Ginger rhizome as a potential source of milk coagulating cysteine protease.

  title={Ginger rhizome as a potential source of milk coagulating cysteine protease.},
  author={Malik Muhammad Hashim and Dong Mingsheng and Muhammad Farooq Iqbal and Chen Xiaohong},
  volume={72 6},
A milk coagulating protease was purified ∼10.2-fold to apparent homogeneity from ginger rhizomes in 34.9% recovery using ammonium sulfate fractionation, together with ion exchange and size exclusion chromatographic techniques. The molecular mass of the purified protease was estimated to be ∼36kDa by SDS-PAGE, and exhibited a pI of 4.3. It is a glycoprotein with 3% carbohydrate content. The purified enzyme showed maximum activity at pH 5.5 and at a temperature of ∼60°C. Its protease activity was… CONTINUE READING
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