HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Theurer, B. Articles by Burroughs, W. Search for Related Content PubMed Articles by Theurer, B. Articles by Burroughs, W.

In vitro Studies on the Proteolytic Activity of Enzyme Preparations¹

Iowa Agricultural and Home Economics Experiment Station, Ames

Abstract

The proteolytic activity of two enzyme preparations, ficin and Agrozyme, was studied in rumen fluid under in vitro conditions. The proteolytic activity of these enzyme preparations was decreased over 50% in the first 2 or 3 hr. of the fermentation period. Activity was further diminished with longer fermentation periods. A decrease in proteolytic activity was not noted when the enzyme preparations were maintained in autoclaved rumen fluid. Subjecting the enzyme preparations (in rumen fluid) to acidic conditions (pH 2.5) for 15 to 20 min. resulted in a loss of more than 80% of the proteolytic activity. Raising the pH to 7.0 after acid treatment and maintaining this pH for 6 hr. did not aid in recovery of the lost activity.

¹ Journal Paper No. J-4428 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project No. 1208.

² Present address: Department of Animal Husbandry, Virginia Polytechnic Institute, Blacksburg, Virginia.

³ Present address: Department of Animal Husbandry, University of Nebraska, Lincoln, Nebraska.