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Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost andefficient milk-clotting agent

Authorized Users Only
2013
Authors
Grozdanović, Milica
Burazer, Lidija
Gavrović-Jankulović, Marija
Article (Published version)
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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.
Source:
International Dairy Journal, 2013, 32, 1, 46-52
Funding / projects:
  • Allergens, antibodies, enzymes and small physiologically important molecules: design, structure, function and relevance (RS-172049)

DOI: 10.1016/j.idairyj.2013.03.001

ISSN: 0958-6946

WoS: 000320595400008

Scopus: 2-s2.0-84877810975
[ Google Scholar ]
23
19
URI
http://intor.torlakinstitut.com/handle/123456789/373
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Torlak
TY  - JOUR
AU  - Grozdanović, Milica
AU  - Burazer, Lidija
AU  - Gavrović-Jankulović, Marija
PY  - 2013
UR  - http://intor.torlakinstitut.com/handle/123456789/373
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.
T2  - International Dairy Journal
T1  - Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost andefficient milk-clotting agent
EP  - 52
IS  - 1
SP  - 46
VL  - 32
DO  - 10.1016/j.idairyj.2013.03.001
UR  - conv_527
ER  - 
@article{
author = "Grozdanović, Milica and Burazer, Lidija 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.",
journal = "International Dairy Journal",
title = "Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost andefficient milk-clotting agent",
pages = "52-46",
number = "1",
volume = "32",
doi = "10.1016/j.idairyj.2013.03.001",
url = "conv_527"
}
Grozdanović, M., Burazer, L.,& Gavrović-Jankulović, M.. (2013). Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost andefficient milk-clotting agent. in International Dairy Journal, 32(1), 46-52.
https://doi.org/10.1016/j.idairyj.2013.03.001
conv_527
Grozdanović M, Burazer L, Gavrović-Jankulović M. Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost andefficient milk-clotting agent. in International Dairy Journal. 2013;32(1):46-52.
doi:10.1016/j.idairyj.2013.03.001
conv_527 .
Grozdanović, Milica, Burazer, Lidija, Gavrović-Jankulović, Marija, "Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost andefficient milk-clotting agent" in International Dairy Journal, 32, no. 1 (2013):46-52,
https://doi.org/10.1016/j.idairyj.2013.03.001 .,
conv_527 .

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