ÇİĞDEM (CROCUS BİFLORUS) YUMRULARINDAN PROTEAZ ENZİMİNİN SAFLAŞTIRILMASI VE SAFLAŞTIRILAN ENZİMİN KAZEİNİN KOAGÜLASYONUNDA KULLANILABİLİRLİĞİNİN ARAŞTIRILMASI
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Son yıllarda, hayvanlardan insanlara geçen bazı hastalıklarda (SARS, deli dana, domuz ve kuş gribi) artış olduğu bilinmektedir. Tüketicilerde, hayvansal proteazların gıda maddesi yapımında kullanımı bu hastalıkların kendilerine bulaşacağına dair endişelere yol açmaktadır. Bu nedenlerden dolayı bitkisel kaynaklı ürünlere bir talep artışı olmuştur. Ticari olarak satılan enzimlerin ise sadece az bir kısmının bitkisel kaynaklı olması, araştırmacıları ticari olarak da kullanılabilecek yeni bitkisel proteaz kaynakları aramaya sevk etmiştir. Bu çalışmada, ilk kez çiğdem (Crocus biflorus) yumrularından proteaz enzimi saflaştırılmış ve bazı karakteristik özellikleri belirlenmiştir. Enzim, amonyum sülfat çöktürmesi ve iyon değişim kromatografisi ile 86 kat saflaştırılmıştır. Proteaz enziminin optimum pH'sı 5.5 ve optimum sıcaklığı 50oC olarak bulunmuştur. Vmaxve KM değerleri ise sırasıyla 47 mg/L.dak ve 0.9 g/L olarak hesaplanmıştır. Enzimin molekül ağırlığı SDSPAGE ile 35 kDa olarak hesaplanmıştır. Saflaştırılan enzimin, peynir yapımının ilk basamağı olan kazeinin koagülasyonu işlemlerinde kullanılabileceği belirlenmiştir
It is known that in some diseases (SARS, mad cow, pig and bird flu) that have passed from animals to humans have increased in recent years. In consumers, the use of animal proteases in the production of food products leads to concerns about the spread of these diseases. For these reasons, it has been an increase in demand for the product obtained from plant sources. The fact that only a small proportion of commercially available enzymes are herbaceous, have encouraged researchers to search for new herbal protease sources that can be used commercially. In this study, for the first time protease enzyme was purified from the tubers of a Crocus biflorus and characterized. The protease enzyme was purified 86 fold by ammonium sulfate precipitation and ion exchange chromatography. Optimum pH and temperature was found as 5.5 and 50 C. The values of Vmax and KM were calculated as 47 mg/mL.min and 0.9 g/L, respectively. The molecular weight of the enzyme was calculated to be 35 kDa by using SDS-PAGE. It was determined that the purified enzyme can be used in the process of casein coagulation, the first step of cheese making
It is known that in some diseases (SARS, mad cow, pig and bird flu) that have passed from animals to humans have increased in recent years. In consumers, the use of animal proteases in the production of food products leads to concerns about the spread of these diseases. For these reasons, it has been an increase in demand for the product obtained from plant sources. The fact that only a small proportion of commercially available enzymes are herbaceous, have encouraged researchers to search for new herbal protease sources that can be used commercially. In this study, for the first time protease enzyme was purified from the tubers of a Crocus biflorus and characterized. The protease enzyme was purified 86 fold by ammonium sulfate precipitation and ion exchange chromatography. Optimum pH and temperature was found as 5.5 and 50 C. The values of Vmax and KM were calculated as 47 mg/mL.min and 0.9 g/L, respectively. The molecular weight of the enzyme was calculated to be 35 kDa by using SDS-PAGE. It was determined that the purified enzyme can be used in the process of casein coagulation, the first step of cheese making
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
2
