Cited by 117Proteins in Food SystemsEnzyme Production and CharacterizationPineapple and bromelain studies

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Comparison of the milk-clotting properties of three plant extracts

Mazorra-Manzano, Miguel A., Perea-Gutiérrez, Teresa C., Lugo-Sánchez, María E., Ramirez-Suarez, Juan C., Torres-Llanez, María J., González-Córdova, Aarón F., Vallejo-Cordoba, Belinda·2013·Food Chemistry

DOI 10.1016/j.foodchem.2013.05.042

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Abstract

Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

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Authors: Mazorra-Manzano, M. A., Perea-Gutiérrez, T. C., Lugo-Sánchez, M. E., Ramirez-Suarez, J. C., Torres-Llanez, M. J., González-Córdova, A. F., & Vallejo-Cordoba, B.
Affiliations: Centro de Investigación en Alimentación y Desarrollo (MX)
Corresponding author: Mazorra-Manzano, Miguel A.
ORCID: Mazorra-Manzano, Miguel A.
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2013-12
Volume: 141
Issue: 3
Pages: 1902-1907
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2013.05.042
OpenAlex: W2060044435
Cited by: 117
References: 44
Citations by year: 2026: 4 · 2025: 8 · 2024: 14 · 2023: 15 · 2022: 12 · 2021: 9 · 2020: 16 · 2019: 13 · 2018: 10 · 2017: 8 · 2016: 5 · 2015: 2 · 2014: 1
FWCI: 3.97
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Funders: Science and Technology National Council (CONACyT)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Pineapple and bromelain studies
Keywords: plant proteases, milk coagulants, ginger extract, milk-clotting activity, temperature dependence, cheese production
MeSH terms: Animals, Cattle, Cheese, Food Additives, Hydrogen-Ion Concentration, Milk, Plant Extracts, Temperature, Cucurbitaceae, Zingiber officinale, Actinidia

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Comparison of the milk-clotting properties of three plant extracts

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