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Article: Partial Characterization of Dextran-Degrading Enzyme Obtained from Blue Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Jun 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Degradation of dextran beads was observed when the water-soluble fraction of a blue cheese extract was applied to the top of a Sephadex G-150 or G-200 column. This phenomenon suggests the presence of a specific enzyme that can hydrolyze dextran. After removal of casein components from the blue cheese fraction, ammonium sulfate treatment and gel filtration chromatography were performed to isolate the enzyme fraction. The enzymatic products were analyzed by thin-layer chromatography and gel filtration chromatography and identified as isomaltooligosaccharides. The isoelectric point of this enzyme fraction was approximately 4.9, as determined by isoelectric focusing using Rotofor, and ...
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