Efficient Immobilization of Milk Clotting Enzyme Produced by Rhizomucor
miehei on Tricalcium Phosphate
Maysa Elsayed Moharam*, Magda A El- Bendary and Amira M Roshdy
Microbial Chemistry Department, Biotechnology Institute, National Research Centre, Elbohouth street, Dokki, Giza, Egypt
*Corresponding Author: Maysa Elsayed Moharam, Microbial Chemistry Department, Biotechnology Institute, National Research Centre, Elbohouth street, Dokki, Giza, Egypt.
Received:
October 10, 2021; Published: October 23, 2021
Abstract
Milk clotting enzyme produced by Rhizomucor miehei NRRL 2034 under solid state fermentation was efficiently immobilized on Tricalcium phosphate (TCP) with immobilization degree of 90 % and activity retained of 93%. Optimum pH value for enzyme immobilization was pH 4. Stirring time of 30 min. was most suitable for the process at 30oC. 3 mg protein concentration was the best for ideal immobilization. Immobilized enzyme reacted optimally at pH 5 which represents the optimum value for the free enzyme preparation. Optimum temperature raised to 70°C for immobilized enzyme preparation in comparison to 60°C for free enzyme. Immobilized enzyme showed improved thermal stability.
Keywords: Milk Clotting Enzyme; Rhizomucor miehei; Immobilization; Tricalcium Phosphate
References
- Ahmed Samia A., et al. “Catalytic, kinetic and thermodynamic properties of free and immobilized caseinase on mica glass-ceramics”. Heliyon2019 (2019): e01674.
- Shieh CJ., et al. “Milk-clotting enzymes produced by culture of Bacillus subtilis natto”. Biochemical Engineering Journal 43 (2009): 85-91.
- Liburdi K., et al. “A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles”. Food Chemistry 239 (2018): 157-164.
- Jacob M., et al. “Recent advances in milk clotting enzyme”. The International Journal of Dairy Technology 64 (2011): 14-33.
- Lemes A., et al. “A new milk clotting enzyme produced by Bacillus spP45 applied in cream cheese development”. LWT- Food Science and Technology 66 (2016): 217-224.
- Foda MS., et al. “Over production of Milk Clotting Enzyme from Rhizomucor miehei through adjustment of growth under solid state fermentation conditions”. Australian Journal of Basic and Applied Sciences 8 (2012): 579-589.
- Mamo Jermen., et al. “Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production”. Journal of Food Quality (2020): 1-12.
- Vaysari Ak., et al. “Optimization of Mucor miehei Rennin Production and Recovery”. Scientia Irancia 1 (2002): 99-104.
- Benucci I., et al. “Pineapple stem bromelain immobilized on different supports: catalytic properties in model wine”. Biotechnology Progress 28 (2012): 1472-1477.
- Kim J., et al. “Nano biocatalysis and its potential applications”. Trends in Biotechnology 26 (2008): 639-646.
- Narwal SK., et al. “Green synthesis of isoamyl acetate via silica immobilized novel thermophilic lipase from Bacillus aerius”. Russian Journal of Bioorganic Chemistry 1 (2016): 69-73.
- Bonjour JP., et al. “Calcium-enriched foods and bone mass growth in prepubertal girls: a randomized, double-blind, placebo-controlled trial”. Journal of Clinical Investigation 6 (1997): 1287-1294.
- Richard C Ropp. “Encyclopedia of the Alkaline Earth Compounds”. Elsevier (2012).
- Abbas Hayam MMS., et al. “Production of White Soft Cheese Using Fungal Coagulant Produced by Solid State Fermentation”. World Applied Sciences Journal 6 (2013): 939-944.
- Greenberg DM. “Plant proteolytic enzymes”. in: Methods in Enzymology. Academic Press, New York 2 (1957): 54-59.
- Das G and Prabbu KA. “Immobilization of cane amylase and acid phosphatase on tricalcium phosphate (TCP)gel”. Enzyme and Microbial Technology 2 (1990): 625-630.
- Chae HJ., et al. “Improved immobilization yields by addition of protecting agent in glutaraldehyde induced immobilization of protease”. Journal of Bioscience and Bioengineering 89 (1998): 377-379.
- Han XO and Shahidi F. “Extraction of harp seal gastric proteases and their immobilization on chitin”. Food Chemistry 52 (1995): 71-76.
- El- Bendary Magda A., et al. “Efficient Immobilization of Milk Clloting Enzyme Produced by Bacillus sphaericus”. Polish Journal of Food and Nutrition Sciences11 (2009): 67-72.
- Esawy MA and Combet-Blanc Y. “Immobilization of Bacillus licheniformis 5A1 milk-clotting enzyme and characterization of its enzyme properties”. World Journal of Microbiology and Biotechnology 22 (2006): 197-200.
- Fox PF., et al. “Fundamentals of Cheese Science”. 2nd Library of Congress Control. ©Springer New York (2017).
- Vishwanta KS., et al. “Production and characterization of milk-clotting enzyme from Aspergillus oryzae MTCC 5341”. Applied Microbiology and Biotechnology 85 (2010): 1849-1859.
- “Preparation and characterization of alkaline protease immobilized on vermiculite”. Process Biochemistry 169 (1998): 173.
- Sahin SI., et al. “Purification, immobilization, and characterization of protease from local Bacillus subtilis M-11”. Asia-Pacific Journal of Chemical Engineering2015 (2015): 241-247.
Citation
Copyright