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Journal of Dairy Science Vol. 65 No. 8 1408-1413
© 1982 by American Dairy Science Association ®
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Action of Lactobacillus bulgaricus Proteinase Preparations on Milk Proteins1

R. C. Chandan, P. J. Argyle and G. E. Mathison2

Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824
Unilever Research, Colworth Laboratory, Sharnbrook, Bedford MK44 1 LQ, England
Department of Microbiology, Queen Elizabeth College, Campden Hill Road, London W8 7AH, England

ABSTRACT

Protein hydrolyzing preparations of Lactobacillus bulgaricus NCDO 1489 were more active on dissolved caseinate than on native micellar casein. ß-Casein was a more susceptible fraction. The activity against bovine whey proteins was relatively low. The specific activity on caseins was unaffected by the enzyme's natural binding to the cell structure.

FOOTNOTES

1 Published as Michigan Agricultural Experiment Station Journal Article No. 9802.

2 Biology Dept., The University of the West Indies, Cave Hill Campus, P.O. Box 64, Bridgetown, Barbados.






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Copyright © 1982 by the American Dairy Science Association ®.