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  • 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.

Foods (Basel, Switzerland) (2017-08-08)
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
摘要

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.

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Sigma-Aldrich
Folin & Ciocalteu 酚试剂, suitable for determination of total protein by Lowry method, 2 N