Identification of protease from Euphorbia amygdaloides latex and its use in cheese production


Demir Y., Alayli A., Yildirim S., Demir N.

Preparative Biochemistry and Biotechnology, cilt.35, sa.4, ss.291-299, 2005 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1080/10826060500218107
  • Dergi Adı: Preparative Biochemistry and Biotechnology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.291-299
  • Anahtar Kelimeler: protease, Euphorbia amygdaloides, cheese production, STABLE CYSTEINE PROTEASE, PURIFICATION, PROTEINASE
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this research, protease enzyme was purified and characterized from milk of Euphorbia amygdaloides. (NH4)(2)SO4 fractionation and CM-cellulose ion exchange chromatography methods were used for purification of the enzyme. The optimum pH value was determined to be 5, and the optimum temperature was determined to be 60 degrees C. The V-max and K-M values at optimum pH and 25 degrees C were calculated by means of Linewearver-Burk graphs as 0.27 mg/L min(-1) and 16 mM, respectively. The purification degree was controlled by using SDS-PAGE and molecular weight was found to be 26 kD. The molecular weight of the enzyme was determined as 54 kD by gel filtration chromatography. These results show that the enzyme has two subunits.