title: [Purification and assay of chicken pepsin].
abstract: The proteolitic enzyme pepsin (EC 3.4.23.1) was purified from chicken stomach by a modification of the method of Bohak (1970): after homogenazing the raw material, the zymogen was extracted with NaCl and NaHCO3, activated with 3N HCl and precipitated with NaCl (28% final concentration). The precipitate was lyophilised; fractions of it were suspended in 0.02N HCl. The solution was filtered through a column (2.6 x 80 cm) of Sephadex G-100 at an elution rate of 8-10 ml x cm-2 x h-1. Two protein peaks were obtained, the first one corresponding to the pepsin (2.0 mg/ml in pooled fractions). The milk clotting activity of the enzyme was determined on skimmed milk as a substrate (Berridge, 1955). Its proteolitic activity on the artificial substrate N-acetyl-L-phenylalanyl-L-3, 5-diiodo tyrosin (APD) also was determined (Rick-Fritsch, 1974). Mean clotting activity value was 5.52 UC, higher (P < 0.01) than that of the reference chymosin (0.64 UC). The activity with APD was unsatisfactory, due to very high absorbance values of the blanks. It is concluded, that the purification steps followed in this trial are simple and rapid, conferring a strong stimulus to using chicken pepsin as a clotting agent for the industrial production of pasteurized white cheese.
authors.affiliation: Cátedra de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Central de Venezuela, Maracay, Venezuela.
authors.forename: L
authors.initials: L
authors.lastname: Páez de León
authors.forename: G
authors.initials: G
authors.lastname: Pinzón
authors.forename: E
authors.initials: E
authors.lastname: Otaiza Vásquez
mesh_terms: D000818:Animals; D002611:Cheese; D002645:Chickens / Q000378:metabolism; D003612:Dairying; D005511:Food Handling / Q000379:methods; D008892:Milk / Q000378:metabolism; D010434:Pepsin A / Q000302:isolation & purification* / Q000378:metabolism*; D013270:Stomach / Q000201:enzymology*
chemical_list: D010434:Pepsin A