Milk Clotting Enzyme from Solanm Dobium
Int. Dairy Journal
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.
Yousif, B., McMahon, D.J. and K.M.Shammet. 1996. Milk clotting enzyme from Solanum dobium.plant. Int. Dairy J. 6:637-644.