JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF FOOD SCIENTISTS & TECHNOLOGISTS, INDIA VOL 15 NO. 3 MAY-JUNE 1978 ASSOCIATION OF FOOD SCIENTISTS AND TECHNOLOGISTS (INDIA) The Association is a professional and educational organization of Food Scientists and Technologists AFFILIATED TO THE INSTITUTE OF FOOD TECHNOLOGISTS, USA Objects: 1. To stimulate research on various aspects of Food Science and Technology. 2. To provide a forum for the exchange, discussion and dissemination of current developments in the field of Food Science and Technology. 3. To promote the profession of Food Science and Technology. The ultimate object is to serve humanity through better food. Major Activities: 1. Publication of Journal of Food Science and Technology—bi-monthly. 2. Arranging lectures and seminars for the benefit of members. 3. Holding symposia on different aspects of Food Science and Technology. Membership : Membership is open to graduates and diploma holders in Food Science and Technology, and to those engaged in the profession. All the members will receive the Journal published by the Association. Regional branches of the Association have been established in Eastern, Northern, Central and Western zones of India. Membership Subscription Annual Journal Subscription Life Membership Rs 250 Inland Rs 80 Corporate Members Foreign: (for firms, etc.) (per year) Rs 250 Surface Mail $ 20 Members 55 Rs 15 Air Mail $ 28 Associate Members (for students, etc.) 55 Rs 10 Admission 55 Re 1 For membership a.id other particulars kindly address The Honorary Executive Secretary Association of Food Scientists and Technologists, India Central Food Technological Research Institute. Mysore-13, India Editor JOURNAL OF FOOD SCIENCE D. Rajagopal Rao AND TECHNOLOGY Associate Editors S. Ranganna T. R. Sharma L. V. Venkataraman M. A. Krishnaswamy Volume 15 Number 3 May-June 1978 B. R. Baliga M. M. Krishnaiah M. Muthu K. A. Ranganath CONTENTS The Journal of Food Science and Technology is a bimonthly publication of the Association of Food Scientists Research Papers and Technologists, India (AFST) issued in February, April, June, August, Reduction of Proteolytic Activity of the Milk Clotting Enzyme from Rhizopus October and December. oligosporus 93 S. Srikcmta, Krishna Nand, M. A. Krishnaswamy and V. Sreenivasa The Editor assumes no responsibility for the statements and opinion expressed M urthy ' by the contributors. Manuscripts for publication and books Studies on Refining and Storage of Rice Bran Oil 97 for reviewing in the Journal should be D. C. Mallikharjuna Rao, D. Atchyutha Ramayya, G. Azeemoddin addressed to the Editor, Journal of and S. D. Thirumala Rao Food Science and Technology, AFST, Central Food Technological Research Institute, Mysore-570013. The Editor Lipid Profile and Fatty Acid Composition of Finger Millet (Eleusine coracana) 100 reserves the privilege of editing the manuscript to make it suitable for V. G. Mahadevappa and P. L. Raina publication in the Journal. Correspondence regarding subscriptions Histological and Textural Changes in Muscle Fibre of Mutton During Ageing and advertisements should be addressed and Freeze Drying 103 to the Executive Secretary, AFST, G. S. Bali, C. V. Srinivasa Kumar, S. A. Das and T. R. Sharma Central Food Technological Research Institute, Mysore-570013, India. Pay­ ment may be made by cheque, draft, Immunological Behaviour of Some Major Proteins of Fowl’s Egg White in postal or money order in favour of Double Gel Diffusion Patterns 108 Exec. Secretary, AFST. V. K. Goel and B. C. Joshi Executives of the AFST Deacidification of High Acid Grape Musts and Wine Making with Schizosaccharo- President myces pombe 111 B. P. Baliga S. Ethiraj and E. R. Suresh Vice-Presidents P. B. Rama Rao Corrosion of Tinplate Cans by Vegetables-Composition of Ivy Gourd (C o ccin ia A. G. Mathew in d ica Wright & Arn.) with Special Reference to Corrosion Accelerating and J. S. Pruthi Inhibiting Compounds 113 B. N. Srimani W. E. Eipeson and L. V. L. Sastry. G. B. Nadkarni Exec. Secretary Survey of Quality of Milk-Products in Bombay 118 J. V. Prabhakar U. P. Sharma and I. T. Zariwala Joint Secretary J. D. Patel Growth Retardant Effect of Some Indigenous Plant Seeds Against Rice Weevil Treasurer Sitophilus oryzae (L.) A. Ramesh Syed S. H. Qadri and S. B. Hasan r 2.XJR.2K 2 Research Notes Comparison of three Methods for Determination of Protein Content in Wheat 124 D. R. Sood, D. S. Wagle and H. S. Nainawatee Detection of Penicillic Acid in Foods 125 S. Neelakantan, Theymoli Bctlcsubramanian, R. Balasaraswathi, G. Indira Jasmine and R. Swaminathan Standardisation of Extraction of Pungency from Whole Chilli (Capsicum) for Estimation 126 of Capsaicin B. Sankari Kutty, M. A. Sumatnikutty and C. S. Narayanan Selection of Flexible Single-Service Containers for In-pack Processing of Market Milk 127 D. N. Srivastava and R. S. Rawat Carbofuran Residues in Potatoes 129 Mi S. Mithyantha, A. H. A. Bucker and V. Agnihothrudu