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Item
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Evaluation of Milk Clotting and Proteolytic Activity of Moringa oleifera L.
http://hdl.handle.net/20.500.12678/0000005807
http://hdl.handle.net/20.500.12678/0000005807f5807860-59f0-4db5-8702-8addf85df6a2
d4a2a0c0-7322-4129-940f-aaa874736439
Name / File | License | Actions |
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Publication type | ||||||
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Journal article | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | Evaluation of Milk Clotting and Proteolytic Activity of Moringa oleifera L. | |||||
Language | en | |||||
Publication date | 2020-05-30 | |||||
Authors | ||||||
Hnin Thanda Aung | ||||||
Nan Theingi Lin Aung | ||||||
Mya Mu Aye | ||||||
Description | ||||||
Extracts from fruits and plants were used as milk coagulants in many areas of the world. The aim of the present study was to investigate the milk clotting and proteolytic enzyme activity of Moringa oleifera L. seed kernels with the aim of establishing the optimal conditions (pH, temperature and concentrations of enzyme) to be used for making cheese. In addition, the effects of calcium ions and cysteine on milk clotting and proteolytic enzyme activities were also studied. Moreover, the qualitative proteolytic enzyme activity was investigated utilizing the used X-ray film. The optimal conditions (pH, temperature and concentrations of enzyme) and effects of calcium ions and cysteine on proteolytic enzyme activities were determined by spectrophotometric method using Folin-Ciocalteu's reagent. Furthermore, the cheese was made by using the best optimal conditions of the enzyme solution of Moringa oleifera L. | ||||||
Keywords | ||||||
proteolytic, milk clotting, qualitative, optimal | ||||||
Journal articles | ||||||
3 | ||||||
University of Mandalay, Research Journal | ||||||
9 - 17 | ||||||
11 |