Avaliação de atividade coagulante do extrato de sementes da Chia (Salvia hispanica L) no leite bovino

Abstract

It`s possible to observe the increase in the production and consumption of cheese around the world, arising from population growth. However, due to factors such as limited availability of raw material, the high cost of rennet, vegetarian diet, genetically modified foods, and religious issues, there has been a need for research to identify new sources of materials for cheese production in various regions of the planet. As an innovative alternative, proteases of vegetable origin have been gaining prominence in the milk coagulation process. Chia (Salvia hispanica L.) is an herbaceous plant that belongs to the Lamiaceae family. Its seeds are natural sources of fatty acids, omega3, fiber and protein, besides other important components, such as antioxidants. In this context, this work aimed the acquisition of proteolytic enzymes with the capacity of promoting the coagulation of bovine milk from a proteinic preparation obtained from the seeds of S. hispanica. For this, extracts of S. hispanica seeds were prepared in a buffer of Tris-HCl, 50 mM pH 8.0. Subsequently, the effect of the concentration of the crude extract on the hydrolysis of the substrate azocasein was evaluated. The enzyme had an optimum temperature of 70 °C and an optimum pH of 4, and its activity was enhanced in the presence of ions Ca2+, Mg2+ and K+ . The proteolytic activity of EB was inhibited by benzamidine, PMSF and DTT. The sample exhibited a high milk coagulation activity 33,33 UAC/mL, and this activity was most efficient at a temperature of 50°C. Through the milk coagulation test with EB from the seeds of S. hispanica, a new milk coagulant was obtained.