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A procedure for the isolation of gastric enzymes

Published online by Cambridge University Press:  01 June 2009

P. A. O'Leary  and
P. F. Fox
P. A. O'Leary
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
P. F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
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Summary

Bovine, ovine and caprine pepsin and lamb, piglet and kid chymosins (rennins) were isolated by basically the same procedure of selective pH precipitation, DEAE-cellulose chromatography in phosphate buffer, pH 6·5 and Sephadex G-100 chromatography. The homogeneity of the preparations was assessed by (a) re-cycling on Sephadex G-100, (b) chromatography on DEAE-cellulose using piperazine buffer, pH 5·3 and (c) ability to inactivate ribonuclease.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 3 , October 1975 , pp. 445 - 451
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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