Immobilization and characterization of ficin

✍ Scribed by Fadýloğlu, S.

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 68 KB
• Volume: 45
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/1521-3803(20010401)45:2<143::aid-food143>3.0.co;2-8

✦ Synopsis

Fig tree latex (ficin) was immobilized on Celite by adsorption. The free and immobilized ficin were utilized in the production of teleme (a Turkish milk product). After immobilization, the optimal temperature of ficin was shifted from 60 to 80 degrees C. Both free and immobilized ficin exhibited higher milk clotting activity in the acidic pH range. Increase in solid content of milk affected milk clotting activity in opposite direction. When the amount of either free or immobilized enzymes doubled, clotting timereduced nearly 1.6 and 1.7 fold for free and immobilized enzyme, respectively. Use of immobilized enzyme in teleme production gave better results in terms of chemical and sensory properties compared with teleme made by free enzyme. Syneresis in teleme reduced from 70% to 60% depending on immobilization. Both acidity and bitter taste of teleme produced from free ficin was due to extensive protein hydrolysis by proteolytic fractions.