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Journal of Dairy Science Vol. 71 No. 5 1132-1134
© 1988 by American Dairy Science Association ®
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Caseinolytic Activity of Immobilized Cucumisin

M. Kaneda, S. Nishimura and N. Tominaga

Department of Chemistry, Faculty of Science, Kagoshima University, Korimoto, Kagoshima 890, Japan

ABSTRACT

The operational character of an immobilized cucumisin (EC 3.4.21.25) column was tested by passing a casein solution continuously through it. Occasionally vibrating the rubber tube was effective in preventing the depression of its hydrolyzing ability with time. The optimal temperature of the immobilized enzyme column was about 55°C. The casein molecules were hydrolyzed to smaller peptides by circulation of its solution.






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Copyright © 1988 by the American Dairy Science Association ®.