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Studies on fungal proteolytic enzymes. I. Selection and evaluation of strains to hydrolyse proteins of animal and plant origin.
Nagaraja Rao, K. S. and Sreekantiah, K. R. and Ramachandra Rao, T. N. (1970) Studies on fungal proteolytic enzymes. I. Selection and evaluation of strains to hydrolyse proteins of animal and plant origin. Journal of Food Science and Technology, 7 (1). 26-30, 21 ref.. ISSN 0022-1155
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Abstract
The proteolytic activities of 12 strains of Aspergillus niger, A. flavus-oryzae and A. oryzae were studied using filtrates and extracts from cultures grown in semi-solid wheatbran-groundnut meal media and in a modified Czapek-Dox medium. Amino N release from gelatin, the colorimetric assay of tyrosine and tryptophan liberated from casein groundnut protein, and a viscometric technique using a gelatin substrate were used to determine proteolytic activities at pH levels of 3.0, 5.6 and 7.0. Four of the strains were good excreters of proteolytic enzymes. In particular A. flavus-oryzae showed high activity especially at pH 3.0. Growth medium and the use of static or shaken cultural conditions affected enzyme production; shaken cultures in organic media being most active.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PROTEOLYSIS-; Secretion of proteolytic enzymes by Aspergillus spp.; ENZYMES-; ASPERGILLUS-; PH-; Effect of pH on proteolytic activity of Aspergillus spp.; GELATIN-; Liberation of amino acids from /gelatin/ by Aspergillus spp.; CASEIN-; Liberation of amino acids from /casein/ by Aspergillus spp.; GROUNDNUTS-; Liberation of amino acids from /groundnut protein/ by Aspergillus spp.; PROTEINS-(VEGETABLE); VISCOMETERS-; Determination of proteolytic activity of Aspergillus spp. /by viscometry/; COLORIMETRY-; Determination of proteolytic activity of Aspergillus spp. / by colorimetry of liberated amino acids/; AMINO-ACIDS |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Apr 2012 09:54 |
| Last Modified: | 27 Apr 2012 09:54 |
| URI: | http://ir.cftri.res.in/id/eprint/7337 |
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