Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer

Authors:	H. Choi L. Laleye G.F. Amantea R.E. Simard

Affiliation:	(1) Research and Development, Ault Foods Limited, 75A Bathurst Street, London, Ontario, Canada, N6B 1N8;(2) Faculté des Sciences de Lagriculture et de Lalimentation, Université Laval, Québec, Canada, G1K 7P4

Abstract:	Cell disruption in a Microfluidizer was a function of both operating pressure and number of passes. The operating pressure had greater effect on the disruption than did the number of passes as indicated by the magnitude of the constants from the cell disruption equation. Protein release correlated with aminopeptidase release by Lactobacillus casei sp. casei. The optimum operating pressure for enzyme extraction was 76 MPa with loss of enzyme activity about 15 to 20%.

Keywords:
本文献已被 SpringerLink 等数据库收录！