PROTEOLYTIC AND MILK CLOTTING ACTIVITY OF FRACTIONATED PROTEIN OF CITRULLUS LANATUS
Keywords:Citrullus lanatus, Milk clotting, Casein
Objective: The objective of the present investigation was to evaluate milk clotting activity as well as proteolytic activity of protein fractions of seeds of Citrullus lanatus.
Methods: Storage proteins were extracted by differential solubility, and their contents were estimated using the Bradford method. The effect of pH and temperature on the milk-clotting activity and proteolytic activity was also evaluated.
Results: Citrullus lanatus showed highest milk clotting activity over a broad temperature range of 30-80 ÂºC and pH range of 3-9.
Conclusion: These findings showed that Citrullus lanatus have proteolytic activity which might be a potentially suitable substitute for commercial animal rennet for cheese-ripening.
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