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Action of rennet and other proteolytic enzymes on casein in casein-agar gels

Published online by Cambridge University Press:  01 June 2009

G. C. Cheeseman
G. C. Cheeseman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

A series of precipitation zones appears when proteolytic enzymes diffuse through an agar gel containing 1% whole casein and 10–20 mM-calcium chloride. As the enzyme diffuses through the gel the casein stability changes giving first a precipitate which subsequently redissolves followed by a second precipitate which also redissolves. The first or outermost zone of precipitation occurs at the periphery of the area of the diffused enzyme. Using a high enzyme concentration all four zones, two of precipitation and two of subsequent clearing, are visible in about 24 h. The proportion of the total nitrogen which occurs as non-protein nitrogen (N.P.N.) in the first or outermost precipitation zone is similar to that found after the first stage of rennet action on casein solutions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 1 , February 1963 , pp. 17 - 22
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

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