Effect of histidine on thermostability of lipase and protease of Pseudomonas fluorescens 27

Pseudomonas fluorescens 27 was grown on a dialysis membrane resting on the surface of semisolid media. Thermostability of the lipase and protease between 35 and 90 degree C was measured in phosphate buffer, a milk salts buffer, peptone-yeast extract broth, and rehydrated nonfat dry milk. Both enzyme...

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Bibliographic Details
Published in:Journal of dairy science 1985-03, Vol.68 (3), p.594-604
Main Authors: Christen, G.L, Marshall, R.T
Format: Article
Language:English
Subjects:
Biological and medical sciences
CALENTAMIENTO
CHAUFFAGE
Food industries
Fundamental and applied biological sciences. Psychology
HEATING
HISTIDINA
HISTIDINE
Milk and cheese industries. Ice creams
PROTEASAS
PROTEASE
PROTEASES
proteinase
PSEUDOMONAS
PSEUDOMONAS FLUORESCENS
thermal stability
TRIACYLGLYCEROL LIPASE
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Summary:Pseudomonas fluorescens 27 was grown on a dialysis membrane resting on the surface of semisolid media. Thermostability of the lipase and protease between 35 and 90 degree C was measured in phosphate buffer, a milk salts buffer, peptone-yeast extract broth, and rehydrated nonfat dry milk. Both enzymes were stable to heating for 20 min at 90 degree C. However, both could be inactivated at lower temperatures. Protease was inactivated maximally between 45 and 55 degree C, probably by autolysis.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(85)80863-8