Milk Clotting Enzyme from Solanm Dobium

Document Type

Article

Journal/Book Title/Conference

Int. Dairy Journal

Issue

6

Publication Date

1996

First Page

637

Last Page

644

Abstract

Extracts from different fruit parts of the plant Solanum dobium were tested for their milk-clotting activity. Extracts from the seeds had the greatest activity followed by extracts from the whole berries, the ground whole berries and the berries' coats. Maximum milk-clotting activity was obtained after 7 days of soaking the whole berries, the ground whole berries and the berries' coats in either distilled water or 5% NaCl solution. The 5% NaCl solution extracted more of the compound associated with clotting.

Milk-clotting activity was lost after wet-heating S. dobium extracts at 80 °C for 10 min and after dry-heating S. dobium fruits at 100 °C for 24 h. There was a linear relationship between the inverse of the enzyme extract concentration and the milkclotting activity for all fruit parts.

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