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Differentiation of Enzyme Coagulants on Casein-Agar Gels¹

Department of Food Science and Industries, Utah State University, Logan 84321

ABSTRACT

Enzyme coagulants were differentiated on pH 6.85 casein-agar gels. Calf rennet extracts produced primary and secondary precipitate zones separated by a wide clear zone in 24 hours. Swine pepsin produced no visible change or a slight primary zone of smaller diameter. Coagulants from Endothia parasitica and Mucor pusillus var. Lindt produced single zones of variable intensities. The fungal enzymes tended to clear the agar behind the zone. A substance diffusing ahead of the zone from fungal coagulants redissolved the primary rennet zone diffusing from adjacent wells. Characteristics of secondary precipitate zones detected less than 1% of either fungal enzyme in rennet, pepsin, or 50% rennet-pepsin blends. Rennet-pepsin blends with more than 20% pepsin had weak secondary precipitate zones. No secondary zones appeared when pepsin exceeded 60%.

¹ Contribution from the Utah Agricultural Experiment Station no. 1,000 and approved by the director.