NDLI: Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor

Content Provider	Springer Nature Link
Author	Wang, Yanping Cheng, Qiaoling Ahmed, Zaheer Jiang, Xiaoxue Bai, Xiaojia
Copyright Year	2009
Abstract	Glutinous rice wine mash liquor is a traditional food of south of China and its ability to coagulate the milk has been proved. The aim of this work was to extract milk-clotting enzyme from glutinous rice wine mash liquor. A partial purified extract of enzyme was obtained by fractional precipitation with (NH$_{4}$)$_{2}$SO$_{4}$. The fractions obtained by precipitation, 40–90% possessed the milk-clotting activity (MCA) (145.72 U/mg). The 40–90% (NH$_{4}$)$_{2}$SO$_{4}$ fraction was further purified by sephadex G-100 and DEAE-sephadex A-50 with MCA (4,360±50 U/mg), which was confirmed by SDS-PAGE that showed only one band with a molecular mass of 36.0 kDa. Highest MCA was attained at 36 °C. The enzyme was completely inactivated by heating for 20 min at 60 °C. The MCA increased with the decreasing of milk pH from 8.0 to 5.5, and it was active at the wide range of pH 1 to 7. The metal ions Mg$^{2+}$, Ca$^{2+}$, Ba$^{2+}$, Mn$^{2+}$, Al$^{3+}$, Fe$^{2+}$ had a very clear function to accelerate milk coagulation whereas Na$^{+}$ and K$^{+}$ decelerated the activity slightly. The curd effect of the milk-clotting enzyme has primarily been studied.
Starting Page	1313
Ending Page	1318
Page Count	6
File Format	PDF
ISSN	02561115
Journal	Korean Journal of Chemical Engineering
Volume Number	26
Issue Number	5
e-ISSN	19757220
Language	English
Publisher	Springer US
Publisher Date	2010-02-14
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Milk-clotting Enzyme Activity Purification Glutinous Rice Wine Mash Liquor Enzyme Properties Biotechnology Materials Science Catalysis Industrial Chemistry/Chemical Engineering
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering

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