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Journal of Dairy Science Vol. 69 No. 2 305-310
© 1986 by American Dairy Science Association ®
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Proteolytic Activity of a Bacillus subtilis Neutral Protease Preparation upon Caseins and Whey Proteins of Cow's Milk

E. El Mayda1, D. Pâquet2, J. P. Ramet1 and G. Linden2

Ecole Nationale Supérieure d'Agronomie, et des Industries Alimentaires, 2 Avenue de la Forêt de Haye, 54500 Vandoeuvre les Nancy, France
and Faculté des Sciences, BP 239, 54506 Vandoeuvre les Nancy, Cedex, France

ABSTRACT

The proteolytic activity of an industrial preparation of neutral protease from Bacillus subtilis has been tested on caseins and whey proteins of cow's milk. Electrophoretic analysis of {kappa}-casein hydrolysate showed that only electropositive products can be found. Hydrolysis of ß-casein generated compounds with low electrophoretic mobility as did hydrolysis of {gamma}-casein. ß-Lactoglobulin and immunoglobulins were heavily damaged, whereas {alpha}-lactalbumin was slightly hydrolyzed. Because of its wide spectrum of activity and interesting thermophilic properties, this enzymatic preparation can be applied to other fields in the food industry.

FOOTNOTES

1 Ecole Nationale Supérieure d'Agronomique et des Industries Alimentaires.

2 Faculté des Sciences.






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Copyright © 1986 by the American Dairy Science Association ®.