Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31 (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)


Autoria(s): Merheb-Dini, Carolina; Gomes, Eleni; Boscolo, Mauricio; da Silva, Roberto
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

20/05/2014

20/05/2014

01/05/2010

Resumo

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation. substituting calf rennet. Crude enzymatic extract produced by the thermophilic fungus, Thermomucor indicae-seudaticae N31, on solid state fermentation (SSF) using wheat bran, exhibited high milk-clotting activity and low proteolytic activity after 24 h of fermentation. Highest milk-clotting activity (MCA) was at pH 5.7, at 70 degrees C and in 0.04 M CaCl(2); it was stable in the pH range 3.5-4.5 for 24 h and up to 45 degrees C for 1 h. MCA was highly inhibited by pepstatin A. Hydrolytic activity profile of the crude enzymatic extract on whole bovine casein, analyzed by gel electrophoresis (Urea-PAGE) and RP-HPLC revealed low proteolytic action towards casein fractions and a peptide profile similar to the one obtained with commercial Rhizomucor miehei protease (Hannilase). (C) 2009 Elsevier Ltd. All rights reserved.

Formato

87-93

Identificador

http://dx.doi.org/10.1016/j.foodchem.2009.09.075

Food Chemistry. Oxford: Elsevier B.V., v. 120, n. 1, p. 87-93, 2010.

0308-8146

http://hdl.handle.net/11449/21481

10.1016/j.foodchem.2009.09.075

WOS:000273931100012

Idioma(s)

eng

Publicador

Elsevier B.V.

Relação

Food Chemistry

Direitos

closedAccess

Palavras-Chave #Thermophilic fungi #SSF #Protease #Milk-clotting #Urea-PAGE #RP-HPLC
Tipo

info:eu-repo/semantics/article