Biochemical studies of plant protease and its effect on cheese characteristics

Abstract

One of the best known medicinal plants is Moringa oleifera that is broadly spread in the tropical regions. The plant leaves have a mixture of numerous hydrolytic enzymes, in which proteases are the basic enzymes informed to show pharmacological action. Protease enzymes are very vital in assimilation as they hydrolyze the peptide bonds in the protein foods to release the amino acids that the body needed. The present study planned to investigate the protease’s purification, characteristics, and antimicrobial activity from Moringa oleifera leaves. Also, the manufacturing of white soft cheese using the protease enzyme from Moringa oleifera leaves. The current results showed that: • Extraction of the enzyme from M. oleifera leaves using 0.1M phosphate buffer pH 7 gave the highest specific activity, total proteolytic activity and, total protein content (0.435 Umg-1 , 5.058 U and 11.64 mg) respectively. • Precipitation with ammonium sulphate gave the highest proteolytic activity, specific activity, total activity, and yield (%) at 50–70% saturation. • Proteolytic activity appeared in a peak at fraction 34-43 when purified with Sephadex G-100 column chromatography. • The protease enzyme from M. oleifera leaves is neutral as its optimum pH value was 7. • The optimum temperature of the enzyme was 50oC. • The enzyme activity was stable at 40 to 70°C on the incubation times from (20-30 min). It then reduced in enzyme activity of 50oC and