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Cheese-making Ability of Plumeria alba and Plumeria rubra Latex: Milk Clotting and Proteolytic Activities

Received: 20 April 2021     Accepted: 28 May 2021     Published: 15 June 2021
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Abstract

In cheese making industry, plant enzymes are used to produce cheese. In Ouest Africa, they produced the cheese “waragashi” with the mix milk and the plant Calotropis procera. The objective of our study is to assess ability to coagulate milk of the latex from news plants Plumeria alba and Plumeria rubra. If the two plants can supplied Calotropis procera in cheese making. For the results, we observed that the latex of Plumeria alba and Plumeria rubra are richer in proteins and mineral elements than the latex of Calotropis procera. It appears that the milk clotting and proteolytic activities of the latex of Plumeria alba and Plumeria rubra reached their optimum at 75°C while those of Calotropis procera reached the optimum at 55°C but remained active above 60 and 70°C. The Proteolytic Activity of the latex of C. procera and the two species of Plumeria was maximal at concentrations of 10% and 20% in the reaction medium, respectively. Polyacrylamide gel electrophoresis revealed that Plumeria alba latex had proteins with molecular weights of 10 and 25 kDa while the molecular weights Plumeria rubra latex proteins were 10, 25, 45kDa. The MCA/ PA ratio of Calotropis procera, Plumeria alba and Plumeria rubra was 1142.86; 810.81 and 576.92 respectively. These two Plumeria latex could validly replace C. procera latex in the production of cheese.

Published in American Journal of Chemical Engineering (Volume 9, Issue 3)
DOI 10.11648/j.ajche.20210903.11
Page(s) 47-52
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Plumeria, Latex, Enzymatic Activity, Wagashi

References
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  • APA Style

    Ibidjokè Rachidatou Bankole, Seid Ali Mahamat, Mouaïmine Mazou, Sênan Christa Marie Josephine Lokossou, Fidèle Paul Tchobo. (2021). Cheese-making Ability of Plumeria alba and Plumeria rubra Latex: Milk Clotting and Proteolytic Activities. American Journal of Chemical Engineering, 9(3), 47-52. https://doi.org/10.11648/j.ajche.20210903.11

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    ACS Style

    Ibidjokè Rachidatou Bankole; Seid Ali Mahamat; Mouaïmine Mazou; Sênan Christa Marie Josephine Lokossou; Fidèle Paul Tchobo. Cheese-making Ability of Plumeria alba and Plumeria rubra Latex: Milk Clotting and Proteolytic Activities. Am. J. Chem. Eng. 2021, 9(3), 47-52. doi: 10.11648/j.ajche.20210903.11

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    AMA Style

    Ibidjokè Rachidatou Bankole, Seid Ali Mahamat, Mouaïmine Mazou, Sênan Christa Marie Josephine Lokossou, Fidèle Paul Tchobo. Cheese-making Ability of Plumeria alba and Plumeria rubra Latex: Milk Clotting and Proteolytic Activities. Am J Chem Eng. 2021;9(3):47-52. doi: 10.11648/j.ajche.20210903.11

