Data in support of three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes

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• 作者：Mohammed Gagaoua ; ^{gmber2001@yahoo.fr" class="auth_mail" title="E-mail the corresponding author} ; ^{mgagaoua@inataa.org" class="auth_mail" title="E-mail the corresponding author} ; Kahina Hafid ; Naouel Hoggas
• 关键词：Three Phase Partitioning ; Zingibain ; Purification
• 刊名：Data in Brief
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：6
• 期：Complete
• 页码：634-639
• 全文大小：776 K

文摘

This paper describes data related to a research article titled “Three Phase Partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes” (Gagaoua et al., 2015) [1]. Zingibain (EC 3.4.22.67), is a coagulant cysteine protease and a meat tenderizer agent that have been reported to produce satisfactory final products in dairy and meat technology, respectively. Zingibains were exclusively purified using chromatographic techniques with very low yield purification. This paper includes data of the effect of temperature, usual salts and organic solvents on the efficiency of the three phase partitioning (TPP) system. Also it includes data of the kinetic activity characterization of the purified zingibain using TPP purification approach.