Characterization of a Milk-clotting Enzyme from <i>Hericium erinaceum</i> and Its Proteolytic Action on Bovine Caseins
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چکیده
منابع مشابه
Purification and Characterization of Milk Clotting Enzyme Produced by Rhizomucor Rmiehei
Milk clotting enzyme (M CE) produced by: Rhizomucor miehei was purified and characterized.The enzyme was purified 220.29-fold with specific activity about 14444.2 U/mg protein byultrafiltration, ammonium sulfate fractionation, Sephacryl S-300 chromatography. The maximumenzyme activity was at 65°C.The milk clotting activity was decreased steadily as pH is increased and indicated maximumactivity ...
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15 صفحه اولCharacterization of proteolytic enzyme secreted by Streptomyces cinereoruber ssp. cinereoruber isolated from human pleural fluid
Actinomycetes are an uncommon agent of human infections and its pathogenic factors are not known. The present study reports a rare case isolation of an actinomycete from a woman pleural fluid; the strain was identified by 16S rRNA gene sequence analysis. This strain was tested to produce an extracellular protease that hydrolysis gelatin, casein and hemoglobin on agar mediums. The purification o...
متن کاملCharacterization of proteolytic enzyme secreted by Streptomyces cinereoruber ssp. cinereoruber isolated from human pleural fluid
Actinomycetes are an uncommon agent of human infections and its pathogenic factors are not known. The present study reports a rare case isolation of an actinomycete from a woman pleural fluid; the strain was identified by 16S rRNA gene sequence analysis. This strain was tested to produce an extracellular protease that hydrolysis gelatin, casein and hemoglobin on agar mediums. The purification o...
متن کاملThe Milk-clotting Action of Papain*
Although the milk-clotting action of papain has been recognized for many years, this property of the enzyme has received little quantitative attention. It appears to be, however, a characteristic property of the proteolytic component of this enzyme system. Various workers have brought forth evidence as to the composite nature of the papain system, which has at least two components. In the most ...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2018
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.24.669