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Acid Protease of Bovine Milk
Authors:Shuichi Kaminogawa  Kunio Yamauchi
Affiliation:Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo
Abstract:Occurrence of milk acid protease in bovine casein in addition to alkaline protease was found and purification of this enzyme was achieved. The enzyme had a pH optimum at 4.0 and was most stable at pH 3.5. The molecular weight of the enzyme was 36,000 and no inhibition was observed by diisopropyl-fluorophosphate, EDTA etc. This enzyme is considered to be similar to cathepsin D.

Milk acid protease mainly hydrolyzed αs-casein and similar change was observed in autolysis of casein at pH 5.5. It is suggested that milk acid protease may have some significance in cheese ripening.
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