Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves
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...
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| Main Authors: | , , |
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| Format: | Article |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79840/ http://www.ifrj.upm.edu.my/26%20(03)%202019/21%20-%20IFRJ161395.R2-Final.pdf |
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