The DOI matches its Crossref record; 43 of the 44 references it cites were found in a registry or an index.
Comparison of the milk-clotting properties of three plant extracts
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Mazorra-Manzano et al. [58] compared proteases extracted from ginger (Zingiber officinale) named zingibaine, melon (Cucumis melo) named cucumisin, and kiwifruit (Actinidia deliciosa) named actinidin, revealing that actinidin has the highest MCA/PA ratio compared to other vegetable coagulants.”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [58]
In the citing paper
“On the contrary, curds obtained using melon extracts had different textural properties as reflected by the low values of hardness, cohesiveness, chewiness, and springiness, possibly due to the higher PA and the lower MCA/PA ratio [58].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [58]
Citations
Cites
CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR
Kunitz, M. (1947) · The Journal of General Physiology · doi:10.1085/jgp.30.4.291 · Cited by 2,459
Recent Advances in Milk Clotting Enzymes
JACOB, M., JAROS, D., & ROHM, H. (2011) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2010.00633.x · Cited by 295
Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses
Roseiro, L. B., Barbosa, M., Ames, J. M., & Wilbey, R. A. (2003) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2003.00080.x · Cited by 200
Native and Biotechnologically Engineered Plant Proteases with Industrial Applications
Feijoo-Siota, L., & Villa, T. G. (2010) · Food and Bioprocess Technology · doi:10.1007/s11947-010-0431-4 · Cited by 171
[30] Milk-clotting enzyme from Mucor pusillus var. Lindt
Arima, Κ., Yu, J., & Iwasaki, S. (1970) · Methods in enzymology on CD-ROM/Methods in enzymology · doi:10.1016/0076-6879(70)19033-1 · Cited by 170
Ver�ssimo, P., Esteves, C., Faro, C., & Pires, E. (1995) · Biotechnology Letters · doi:10.1007/bf00129389 · Cited by 148
Egito, A. S., Girardet, J.-M., Laguna, L. E., Poirson, C., Mollé, D., Miclo, L., Humbert, G., & Gaillard, J.-L. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2006.09.012 · Cited by 138
GINGER RHIZOME: A NEW SOURCE OF PROTEOLYTIC ENZYME
Thompson, E. H., Wolf, I. D., & Allen, C. E. (1973) · Journal of Food Science · doi:10.1111/j.1365-2621.1973.tb02836.x · Cited by 112
Lobato‐Calleros, C., Reyes‐Hernández, J., Beristain, C. I., HORNELAS‐URIBE, Y., Sánchez-García, J. E., & Vernon‐Carter, E. J. (2006) · Food Research International · doi:10.1016/j.foodres.2006.10.011 · Cited by 106
Isolation and Characterization of a Proteinase from the Sarcocarp of Melon Fruit
Kaneda, M., & Tominaga, N. (1975) · The Journal of Biochemistry · doi:10.1093/oxfordjournals.jbchem.a131026 · Cited by 97
Characterization of the natural microflora of artisanal Mexican Fresco cheese
Torres‐Llanez, M. J., Vallejo‐Córdoba, B., Díaz-Cinco, M. E., Mazorra-Manzano, M. A., & González-Córdova, A. F. (2005) · Food Control · doi:10.1016/j.foodcont.2005.04.004 · Cited by 87
Self-citationPurification and characterization of a serine protease from Cucumis trigonus Roxburghi
Asif-Ullah, M., Kim, K., & Yu, Y. G. (2006) · Phytochemistry · doi:10.1016/j.phytochem.2006.02.020 · Cited by 81
Milk-clotting Enzyme from Microorganisms
