Milk-clotting properties on bovine caseins of a novel cysteine peptidase from germinated Moringa oleifera seeds

• Published in: Journal of dairy science Vol. 105; no. 5; pp. 3770 - 3781
• Main Authors: Wang, Xuefeng, Zhao, Qiong, He, Li, Shi, Yanan, Fan, Jiangping, Chen, Yue, Huang, Aixiang
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.05.2022; Elsevier
• Subjects: Animals; Caseins - chemistry; Cattle; Cheese - analysis; cleavage site; Cysteine - analysis; cysteine peptidase; Cysteine Proteases; flocculation reaction; germinated Moringa oleifera seed; Milk - chemistry; Moringa oleifera - chemistry; Peptides - analysis; Seeds - chemistry; κ-casein; flocculation reaction; germinated Moringa oleifera seed; cysteine peptidase; cleavage site; κ-casein
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2021-21415

A cysteine peptidase was previously identified from germinated Moringa oleifera seeds, but its milk-clotting properties on bovine caseins was still unclear. In this study, this novel cysteine peptidase (MoCP) showed preferential activity on κ-casein (κ-CN), with greater hydrolytic activity compared with calf rennet, whereas weak hydrolysis of α-casein and β-casein made MoCP suitable for application in cheesemaking and may yield various functional peptides. All 3 evaluated caseins were hydrolyzed to form relatively stable peptide bands within 3 h of proteolysis with MoCP. Cleavage sites were determined by gel electrophoresis, liquid chromatography mass spectrometry/mass spectrometry, and peptide sequencing, which revealed that cleavage of κ-CN by MoCP occurred at residue Ile129-Pro130 and generated a 14,895.37-Da peptide. The flocculation reaction between MoCP and κ-CN determined by 3-dimensional microscopy with super-depth of field revealed that the initial 30 min of reaction were key for milk coagulation, which may affect curd yield. Overall, the findings presented herein suggest that the cysteine peptidase from germinated M. oleifera seeds can be considered a promising plant-derived rennet alternative for use in cheese manufacture.