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THERMAL STABILIZATION OF FOUR MICROBIAL β‐GALACTOSIDASES BY HISTIDINE, CASEIN AMINO ACIDS AND CASEIN
Author(s) -
SURVE S. S.,
MAHONEY R. R.
Publication year - 1991
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1991.tb00155.x
Subject(s) - casein , aspergillus oryzae , histidine , chemistry , biochemistry , enzyme , amino acid , lactose , kluyveromyces marxianus , food science , yeast , saccharomyces cerevisiae
Thermal stability of four microbial β‐galactosidases was evaluated in the presence of casein, casein amino acids and histidine. The enzymes from Esch‐erichia coli , Kluyveromyces marxianus and Streptococcus thermophilus were stabilized up to 60 fold by these additives, but there was little effect on the enzyme from Aspergillus oryzae. Stabilization by casein amino acids and histidine was largely lactose dependent. Casein amino acids were not as effective as casein for any enzyme. For the K. marxianus enzyme, histidine alone was as effective as casein and the stabilizing effect was proportional to the logarithm of the histidine concentration.