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Foods 2017, 6(8), 62; https://doi.org/10.3390/foods6080062

Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks

1
Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, Mexico
2
Facultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitua S/N Col. Centro, Durango, Dgo, CP 34000, Mexico
*
Author to whom correspondence should be addressed.
Received: 31 May 2017 / Revised: 1 August 2017 / Accepted: 2 August 2017 / Published: 5 August 2017
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Abstract

In 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
Keywords: soy milk; milk-coagulant activity; Moringa oleifera; seeds soy milk; milk-coagulant activity; Moringa oleifera; seeds
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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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.

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