Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes

• Autor(a) principal: Duarte,Ana Rodrigues
• Data de Publicação: 2009
• Outros Autores: Duarte,Débora Maria Rodrigues, Moreira,Keila Aparecida, Cavalcanti,Maria Taciana Holanda, Lima-Filho,José Luiz de, Porto,Ana Lúcia Figueiredo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100001
• topic: Jacaratia corumbensis O. kuntze; Milk clotting enzyme; Characterization; Purification; Vegetable enzyme

The partial characterization and purification of milk clotting enzyme obtained from the (root latex) of Jacaratia corumbensis O. kuntze was studied, by fractional precipitation with ammonium sulphate and ion exchange chromatography. The ammonium sulphate precipitate showed five fractions (AS1- 0-20%; AS2 - 20-40%; AS3 - 40-60%; AS4 - 60-80%; AS5 - 80-100%) and among the fractions obtained, the 40-60% fraction (AS3) showed the highest milk clotting activity with a purification factor of 1.2 fold in relation to the crude extract. This fraction when applied on Mono Q column yielded two protein peaks (p1 and p2), but p1 pool showed the best milk-clotting activity. The optimal pH for the crude and partially purified extract was 6.5 and 7.0, respectively. The maximum milk-clotting activity was at 55ºC for the both crude and partially purified extracts. The enzyme was inhibited by iodoacetic acid which suggested that this enzyme was a cysteine protease, with molecular weight of 33 kDa.