Inhibition of casein proteolysis by a heat-induced kappa -casein/ beta -lactoglobulin complex
Dziuba, J.
Zeszyty Naukowe Akademii Rolniczo Technicznej w Olsztynie (137, Technologia Zywnosci 4): 65-75
1974
Accession: 000119348
The kinetics of casein proteolysis were studied using as enzymes (i) crystalline chymosin, (ii) crystalline pepsin, and (iii) purified Pronase (from Streptomyces griseus) and as substrates dilutions of a solution of 4% casein and 1% whey proteins at pH 6.6 or 5.5 containing 0.5, 1.0, 1.5, 2.0 or 2.5% casein, either not heated or heated to 72 deg C for 15 s or to 85 deg C for 15 s. In general proteolysis, casein affinities and proteolytic activities were in the order (iii) > (ii) > (i), but the order was reversed in specific proteolysis ( kappa -casein hydrolysis).