01996cab a2200265Ia 4500001000800000003000600008008004100014040000800055041001300063100001600076240009700092245011600189246011300305300001600418504002500434520098100459546002301440650001301463650001801476650002001494700001901514700001801533773009901551856008001650u185809SIRSI101013s2007    ua     ss b         eng d  aEAL  aengbara1 aTalib, M.A.10aMansoura University journal of agricultural sciences, 2007 v. 32 (9)h[electronic resource].10aStudies on enzymatic and coagulating properties of jiben (Solanum dubium) seed extractsh[electronic resource].15aدراسة الصفات الانزيمية والتخثرية لمستخلص بذور نبات الجبين.  ap.7395-7402  aIncludes references.  aStudies were carried out to detennine 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 ±1°C. 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 40°C decreased the clotting time. The activity of the enzyme was lost on exposure to temperature 60°C at pH 3.6 for 10 minutes. At pH 4.6,5.6 and 6.6 and temperature 70°C the enzyme activity was not affected, but it lost its activity at 80°C for 10 minutes.  aSummary in Arabic. 0aSolanum. 3aseed extracts 3aenzyme activity1 aAbubakar, M.M.1 aJideani, I.A.0 tMansoura University Journal of Agricultural Sciences. g2007.v.32(9)x1110-03467nnaswu18219740uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/9/7395.pdfzFull Text Article.