Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.)
This paper discusses biochemical properties of the recombinant chymosin in alpaca ( Vicugna pacos ), which influence the production of rennet cheeses. These properties determine its value in the production of rennet cheeses. Recombinant bovine chymosins are used as a control. In comparison to them,...
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Published in | Applied biochemistry and microbiology Vol. 54; no. 6; pp. 569 - 576 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Moscow
Pleiades Publishing
01.11.2018
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | This paper discusses biochemical properties of the recombinant chymosin in alpaca (
Vicugna
pacos
), which influence the production of rennet cheeses. These properties determine its value in the production of rennet cheeses. Recombinant bovine chymosins are used as a control. In comparison to them, the recombinant alpaca chymosin is characterized by a high specificity towards bovine κ-casein: the threshold for its thermal inactivation is 10–15°C higher and reaches 60°C. The nature of the relation of its specific activity to the pH and concentration of CaCl meets the requirements for the use of milk-clotting enzymes in the production of rennet cheeses. |
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ISSN: | 0003-6838 1608-3024 |
DOI: | 10.1134/S0003683818060054 |