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Journal of Dairy Science Vol. 75 No. 6 1373-1379
© 1992 by American Dairy Science Association ®
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Proteolytic Activity of Some Milk-Clotting Enzymes on kappa-Casein

Khalid M. Shammet 1, Rodney J. Brown 1, and Donald J. McMahon 1

1 Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

Proteolytic activity of some milk-clotting enzymes [calf rennet (chymosin), Mucor miehei rennet, and Cryphonectria parasitica rennet] on kappa-casein was determined with reverse-phase HPLC. All enzymes were standardized to the same milk-clotting activity and incubated with kappa-casein at 37°C for 1, 5, 15, 30, and 60 min. Protein hydrolysis was stopped by addition of 10–5 M pepstatin in 8 M urea. Chromatograms of hydrolysis products revealed that the enzymes hydrolyzed kappa-casein differently. Chymosin hydrolysis was limited to formation of kappa-macropeptide and para-kappa-casein; the microbial rennets, particularly that from M. miehei, effected extensive nonspecific hydrolysis of both kappa-casein and para-kappa-casein.

Key Words: kappa-casein • milk-clotting enzymes • milk coagulation

Submitted on January 8, 1991
Accepted on January 27, 1992






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Copyright © 1992 by the American Dairy Science Association ®.