Back to Search
Start Over
Study on Milk-Clotting Mechanism of Rennet-Like Enzyme from Glutinous Rice Wine: Proteolytic Property and the Cleavage Site on κ-Casein
- Source :
- Journal of Dairy Science. 90:3126-3133
- Publication Year :
- 2007
- Publisher :
- American Dairy Science Association, 2007.
-
Abstract
- Chinese Royal cheese, an ancient and attractive dairy product now in China, is made from milk coagulated with glutinous rice wine. In this paper, it was mainly studied on the proteolytic property toward proteins of bovine milk including caseins (CN) and whey proteins and the cleavage bond on the κ -CN of rennet-like enzyme purified from glutinous rice wine by ion-exchange chromatography. Compared with whey protein, the rennet-like protease has substrate specificity toward CN but with different hydrolysis degrees among κ -, α -, and β -CN, and the α -CN was almost completely degraded, whereas κ - and β -CN partly showed hydrolysis in 12h. The analysis for enzyme digestion by electrospray tandem mass spectrometry, Q-TOF2, and matrix-assisted laser desorption-ionization time-of-flight mass spectrometry revealed that the cleavage of protease from glutinous rice wine on κ -CN mainly happens at the Thr 94 -Met 95 bond, which is different from the most chymosin-sensitive bond, Phe 105 -Met 106 .
- Subjects :
- Whey protein
medicine.medical_treatment
Molecular Sequence Data
Wine
Tandem mass spectrometry
Substrate Specificity
Hydrolysis
Casein
Genetics
medicine
Animals
Amino Acid Sequence
chemistry.chemical_classification
Chromatography
Protease
Caseins
food and beverages
Oryza
Milk Proteins
Enzyme
chemistry
Cattle
Electrophoresis, Polyacrylamide Gel
Animal Science and Zoology
Rennet
Peptides
Chymosin
Peptide Hydrolases
Food Science
Subjects
Details
- ISSN :
- 00220302
- Volume :
- 90
- Database :
- OpenAIRE
- Journal :
- Journal of Dairy Science
- Accession number :
- edsair.doi.dedup.....6537fc4ad54b8e19098cb329081fbecc