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    Viabilidade tecnológica de extrato enzimático do fruto da macambira (Bromelia laciniosa Mart. ex Schult.) como agente coagulante do leite bovino
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos , Jonathas Luiz de Sena; Silva , José Dilson Francisco da; http://lattes.cnpq.br/3527201797350207; Alves , Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Santos , Vanusia Amorim Pereira dos; http://lattes.cnpq.br/0841641614487512; Amorim , Norma Candida dos Santos; http://lattes.cnpq.br/2356701118140731
    Macambira (Bromelia laciniosa Mart. ex Schult.) is a plant species native to the Brazilian semi-arid region belonging to the Bromeliaceae family, the same group as the pineapple (Ananas comosus). This plant holds vast regional importance due to its applications in ornamentation, food, living fences, and the production of fibers and enzymes. Studies on the application of macambira fruit enzymes as a coagulant in bovine milk remain limited. This research aimed to evaluate the applicability of the enzymatic extract (EEM) from macambira fruits as a bovine milk coagulant. The enzymatic activity of the EEM was assessed via in vitro assays, evaluating the influence of pH (5 to 9) and temperature (30 to 90 ºC), in addition to determining kinetic parameters, such as Km (Michaelis-Menten constant) and Vmax (maximum velocity), using azocasein as a substrate. Subsequently, optimal parameters such as enzymatic activity (U), yield (U/kg of fruit), and purity (%) were determined to obtain the optimized enzymatic preparation. The milk coagulation potential of the optimized enzymatic extract (EEBM) was evaluated in situ (pasteurized bovine milk) by determining the milkclotting activity and enzymatic stability during storage. The EEM showed optimal proteolytic activity at pH 7.0 and 70 ºC. However, the 30–40 °C range proved compatible with temperatures traditionally adopted in cheesemaking. Regarding kinetic parameters, Km was 0.122 g/100 mL and Vmax was 5.17 U/min. The EEBM (at 35 ºC; fruit/buffer ratio = 1:1 w/v) presented a milk-clotting activity of 533 U/mL, confirming its viability for cheese production application. Regarding enzymatic stability, the EEBM maintained its activity for 50 days of storage. Further studies are required to verify the conditions for these potential applications.