PREPARATION AND SOME CHEMICAL CHARACTERISTICS OF MILK-CLOTTING PROTEASE FROM BACILLUS MESENTERICUS 76
- 12 January 2009
- journal article
- research article
- Published by Wiley in International Journal of Peptide and Protein Research
- Vol. 17 (1) , 89-92
- https://doi.org/10.1111/j.1399-3011.1981.tb01971.x
Abstract
Pure milk-clotting protease (MCP-76) is isolated by isotachophoresis at pH 5.0. The native molecule has only 1 protein chain. It is a metaloenzyme containing Zn. The pure MCP-76 has a MW of 33,000 (.+-. 1500) and by diphenyl-indenonyl-isothiocyanate method showed arginine as N-terminal amino acid.Keywords
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