Extraction, purification and characterisation of a milk-clotting protease from 'kesinai' (Streblus asper Lour.) leaves

• Main Authors: Pagthinathan, Mylvaganam, Mohd Ghazali, Hasanah, Abd Manap, Mohd Yazid, Foo, Hooi Ling
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/70672/1/21%20-%20IFRJ161395.R2-Final.pdf; http://psasir.upm.edu.my/id/eprint/70672/; http://www.ifrj.upm.edu.my/26%20(03)%202019/21%20-%20IFRJ161395.R2-Final.pdf

Extracts from ‘kesinai’ (Streblus asper) leaves were investigated as a potential source of enzymes that can serve as an alternative to calf rennet in cheese making. Different types of extraction buffers were investigated namely sodium acetate buffer (pH 4.2-5.0), phosphate buffer (pH 6.0-7.0) and Tr...