Purification of microbial Rennet from Mucor Miehei
Publish place: The First National Conference on Biological Findings
Publish Year: 1395
Type: Conference paper
Language: English
View: 358
این Paper فقط به صورت چکیده توسط دبیرخانه ارسال شده است و فایل کامل قابل دریافت نیست. برای یافتن Papers دارای فایل کامل، از بخش [جستجوی مقالات فارسی] اقدام فرمایید.
نسخه کامل این Paper ارائه نشده است و در دسترس نمی باشد
- Certificate
- I'm the author of the paper
Export:
Document National Code:
BIOC01_014
Index date: 1 June 2018
Purification of microbial Rennet from Mucor Miehei abstract
In order to make cheese an enzyme preparation ,called rennet, is added to milk. Rennet hydrolysis the phe(105)-met(106) bound in kappa casein. Result of this cleavage is curd production. Three common experimental techniques were used in purification process of Rennet in the present study. Clear culture supernatant was separated from mycelia of Mucor Miehei by centrifugation at 5000 rev/min for 15 min and was concentrated in two stages. In the first stage, an ultrafiltration system with membranes of 20000 dal. por sizes , was used. In this stage total activity of enzyme was recovered. In the second stage ammonium sulfate salt, in six different saturation percents(30,40,50,60,70 and 80) were studied. Protein samples which were precipitated by 80% (w/v) ammonium sulfate show the best result and sixty percent of total enzyme activity were recovered. These samples were loaded on DEAE-sepharose® ion exchange chromatography in batch Results showed that using these steps, with 55 percent recovery, the enzyme was purified 15.33 times. mode
Purification of microbial Rennet from Mucor Miehei Keywords:
Purification of microbial Rennet from Mucor Miehei authors
Shiva Khalil-moghaddam
assistant professor-Young researchers and Elite Club, Yadegar -e- Imam Khomeini (RAH) Branch,Islamic Azad university,Tehran,Iran