[Some properties of proteases of the mould Mucor pusillus-917].
The proteolytic preparation of Mucor pusillus-917 has been obtained. The preparation produces an effective hydrolytic influence on milk casein. Thermal and acid inactivation of the proteolytic complex is the reaction of the first order. The activity-pH curves, calculations of ionization heat, inactivation of proteases by photooxidation and monoiodoacetic acid suggest that imidazole, carboxyl and sulphydryl groups of proteases are involved in the clotting and hydrolysis of milk.
[Some properties of proteases of the mould Mucor pusillus-917]. The proteolytic preparation of Mucor pusillus-917 has been obtained. The preparation produces an effective hydrolytic influence on milk casein. Thermal and acid inactivation of the proteolytic complex is the reaction of the first order. The activity-pH curves, calculations of ionization heat, inactivation of proteases by photooxidation and monoiodoacetic acid suggest that imidazole, carboxyl and sulphydryl groups of proteases are involved in the clotting and hydrolysis of milk.