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USING PARAFFIN WAX IN IMMOBILIZATION OF PEPSIN, BROMALIN AND RENNILASE AND STUDYING THEIR PROPERTIES, AND EFFICIENCY IN SOME FOOD SYSTEM | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 15, Volume 19, Issue 2, 2006, Pages 152-161 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2006.57316 | ||
| Authors | ||
| M. A. Jasim; W. K. A. Al-Muhsin | ||
| Abstract | ||
| The study aimed to prepare some proteolytic immobilized enzymes Pepsin, bromalin, trypsin and rennilase by using paraffin wax and studying the properties and efficiency of enzmes and comparing them to those of free enzymes, and possibility of utilizing these enzymes more than once in food make up instead of free enzymes. The result were: The percentage of immobilization were (84, 89, 90 and 83.27)% for peosin, trypsin, bromalin and rennilase. It has been noticed that storage duration had significant effect on the immobilized percentage. The free and immobilized enzymes showed propteolytic activity by (75, 69 and 85) unit and rennliase, free and immobilized, respectively. The clotting activity for free and immobilized rennilase were (1.26) unit/ml and (1) unit/ml respectively.The optimum pH values for the activity of free and immobilized enzymes were (2, 8 and 6) and (3, 8 and 6) for peosin, trypsin and bromalin respectively, while the optimum pH for clotting activity of (free and immobilized) rennilase were (5.7 and 6.5) respectively. The ideal temperature for activation of free and immobilized enzymes was (35oC) for peosin, trypsin, bromalin and rennilase. The immobilized enzymes showed decrease in their propteolytic activity through the progress storing intervals and the highest decreased was obtained in the final storing period (30 days). The highest degree of proteolysis for enzymes were at the time of 120 minutes. The immobilized enzymes (peosin, bromalin and trypsin) were used to hydrolysis egg albumin and to prepar plastiens, while rennilase enzyme was used to process white cheeses, the result of evaluation of cheese obtained using free and immobilized rennilase was hearly the same, and there was no significant differences in obtained cheese when the same piece of immobilized enzymes used for three time consecutively | ||
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