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Casein 에 대한 Rennet 및 Streptococcus lactis 의 단백질 분해작용
김영교,O . Kirchmeier ( Yong Kyo Kim ) 한국축산학회 1977 한국축산학회지 Vol.19 No.6
Whole acid casein, α₁-casein and β-casein were treated with St. lactis. rennet, or rennet with St. lactis, respectively, and the degradation of the caseins was detected by the cellulose acetate gel electrophoresis and Sephadex gel filtration. When rennet and St. lactis existed, together in casein solution, proteolytic activity of the enzymes on casein increased markedly compared with the individual action. Under the same conditions, degradation of α₁-casein was much higher than that of β-casein by the proteolytic activity of St. lactis, rennet or rennet with St. Lactic.
Cheese 숙성에 관한 연구 2 . Brick Cheese 숙성과정에서의 Casein 의 변화
김영교,장주익,김종식 ( Y . K . Kim,J . I . Chang,J . S . Kim ) 한국축산학회 1975 한국축산학회지 Vol.17 No.5
This experiment has been carried out to study the proteolytic changes of caseins occurring is the Brick cheese during the ripening, total casein, non-water soluble, water soluble, and TCA soluble nitrogen compounds were analyzed. Furthermore, total cheese casein, non-water soluble, and water soluble nitrogen compounds were fractionated with DEAE-cellulose column. The results obtained were summarized as follows.: 1. During the cheese ripening for 90 days, the decrease of moisture content was 0.50% but fat and ash content showed the increase of 0.60% and 0.15%, respectively. 2. The pH values of the Brick cheese ripened for 20, 35, and 90 days were 5.56, 5.68, 5.59, respectively. 3. In the cheese ripened for 20 and 90 days, the amount of water soluble nitrogen increased from 11.7% to 24.11%, and that of nitrogen soluble at pH 4.6 was changed from 14.67% to 19.17%, respectively. 4. The amount of non-protein nitrogen soluble in 3% TCA produced from the cheese ripened for 20 and 90 days increased from 4.25% to 6.16%, and that soluble in 12% TCA increased from 2.67% to 5.36%, respectively. The amount of nitrogen soluble in 5% NaCl obtained from the same sample increased gradually from 30.60% to 74.73%. 5. By DEAE-celluose column chromatography, 7 fractions were fractionated from the cheese ripened 40 days, and 6 fractions were fractionated from it ripened 80 days. On the other hand, 7 fractions were also fractionated from the non-water soluble material, and the water soluble material, respectively.