Abstract

Plant-derived proteases to coagulate milk in cheese making have gained considerable attention. This is mainly due to greater demand to diversify the cheese making and limitations associated with animal-derived coagulants, e.g., rennet (chymosin and pepsin). Improved understanding of plant proteolytic enzymes’ structure, function, and technological properties have made it possible to use coagulants from diverse plant sources in the cheese industry. Proteases in Ficus carica L. (common fig) have been thoroughly characterized and evaluated for their milk-clotting ability. Ficins (sometimes called ficain) are the key proteolytic enzymes in F. carica used in milk coagulation due to their well-characterized structures, functions, and properties. This section critically examines the current understanding of the activity of ficins from F. carica in milk coagulation and its performances under varying physicochemical contexts. Extraction and characterization of ficin and other proteolytic constituents in F. carica also deepen our understanding. Apart from the coagulation and subsequent gel formation ability of F. carica in cheese manufacturing, numerous other health-promoting effects due to its phytochemicals are also highlighted in this chapter.

Keywords

Ficin; Ficain; Milk coagulation; Plant proteases; Cheese making; Phytochemicals; Latex

Published in

Title: Fig (Ficus carica) : Production, Processing, and Properties.
ISBN: 978-3-031-16492-7, eISBN: 978-3-031-16493-4
Publisher: Springer

SLU Authors

• Priyashantha, Hasitha

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Jayarathna, Shishanthi

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1007/978-3-031-16493-4_33

Permanent link to this page (URI)

https://res.slu.se/id/publ/122012