Residues of DDT and Endosulfan in Gram-Grains 131 R. P. Chawla, R. L. Kalra and 3. S. Joia RESEARCH PAPERS Reduction of Proteolytic Activity of the Milk Clotting Enzyme from Rhizopus oligosporus S. Srikanta, K rishna N a n d , M. A. K rishnaswamy a nd V. Sreenivasa M urthy Central Food Technological Research Institute, Mysore Manuscript Received: 1 M a y 1978; R evised 21 Ju n e 1978 The milk clotting and proteolytic activities of the crude enzyme preparation of Rhizopus oligosporus No. 1104 were compared with some of the commercially used coagulants for cheese manufacture. The proteolytic activity of the enzyme preparation was comparatively higher than those of other coagulants. A considerable reduction of the proteolytic activity in the enzyme preparation was achieved by aluminium trioxide adsorption followed by heat treatment. Fractionation of the enzyme preparation revealed three distinct peaks having different ratios of milk clotting to proteolytic activities. The pooled fractions of the last peak showed five times milk clotting than other fractions. Cheddar cheese made with heat treated, AI2O3 adsorbed and fractionated enzyme preparations had better flavour and texture as compared with cheese prepared with untreated enzyme preparation. Calf-rennet from the abomasum of suckling calves Materials and Methods is the traditional coagulant used in cheese manufacture. Meito rennet {Mucor pusillus), Sure curd {Endothia In recent years, due to short supply and higher prices parasitica), prozyme (Streptomyces sp.) and calf-rennet of calf-rennet, active search has been made to find out used in the investigations were supplied by Meito suitable rennet substitutes1. Among plant, animal and Sangyo Co. Ltd., Japan; Chas. Pfizer & Co. Inc., microbial proteases, fungal coagulants have found New York, U.S.A.; Tokyo, Kyowa Hakko Kogto Co. greater acceptance as a substitute of calf-rennet for Ltd., Japan and Hansens’ Laboratory Denmark, cheese making. In United States alone, nearly 60 per respectively. cent of the demand for calf-rennet is met by the pro­ Culture and the enzyme: The enzyme taken up for teases derived from Endothia parasitica, Mucor pusillus this study was produced by surface fermentation of the and Mucor miehei2. mould strain Rhizopus oligosporus No. 1104 of the As most of the rennet substitutes are highly proteo­ culture collection CFTRI, cultivated on wheat-bran. lytic, the important factor determining the suitability Water-extract of the mouldy-bran served as source of of enzyme preparation for cheese making, is the ratio the enzyme. of proteolytic activity to milk clotting activity. The Enzyme assay: Milk-clotting activity was deter­ high proteolytic activity of a coagulant results in exce­ mined by the method of Arima6 and expressed in terms ssive digestion of curd and less retention of fat in cheese3. of Soxhlet units. One Soxhlet unit is defined as the It has also got undesirable effects on the body and amount of enzyme which clots 1 ml of milk (10 per flavour of the ripened cheese due to excessive proteolysis cent (w/w) skim milk powder containing 0.01 M cal­ during ripening.4 A strain of Rhizopus oligosporus cium chloride) in 40 min at 35°C. Proteolytic activity of this laboratory produced an extracellular protease at pH 6.0 was measured by the casein digestion method having good milk clotting and proteolytic activities. described by Kunitz7. The amounts of solubilized Cheddar-cheese prepared with this enzyme was organo­ protein were determined by the use of Folin-Ciocalteau leptically acceptable but there were slight reductions in reagent according to the method of Lowry et al.8 A the yield of cheese and some defects in flavour and blank was always taken along with the samples. The texture5. Apparently, the acid-protease of R. oligosporus proteolytic activity was expressed in terms of p g of differs from calf-rennet in its high proteolytic activity. tyrosine liberated per ml of enzyme in 20 minutes With a view to bring it very close to calf-rennet in its reaction time. activities, attempts were made to adjust the ratio of Adsorption of enzyme: For adsorption studies, 0.5 g milk clotting and proteolytic activities. Results of these of adsorbent was mixed with 5 ml enzyme preparation studies are presented in this communication. at pH 4.5 and shaken on a rotary shaker for 10 min. 93 94 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOL. 15, MAY-JUNE '9 7 8 The mixture was centrifuged at 2500 x G and milk clotting and proteolytic activities were determined in T a b l e 1. m i l k c l o t t i n g a n d proteolytic a c t i v i t i e s o f v a r i o u s the supernatant. COMMERCIAL RENNET PREPARATIONS OF ANIMAL AND MICROBIAL Adsorbents: Fuller’s earth, hyfluosupercel, kaolin, ORIGINS kiesselghur, activated charcoal, bentonite, aluminium Milk clotting Proteolytic trioxide, starch and sodium and calcium silicates were Rennet preparation units (Soxhlet activity units Ratio of used as adsorbents.