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PROTEASE FROM Saccharomyces carlsbergensis: ACTIVITY ON FOOD PROTEINS
Author(s) -
WOODS FRONDA C.,
KINSELLA JOHN E.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06520.x
Subject(s) - casein , protease , hydrolysis , yeast , biochemistry , chemistry , saccharomyces , food protein , albumin , hemoglobin , bovine serum albumin , neutral protease , food science , enzyme , chromatography , saccharomyces cerevisiae
Partially purified protease from S. carlsbergensis was tested for its ability to hydrolyze several food proteins. At pH 6.0 it hydrolyzed casein well and soy proteins and acid‐denatured hemoglobin to a moderate degree. However, it did not hydrolyze bovine serum albumin, egg albumen, nor collagen. Hydrolysis of succinylated casein by yeast protease was almost as rapid as the hydrolysis of casein.