Publication:
The Partial Purification and Properties of Pepsin Obtained from Turkey Proventriculus

Simple item page
dc.authorscopusid16239847300
dc.authorscopusid56976363900
dc.authorscopusid6508320448
dc.authorscopusid6506835379
dc.contributor.authorTemiz, H.
dc.contributor.authorAykut, U.
dc.contributor.authorOkumuş, E.
dc.contributor.authorTurhan, S.
dc.date.accessioned2020-06-21T15:19:36Z
dc.date.available2020-06-21T15:19:36Z
dc.date.issued2007
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Temiz] Hasan, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Aykut] Umut Emre, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Okumuş] Emin, Department of Chemical Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Turhan] Sadettin, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractIn this study, pepsin from turkey proventriculus was purified, and its biochemical properties examined. Initially, the turkey proventriculus (stomach) was mixed with 10% NaCl (1:2, w/v) and extracted by centrifugation to produce a crude extract. The partial purification of the extract was carried out using Sephadex G-50 resin in gel filtration column chromatography. The fractions obtained by gel filtration were analyzed for milk clotting activity (MCA), protein content, proteolytic activity (PA), purification factor (PF), and SDS-PAGE electrophoresis was also performed. The enzyme was purified 207-fold with a recovery of 36%. The first 4 fractions did not have any activities; fractions 7, 8, and 9 exhibited the highest levels of milk clotting and proteolytic activity. The electrophoretic patterns revealed that further purification steps should be applied for better results. © KSBB.en_US
dc.identifier.doi10.1007/BF02931070
dc.identifier.endpage456en_US
dc.identifier.issn1226-8372
dc.identifier.issn1976-3816
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-34548650515
dc.identifier.scopusqualityQ3
dc.identifier.startpage450en_US
dc.identifier.urihttps://doi.org/10.1007/BF02931070
dc.identifier.volume12en_US
dc.identifier.wosWOS:000249227300019
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherKorean Soc Biotechnology & Bioengineeringen_US
dc.relation.ispartofBiotechnology and Bioprocess Engineeringen_US
dc.relation.journalBiotechnology and Bioprocess Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnzyme Purificationen_US
dc.subjectGel Filtrationen_US
dc.subjectPepsinen_US
dc.subjectProteolytic Activityen_US
dc.subjectTurkey Proventriculusen_US
dc.titleThe Partial Purification and Properties of Pepsin Obtained from Turkey Proventriculusen_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu