HYDROLYSIS OF CASEIN USING PROTEOLYTIC ENZYMES IMMOBILISED IN POLYVINYL ALCOHOL CRYOGEL
 
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Pol. J. Food Nutr. Sci. 1999;49(2):209–216
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ABSTRACT
The aim of this work was to investigate the applicability of proteolytic enzymes complex (consisted of chymotrypsin, carboxypeptidase A and leucine aminopeptidase) immobilised in polyvinyl alcohol gel for hydrolysis of casein. It has been found inversely proportional relationship between the extent of aromatic amino acids release and the concentration of casein. After 48 h of hydrolysis the catalytic activities of enzymes in immobilised and native forms become equal what is especially attractive in the case of immobilised form bearing in mind well known advantages of biocatalysts in that form. The hydrolysis performed in column filled with immobilised enzymes resulted in as high extent as 80% of casein degradation. The high stability of obtained biocatalyst is confirmed by its 54 days half-life period.
ISSN:1230-0322