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Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor

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Abstract

Glutinous rice wine mash liquor is a traditional food of south of China and its ability to coagulate the milk has been proved. The aim of this work was to extract milk-clotting enzyme from glutinous rice wine mash liquor. A partial purified extract of enzyme was obtained by fractional precipitation with (NH4)2SO4. The fractions obtained by precipitation, 40–90% possessed the milk-clotting activity (MCA) (145.72 U/mg). The 40–90% (NH4)2SO4 fraction was further purified by sephadex G-100 and DEAE-sephadex A-50 with MCA (4,360±50 U/mg), which was confirmed by SDS-PAGE that showed only one band with a molecular mass of 36.0 kDa. Highest MCA was attained at 36 °C. The enzyme was completely inactivated by heating for 20 min at 60 °C. The MCA increased with the decreasing of milk pH from 8.0 to 5.5, and it was active at the wide range of pH 1 to 7. The metal ions Mg2+, Ca2+, Ba2+, Mn2+, Al3+, Fe2+ had a very clear function to accelerate milk coagulation whereas Na+ and K+ decelerated the activity slightly. The curd effect of the milk-clotting enzyme has primarily been studied.

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Authors and Affiliations

  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China

    Yanping Wang, Qiaoling Cheng, Zaheer Ahmed, Xiaoxue Jiang & Xiaojia Bai

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  1. Yanping Wang
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  2. Qiaoling Cheng
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  3. Zaheer Ahmed
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  4. Xiaoxue Jiang
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  5. Xiaojia Bai
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Correspondence to Yanping Wang.

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Wang, Y., Cheng, Q., Ahmed, Z. et al. Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor. Korean J. Chem. Eng. 26, 1313–1318 (2009). https://doi.org/10.1007/s11814-009-0225-4

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  • DOI: https://doi.org/10.1007/s11814-009-0225-4

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