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Reduction of proteolytic activity of the milk clotting enzyme from Rhizopus oligosporus.

Srikanta, S. and Krishna, Nand. and Krishnaswamy, M and Sreenivasa Murthy, V. (1978) Reduction of proteolytic activity of the milk clotting enzyme from Rhizopus oligosporus. Journal of Food Science and Technology, India, 15 (3). 93-96, 24 ref..

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Abstract

Milk clotting and proteolytic activities of the (i) crude enzyme preparation of R. oligosporus 1104 were compared with the (ii) commercially used coagulants for cheese manufacture. Proteolytic activity of (i) was higher than that of (ii). Considerable reduction in the proteolytic activity of (i) by treatment with Al2O3 adsorbent (9 adsorbents were tested) and heating at 62-64 degree C (range tested 30-90 degree C) was noted. Combination of Al2O3 treatment and heating reduced the proteolytic activity by 85%. Fractionation of (i) on Amberlite IRC-50 gave 3 peaks with different ratios of milk clotting to proteolytic activities. Pooled fractions of the last peak showed 5x greater clotting activity than the other fractions. The enzyme fractions (peak No. 3) previously treated with Al2O3 and heating gave cheese with better flavour and texture compared with cheese prepared from untreated enzyme.

Item Type: Article
Uncontrolled Keywords: RHIZOPUS-; cheesemaking, Rhizopus oligosporus milk clotting enzymes for; MILK-; COAGULATION-; ENZYMES-; CHEESEMAKING-; Rhizopus oligosporus milk clotting enzymes for cheesemaking
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2010 06:21
Last Modified: 07 Apr 2010 06:21
URI: http://ir.cftri.com/id/eprint/6986

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