Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
AbstractIn this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4, and 16.3 kDa). Caseinolytic activity assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and tyrosine quantification, showed a high extent of casein degradation using M. oleifera seed extract. Milk soy cheese was soft and creamy, while skim milk cheese was hard and crumbly. According to these results, it is concluded that seed extract of M. oleifera generates suitable milk clotting activity for cheesemaking. To our knowledge, this study is the first to report comparative data of M. oleifera milk clotting activity between different types of soy milk. View Full-Text
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Sánchez-Muñoz, M.A.; Valdez-Solana, M.A.; Avitia-Domínguez, C.; Ramírez-Baca, P.; Candelas-Cadillo, M.G.; Aguilera-Ortíz, M.; Meza-Velázquez, J.A.; Téllez-Valencia, A.; Sierra-Campos, E. Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks. Foods 2017, 6, 62.
Sánchez-Muñoz MA, Valdez-Solana MA, Avitia-Domínguez C, Ramírez-Baca P, Candelas-Cadillo MG, Aguilera-Ortíz M, Meza-Velázquez JA, Téllez-Valencia A, Sierra-Campos E. Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks. Foods. 2017; 6(8):62.Chicago/Turabian Style
Sánchez-Muñoz, María A.; Valdez-Solana, Mónica A.; Avitia-Domínguez, Claudia; Ramírez-Baca, Patricia; Candelas-Cadillo, María G.; Aguilera-Ortíz, Miguel; Meza-Velázquez, Jorge A.; Téllez-Valencia, Alfredo; Sierra-Campos, Erick. 2017. "Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks." Foods 6, no. 8: 62.
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