foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-254-260foodsyst-1113Research ArticleСтатьиExtraction and characterization of chicken pepsin with evaluation of its milk-clotting activity in skim milkЭкстракция и характеристика куриного пепсина с оценкой его молокосвертывающей активности в обезжиренном молокеhttps://orcid.org/0000-0002-1145-8186БухадиД.BouhadiD.

Бухади Джилали – Профессор

П/я 305, Мамуния Роуд, 29000 Маскара

Djilali Bouhadi, Professor

Postale 305, Route Mamounia, 29000 Mascara

bouhadidjilali@yahoo.frhttps://orcid.org/0000-0002-1937-2897БелходжаХ.BelkhodjaH.

Белходжа Хамза – доцент

П/я 305, Мамуния Роуд, 29000 Маскара

Hamza Belkhodja, Associate Professor

Postale 305, Route Mamounia, 29000 Mascara

hamzabelkhodja@yahoo.frhttps://orcid.org/0000-0002-6647-7042ЭлуиссиА.ElouissiA.

Элуисси Абделькадер – Профессор

Стамбула, П/я 305, Мамуния Роуд, 29000 Маскара

Abdelkader Elouissi, Professor

Postale 305, Route Mamounia, 29000, Mascara

aekelouissi@yahoo.frhttps://orcid.org/0000-0002-1937-1894БенаттушЗ.BenattoucheZ.

Бенаттуш Зуауи – Профессор

П/я 305, Мамуния Роуд, 29000 Маскара

Zouaoui Benattouche, Professor

Postale 305, Route Mamounia, 29000 Mascara

benattouche_22@yahoo.frhttps://orcid.org/0009-0006-1694-8711РемилА.RemilA.

Ремил Абдеррахман – доцент

П/я 305, Мамуния Роуд, 29000 Маскара

Abderrahmane Remil, Associate Professor

Postale 305, Route Mamounia, 29000 Mascara

remilabderrahmane2@gmail.comhttps://orcid.org/0000-0003-0594-6834ХаририА.HaririA.

Харири Ахмед – Профессор

П/я 305, Мамуния Роуд, 29000 Маскара

Ahmed Hariri, Professor

Postale 305, Route Mamounia, 29000 Mascara

haririahmed@yahoo.frЛаборатория биоконверсии, микробиологической инженерии и охраны здоровья, Маcкарский Университет Мустафы СтамбулаАлжирLaboratory of Bioconversion, Microbiology Engineering and Health Safety, University Mustapha Stambouli of MascaraAlgeriaЛаборатория исследований биологических систем и геоматики, Маcкарский Университет Мустафы СтамбулаАлжирBiological Systems and Geomatics Research Laboratory (LRSBG), University Mustapha Stambouli of MascaraAlgeriaЛаборатория органической, макромолекулярной химии и материалов, Маcкарский Университет Мустафы СтамбулаАлжирLaboratory of Organic, Macromolecular Chemistry and Materials, University of Mustapha StambouliAlgeria20260108202692254260Copyright © Bouhadi D., Belkhodja H., Elouissi A., Benattouche Z., Remil A., Hariri A., 20262026Бухади Д., Белходжа Х., Элуисси А., Бенаттуш З., Ремил А., Харири А.Bouhadi D., Belkhodja H., Elouissi A., Benattouche Z., Remil A., Hariri A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1113

The development of poultry farming creates opportunities to obtain pepsin, a proteolytic enzyme with milk-clotting activity, from the chicken proventriculus (Gallus gallus). This organ, considered a by-product, can serve as a source of proteases, including milk-clotting enzymes that may be used as substitutes for conventional milk-clotting agents in the dairy industry. This study aims to extract pepsin from chicken proventriculus, characterize it, and evaluate its potential use as a rennet substitute. It also attempts to determine the optimal milk clotting conditions (enzyme volume, pH, temperature, and CaCl2 concentration) based on milk flocculation and clotting times. According to the obtained results, the clarified extract of chicken pepsin showed a milk-clotting activity of 63.48 ± 0.21 RU/ml, a specific milk-clotting activity of 1.56 ± 0.19 (RU mg–1), a clotting strength of 12957 ± 399 (SU), a protein content of 43.49 ± 0.75 mg/mL, and a proteolytic activity of 0.91 ± 0.140 μg/mL·h. The highest milk-clotting activity of chicken pepsin was observed between 38 °C and 40 °C, at pH 6.6 and 6.8, with an enzyme volume of 3 mL, and at a CaCl2 concentration of 5 mM. The obtained results indicate the potential use of chicken pepsin as a substitute for rennet in milk clotting. It could also be used in other biological or industrial applications.

Развитие птицеводства открывает возможности для получения пепсина, протеолитического фермента с молокосвертывающей активностью, из железистого желудка кур (Gallus gallus). Этот орган, считающийся побочным продуктом производства, может служить источником протеаз, в том числе молокосвертывающих ферментов, которые могут использоваться в качестве заменителей традиционных коагулянтов в молочной промышленности. Цель данного исследования – извлечь пепсин из железистого желудка кур, охарактеризовать его и оценить его потенциальное использование в качестве заменителя сычужного фермента. Также предпринята попытка определить оптимальные условия коагуляции молока (объем фермента, pH, температура и концентрация CaCl2) на основе времени флокуляции и коагуляции молока. Согласно полученным результатам, осветленный экстракт куриного пепсина показал молокосвертывающую активность 63.48 ± 0.21 RU/мл, удельную молокосвертывающую активность 1.56 ± 0.19 (RU мг–1), прочность геля 12957 ± 399 (SU), содержание белка составляло 43,49 ± 0,75 мг/мл, а протеолитическая активность – 0,91 ± 0,140 мкг/мл·ч. Наибольшая молокосвертывающая активность куриного пепсина наблюдалась в диапазоне температур от 38 °C до 40 °C, при pH 6.6 и 6.8, объеме фермента 3 мл и концентрации CaCl2 5 мМ. Полученные результаты указывают на потенциальную возможность использования куриного пепсина в качестве заменителя сычужного фермента при коагуляции молока, а также в других биологических или промышленных целях.

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The authors declare that there are no conflicts of interest present.