STUDIES ON ENZYMATIC AND COAGULATING PROPERTIES OF JIBEN (Solanum dubium) SEED EXTRACTS | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 32, Issue 9, September 2007, Pages 7395-7402 PDF (340.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2007.204673 | ||
| Authors | ||
| M. A. Talib1; M. M. Abubakar2; I. A. Jideani2 | ||
| 1Department of Biology, Faculty of Pure and Applied Science, University of Ndjamena, P.O.Box 1027, Chad. | ||
| 2Department of Animal Science, School of Agriculture, Abubakar Tafawa Balewa University, P.M.B. 0248, Bauchi, Nigeria. | ||
| Abstract | ||
| Studies were carried out to determine the coagulating properties of Jiben (Solanum dubium) seed extracts. In this study Jiben seeds were extracted with both water and citrate phosphate buffer. The solutions were kept in dark brown bottles in the refrigerator 5 + 1oC. The effect of enzyme concentration, milk pH, milk temperature and heat inactivation of crude enzyme on the clotting activity was measured. Results showed that Jiben clotting time decreased by increasing concentration of Jiben seed extracts. Increasing the pH of the milk over 6.2 decreased the clotting activity of the enzyme. The clotting activity of enzyme was greatly affected by the temperature of the milk. Increasing milk temperature above 40oC decreased the clotting time. The activity of the enzyme was lost on exposure to temperature 60oC at pH 3.6 for 10 minutes. At pH 4.6, 5.6 and 6.6 and temperature 70oC the enzyme activity was not affected, but it lost its activity at 80oC for 10 minutes. | ||
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