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.
Highlights
Nowadays, foods are intended to satisfy hunger and provide necessary nutrients for humans, but to prevent nutrition-related diseases and improve consumers’ physical and mental well-being [1]
Plant enzymes are widely studied as potential coagulants in cheese production, for example, extracts of Cynara scolymus L. [39], Albizia lebbeck [40], Centaurea calcitrapa [41], the latex of Sideroxylon obtusifolium [42], the flowers of Silybum marianum [43], Cynara scolymus [44], and Jacaratia corumbensis O
Generating knowledge and expanding the field of Mexican natural coagulants is of great importance
Summary
Foods are intended to satisfy hunger and provide necessary nutrients for humans, but to prevent nutrition-related diseases and improve consumers’ physical and mental well-being [1]. There is plenty of scientific literature that demonstrates the close connection between diet and health, related to chronic diseases, which have encouraged the development of growing spectrum products such as nutraceuticals, medifoods, and vitafoods [2,3]. Increased world population, and the continuous rise of morbid obesity and other nutritional diseases have led to the employment of protein from vegetal sources, along with the preference of low-fat dairy products in consumers from our country. People are constantly pursuing better life quality by eating low-fat dairy products which may reduce the risk of stroke or coronary heart disease [5]. The remarkable sales in soy-based products can be attributed to the beneficial health properties of soy-derived foods
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