Identification of protease from Euphorbia amygdaloides latex and its use in cheese production
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.
Anahtar kelimeler
Atıf için künye
Demir, Y., Alayli, A., Çelik, S., & Demir, N. (2005). Identification of protease from Euphorbia amygdaloides latex and its use in cheese production. Preparative biochemistry & biotechnology, 35(4), 291–299. https://doi.org/10.1080/10826060500218107
BibTeX
@article{demir2005-203851,
author = {Demir, Yaşar and Alayli, Azize and Çelik, Safinur and Demir, Nazan},
title = {Identification of protease from Euphorbia amygdaloides latex and its use in cheese production},
journal = {Preparative biochemistry & biotechnology},
year = {2005},
volume = {35},
number = {4},
pages = {291--299},
issn = {1082-6068},
doi = {10.1080/10826060500218107},
url = {https://akademik.atauni.edu.tr/yayinlar/203851-identification-of-protease-from-euphorbia-amygdaloides-latex-and-its-use-in}
}