チェダーチーズから抽出したチーズリパーゼの2,3の性質について

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書誌事項

タイトル別名
  • Some Properties of Cheese Lipase Extracted from Cheddar Cheese
  • チェダー チーズ カラ チュウシュツシタ チーズ リパーゼ ノ 2 3 ノ セ

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抄録

The investigation was undertaken to examine the extraction method of cheese lipase embedded firmly in the texture of ripened Cheddar chuese, and to clarify some properties of cheese lipase with a quantitative method which is used to determine weak activities. Micro-determination of free fatty acids liberated enabled us to determine the weak activity of the cheese lipase. Extraction of the lipase from the cheese should be performed from portions of cheese curd and fat separately. Amount of oleic acid from triolein increased linearly with incubation time up to 16 hours. Optimum pH's of the cheese and the pancreatic lipases during lipolysis were found to be 7.0 and 8.0, respec tively. Relationship between substrate concentrations and lipase activity was expressed distinctly as Michaelis-Menten's plot, and estimation of Km value did indicate 0.09%, hat is, 10-3M. Freezing of the crude lipase solution at-18 and -85°C within the appropriate period remarkably accelerated inactivation of the enzyme. Elution patterns by gel filtration with Sephadex G-200 of the concentrated enzyme solution showed the separation into 4 components and higher activities of lipase were found to be present in III fraction than the others. All proteins in the cheese lipase, the pancreatic lipase and III fraction obtained by gel filtration were separated on the polyacrylamide disc gels by electrophoresis. Lipase proteins on the gels were identified by lipolysis against synthetic substrates, naphthol-AS-nonanoate and acetate followed by staining of the gels with Fast blue BB salt.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 48 (12), 731-740, 1977

    公益社団法人 日本畜産学会

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