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The characterization and application of Calotropis procera , a coagulant in Nigerian Wara cheese
Author(s) -
Raheem Dele,
Suri Narinder,
Saris Per E.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01244.x
Subject(s) - rennet , calotropis procera , protease , zymography , proteases , proteolytic enzymes , chemistry , incubation , enzyme , food science , alkaline protease , biology , botany , biochemistry , casein
Summary The proteolytic enzymes from Calotropis procera (Sodom apple leaves) were extracted by aqueous infusion and characterised for its thermal and pH stabilities. The rennet strength of this extract was found to be 7% compared with animal rennet at 35 °C, and increasing the incubation temperature to 70 °C increased the rennet strength 28‐fold. The molecular weight of the partially purified protease determined by SDS‐PAGE combined with zymography was found to be approximately 60 kDa. The high proteolytic activity at 70 °C supported the suitability of the protease enzyme as a coagulant in future commercial production of Nigerian Wara cheese.