2015
DOI: 10.1080/19476337.2015.1080763
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Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium

Abstract: The berries of Solanum elaeagnifolium (trompillo) have been used since ancient time in Chihuahua, Mexico, as a milk coagulant in cheese making. This article describes an approach to the characterization of the plant coagulant from trompillo. From the main results, it was noticed that only the yellow berries of trompillo have proteolytic and milk-clotting activity. These activities were observed in the crude extracts (CEs) obtained from both seeds and fruit peels of yellow berries. The proteolytic activities of… Show more

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Cited by 19 publications
(20 citation statements)
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“…The mixture was cooled to room temperature and loaded in the polyacrylamide gel. The conditions of the SDS-PAGE were according to the methodology of Chavez-Garay et al [11]. The photographs of gels were digitized and analyzed with the software ImageJ (National Institutes of Health, Bethesda, MD, USA).…”
Section: Methodsmentioning
confidence: 99%
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“…The mixture was cooled to room temperature and loaded in the polyacrylamide gel. The conditions of the SDS-PAGE were according to the methodology of Chavez-Garay et al [11]. The photographs of gels were digitized and analyzed with the software ImageJ (National Institutes of Health, Bethesda, MD, USA).…”
Section: Methodsmentioning
confidence: 99%
“…Milk clotting activity was estimated in both the plant coagulant and chymosin (Chy-Max, Chr Hanse, Horsholm, Denmark) according to the methodology described by Chávez-Garay et al [11]. Results were expressed as Soxhlet units of coagulation ( U ) using Equation (1).…”
Section: Methodsmentioning
confidence: 99%
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