Milk-clotting potential of fruit extracts from Solanum esculentum, Solanum macrocarpon L. and Solanum melongena

Fruit extracts from Solanum esculentum, Solanum macrocarpon L. and Solanum melongena were tested for their milk-clotting potential. The release of substances associated with milk-clotting was highly dependent upon quantity of berries, extraction duration and sodium chloride concentration. The highes...

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Bibliographic Details
Published in:	African journal of biotechnology Vol. 9; no. 12; pp. 1797 - 1802
Main Authors:	V, D Guiama, D, G Libouga, E, Ngah, R, G Beka, K, C Ndi, B, Maloga, J, M Bindzi, P, Donn, C, M Mbofung
Format:	Journal Article
Language:	English
Published:	22-03-2010
Subjects:	Melongena Solanum Solanum melongena
Online Access:	Get full text
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Summary:	Fruit extracts from Solanum esculentum, Solanum macrocarpon L. and Solanum melongena were tested for their milk-clotting potential. The release of substances associated with milk-clotting was highly dependent upon quantity of berries, extraction duration and sodium chloride concentration. The highest milk-clotting activity was obtained after 8 h (for S. esculentum and S. melongena), and 12 h (for S. macrocarpon) of soaking 20 g of fruit in 6% NaCI 4C. In these conditions, there was a non linear relationship between the milk-clotting time and the amount of fruit extracts from each species. The loss of milk-clotting activity was dramatic after wet-heating of extracts from S. esculentum and S. macrocarpon at 80C for 10 min and after dry-heating of fruits at 100C for 24 h. Heat treatment did not significantly affect the clotting activity of extract from S. melongena. Fruit extracts from S. esculentum had the greatest milk-clotting activity followed by extracts from S. macrocarpon and S. melongena. Extracts from S. esculentum and S. macrocarpon exhibited a proteolytic activity on the casein.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	1684-5315 1684-5315
DOI:	10.5897/AJB10.1079