Partial purification of pepsin from turkey proventriculus |
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Authors: | Hasan Temiz Emin Okumus Umut Aykut Muhammet Derviso?lu Fehmi Yazici |
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Institution: | (1) Department of Food Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey;(2) Department of Chemical Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey |
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Abstract: | In the present study, turkey proventriculus (stomach) was mixed with 10% NaCl (1:2 w/v) and extracted by centrifugation to
produce crude extract. The partial purification of the extract was carried out by using Sephadex G-75 resin in gel filtration
column chromatography. Crude extract (CE) and fractions obtained by gel filtration were analysed for milk-clotting activity
(MCA), protein content, proteolytic activity (PA), and SDS-PAGE electrophoresis. The first 7 fractions did not have any activities;
the fraction of 9, 10 and 11 had the most milk-clotting and proteolytic activities. Electrophoretic patterns proved that further
purification steps should be applied for better results. |
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Keywords: | Milk-clotting enzyme Pepsin Proteolytic activity Sephadex G-75 Turkey proventriculus |
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