The proteolytic enzymes from Calotropis procera (Sodom apple leaves) were extracted by aqueous infusion and characterised for its thermal and pH stabilities. The rennet strength of this extract was found to be 7% compared with animal rennet at 35°C, and increasing the incubation temperature to 70°C increased the rennet strength 28-fold. The molecular weight of the partially purified protease determined by SDS-PAGE combined with zymography was found to be approximately 60 kDa. The high proteolytic activity at 70°C supported the suitability of the protease enzyme as a coagulant in future commercial production of Nigerian Wara cheese.
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