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Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341
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Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341
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Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341
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Journal Article
Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341
2010
Overview
Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Aspergillus oryzae MTCC 5341 was identified to produce the highest milk-clotting activity during screening of 16 fungal strains. Solid state fermentation using wheat bran along with 4% defatted soy flour and 2% skim milk powder as substrate was optimal for growth of A. oryzae and production of the enzyme. Nearly 40,000 U/g bran of milk-clotting activity was present at the end of 120 h. The enzyme could be recovered by percolating the bran with 0.1 M sodium chloride for 60 min at 4°C. The decolorized enzyme preparation had high ratio of milk clotting to proteolytic activity. Affinity precipitation with alginate and subsequent elution with 0.5 M sodium chloride containing 0.2 M CaCl₂ resulted in an enzyme preparation with specific activity of 3,500 U/mg and 72% yield. Optimum pH and temperature for activity of the enzyme were characterized as 6.3 and 55°C, respectively. Milk-clotting enzyme showed differential degree of hydrolysis on casein components. High ratio of milk clotting to proteolytic activity coupled with low thermal stability strengthens the potential usefulness of milk-clotting enzyme of A. oryzae MTCC 5341 as a substitute for calf rennet in cheese manufacturing.
Publisher
Berlin/Heidelberg : Springer-Verlag,Springer-Verlag,Springer,Springer Nature B.V
Subject
/ Aspartic Acid Endopeptidases
/ Aspartic Acid Endopeptidases - chemistry
/ Aspartic Acid Endopeptidases - isolation & purification
/ Aspergillus oryzae - enzymology
/ Aspergillus oryzae - growth & development
/ Biological and medical sciences
/ Biomedical and Life Sciences
/ Biotechnologically Relevant Enzymes and Proteins
/ Calves
/ Casein
/ Cheese
/ Chymosin
/ Clotting
/ Enzymes
/ Fundamental and applied biological sciences. Psychology
/ Fungal Proteins - isolation & purification
/ Ligands
/ Methods. Procedures. Technologies
/ Microbial engineering. Fermentation and microbial culture technology
/ Microbial Genetics and Genomics
/ Milk
/ Proteins
/ rennet
/ Rennets
/ Studies
