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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Bibliographic Details
Published inApplied biochemistry and microbiology Vol. 54; no. 6; pp. 569 - 576
Main Authors Belenkaya, S. V., Rudometov, A. P., Shcherbakov, D. N., Balabova, D. V., Kriger, A. V., Belov, A. N., Koval, A. D., Elchaninov, V. V.
Format Journal Article
LanguageEnglish
Published Moscow Pleiades Publishing 01.11.2018
Springer Nature B.V
Subjects
Biochemistry
Biomedical and Life Sciences
Casein
Chymosin
Clotting
Dairy products
Deactivation
Inactivation
Life Sciences
Medical Microbiology
Microbiology
Milk-clotting enzymes
Properties (attributes)
recombinant alpaca chymosin
biochemical properties
thermal stability
proteolytic activity
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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.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683818060054