Extraction of Milk Clotting Enzyme from Sodom Apple (Calotropis procera)

Abstract Milk-clotting activity is the most important property of enzymes used in cheese making. The study conducts at the University of Gondar, Institute of biotechnology microbial and cellular biology laboratory. Latex extracted from each plant using an appropriate procedure. Five hundred ml of milk added to each beaker in all extract labels with its replication, heated, each coagulant was added and heated till a separate layer of cheese and whey happened. Then after clotting time, whey product, cheese- fresh weight, cheese dry weight, and the percentage of cheese yield were recorded using appropriate measurement and calculation. All data analyzed using SAS Studio, and analysis of variance showed that highly significant differences have existed among plant extract used for all studied parameters. The highest (59, 74.67, 91.33 gm) amount of cheese- dry weight observes in lemon juice. The highest (11.34, 14.36, and 17.56)% of cheese- yield observe in lemon juice for all extract labels, respectively. The lowest amount (32.67, 25.67, and 17.00) of cheese formation starting time observed from lemon juice, respectively. Therefore, lemon juice, calotropis procera, and Solanum incanum could use in the dairy industry and local community as an alternative source of rennet.

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Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production

Сheesemaking and buttermaking ◽

10.31515/2073-4018-2019-1-24-26 ◽

2019 ◽

pp. 24-26

Author(s):

D.V. Abramov ◽

◽

D.S. Myagkonosov ◽

I.N. Delitskaya ◽

V.A. Mordvinova ◽

...

Keyword(s):

Enzyme Preparations ◽

Milk Clotting ◽

Milk Clotting Enzyme

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Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c08120 ◽

2021 ◽

Vol 69 (9) ◽

pp. 2784-2792

Author(s):

Fanqiang Meng ◽

Haizhen Zhao ◽

Fengxia Lu ◽

Xiaomei Bie ◽

Zhaoxin Lu ◽

...

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme ◽

Functional Peptides

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Milk-clotting Enzyme from Microorganisms

Agricultural and Biological Chemistry ◽

10.1080/00021369.1971.10860092 ◽

1971 ◽

Vol 35 (9) ◽

pp. 1398-1401

Author(s):

Juhyun Yu ◽

Gakuzo Tamura ◽

Kei Arima

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme

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Milk-clotting Enzyme from Microorganisms

Agricultural and Biological Chemistry ◽

10.1080/00021369.1971.10860068 ◽

1971 ◽

Vol 35 (8) ◽

pp. 1194-1199

Author(s):

Juhyun Yu ◽

Gakuzo Tamura ◽

Kei Arima

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme

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Milk-clotting enzyme from Irpex lacteus as a calf rennet substitute for cheddar cheese manufacture.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.49.1605 ◽

1985 ◽

Vol 49 (6) ◽

pp. 1605-1609 ◽

Cited By ~ 6

Author(s):

Hideyuki KOBAYASHI ◽

Isao KUSAKABE ◽

Kazuo MURAKAMI

Keyword(s):

Cheddar Cheese ◽

Irpex Lacteus ◽

Milk Clotting ◽

Milk Clotting Enzyme

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A novel milk-clotting enzyme from Aspergillus oryzae and A. luchuensis is an aspartic endopeptidase PepE presumed to be a vacuolar enzyme

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbac005 ◽

2022 ◽

Author(s):

Yoko Takyu ◽

Taro Asamura ◽

Ayako Okamoto ◽

Hiroshi Maeda ◽

Michio Takeuchi ◽

...

Keyword(s):

Aspergillus Oryzae ◽

Milk Clotting ◽

Milk Clotting Enzyme ◽

Proteolytic Activities ◽

Homologous Enzyme ◽

Traditional Fermentation ◽

Enzyme Source ◽

Cheese Production ◽

Milk Clotting Activity ◽

Aspartic Endopeptidase

Abstract Aspergillus oryzae RIB40 has 11 aspartic endopeptidase genes. We searched for milk-clotting enzymes based on the homology of the deduced amino acid sequence with chymosins. As a result, we identified a milk-clotting enzyme in A. oryzae. We expected other Aspergillus species to have a homologous enzyme with milk-clotting activity, and we found the most homologous aspartic endopeptidase from A. luchuensis had milk-clotting activity. Surprisingly, two enzymes were considered as vacuole enzymes according to a study on A. niger proteases. The two enzymes from A. oryzae and A. luchuensis cleaved a peptide between the 105Phe-106Met bond in κ-casein, similar to chymosin. Although both enzymes showed proteolytic activity using casein as a substrate, the optimum pH values for milk-clotting and proteolytic activities were different. Furthermore, the substrate specificities were highly restricted. Therefore, we expected that the Japanese traditional fermentation agent, koji, could be used as an enzyme source for cheese production.

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