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Conflict of Interest: In relation to this article, we declare that there is no conflict of interest.

Publication history: Received January 11, 2009
Accepted March 10, 2009

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor

Yanping Wang^† Qiaoling Cheng Zaheer Ahmed Xiaoxue Jiang Xiaojia Bai

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China

Korean Journal of Chemical Engineering, September 2009, 26(5), 1313-1318(6), 10.1007/s11814-009-0225-4

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Abstract

Glutinous rice wine mash liquor is a traditional food of south of China and its ability to coagulate the milk has been proved. The aim of this work was to extract milk-clotting enzyme from glutinous rice wine mash liquor. A partial purified extract of enzyme was obtained by fractional precipitation with (NH4)2SO4. The fractions obtained by precipitation, 40-90% possessed the milk-clotting activity (MCA) (145.72 U/mg). The 40-90% (NH4)2SO4 fraction was further purified by sephadex G-100 and DEAE-sephadex A-50 with MCA (4,360±50 U/mg), which was confirmed_x000D_ by SDS-PAGE that showed only one band with a molecular mass of 36.0 kDa. Highest MCA was attained at 36 ℃. The enzyme was completely inactivated by heating for 20 min at 60 ℃. The MCA increased with the decreasing of milk pH from 8.0 to 5.5, and it was active at the wide range of pH 1 to 7. The metal ions Mg^(2+), Ca^(2+), Ba^(2+), Mn^(2+), Al^(3+), Fe^(2+) had a very clear function to accelerate milk coagulation whereas Na+ and K+ decelerated the activity slightly. The curd effect of the milk-clotting enzyme has primarily been studied.

Keywords

Milk-clotting Enzyme Activity Purification Glutinous Rice Wine Mash Liquor Enzyme Properties

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