Degradation of milk proteins by extracellular proteinase from Brevibacterium linens FLK-61

Coskun H., Sienkiewicz T.

FOOD BIOTECHNOLOGY, cilt.13, sa.3, ss.267-275, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 3
  • Basım Tarihi: 1999
  • Doi Numarası: 10.1080/08905439909549977
  • Dergi Adı: FOOD BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.267-275
  • Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

Özet

The objective of this study was to investigate the specificity of an extracellular proteinase from Brevibacterium linens FLK-61 on the degradation of milk proteins (a(s1)-, beta-casein, sodium caseinate and whey proteins). Each protein and the enzyme solution were incubated at 45 degrees C for "0" 15 and 30 min and 1, 2, 3, 4 and 5 h. After that, hydrolysis of the proteins was evaluated by urea-PAGE electrophoresis and densitometry. It was found that the enzymatic degradation of alpha(s1)-casein occured much faster and it was more complete (P<0.01) than degradation of beta-casein. No degradation of whey proteins was found during 5 h incubation.