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Titolo:
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458
Autore:
Smacchi, E; Fox, PF; Gobbetti, M;
Indirizzi:
Fac Agr Foggia, Ist Prod & Preparaz Alimentari, I-71100 Foggia, Italy Fac Agr Foggia Foggia Italy I-71100 az Alimentari, I-71100 Foggia, Italy Natl Univ Ireland Univ Coll Cork, Dept Food Chem, Cork, Ireland Natl Univ Ireland Univ Coll Cork Cork Ireland Food Chem, Cork, Ireland Agr Fac Perugia, Inst Dairy Microbiol, I-06126 Perugia, Italy Agr Fac Perugia Perugia Italy I-06126 Microbiol, I-06126 Perugia, Italy
Titolo Testata:
FEMS MICROBIOLOGY LETTERS
fascicolo: 2, volume: 170, anno: 1999,
pagine: 327 - 333
SICI:
0378-1097(19990115)170:2<327:PACOTE>2.0.ZU;2-U
Fonte:
ISI
Lingua:
ENG
Soggetto:
BREVIBACTERIUM-LINENS ATCC-9174; CHEESE; BACTERIA; MILK;
Keywords:
Arthrobacter; proteinases; smear surface-ripened cheese; beta-casein;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Gobbetti, M Facia,r Foggia, Ist Prod & Preparaz Alimentari, Via Napoli 25,I-71100 Fogg Fac Agr Foggia Via Napoli 25 Foggia Italy I-71100 -71100 Fogg
Citazione:
E. Smacchi et al., "Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458", FEMS MICROB, 170(2), 1999, pp. 327-333

Abstract

Two extracellular serine proteinases with molecular masses of about 53-55 and 70-72 kDa, were purified from Arthrobacter nicotianae 9458 and characterized. The enzymes differed with respect to temperature optimum. 55-60 and 37 degrees C, respectively, tolerance to low values of pH and temperature, heat stability, sensitivity to EDTA and sulfhydryl blocking agents, and hydrophobicity. Both proteinases were optimally active in the pH range of 9.0 and 9.5, had considerable activity at pH 6.0 on alpha(s1)- and beta-caseins, and tolerated NaCl over 5%. Specificity on casein fractions was generallysimilar and beta-casein was more susceptible to hydrolysis than alpha(s1)-casein. The proteinases of Arthrobacter spp. may play a significant role inripening of the smear surface-ripened cheeses. (C) 1999 Federation of European Microbiological Societies. Published by Elsevier Science B.V. an rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 06/07/20 alle ore 04:35:06