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

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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 Tr...

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Bibliographic Details
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/ http://psasir.upm.edu.my/id/eprint/70672/1/21%20-%20IFRJ161395.R2-Final.pdf

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