Wine and cheese can be made from conventional products - scientists
Chelyabinsk scientists from the South Ural State University (SUSU) found that the extract of a common weed plant, a string of hairy ones, can become a source of enzymes for the food industry, in particular for the production of cheeses and wines.
According to the researchers, the extract from the pulp of leaves of a string of fibrous (Bidens pilosa L.) accelerates the cleavage of the peptide bonds of the protein, which makes it suitable for various biologically active substances. For example, tyrosine, which is part of the proteins of all living organisms and first isolated from cheese in 1846.
In the course of research, optimal conditions for the activity of the identified enzymes in technological production were established. An extract of a string of fibrous can be an inexpensive substitute for enzymes used in production.
Note that a series of hairy ones is a weedy plant that clogs agricultural crops and pastures, and its extract slows down the growth of neighboring plants and reduces yield. Moreover, the healing properties of decoctions of this herb are known.
According to Irina Potoroko, head of the Department of Food and Biotechnology, SUSU, it is necessary to continue research to find out which part of the plant (roots, stem, flowers) has the highest protease activity. At the moment, there have been studies of only leaf properties.
According to the researchers, the extract from the pulp of leaves of a string of fibrous (Bidens pilosa L.) accelerates the cleavage of the peptide bonds of the protein, which makes it suitable for various biologically active substances. For example, tyrosine, which is part of the proteins of all living organisms and first isolated from cheese in 1846.
In the course of research, optimal conditions for the activity of the identified enzymes in technological production were established. An extract of a string of fibrous can be an inexpensive substitute for enzymes used in production.
Note that a series of hairy ones is a weedy plant that clogs agricultural crops and pastures, and its extract slows down the growth of neighboring plants and reduces yield. Moreover, the healing properties of decoctions of this herb are known.
According to Irina Potoroko, head of the Department of Food and Biotechnology, SUSU, it is necessary to continue research to find out which part of the plant (roots, stem, flowers) has the highest protease activity. At the moment, there have been studies of only leaf properties.
