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

Brazilian Archives of Biology and Technology

Ana Rodrigues Duarte¹  Débora Maria Rodrigues Duarte¹  Keila Aparecida Moreira¹  Maria Taciana Holanda Cavalcanti¹  José Luiz De Lima-filho¹  Ana Lúcia Figueiredo Porto¹ 

[1] ,Universidade Federal de PernambucoRecife PE ,Brasil

关键词: Jacaratia corumbensis O. kuntze;    Milk clotting enzyme;    Characterization;    Purification;    Vegetable enzyme;   

DOI  :  10.1590/S1516-89132009000100001

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License