title: Identification of protease from Euphorbia amygdaloides latex and its use in cheese production.
abstract: In this research, protease enzyme was purified and characterized from milk of Euphorbia amygdaloides. (NH4)2SO4 fractionation and CM-cellulose ion exchange chromatography methods were used for purification of the enzyme. The optimum pH value was determined to be 5, and the optimum temperature was determined to be 60 degrees C. The V(max) and K(M) values at optimum pH and 25 degrees C were calculated by means of Linewearver-Burk graphs as 0.27 mg/L min(-1) and 16 mM, respectively. The purification degree was controlled by using SDS-PAGE and molecular weight was found to be 26 kD. The molecular weight of the enzyme was determined as 54 kD by gel filtration chromatography. These results show that the enzyme has two subunits. In the study, it was also researched whether purified and characterized protease can be collapsed to milk. It was determined that protease enzyme can collapse milk and it can be used to produce cheese.
authors.affiliation: Chemistry Department, Science and Art Faculty, Atatürk University, Erzurum, Turkey.
authors.forename: Yaşar
authors.initials: Y
authors.lastname: Demir
authors.forename: Azize
authors.initials: A
authors.lastname: Alayli
authors.forename: Safinur
authors.initials: S
authors.lastname: Yildirim
authors.forename: Nazan
authors.initials: N
authors.lastname: Demir
mesh_terms: D002364:Caseins / Q000378:metabolism; D002384:Catalysis; D002611:Cheese; D004591:Electrophoresis, Polyacrylamide Gel; D028481:Euphorbia / Q000201:enzymology*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007840:Latex / Q000737:chemistry*; D008970:Molecular Weight; D010447:Peptide Hydrolases / Q000737:chemistry / Q000302:isolation & purification* / Q000378:metabolism; D013696:Temperature
chemical_list: D002364:Caseins; D007840:Latex; D010447:Peptide Hydrolases