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Selective denaturation of milk coagulants in 5 M-urea

Published online by Cambridge University Press:  01 June 2009

D. M. Mulvihill  and
P. F. Fox
D. M. Mulvihill
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
P. F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
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Summary

Porcine and bovine pepsins were very stable in 5·0 M-urea at pH 2·0 or 2·5 at 30 °C while chymosin and Mucor miehei and M. pusillus proteases were rapidly denatured under these conditions. These differences may provide the basis of a quantitative assay of the complement of individual milk clotting enzymes in a coagulant and a possible scheme is suggested.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 2 , June 1977 , pp. 319 - 324
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

REFERENCES

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