000			02075cab a2200301Ia 45 0
001			u185809
003			SIRSI
008			101013s2007 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V32 No9 27
100	1		_aTalib, M.A.
240	1	0	_aMansoura University journal of agricultural sciences, 2007 v. 32 (9) _h[electronic resource].
245	1	0	_aStudies on enzymatic and coagulating properties of jiben (Solanum dubium) seed extracts _h[electronic resource].
246	1	5	_aدراسة الصفات الانزيمية والتخثرية لمستخلص بذور نبات الجبين.
300			_ap.7395-7402
504			_aIncludes references.
520			_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.
546			_aSummary in Arabic.
650		0	_aSolanum.
650		3	_aseed extracts
650		3	_aenzyme activity
700	1		_aAbubakar, M.M.
700	1		_aJideani, I.A.
773	0		_tMansoura University Journal of Agricultural Sciences. _g2007.v.32(9) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/9/7395.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c41094 _d41094