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

Sánchez-Muñoz, María Alejandra; Valdez-Solana, Mónica; Avitia-Domínguez, Claudia; Ramírez-Baca, Patricia; Candelas-Cadillo, María Guadalupe; Aguilera-Ortiz, Miguel; Meza-Velázquez, Jorge Armando; Téllez‐Valencia, Alfredo; Sierra-Campos, Erick

doi:10.3390/foods6080062

Cited by 26 publications

(18 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Good quality rennet should possess a constant clotting activity and contain no other enzymes than chymosin (Ҫakmakҫi and Boroğlu, 2004). It was also observed from Table 1 that the milk clotting activity increased nonetheless decreasing clotting time with mixing adult cattle rennet with Moringa seeds powder during the process of extraction, indicating that M. oleifera is an exciting source of milk clotting enzyme with an excellent clotting property (Sánchez-Muñoz et al, 2017). Partial purification by ammonium Evaluation of enzymatic activities and proteolytic activities (PA) is a crucial step in the selection of an appropriate substitute of calf rennet.…”

Section: Milk Clotting Activity (Mca)mentioning

confidence: 96%

“…Whereas their values were comparable to those of both calf rennet extract and commercial rennet. These results could be explained on the basis that Moringa oleifera seeds contained one or more enzymes with rennet like activity (Sánchez-Muñoz et al, 2017). Partial purification using ammonium sulphate has led to more concentrated milk clotting proteases.…”

Section: Flocculation and Clotting Timesmentioning

confidence: 98%

See 1 more Smart Citation

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Ismail

Hesham²

2019

Zagazig Journal of Agricultural Research

View full text Add to dashboard Cite

The present study focused on the mixing of adult cattle rennet with Moringa seeds during the extraction process to improve its strength and use it as an alternative for the calf rennet in cheese production. The Moringa oleifera seeds powder were mixed with adult cattle rennet at a ratio of 2%. Crude and partially purified extracts (using ammonium sulphate 60% concentration) were used. The study include six different milk coagulants; adult cattle rennet extract (ARE), mix of adult cattle rennet with Moringa seeds (AME), partially purified adult cattle rennet extract (ARP), partially purified adult rennet mixed with Moringa seeds (AMP), commercial rennet (RRE) and calf rennet extract (CRE). The flocculation time, clotting time, clotting activity, proteolytic activity, the optimum pH and temperature for clotting activity, curdling quality (RCQ) and protein profile of curd formed were determined (SDS-PAGE). The physical properties include water release (WR) and water holding capacity (WHC), yield and sensory attributes of Domiati cheese made by using different coagulant extracts were estimated. The results showed that CRE has shorter flocculation and clotting time and higher milk clotting activity but ARE had the opposite, in the midst were treatments AME, ARP and AMP. The pH range of 5.5 to 6.5 and temperature between 50-60°C were suitable for milk clotting activity of milk coagulants. The best (RCQ) was found to be for the curd formatted by CRE, AMP, ARP and RRE. Physical properties gave the lowest (WR) and highest (WHC) in CRE curd cheese, followed by AMP, RRE, ARP and AME cheese, whilst it was observed the contrary in ARE. Electrophoretic patterns show that the levels of degradation αs-casein, κ-casein and β-casein differed with milk coagulant types. Using Moringa seeds and partially purified by ammonium sulphate improved yield and cheese sensory with characteristic; coherent texture and creamy taste. In conclusion mixing of adult cattle rennet with Moringa seeds powder during the extraction process and/ or partially purified gave an opportunity to be used as an alternative to calf rennet in cheese making.

show abstract

Section: Milk Clotting Activity (Mca)mentioning

confidence: 96%

Section: Flocculation and Clotting Timesmentioning

confidence: 98%

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Ismail

Hesham²

2019

Zagazig Journal of Agricultural Research

View full text Add to dashboard Cite

show abstract

“…The moisture content for cherry and pulped samples was obtained by the wet basis gravimetrical method according to the ISO 6673 standard. [21] Aluminum tins were used to contain the samples, and each empty tin was weighed in a four-digit precision scale. The weight of each container was recorded as WT.…”

Section: Coffee Samplesmentioning

confidence: 99%

“…Accordingly, the moisture content was calculated (1). [21] All measurements were obtained in triplicate.…”

Section: Coffee Samplesmentioning

confidence: 99%

Determination of the complex permittivity of cherry, pulped, green, and roasted coffee using a planar dielectric platform and a coaxial probe between 0.3 and 6 GHz

Velasquez

Peña

Bohórquez

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

“…Consequently, less fat is taken up by the fried food. Myofibrillar protein coating solutions may be prepared from the washed meat of lowcost fish (Sharaf Eddin & Tahergorabi, 2017) or filleting of trimmed meat. Muscle protein edible films increase the nutritional value of the food while performing the function of oil-uptake reduction.…”

Section: Introductionmentioning

confidence: 99%

Development of low-fat fried fish using a two-prong strategy

Azahrani

Ananey-Obiri

Matthews

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

In this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing byproducts and replacement of corn starch in batter with sweet potato starch. Edible coatings (protein concentrations of 0, 5%, 10%, and 15%) were prepared from fish protein isolates using isoelectric solubilization and precipitation. Coating with 15% protein and sweet potato starch-based batter resulted in the highest reduction of fat-uptake and moisture loss of fried fish by 85% and 8.21%, respectively. Coated samples had lower L* values. However, samples with sweet potato starch-based batter had better textural properties. The results of this study suggest that edible coating in combination with a batter containing sweet potato starch could be useful in reducing the fatuptake reduction and improve the physicochemical properties of the fried fish. Elaboración de pescado frito bajo en grasa utilizando una estrategia de dos vértices RESUMEN Para la realización del presente estudio se diseñó una estrategia de dos vértices con el objetivo de reducir la absorción de grasa en el pescado frito en abundante grasa, creando un recubrimiento comestible, sostenible y amigable con el producto, de bajo costo. Para ello se utilizaron subproductos provenientes del procesamiento de pescado y en la masa se remplazó el almidón de maíz con almidón de camote [batata]. Así, se prepararon recubrimientos comestibles (concentraciones de proteína de 0, 5%, 10% y 15%) a partir de aislados de proteínas de pescado usando solubilización isoeléctrica y precipitación. El recubrimiento con 15% de proteína y masa de almidón de camote propició la mayor reducción en la absorción de grasa y en la pérdida de humedad del pescado frito, en 85% y 8.21%, respectivamente. Las muestras recubiertas registraron valores más bajos de L*. Sin embargo, las muestras con masa a base de almidón de camote exhibieron mejores propiedades de textura. Los resultados de este estudio dan cuenta de que el recubrimiento comestible en combinación con una masa que contiene almidón de camote puede ser útil para reducir la absorción de grasa y mejorar las propiedades fisicoquímicas del pescado frito.

show abstract

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

Cited by 26 publications

References 70 publications

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Determination of the complex permittivity of cherry, pulped, green, and roasted coffee using a planar dielectric platform and a coaxial probe between 0.3 and 6 GHz

Development of low-fat fried fish using a two-prong strategy

Contact Info

Product

Resources

About