Screening and isolation of milk-clotting enzymes from seaweed

Abstract Cheese-making involves milk coagulation as a crucial step where calf rennet has been used traditionally the milk-clotting enzyme in cheese industry. This study investigated enzymes from seven species of seaweed and evaluated parameters for their isolation partial purification including post-harvest processing, extraction methods. The saturation degree ammonium sulphate precipitation stages were to obtain optimal conditions, three desalting methods, namely dialysis, column combination dialysis column, determine most suitable method removal. Protein extracts all seaweeds exhibited some caseinolytic activity, but extract unprocessed (whole) dried samples had higher protein yields stronger activities. one species, Gracilaria edulis , demonstrated ability clot milk. evaluation G. revealed an optimum single 50% with method.