Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1

被引：12

作者：

Li, Liu ^{[1
]}

Zheng, Zhe ^{[1
]}

Zhao, Xiao ^{[1
]}

Wu, Fengyu ^{[1
]}

Zhang, Jian ^{[1
]}

Yang, Zhennai ^{[1
,2
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China

[2] Beijing Technol & Business Univ, Sch Food & Chem Engn, 11 Fu Cheng Rd, Beijing 100048, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Bacillus methanolicus; Milk clotting enzyme; Production characterization identification; RENNET; PROTEASE; FERMENTATION; CHYMOSIN; MIEHEI;

D O I：

10.1007/s10068-018-0539-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacillus methanolicus LB-1 isolated from traditional rice wine was found to produce a milk clotting enzyme (MCE), and its fermentation conditions were optimized using response surface methodology. Then the MCE was produced by ethanol precipitation, and further chromatography separation resulted in a 10.46-fold purification with a 59.28% recovery. The MCA (milk clotting activity) of the purified MCE reached 597,310 +/- 0.13 SU/g. The optimal temperature of the MCE was determined to be 50 degrees C and it was stable in the low temperature range of 40-45 degrees C. The MCE had an optimum pH of 6.5, and it was stable under neutral conditions. Calcium chloride at the concentration of 25mM was found to be the most effective stimulus. The MCE was identified by LC-MS to be a putative protein (ID I3EB99) containing 759 amino acids with a molecular weight of 80.37kDa and a pI of 9.23.

引用

页码：1107 / 1116

页数：10

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