Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin

• Published in: Foods Vol. 12; no. 20; p. 3772
• Main Authors: Balabova, Dina V., Belash, Ekaterina A., Belenkaya, Svetlana V., Shcherbakov, Dmitry N., Belov, Alexander N., Koval, Anatoly D., Mironova, Anna V., Bondar, Alexander A., Volosnikova, Ekaterina A., Arkhipov, Sergey G., Sokolova, Olga O., Chirkova, Varvara Y., Elchaninov, Vadim V.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 13.10.2023; MDPI
• Subjects: Alces alces; Ammonium; Ammonium sulfate; Analysis; Biochemistry; calcium; Calcium ions; Carbon dioxide; cheeses; chromatography; Chymosin; Clotting; Coagulants; Coagulation; coagulation specificity; Cobalt; Copper; E coli; Enzymes; Escherichia coli; Genetic engineering; Glucose; Inactivation; Kluyveromyces marxianus var. lactis; Magnesium; Milk; milk clotting; milk-clotting activity; Moose; Proteases; Proteins; Proteolysis; proteolytic activity; recombinant chymosin; temperature; Temperature requirements; Thermal stability; Yeast; yeasts; Zinc; Russia; United States > US

Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system. After precipitation with ammonium sulfate and chromatographic purification, a sample of genetically engineered moose chymosin with a specific milk-clottin...