Studies on a Milk-Clotting Enzyme from Aspergillus Usameii

An enzyme preparation, Oloclast, of fungal origin and possessing high milk-clotting activity was studied and some of its characteristics were established. It had a temperature optimum of 40°C but was very active between 30° and 52°C. The enzyme was inactive at pH 7.05 or higher, but its activity ... Ausführliche Beschreibung

1. Person: Fox, P. F.
Quelle: in Irish journal of agricultural research Vol. 7, No. 3 (1968), p. 251-260
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Sprache: English
Veröffentlicht: 1968
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Zusammenfassung: An enzyme preparation, Oloclast, of fungal origin and possessing high milk-clotting activity was studied and some of its characteristics were established. It had a temperature optimum of 40°C but was very active between 30° and 52°C. The enzyme was inactive at pH 7.05 or higher, but its activity increased very rapidly with decreasing pH. Calcium ions were necessary for milk coagulation. A direct relationship existed between the clotting time and the volume of milk for a fixed amount of enzyme, while the clotting time and enzyme concentration were inversely related for a fixed amount of substrate. In aqueous solution, the enzyme was very thermolabile, but its stability was greatly enhanced by solution in 50% glycerol. The preparation was 3 to 4 times more proteolytic than a solution of rennet with the same clotting activity. β-casein as well as κ-casein was degraded during the early stages of the action of Oloclast on casein.
ISSN: 0578-7483

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