NDLI: Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes

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Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes

Content Provider	Scilit
Author	Duarte, Ana Rodrigues Duarte, Débora Maria Rodrigues Moreira, Keila Aparecida Cavalcanti, Maria Taciana Holanda de Lima-Filho, José Luiz Porto, Ana Lúcia Figueiredo
Copyright Year	2009
Description	The partial characterization and purification of milk clotting enzyme obtained from the (root latex) of Jacaratia corumbensis O. kuntze was studied, by fractional precipitation with ammonium sulphate and ion exchange chromatography. The ammonium sulphate precipitate showed five fractions (AS1- 0-20%; AS2 - 20-40%; AS3 - 40-60%; AS4 - 60-80%; AS5 - 80-100%) and among the fractions obtained, the 40-60% fraction (AS3) showed the highest milk clotting activity with a purification factor of 1.2 fold in relation to the crude extract. This fraction when applied on Mono Q column yielded two protein peaks (p1 and p2), but p1 pool showed the best milk-clotting activity. The optimal pH for the crude and partially purified extract was 6.5 and 7.0, respectively. The maximum milk-clotting activity was at 55ºC for the both crude and partially purified extracts. The enzyme was inhibited by iodoacetic acid which suggested that this enzyme was a cysteine protease, with molecular weight of 33 kDa.
Related Links	http://www.scielo.br/pdf/babt/v52n1/a01v52n1.pdf
Ending Page	9
Page Count	9
Starting Page	1
ISSN	15168913
e-ISSN	16784324
DOI	10.1590/s1516-89132009000100001
Journal	Brazilian Archives of Biology and Technology
Issue Number	1
Volume Number	52
Language	English
Publisher	FapUNIFESP (SciELO)
Publisher Date	2009-02-01
Access Restriction	Open
Subject Keyword	Brazilian Archives of Biology and Technology Food Science and Technology Jacaratia Corumbensis O. Kuntze Milk Clotting Enzyme
Content Type	Text
Resource Type	Article
Subject	Multidisciplinary

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