Partial purification of pepsin from turkey proventriculus

Temiz H., Okumus E., Aykut U., Dervisoglu M., Yazıcı F.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, vol.24, no.9, pp.1851-1855, 2008 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 24 Issue: 9
  • Publication Date: 2008
  • Doi Number: 10.1007/s11274-008-9678-6
  • Journal Name: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1851-1855
  • Keywords: milk-clotting enzyme, pepsin, proteolytic activity, Sephadex G-75, turkey proventriculus, CYNARA-CARDUNCULUS, NOCARDIOPSIS SP, WHEY PROTEINS, MILK, HYDROLYSIS, PROTEASES, CHYMOSIN, EXTRACTS, CHEESE
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

In the present study, turkey proventriculus (stomach) was mixed with 10% NaCl (1:2 w/v) and extracted by centrifugation to produce crude extract. The partial purification of the extract was carried out by using Sephadex G-75 resin in gel filtration column chromatography. Crude extract (CE) and fractions obtained by gel filtration were analysed for milk-clotting activity (MCA), protein content, proteolytic activity (PA), and SDS-PAGE electrophoresis. The first 7 fractions did not have any activities; the fraction of 9, 10 and 11 had the most milk-clotting and proteolytic activities. Electrophoretic patterns proved that further purification steps should be applied for better results.