Arima, Κ., Yu, J., Iwasaki, S., & Tamura, G. (1968) · Applied Microbiology · doi:10.1128/am.16.11.1727-1733.1968 · Cited by 77
Dubiumin, a chymotrypsin-like serine protease from the seeds of Solanum dubium Fresen
Mohamed Ahmed, I. A., Morishima, I., Babiker, E. E., & Mori, N. (2009) · Phytochemistry · doi:10.1016/j.phytochem.2009.01.016 · Cited by 71
Cheese-making properties of vegetable rennet from sodom apple (Calotropis procera)
Aworh, O. C., & Müller, H. G. (1987) · Food Chemistry · doi:10.1016/0308-8146(87)90168-3 · Cited by 71
Rennet: Current trends and future research
Garg, S. K., & Johri, B. N. (1994) · Food Reviews International · doi:10.1080/87559129409541005 · Cited by 70
Purification, characterization, and milk coagulating properties of ginger proteases
Huang, X., Chen, L. J., Luo, Y. B., Guo, H. Y., & Ren, F. (2011) · Journal of Dairy Science · doi:10.3168/jds.2010-4024 · Cited by 70
Effect of pH and Temperature on the Activity of Enzymatic Extracts from Pineapple Peel
Silvestre, M. P. C., Carreira, R. L., Silva, M. R., Corgosinho, F. C., Monteiro, M. R. P., & Morais, H. A. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0616-5 · Cited by 66
Milk-clotting Enzyme from Microorganisms
Arima, Κ., Yu, J., Iwasaki, S., & Tamura, G. (1968) · Applied Microbiology · doi:10.1128/aem.16.11.1727-1733.1968 · Cited by 65
Protocol for the manufacture of miniature cheeses
Shakeel-ur-Rehman, McSweeney, P. L. H., & Fox, P. F. (1998) · Le Lait · doi:10.1051/lait:1998654 · Cited by 64
Short communication: A comparative analysis of recombinant chymosins
Vallejo, J. A., Ageitos, J. M., Poza, M., & Villa, T. G. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-4445 · Cited by 60
Purification and characterization of an aspartic protease from potato leaves
Guevara, M. G., Daleo, G. R., & Oliva, C. R. (2001) · Physiologia Plantarum · doi:10.1034/j.1399-3054.2001.1120304.x · Cited by 56
Production of novel dairy products using actinidin and high pressure as enzyme activity regulator
Katsaros, G. I., Tavantzis, G., & Taoukis, P. S. (2010) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2009.08.007 · Cited by 50
New vegetal sources for milk clotting enzymes
Lopes, A., Teixeira, G., Liberato, M. C., Pais, M. S., & Clemente, A. (1998) · Journal of Molecular Catalysis B Enzymatic · doi:10.1016/s1381-1177(98)00059-9 · Cited by 48
Mexican Queso Chihuahua: rheology of fresh cheese†
Hekken, D. L. V., Tunick, M. H., Tomasula, P. M., Corral, F., & Gardea, A. A. (2007) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2007.00291.x · Cited by 45
RHEOLOGY AND TEXTURE OF COMMERCIAL QUESO FRESCO CHEESES MADE FROM RAW AND PASTEURIZED MILK
Tunick, M. H., & Hekken, D. L. V. (2010) · Journal of Food Quality · doi:10.1111/j.1745-4557.2010.00331.x · Cited by 44
Milk-clotting activity of cucumisin, a plant serine protease from melon fruit
Uchikoba, T., & Kaneda, M. (1996) · Applied Biochemistry and Biotechnology · doi:10.1007/bf02786962 · Cited by 41 · cited 4×
“…those obtained from the seeds of Balanites (Beka et al., 2011), Solanum (Guiama et al., 2010) and albizia (Egito et al., 2007), from asparagus stem (Yonezawa, Kaneda, & Uchikoba, 1998) and from fruits such as kiwi and melon (Sugiyama, Ohtsuki, Sato, & Kawabata, 1997; Uchikoba & Kaneda, 1996).”
