The characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese

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 degrees C, and increasing the incubation temperature to 70 degrees 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 degrees C supported the suitability of the protease enzyme as a coagulant in future commercial production of Nigerian Wara cheese.