Ramesh C. Chandan

A Rapid And Sensitive Assay Of Muramidase

Summary An improved method has been developed for assay of muramidase in several biological systems. This method involves measurement of the rate of lysis of a 25 mg% suspension of M. lysodeikticus in 0.05 M NaCl and M/15 phosphate buffer, pH 6.2. The rate of lysis is measured in a Beckman DB spectrophotometer at 540 mμ with an attached recorder. This modification allows continuous measurement of the initial reaction velocity for samples containing from 0.1 to 10 μg of muramidase.

Isolation and characterization of human milk lysozyme

A modified technique for the isolation of human milk lysozyme (HML)4 is described. The method yielded a protein with a specific activity of 3.5 as compared to egg-white lysozymes (EWL) value of 1.0. The isoelectric point was 10.5–11.0, slightly higher than that of EWL. The sedimentation velocity molecular weight was found to be 16,000 with a sc=o20.w of 2.19, D20.w of 11.92, and v of 0.721 ml/g. The molecular weight by short-column sedimentation equilibrium was 15,000 ± 600. The amino acid analysis gave 123 ± 2 residues per mole, with a minimum molecular weight of 14,000. The enzyme also showed high thermal stability and a single pH optimum at 6.35.

Purification and some properties of bovine milk lysozyme

Summary Lysozyme (mucopeptide N -acetyhmiramylhydrolase, EC 3.2.1.17) (murami-dase) has been purified from fresh raw bovine milk. The method involved separation of whole milk to obtain skim milk, preparation of the acid whey from the skim milk, adsorption of lysozyme from the whey onto Amberlite IRC-50, fractional precipitation with ammonium sulfate, and then twice chromatographing on Sephadex G-50. The isolated enzyme showed a purification of 36 000-fold on a milk protein basis and a specific activity of 0.35 in comparison with 1.0 for egg-white lysozyme. Starch gel electrophoresis and sedimentation behavior of the enzyme preparation indicated it to be homogeneous. The isolated enzyme protein seemed to have an isoelectric point of pH 9,5 and apparently possessed a molecular weight similar to that of egg-white lysozyme. The purified enzyme in 0.067 M phosphate buffer displayed a pH optimum of 7.9. The enzyme required salts for activity; sodium citrate was the most potent activator of the enzyme activity.

Production and properties of the extracellular lipase of Achromobacter lipolyticum

Abstract Achromobacter lipolyticum produced a maximum amount of extracellular lipase (glycerol ester hydrolase, EC 3.1.1.3) when grown at 21° for 36 h in a casitone broth medium at pH 7.0. The addition of 1% olive oil, corn, oil, or milk fat to the growth medium and slow stirring during incubation stimulated the lipase production 3-fold. The enzyme possessed a pH optimum of 7.0 and a temperature optimum of 37°. The lipase appeared to be fairly heat stable. Heating at 71° for 180 min destroyed the activity by only 47%. However, the enzyme lost all its activity when heated at 99° for 40 min or when autoclaved at 121° for 15 min. Various salts stimulated the lipase activity, MgCl 2 being the most stimulatory and CaCl 2 the least. The enzyme could lipolyze natural as well as synthetic glycerides. 10% substrate concn. seemed to be optimum for the enzyme action. Milk fat was lipolyzed faster than corn oil, olive oil, or any synthetic glyceride investigated. Oleyl glycerides were hydrolyzed more rapidly than butyryl glycerides. The lipase selectively liberated oleic, linoleic, and linolenic acids from milk fat.

Dairy processing and quality assurance

blbs005-chandan may 6, 2008 18:46 food5450groupb milk safety and quality assurance program dairy processing and quality assurance grocotts dairy processing and quality assurance saosey dairy beef quality assurance “instrumentation involved in quality dairy processing & quality assurance dairy processing and quality assurance researchgate quality management systems in dairy industry iieom dairy processing and quality assurance dockscafe food and dairy – food safety and quality assurance dairy processing and quality assurance maryroos compendium of lectures of dairy foods dairy processing (caft dairy processing worldwidehelpers california dairy quality assurance program fluid milk processing/testing for quality & safety course application of quality assurance programs in small dairy milk processing and quality management erpd guide to good dairy farming practice quality assurance for the indian dairy industry dairy processing improving quality xcelr “setting up mini milk processing plants at dairy farms for quality control of milk in the dairy industry idosi primary production and processing standard for dairy products milk processing and quality management safn position title: quality control department manager, dairy quality assurance from milking to processing steve zeng quality assurance for milking equipment ‘the dutch approach’ the basics of wisconsin dairy wisconsincheeseretail produced by the dairy products control bureau section vi. dairy conformance quality assurance program module on: dairy products quality and safety total quality assurance and hazard analysis critical cornell dairy foods extension program syllabu s – fluid the importance of quality milk bc dairy a manual of good practices in food quality management dairy processing plant product standardization and cdr brochure center for dairy research 9 application of biosensors for the quality assurance of a-a-20043c metric aa-20043d october 25, 2016 superseding dairy plant design and layout agrimoon handbook of organic food safety and quality toc dairy products and processing fgbt quality assurance programs for milk and dairy beef j.k imbedding haccp principles in dairy herd health and dairy product safety and security texas association of summary of requirements for michigan dairy processing plants

Food Science and Technology

The minor in Food Science and Technology is for students interested in pursuing careers in the food industry. The students will gain knowledge of food processing, engineering, chemistry, microbiology, and marketing. The minor will broaden career opportunities to food safety and quality assurance, food science/technology, food engineering, sensory evaluation, new food marketing research, food development, technical sales and marketing, and state or federal food inspectors. A minimum GPA of 2.0 is required in all minor courses