Purification, structural characterization, and technological properties of an aspartyl proteinase from submerged cultures of Mucor mucedo DSM 809

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1312-1319

  Yegin, Sirma ^a,b   Goksungur, Yekta ^b   Fernandez Lahore, Marcelo ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Acid protease; Aspartyl proteinase; Characterization; Milk clotting enzymes; Mucor mucedo; Properties; Purification

Indexed keywords

ACID PROTEASE; ASPARTYL PROTEINASE; MILK-CLOTTING ENZYME; MUCOR MUCEDO; PROPERTIES;

CHARACTERIZATION; CIRCULAR DICHROISM SPECTROSCOPY; MASS SPECTROMETRY; PURIFICATION;

ENZYMES;

ASPARTIC PROTEINASE;

ALPHA HELIX; AMINO ACID SEQUENCE; ARTICLE; BETA SHEET; BIOMASS; CARBOHYDRATE ANALYSIS; CHEESEMAKING; CIRCULAR DICHROISM; CONTROLLED STUDY; ENZYME INACTIVATION; ENZYME PURIFICATION; ENZYME STABILITY; ENZYME STRUCTURE; ENZYME SYNTHESIS; FERMENTATION; FUNGUS CULTURE; GLYCOSYLATION; HEAT SENSITIVITY; INCUBATION TEMPERATURE; ISOELECTRIC POINT; MASS SPECTROMETRY; MILK; MOLECULAR WEIGHT; MUCOR; MUCOR MUCEDO; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PROTEIN DEGRADATION; PROTEIN DETERMINATION; PROTEIN SECONDARY STRUCTURE; RHIZOPUS; STRUCTURAL HOMOLOGY; SUBMERGED CELL CULTURE; THERMOSTABILITY;

BOVINAE; MUCOR MUCEDO; RHIZOPUS;

EID: 84859801538     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.075     Document Type: Article

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