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Studies on enzymatic and coagulating properties of jiben (Solanum dubium) seed extracts [electronic resource].

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Talib, M.A

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Language: English Summary language: Arabic Description: p.7395-7402Other title:

دراسة الصفات الانزيمية والتخثرية لمستخلص بذور نبات الجبين [Added title page title]

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Mansoura University journal of agricultural sciences, 2007 v. 32 (9) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2007.v.32(9)Summary: Studies 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.

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Studies 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.

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