Production of Mucor pusillus Acid Protease in Reconstituted Whey
نویسندگان
چکیده
منابع مشابه
Purification and properties of Mucor pusillus acid protease.
The protease produced by Mucor pusillus was recovered from a wheat bran medium by treatment with ammonium sulfate, ethyl alcohol, gel filtration and ion-exchange chromatography. The yield of the enzyme was 55%. The overall increase in the specific activity of the protease was 34-fold. The purified protease was most active at pH 3.8 and 5.6 against hemoglobin and casein, respectively. Optimal hy...
متن کاملLipase of Mucor pusillus.
Lipase of Mucor pusillus NRRL 2543 was recovered with ammonium sulfate precipitation, gel filtration on Sephadex G-75, and anion-exchange chromatography on diethylaminoethyl-Sephadex A-50. Maximal glycerol ester hydrolase (lipase) activity was observed at pH 5.0 to 5.5 and 50 C when trioctanoin and olive oil were used as substrates. The enzyme also showed esterase activity; it hydrolyzed, with ...
متن کاملPartial Purification of Mucor pusillus Intracellular Proteases.
The intracellular protease extracted from the freeze-dried mycelia obtained after the growth of Mucor pusillus at 30 degrees C in corn steep liquor medium was chromatographed on DEAE-A50. Some characteristics of the protease fractions obtained after ion-exchange chromatography were determined and compared with those of the extracellular proteases reported previously. The mycelia were found to c...
متن کامل[Detection of extracellular protease in Mucor species].
The fungi are characterized by their abilities to produce and secrete enzymes to the external environment. The species of genus Mucor are a group of fungal microbes with important biotechnological potential, which are responsible for production of industrial enzymes. This work evaluated the ability of protease production in twelve species of genus Mucor. The strains were kept for 120 h under th...
متن کاملApplication of Acid Whey in Orange Drink Production
The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract. Acid whey was used in the production of beverages, added at a rate of 50 % of the used water. Orange beverages with whey contained more protein...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1969
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(69)86601-4