Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent

Silva, Anna Carolina da; Nascimento, Talita Camila Evaristo da Silva; Silva, Sheylla Araújo da; Herculano, Polyanna Nunes; Moreira, Keila Aparecida

doi:10.1590/s0101-20612013005000075

Cited by 10 publications

(10 citation statements)

References 34 publications

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“…It was also reported that the ratio of MCA/PA in quixaba latex (5731) was high for commercial cheese production and exceeded that of chymosin (3363). [28] Moreover, MCA of the partially purified extract (30-50%) from W. coagulans fruits was clearly higher than its PA. This index was sufficiently high to justify the use of this enzyme extract as an appropriate substitute of calf rennet.…”

Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 93%

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

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Plant rennets hold an important position among various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant-and animalbased rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin, or hieronymain proteases contribute to develop very different textures and flavours, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improved strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high milk-clotting activity/proteolytic activity ratio and the optimisation of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties.

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Section: Evaluation Of Enzymatic Activities Of Plant Rennetsmentioning

confidence: 93%

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Amira

Besbes

Attia

et al. 2017

International Journal of Food Properties

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“…As the skimming had no or very little effect on the rennet coagulation time in cow’s, ewe’s, and goat’s milk [ 22 ], we used partially skimmed milks to reduce foaming and better catch the beginning of flocculation. In most of the experimental studies, the clotting properties of vegetable extracts were studied on reconstituted milk prepared from commercial bovine skim milk powder [ 8 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ], while only a few authors used different substrates, namely whole and low-fat pasteurized milk [ 37 , 38 , 39 , 40 ], and thermized (55 °C for 15 s) milk [ 41 ]. To the authors’ knowledge, only Liburdi et al [ 41 ] compared the clotting performance of vegetable extracts in milk of different origin (bovine, buffalo, goat, and ewe).…”

Section: Resultsmentioning

confidence: 99%

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Mozzon

Foligni

Mannozzi

et al. 2020

Foods

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Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.

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“…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. Kuntze [ 45 ]. Ginger rhizome has been used as a source of milk coagulating clotting cysteine protease [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

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

Sánchez-Muñoz

Valdez-Solana

Avitia-Domínguez

et al. 2017

Foods

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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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Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent

Cited by 10 publications

References 34 publications

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

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

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