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516. A simple method for preparing crystalline rennin

Published online by Cambridge University Press:  01 June 2009

N. J. Berridge  and
Cora Woodward
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, University of Reading
Cora Woodward
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The preparation of crystalline rennin previously described (1) was somewhat long and inconvenient, but the knowledge gained about the properties of the crystals suggested that a simpler method might be successful. Since then Møgensen (2) has shown that the mere precipitation of commercial rennet with saturated sodium chloride gives a product with proteolytic properties resembling those of the crystalline material, and with enhanced milk-clotting activity per unit of dry weight. Some years previously, Hankinson (3) had also achieved considerable purification by these means. The results of an attempt to discover a simple method of crystallization are described below.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 3 , October 1953 , pp. 255 - 257
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

REFERENCES

(1)Berridge, N. J. (1945). Biochem. J. 39, 179.Google Scholar
(2)Møgensen, T. S. (1951). Private Communication.Google Scholar
(3)Hankinson, C. L. (1943). J. Dairy Sci. 26, 53.CrossRefGoogle Scholar
(4)Berridge, N. J. (1952). Analyst, 77, 57.Google Scholar
(5)McMeekin, T. L. (1939). J. Amer. chem. Soc. 61, 2884.Google Scholar
(6)Connors, W. M., De Baun, R. M. & Sullivan, R. A. (1952). Abstr. 122nd Meeting Amer. Chem. Soc. 14c.Google Scholar