases1Recombinant chymosin+trompillo proteases1

Milk2, (g)aaaa
Whey3, (g)aaaa
Milk gel, (g)aaba
Syneresis, %bbab
[P], (g 100 mL-1)bbab

1Plant-derived protease from the fruits of Solanum elaeagnifolium. 2Milk added with the protease solution and CaCl2 at 0.02% . 3Whey released after 80 minutes of incubation at 30°C and subsequently centrifuged for 10 minutes at 10°C and 300 × g. [P]=protein content in the whey. a,b,c,dMean values in the same row with different superscripts differ (ANOVA, Tukey-Kramer test, ). Data represent the average of three replicates ().