Cheese-making Ability of <i>Plumeria alba</i> and <i>Plumeria rubra</i> Latex: Milk Clotting and Proteolytic Activities

Ibidjokè Rachidatou Bankole; Seid Ali Mahamat; Mouaïmine Mazou; Sênan Christa Marie Josephine Lokossou; Fidèle Paul Tchobo

doi:doi:10.11648/j.ajche.20210903.11

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

Ibidjokè Rachidatou Bankole, Seid Ali Mahamat, Mouaïmine Mazou, Sênan Christa Marie Josephine Lokossou, Fidèle Paul Tchobo

Published in American Journal of Chemical Engineering (Volume 9, Issue 3)

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), 2024. 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

Ibidjokè Rachidatou Bankole

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
Seid Ali Mahamat

Faculty of Sciences and Techniques, University of Moundou, N’Djamena, Chad
Mouaïmine Mazou
Sênan Christa Marie Josephine Lokossou

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
Fidèle Paul Tchobo

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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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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