Optimization of Crude Papaya (Carica papaya) Protease in Soft-Unripened Cheese Preparation

Abstract

The use of plant protease instead of chymosin for producing cheese has become a trend which is aimed at lacto-vegetarian consumers and religion based ecological markets. In this context, the present investigation was carried out in order to utilize milk clotting enzyme from Papaya (Carica papaya). Numerical optimization study revealed that maximum milk clotting activity was achieved at pH 6.5, temperature 70℃ and enzyme concentration 1 g/1000 ml milk using papaya protease as coagulant. Protein, ash and calcium showed no significant (p>0.05) difference among the cheeses made using different coagulants. However, significantly (p<0.05) higher levels of moisture and ash, and lower levels of fat were observed in the cheese produced by papaya protease compared to that made using rennet. Papaya protease significantly enhanced the spreadability of cheese while the other sensory properties were similar to the control except aftertaste. The results revealed that the papaya latex as crude papaya protease may have potential application for the manufacture of soft-unripened cheese and further could be utilized as a milk coagulant in cheese making.

Extraction, Partial Purification and Utilization of Milk Coagulating Enzyme from Kiwifruit (Actinidia Deliciosa) in Fresh Cheesemaking

“…The ash content of cheese B was significantly (p<0.05) higher than that of cheese A. Similar findings were reported by Maskey & Shrestha (2020). Ash content of cheese depends on minerals present in cheese, and amount of salt used in brining of cheese.…”

“…The cheese A had significantly (p<0.05) higher fat content than cheese B. The similar result in rennet cheese was reported by Maskey & Shrestha (2020). The fat level of cheese B is similar to the finding of Ordiales et al (2014).…”

“…The acidity of cheese B was significantly (p<0.05) lower than that of cheese A. Maskey & Shrestha (2020) also expressed similar result. However, Khan & Masuq (2013) observed slight increase in acidity of cheese.…”

“…Plant proteases have high catalytic activities, and can clot milk under wide range of pH and temperature conditions (Mazorra-manzano et al, 2018). Some plants having milk clotting proteases are Cynara cardunculus (Gomes et al, 2019), Ficus carica (Hachana et al, 2021), Withania coagulans (Salehi et al, 2017), Zingiber officinale (Gagaoua et al, 2015), Wrightia tinctoria (Rajagopalan & Sukumaran, 2018), Calotropis gigantea (Rajagopalan et al, 2014), Ananus comosus (Kartawiria et al, 2019), Carica papaya (Maskey & Shrestha, 2020;Hafid et al, 2020), and Actinidia deliciosa (Mahdian Dehkordi et al, 2021;Nicosia et al, 2022). Plant proteases, rather than animal proteases and genetically modified organismderived enzymes, have the advantage of being high source of bioactive compounds, antioxidant properties, and binding characteristics (Park et al, 2014;Gupta et al, 2015).…”

Utilization of Partially Purified Milk Clotting Protease from Ginger Rhizome in the Manufacturing of Fresh Cheese

“…Several researches on milk coagulating ability of plant proteases have been conducted. The examples of such plants include kiwifruit (Actinidia deliciosa) (Nicosia et al, 2022;Maskey & Karki, 2022), papaya (Carica papaya) (Rana et al, 2017;Maskey & Shrestha, 2020), pineapple (Ananas comosus) (Bahmid, 2013;Kartawiria et al, 2019), sodom apple (Calotropis procera) (Abebe & Emire, 2020;Silva et al, 2020), cardoon (Cynara cardunculus) (Gomes et al, 2019;Folgado et al, 2020), trompillo (Solanum elaeagnifolium) (Gutiérrez-Méndez et al, 2019;Nájera-Domínguez et al, 2022), doda paneer (Withania coagulans) (Khan & Masuq, 2013;Nazish et al, 2022) and anjeer (Ficus carica) (Fguiri et al, 2020;Hachana et al, 2021). In addition to milk coagulation abilities, plant proteases also contain antioxidant properties, and a high concentration of bioactive substances (Gupta et al, 2015).…”