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

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

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 th...

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Main Authors: María Alejandra Sánchez-Muñoz, Mónica Andrea Valdez-Solana, Claudia Avitia-Domínguez, Patricia Ramírez-Baca, María Guadalupe Candelas-Cadillo, Miguel Aguilera-Ortíz, Jorge Armando Meza-Velázquez, Alfredo Téllez-Valencia, Erick Sierra-Campos
Format: Article
Language:English
Published: MDPI AG 2017-08-01
Series:Foods
Subjects:
soy milk
milk-coagulant activity
Moringa oleifera
seeds
Online Access:https://www.mdpi.com/2304-8158/6/8/62
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spelling doaj-1ba2ff3c2ac048a1a17349314e0c115d2020-11-25T00:36:42ZengMDPI AGFoods2304-81582017-08-01686210.3390/foods6080062foods6080062Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim MilksMaría Alejandra Sánchez-Muñoz0Mónica Andrea Valdez-Solana1Claudia Avitia-Domínguez2Patricia Ramírez-Baca3María Guadalupe Candelas-Cadillo4Miguel Aguilera-Ortíz5Jorge Armando Meza-Velázquez6Alfredo Téllez-Valencia7Erick Sierra-Campos8Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoFacultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitua S/N Col. Centro, Durango, Dgo, CP 34000, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoFacultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitua S/N Col. Centro, Durango, Dgo, CP 34000, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio, Durango, CP 35010, MexicoIn 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.https://www.mdpi.com/2304-8158/6/8/62soy milkmilk-coagulant activityMoringa oleiferaseeds
collection DOAJ
language English
format Article
sources DOAJ
author María Alejandra Sánchez-Muñoz
Mónica Andrea Valdez-Solana
Claudia Avitia-Domínguez
Patricia Ramírez-Baca
María Guadalupe Candelas-Cadillo
Miguel Aguilera-Ortíz
Jorge Armando Meza-Velázquez
Alfredo Téllez-Valencia
Erick Sierra-Campos
spellingShingle María Alejandra Sánchez-Muñoz
Mónica Andrea Valdez-Solana
Claudia Avitia-Domínguez
Patricia Ramírez-Baca
María Guadalupe Candelas-Cadillo
Miguel Aguilera-Ortíz
Jorge Armando Meza-Velázquez
Alfredo Téllez-Valencia
Erick Sierra-Campos
Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
Foods
soy milk
milk-coagulant activity
Moringa oleifera
seeds
author_facet María Alejandra Sánchez-Muñoz
Mónica Andrea Valdez-Solana
Claudia Avitia-Domínguez
Patricia Ramírez-Baca
María Guadalupe Candelas-Cadillo
Miguel Aguilera-Ortíz
Jorge Armando Meza-Velázquez
Alfredo Téllez-Valencia
Erick Sierra-Campos
author_sort María Alejandra Sánchez-Muñoz
title Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
title_short Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
title_full Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
title_fullStr Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
title_full_unstemmed Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
title_sort utility of milk coagulant enzyme of moringa oleifera seed in cheese production from soy and skim milks
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2017-08-01
description 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.
topic soy milk
milk-coagulant activity
Moringa oleifera
seeds
url https://www.mdpi.com/2304-8158/6/8/62
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