Research Article
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
Table 4
Whey separation in milk gels clotted at 30°C with different proteases.
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1Plant-derived protease from the fruits of Solanum elaeagnifolium. 2Milk added with the protease solution and CaCl2 at 0.02% . 3Whey released after 80 minutes of incubation at 30°C and subsequently centrifuged for 10 minutes at 10°C and 300 × g. [P]=protein content in the whey. a,b,c,dMean values in the same row with different superscripts differ (ANOVA, Tukey-Kramer test, ). Data represent the average of three replicates (). |