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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| Veröffentlicht in: | Applied biochemistry and microbiology 2018-11, Vol.54 (6), p.569-576 |
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| creator | Belenkaya, S. V. Rudometov, A. P. Shcherbakov, D. N. Balabova, D. V. Kriger, A. V. Belov, A. N. Koval, A. D. Elchaninov, V. V. |
| description | 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. |
| doi_str_mv | 10.1134/S0003683818060054 |
| format | Article |
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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.</description><identifier>ISSN: 0003-6838</identifier><identifier>EISSN: 1608-3024</identifier><identifier>DOI: 10.1134/S0003683818060054</identifier><language>eng</language><publisher>Moscow: Pleiades Publishing</publisher><subject>Biochemistry ; Biomedical and Life Sciences ; Casein ; Chymosin ; Clotting ; Dairy products ; Deactivation ; Inactivation ; Life Sciences ; Medical Microbiology ; Microbiology ; Milk-clotting enzymes ; Properties (attributes)</subject><ispartof>Applied biochemistry and microbiology, 2018-11, Vol.54 (6), p.569-576</ispartof><rights>Pleiades Publishing, Inc. 2018</rights><rights>Applied Biochemistry and Microbiology is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-b62fb41aba1e64136a8c8f56bc0504f23c95f38c083568cc6fbbd64a52a142e43</citedby><cites>FETCH-LOGICAL-c316t-b62fb41aba1e64136a8c8f56bc0504f23c95f38c083568cc6fbbd64a52a142e43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1134/S0003683818060054$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1134/S0003683818060054$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Belenkaya, S. V.</creatorcontrib><creatorcontrib>Rudometov, A. P.</creatorcontrib><creatorcontrib>Shcherbakov, D. N.</creatorcontrib><creatorcontrib>Balabova, D. V.</creatorcontrib><creatorcontrib>Kriger, A. V.</creatorcontrib><creatorcontrib>Belov, A. N.</creatorcontrib><creatorcontrib>Koval, A. D.</creatorcontrib><creatorcontrib>Elchaninov, V. V.</creatorcontrib><title>Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.)</title><title>Applied biochemistry and microbiology</title><addtitle>Appl Biochem Microbiol</addtitle><description>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.</description><subject>Biochemistry</subject><subject>Biomedical and Life Sciences</subject><subject>Casein</subject><subject>Chymosin</subject><subject>Clotting</subject><subject>Dairy products</subject><subject>Deactivation</subject><subject>Inactivation</subject><subject>Life Sciences</subject><subject>Medical Microbiology</subject><subject>Microbiology</subject><subject>Milk-clotting enzymes</subject><subject>Properties (attributes)</subject><issn>0003-6838</issn><issn>1608-3024</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1UMtKAzEUDaJgrX6Au4AbXUzNzYt0WYtVsaD42g5JTNqUzmRMpov-vSkVXIhw4XI4LzgInQMZATB-_UoIYVIxBYpIQgQ_QAOQRFWMUH6IBju62vHH6CTnVYFjqcYD9HgTol26Jli9xs8pdi71wWUcPX5xNjYmtLrt8XS5bWIOLS43WXfaanz5Eexm0WpcUMx4Pro6RUder7M7-_lD9D67fZveV_Onu4fpZF5ZBrKvjKTecNBGg5McmNTKKi-ksUQQ7imzY-GZskQxIZW10hvzKbkWVAOnjrMhutjndil-bVzu61XcpLZU1hSE4owTYEUFe5VNMefkfN2l0Oi0rYHUu83qP5sVD917ctG2C5d-k_83fQPvpGwF</recordid><startdate>20181101</startdate><enddate>20181101</enddate><creator>Belenkaya, S. 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V. ; Rudometov, A. P. ; Shcherbakov, D. N. ; Balabova, D. V. ; Kriger, A. V. ; Belov, A. N. ; Koval, A. D. ; Elchaninov, V. V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-b62fb41aba1e64136a8c8f56bc0504f23c95f38c083568cc6fbbd64a52a142e43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Biochemistry</topic><topic>Biomedical and Life Sciences</topic><topic>Casein</topic><topic>Chymosin</topic><topic>Clotting</topic><topic>Dairy products</topic><topic>Deactivation</topic><topic>Inactivation</topic><topic>Life Sciences</topic><topic>Medical Microbiology</topic><topic>Microbiology</topic><topic>Milk-clotting enzymes</topic><topic>Properties (attributes)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Belenkaya, S. V.</creatorcontrib><creatorcontrib>Rudometov, A. P.</creatorcontrib><creatorcontrib>Shcherbakov, D. 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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.</abstract><cop>Moscow</cop><pub>Pleiades Publishing</pub><doi>10.1134/S0003683818060054</doi><tpages>8</tpages></addata></record> |
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| subjects | Biochemistry Biomedical and Life Sciences Casein Chymosin Clotting Dairy products Deactivation Inactivation Life Sciences Medical Microbiology Microbiology Milk-clotting enzymes Properties (attributes) |
| title | Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.) |
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