Ginger rhizome as a potential source of milk coagulating cysteine protease

Hashim, Malik Muhammad; Dong, Mingsheng; Iqbal, Muhammad Farooq; Chen, Xiaohong

doi:10.1016/j.phytochem.2010.12.002

Cited by 65 publications

(46 citation statements)

References 44 publications

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“…Its higher specificity for κ-casein with increasing temperature was also reported (Huang et al, 2011). The milk clotting activity of ginger crude extract was reported to be higher than that of calf rennet and papain but lower than mucor rennet (Hashim et al, 2011a). This study was, therefore, conducted to assess the physicochemical properties and consumer acceptability of soft unripened cheese made by coagulating camel milk using ginger crude extract.…”

Section: Introductionmentioning

confidence: 76%

“…Ginger extract was used to coagulate cow milk in which the milk clotting activity was caused due to the proteolytic activity of protease enzymes (Huang et al, 2011;Hashim et al, 2011a, b). Further, Hashim et al (2011a) revealed that ginger extracted enzyme had high specificity for α-casein followed by β-casein and κ-casein and exhibited a similar affinity for κ-casein, α-casein and β-casein. Its higher specificity for κ-casein with increasing temperature was also reported (Huang et al, 2011).…”

Section: Introductionmentioning

confidence: 94%

“…The milk was collected by directly milking into sterile bottles. The extraction of ginger crude extract was performed according to the procedure described by Hashim et al (2011a) with some modification as follows. Briefly, fresh ginger rhizomes were peeled, chopped, washed with de-ionized water and frozen at -23°C, then homogenized using a blender (Model 38BL40, Blender 8010E, Christiano Scientific Equipment, USA) with five parts of cold acetone (w/v) (-23°C) and kept at 4°C for about 15-20 min.…”

Section: Sample Collection and Physicochemical Properties Of Camel Milkmentioning

confidence: 99%

“…However, it is not easily available for pastoralists or small camel milk processers; when available, it is not affordable. Generally, cheese making is reportedly curtailed by factors such as high cost and limited availability of calf rennet (Jacob et al, 2010;Hashim et al, 2011a). This calls for the need to search for alternative coagulants from easily available and cheap *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Hailu¹,

Seifu²,

Yilma³

2014

Afr. J. Food Sci.

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This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE. Although, lower than the values for cheese made using CC, sensory scores of cheese made using GCE is in line with literature values for camel milk cheese. The results indicated that GCE can be used to coagulate camel milk and thus help make cheese from camel milk.

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Section: Introductionmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 94%

Section: Sample Collection and Physicochemical Properties Of Camel Milkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Hailu¹,

Seifu²,

Yilma³

2014

Afr. J. Food Sci.

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“…In addition, proteases found in Jacaratia curumbensis (Arruda et al 2012), Lactuca sativa (Lo Piero et al 2002) and Asclepias fruticosa (Trejo et al 2001) and Onopordon acanthium (Brutti et al 2012), Cucumis melo (Uchikoba and Kaneda, 1996) and Zingiber officinale cv. Laiwu Shandong (Hashim et al 2011) possessed high caseinolytic activity in comparison with calf chymosin limiting their application for cheesemaking. In the present study, the low MCA/PA ratio for B. pinguin extract could be due to the presence of different active proteases with different specificity, since a poor specificity increases the proteolytic activity, having a negative impact in this value and limiting its application in cheesemaking.…”

Section: Proteolytic Activity In B Pinguin Fruit Extractmentioning

confidence: 99%

EXPLORING THE MILK-CLOTTING PROPERTIES OF EXTRACTS FROM Bromelia pinguin FRUIT

Moreno-Hernández¹,

Pérez²,

Osuna-Ruíz³

et al. 2017

J microb biotech food sci

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Plants represent an attractive source of milk-clotting proteases with potential use for chymosin substitution in cheesemaking process. A crude enzymatic extract from B. pinguin fruit showed capacity to clot milk efficiently in a short time. It showed a maximum milk-clotting activity around 4 U/mL in the range of 70-80 ºC. This value indicated that one mL of the extract was capable to clot around 400 mL of milk in 40 min at the specified condition. B. pinguin extract presented only 25% of its maximum activity under standard temperature (30-35 ºC) for cheese-making. Proteases inhibitors indicated that cysteine and serine proteases were present in the extract and could be responsible for the milk-clotting activity found. SDS-PAGE analysis of casein hydrolysis indicated that proteases in B. pinguin extract were more proteolytic than chymosin. The high presence of milk-clotting proteases in B. pinguin fruit offers an alternative new source of proteases for biotechnological processes.

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Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk

Ghribi

Gafsi

Blecker

et al. 2022

Food Science & Nutrition

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In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6‐h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G′) and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd‐firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk‐clotting agent in the production of dairy products.

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Ginger rhizome as a potential source of milk coagulating cysteine protease

Cited by 65 publications

References 44 publications

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

EXPLORING THE MILK-CLOTTING PROPERTIES OF EXTRACTS FROM Bromelia pinguin FRUIT

Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk

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