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- Assessment of Milk Clotting Activities of Plant Latex
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Authors
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1 Department of Home Science (food and Nutrition) Banaras Hindu University, Varanasi, U.P., IN
2 Department of Medicinal Chemistry, Institute of Medical Sciences (b.h.u.) Varanasi, U.P., IN
1 Department of Home Science (food and Nutrition) Banaras Hindu University, Varanasi, U.P., IN
2 Department of Medicinal Chemistry, Institute of Medical Sciences (b.h.u.) Varanasi, U.P., IN
Source
Asian Journal of Home Science, Vol 8, No 2 (2013), Pagination: 456-460Abstract
A number of proteolytic enzymes are widely employed in food industries for cheese manufacture. The coagulant which is widely used in cheese production or manufacturing of cheese is animal rennet, which contains chymosin, an asparatic protease which is responsible for milk clotting. Thus, there's a need for the identification of a milk clotting enzyme from other sources that can meet the industrial demand of rennet. In this context, the present investigation was carried out in order to extract a milk clotting enzyme from different plant sources which can be utilized in cheese production. Three plants, Carica papaya, Euphorbia splendens and Musa paradasica belonging to the families Annonaceace, Euphorbiaceae and Musaceae were examined for the presence of proteinases in the present study. The proteinase activity was estimated by determining the milk clotting property of crude latex by identifying specific activity through their partial purification. The results indicated that Carica papaya plant latex had the highest milk clotting activity (2006.20 3.77 U/ ml) than Musa paradasica (187.19 4.44U/ml) and minimum in Europhorbia splendens (105.20 4.15 U/ ml) (p =0.01). SDS-PAGE analysis of the plant latex exhibiting maximum milk clotting activity displayed 5 bands ranging from 14.3 KD to 97.4 KD.Keywords
Milk Clotting Enzyme, Sds-page, Plant Latex, Carica Papaya, Musa Paradasica, Euphorbia Splendens
References
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- Effect of Microwaving on Different Foods and Biological Systems
Abstract Views :305 |
PDF Views:2
Authors
Affiliations
1 Department of Home Science (Food and Nutrition), Banaras Hindu University, Varanasi (U.P.), IN
1 Department of Home Science (Food and Nutrition), Banaras Hindu University, Varanasi (U.P.), IN
Source
Asian Journal of Home Science, Vol 9, No 2 (2014), Pagination: 650-654Abstract
The use of microwave cooking is tremendously increasing day by day as it is convenient, fast and economical. But, various evidences shows that microwaves destroy the nutrients of food, may create carcinogens in food, and unnecessary exposure to radiation can create several health issues. On the other hand, several studies reveal that if the consumer follows safety instructions carefully then microwave cooking may result in food with nutrient quality similar to those cooked by other cooking methods. Food safety is an important health issue, thus, there is a need to deal with the various aspects of microwaving. In this context, this review paper focuses on the effect of microwave cooking on different food items and biological systems.Keywords
Microwave Cooking, Food Safety, Health Issue.References
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