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Enzymatic Proteolysis of Milk Proteins, in a Salt Environment, with a Bacillus subtilis Neutral Protease Preparation
Author(s) -
MAYDA E. EL,
PAQUET D.,
RAMET J.P.
Publication year - 1985
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.1365-2621.1985.tb10580.x
Subject(s) - proteolysis , bacillus subtilis , neutral protease , protease , chemistry , casein , enzyme , salt (chemistry) , biochemistry , hydrolysate , whey protein , food science , sodium caseinate , sodium , chromatography , hydrolysis , biology , bacteria , organic chemistry , genetics
An industrial preparation of Bacillus subtilis neutral protease offers interesting halophylic properties. The proteolysis of the different caseins in 10% sodium chloride was inhibited by no more than 20% while whey proteins proteolysis was inhibited by 50%. This behavior of the protease allows considering its further utilization for food protein hydrolysates in salt media.