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  • @article{10.11648/j.ajche.20210903.11,
      author = {Ibidjokè Rachidatou Bankole and Seid Ali Mahamat and Mouaïmine Mazou and Sênan Christa Marie Josephine Lokossou and Fidèle Paul Tchobo},
      title = {Cheese-making Ability of Plumeria alba and Plumeria rubra Latex: Milk Clotting and Proteolytic Activities},
      journal = {American Journal of Chemical Engineering},
      volume = {9},
      number = {3},
      pages = {47-52},
      doi = {10.11648/j.ajche.20210903.11},
      url = {https://doi.org/10.11648/j.ajche.20210903.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20210903.11},
      abstract = {In cheese making industry, plant enzymes are used to produce cheese. In Ouest Africa, they produced the cheese “waragashi” with the mix milk and the plant Calotropis procera. The objective of our study is to assess ability to coagulate milk of the latex from news plants Plumeria alba and Plumeria rubra. If the two plants can supplied Calotropis procera in cheese making. For the results, we observed that the latex of Plumeria alba and Plumeria rubra are richer in proteins and mineral elements than the latex of Calotropis procera. It appears that the milk clotting and proteolytic activities of the latex of Plumeria alba and Plumeria rubra reached their optimum at 75°C while those of Calotropis procera reached the optimum at 55°C but remained active above 60 and 70°C. The Proteolytic Activity of the latex of C. procera and the two species of Plumeria was maximal at concentrations of 10% and 20% in the reaction medium, respectively. Polyacrylamide gel electrophoresis revealed that Plumeria alba latex had proteins with molecular weights of 10 and 25 kDa while the molecular weights Plumeria rubra latex proteins were 10, 25, 45kDa. The MCA/ PA ratio of Calotropis procera, Plumeria alba and Plumeria rubra was 1142.86; 810.81 and 576.92 respectively. These two Plumeria latex could validly replace C. procera latex in the production of cheese.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Cheese-making Ability of Plumeria alba and Plumeria rubra Latex: Milk Clotting and Proteolytic Activities
    AU  - Ibidjokè Rachidatou Bankole
    AU  - Seid Ali Mahamat
    AU  - Mouaïmine Mazou
    AU  - Sênan Christa Marie Josephine Lokossou
    AU  - Fidèle Paul Tchobo
    Y1  - 2021/06/15
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ajche.20210903.11
    DO  - 10.11648/j.ajche.20210903.11
    T2  - American Journal of Chemical Engineering
    JF  - American Journal of Chemical Engineering
    JO  - American Journal of Chemical Engineering
    SP  - 47
    EP  - 52
    PB  - Science Publishing Group
    SN  - 2330-8613
    UR  - https://doi.org/10.11648/j.ajche.20210903.11
    AB  - In cheese making industry, plant enzymes are used to produce cheese. In Ouest Africa, they produced the cheese “waragashi” with the mix milk and the plant Calotropis procera. The objective of our study is to assess ability to coagulate milk of the latex from news plants Plumeria alba and Plumeria rubra. If the two plants can supplied Calotropis procera in cheese making. For the results, we observed that the latex of Plumeria alba and Plumeria rubra are richer in proteins and mineral elements than the latex of Calotropis procera. It appears that the milk clotting and proteolytic activities of the latex of Plumeria alba and Plumeria rubra reached their optimum at 75°C while those of Calotropis procera reached the optimum at 55°C but remained active above 60 and 70°C. The Proteolytic Activity of the latex of C. procera and the two species of Plumeria was maximal at concentrations of 10% and 20% in the reaction medium, respectively. Polyacrylamide gel electrophoresis revealed that Plumeria alba latex had proteins with molecular weights of 10 and 25 kDa while the molecular weights Plumeria rubra latex proteins were 10, 25, 45kDa. The MCA/ PA ratio of Calotropis procera, Plumeria alba and Plumeria rubra was 1142.86; 810.81 and 576.92 respectively. These two Plumeria latex could validly replace C. procera latex in the production of cheese.
    VL  - 9
    IS  - 3
    ER  - 

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Author Information
  • Departrment Unit of Research in Enzymatic and Food Engineering (URGEA), Laboratory of Study and Research in Apply Chemistry (LERCA), University of Abomey-Calavi, Cotonou, Benin

  • Faculty of Sciences and Techniques, University of Moundou, N’Djamena, Chad

  • Departrment Unit of Research in Enzymatic and Food Engineering (URGEA), Laboratory of Study and Research in Apply Chemistry (LERCA), University of Abomey-Calavi, Cotonou, Benin

  • Departrment Unit of Research in Enzymatic and Food Engineering (URGEA), Laboratory of Study and Research in Apply Chemistry (LERCA), University of Abomey-Calavi, Cotonou, Benin

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