Further purification and characterization of a thermophilic rennet | Zendy

Laxer Shoshana | Zendy; Pnsky Alex | Zendy; Bartoov Benjamin | Zendy

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Further purification and characterization of a thermophilic rennet

Author(s) -

Laxer Shoshana,

Pnsky Alex,

Bartoov Benjamin

Publication year - 1981

Publication title -

biotechnology and bioengineering

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.136

H-Index - 189

eISSN - 1097-0290

pISSN - 0006-3592

DOI - 10.1002/bit.260231108

Subject(s) - rennet , chemistry , thermophile , skimmed milk , trypsin , chromatography , size exclusion chromatography , fermentation , pepsin , filtration (mathematics) , chymosin , chymotrypsin , ion exchange , enzyme , food science , biochemistry , casein , organic chemistry , ion , statistics , mathematics

Further work on a thermophilic rennet synthesized by a thermophilic actinomycete is reported. It was produced by growth in fermentor of 50‐or‐200‐L volume and was purified by membrane filtration of a cell‐free supernatant and then molecular filtration and ion exchange chromatography. Its stability under various conditions was determined: The enzyme is a true rennet requiring calcium ions for activity. Experiment shows that it resembles neither pepsin, trypsin, nor chymotrypsin. It is freeze‐labile with a molecular weight of 9700 from amino acid composition. When skim milk powder was added to the growth medium, a rennet with different properties was obtained.

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