BackgroundInfluentialCharacterization of ginger proteases and their potential as a rennin replacement
Su, H., Huang, M., & Wang, H. (2009) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3572 · Cited by 41
Tunick, M. H., & Hekken, D. L. V. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74361-0 · Cited by 39
Hynes, E. R., Ogier, J.-C., & Delacroix-Buchet, A. (2000) · International Dairy Journal · doi:10.1016/s0958-6946(00)00102-3 · Cited by 39
VISCOELASTIC PROPERTIES OF WHITE FRESH CHEESE FILLED WITH SODIUM CASEINATE
Lobato‐Calleros, C., Aguirre–Mandujano, E., Vernon‐Carter, E. J., & Sánchez-García, J. E. (2000) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2000.tb00297.x · Cited by 36
Yada, R. Y., & Nakai, S. (1986) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00070a021 · Cited by 35
Purification of ginger proteases by DEAE-Sepharose and isoelectric focusing
Ohtsuki, K. (1995) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/0304-4165(94)00145-n · Cited by 32
Sørensen, J., Palmer, D. S., Qvist, K. B., & Schiøtt, B. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf104898w · Cited by 32
A probarley lectin processing enzyme purified from Arabidopsis thaliana seeds
Mutlu, A., Pfeil, J. E., & Gal, S. (1998) · Phytochemistry · doi:10.1016/s0031-9422(97)00834-0 · Cited by 29
Lobato‐Calleros, C., Ramos-Solís, L., Santos‐Moreno, A., & Rodríguez-Huezo, M. E. (2006) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 24
Enzymatic Properties, Substrate Specificities and pH-Activity Profiles of Two Kiwifruit Proteases.
Sugiyama, S., Ohtsuki, K., Sato, K., & Kawabata, M. (1997) · Journal of Nutritional Science and Vitaminology · doi:10.3177/jnsv.43.581 · Cited by 23
Characterization of Queso Fresco during Storage at 4 and 10°C
Tunick, M. H., Hekken, D. L. V., Iandola, S. K., & Tomasula, P. M. (2012) · Journal of Food Research · doi:10.5539/jfr.v1n1p308 · Cited by 22
Guiama, D., D, G. L., Ngah, E., R, G. B., K, C. N., Maloga, B., J, M. B., Donn, P., & C, M. M. (2010) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb10.1079 · Cited by 21
A Cysteine Protease from Young Stems of Asparagus: Isolation, Properties, and Substrate Specificity
Yonezawa, H., Kaneda, M., & Uchikoba, T. (1998) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.62.28 · Cited by 17
Glycosyl part identified within Balanites aegyptiaca fruit protease
Beka, R. G., Guiama, V. D., Delmont, A., Donn, P., Slomianny, M., Libouga, D. G., Mbofung, C. M., Guillochon, D., & Vercaigne‐Marko, D. (2011) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2011.05.019 · Cited by 11
Pepsin versus Rennet in Cheese Making
Merker, H. M. (1919) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(19)94348-7 · Cited by 7
Milk Clotting Enzyme from Solanm Dobium
Yousif, B. H., McMahon, D. J., & Shammet, K. M. (1996) · Digital Commons - USU (Utah State University) · doi:10.1016/0958-6946(95)00025-9
Research works printed but not linked: 1
- Hashinaga, 1986, Activity and distribution of proteases in kiwifruit during ripening, Bulletin of the Faculty of Agriculture Kagoshima University, 36, 65
Cited by
Sorted by citations
Plant proteases for bioactive peptides release: A review
Mazorra-Manzano, M. A., Ramírez‐Suárez, J. C., & Yada, R. Y. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1308312 · Cited by 202
Self-citationAmira, A. B., Besbes, S., Attia, H., & Blecker, C. S. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2017.1289959 · Cited by 135
Production of Plant Proteases and New Biotechnological Applications: An Updated Review
Troncoso, F. D., Sánchez, D. A., & Ferreira, M. L. (2022) · ChemistryOpen · doi:10.1002/open.202200017 · Cited by 127
Plant Milk-Clotting Enzymes for Cheesemaking
Nicosia, F. D., Puglisi, I., Pino, A., Caggia, C., & Randazzo, C. L. (2022) · Foods · doi:10.3390/foods11060871 · Cited by 95
“On the contrary, curds obtained using melon extracts had different textural properties as reflected by the low values of hardness, cohesiveness, chewiness, and springiness, possibly due to the higher PA and the lower MCA/PA ratio [58].”
BackgroundTrends in kiwifruit and byproducts valorization
Sanz, V., López‐Hortas, L., Torres, M. D., & Domı́nguez, H. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.010 · Cited by 81
Metadata
- 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.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2013-12
- Volume
- 141
- Issue
- 3
- Pages
- 1902-1907
- ISSN
- 0308-8146 (ISSN-L)
- 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
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
