5355
ADEL MAHMOUD MOHAMED KHOLIF
STUDIES ON ACCELERATION OF RAS CHEESE RIPENING USING PROTEOLYTIC ENZYMES
Milk clotting activity, proteolytic activity, fruit seeds plants, Solanum elaeagnifolum, calf rennet, microbial rennet, purification of milk clotting enzyme, Ras cheese, cheese ripening.
Milk clotting enzyme (MCE) from Fruit Seeds of Solanum elaeagnifolium plant, which has the capacity of forming milk curds was obtained by fractional precipitation with ammonium sulphate. The extracted enzyme was purified by using sequential chromatographic technique of the most active fraction on Sephadex G 200 to 4.21 folds with 4 % recovery.Molecular weight of the enzyme was found to be 28 kDa, and its optimum temperature was 40 °C. The enzyme activity was stable at 40 to 60 °C with incubation times from 10-30 min. The enzyme showed the pH optima of 5.9, and quite stable in broad pH range of 4.0 to 6.5.
2017
Ph.d
Ain Shams
Agriculture