Abstract

The objective of the present investigation was to evaluate milk clotting activity as well as proteolytic activity of protein fractions of seeds of L. siceraria .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. L. siceraria showed highest milk clotting activity over a broad temperature range of 30-80 ºC and pH range of 3-9. These findings showed that have L. siceraria proteolytic activity which might be a potentially suitable substitute for commercial animal rennet for cheese-ripening.

Key words: proteolytic, milk clotting, Lagenaria siceraria