Contribuição ao estudo da ação das enzimas coagulantes sobre a caseina acida e suas frações Alfa, Beta e K

AUTOR(ES)
DATA DE PUBLICAÇÃO

1980

RESUMO

Calf rennin and coagulating enzymes from Mucor miehei, Endothia parasitica were used in tests to compare their actions upon acid casein and its fractions α, β and K. The three coagulating enzymes showed distinct diffusion bands in casein-agar gel which indicated that they have different physical properties. Incubation of whole acid casein and its fractions α, β and K with the three different coagulating enzymes showed that only with the K fraction was there an intense floculation and this occurs similary with all three enzymes. After the incubation the treated protein preparations were lyophilized and submitted to gel electrophoresis in poliacrylamide in the presence of sodium dodecyl sulfate and mercaptoethanol. The results indicated that the K fraction of molecular weight from 17,000 to 30,000 was hydrolyzed by the three coagulating enzymes giving rise to bands of molecular weight of 8,000 and 14,000. In the case of the a fraction, all the three enzymes hydrolyzed the 34,000 molecular weight bands to 29,000 molecular weight bands. Furthermore, the enzyme from Endothia parasítica also hydrolyzed the bands of molecular weight of 16,000 and 22,000 and the ones from 34,000 to 91,000. None of the coagulating enzymes hydrolyzed the β fraction. In the experiment to check the effect of heating upon the K fraction before being treated by the coagulating enzyme from Mucor miehei , it was found that, after heating, the hydrolysis did not occur, suggesting that denaturation of the K fraction protein inhibited the enzyme action.

ASSUNTO(S)

enzimas - aplicações industriais caseina analise enzimatica

ACESSO AO ARTIGO

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