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Enzymatic Proteolysis of Milk Proteins, in a Salt Environment, with a Bacillus subtilis Neutral Protease Preparation

Elias El Mayda, Denis Pâquet, Joseph Ramet

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Abstract

ABSTRACT An industrial preparation of Bacillus subtilis neutral protease offers interesting halophylic properties. The proteolysis of the different caseins in 10% sodium chloride was inhibited by no more than 20% while whey proteins proteolysis was inhibited by 50%. This behavior of the protease allows considering its further utilization for food protein hydrolysates in salt media.

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What this paper is about

ABSTRACT An industrial preparation of Bacillus subtilis neutral protease offers interesting halophylic properties. The proteolysis of the different caseins in 10% sodium chloride was inhibited by no more than 20% while whey proteins proteolysis was inhibited by 50%. This behavior of the protease allows considering its further utilization for food protein hydrolysates in salt media.

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Available abstract

ABSTRACT An industrial preparation of Bacillus subtilis neutral protease offers interesting halophylic properties. The proteolysis of the different caseins in 10% sodium chloride was inhibited by no more than 20% while whey proteins proteolysis was inhibited by 50%. This behavior of the protease allows considering its further utilization for food protein hydrolysates in salt media.

Key concepts: Proteolysis, Bacillus subtilis, Neutral protease, Protease, Chemistry, Casein, Enzyme, Salt (chemistry)

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