Characterization of crude esterase activity from two plants used in cheese making: Cynara cardunculus L. and ficus carica L

For centuries, extracts of Cynara cardunculus and the latex of Ficus carica, have been used in cheesemaking, thanks to their proteases that clot milk casein. Since esterase activity is very important to release odorous compounds in cheese, in this study we characterized the esterase activity of an extract of Cynara cardunculus and the latex of Ficus carica. The results, obtained by titration, spectrophotometric techniques, zymograms and tests on agar plates, show the presence of esterase activity in the samples tested, with affinity towards the esters of short chain fatty acids, such as acetic, propionic and butyric acid. In conclusion, this study provides a background information on esterases of two plants used in cheesemaking and represents a starting point for further investigations of their applications, not only in dairying but also in other industries involved in the processing and transformation of fats