foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-1-47-54foodsyst-148Research ArticleСтатьиPROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGINПРОТЕОЛИТИЧЕСКАЯ АКТИВНОСТЬ МОЛОКОСВЕРТЫВАЮЩИХ ФЕРМЕНТОВ РАЗНОГО ПРОИСХОЖДЕНИЯhttps://orcid.org/0000-0003-4443-7573МягконосовД. С.MyagkonosovD. S.

Мягконосов Дмитрий Сергеевич — кандидат технических наук, старший научный сотрудник, руководитель направления исследований по прикладной биохимии и энзимологии

152613, г. Углич, Красноармейский бульвар, 19Teл.: +7–915–973–63–13

Dmitry S. Myagkonosov, Сandidate of Technical Sciences, Senior Researcher, Head of Research Department in Applied Biochemistry and Enzymology

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19Tel.: +7–915–973–63–13

d.myagkonosov@fncps.ruhttps://orcid.org/0000-0001-8326-1932АбрамовД. В.AbramovD. V.

Абрамов Дмитрий Васильевич — кандидат биологических наук, старший научный сотрудник, руководитель направления биохимических исследований по сыроделию и  маслоделию

152613, г. Углич, Красноармейский бульвар, 19Teл.: +7–910–970–42–97

Dmitry V.  Abramov, Candidate of Biological Sciences, Senior Researcher, Head of Biochemical Research in Cheesemaking and Buttermaking

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19Tel.:+ 7–910–970–42–97

d.abramov@fncps.ruhttps://orcid.org/0000-0003-3587-4050ДелицкаяИ. Н.DelitskayaI. N.

Делицкая Ирина Николаевна — кандидат технических наук, старший научный сотрудник, отдел сыроделия

152613, г. Углич, Красноармейский бульвар, 19Tel.: +7–48532–98–1–28

Irina N.  Delitskaya, Candidate of Technical Sciences, Senior Researcher, Department of Cheesemaking

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19Tel.: +7–48532–98–1–28

i.delitskaya@fncps.ruhttps://orcid.org/0000-0003-4891-4330ОвчинниковаЕ. Г.OvchinnikovaE. G.

Овчинникова Елена Григорьевна — научный сотрудник, отдел биохимии

152613, г. Углич, Красноармейский бульвар, 19Tel.: + 7–48532–98–1–94

Elena G. Ovchinnikova, Researcher, Department of Biochemistry

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19Tel.: + 7–48532–98–1–94

e.ovchinnikova@fncps.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation202230032022514754Copyright © Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G., 20222022Мягконосов Д.С., Абрамов Д.В., Делицкая И.Н., Овчинникова Е.Г.Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G.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/148

The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin. The MCA value was measured in the international milk-clotting units (IMCU), the PA value was determined by the Anson method on the substrate from hemoglobin at 30 °C and рН 5.3. It was found that recombinant chymosins had the highest level of MCA/ PA: the group with MCA/ PA < ~1000 includes MEPs Chy-max® Extra 2235 Powder, Chy-max® Extra 600 Liquid and Renifer® 1800; the group with ~1000 < MCA/ PA < 1400 includes Chy-max® M 1000, Maxiren® 1800 and Chymax® Extra 2235 Powder; the group with MCA/ PA > 3500 includes MEP Chy-max® Supreme 1000. MEPs of animal origin had a lower indicator of MCA/ PA compared to recombinant chymosins, which for different trademarks of MEPs with different ratios of%chymosin to%pepsin was equal to: Naturen® Extra 220 (95/5) = 199.7 ± 8.0; rennet SF “Extra” (90/10) = 122.1 ±1.9; Kalase® 150 (80/20) = 115.1 ± 0.7; Naturen® Stamix (50/50) = 86.2 ± 0.2; rennet FS10 “Bovine pepsin” (10/90) = 38.7 ± 1.8. MEP of microbial origin had the lowest level of MCA/ PA among all three types of MEPs under study. MCA/ PA for different trademarks of MEPs of microbial origin was as follows: Meito® Microbial Rennet = 36.35 ± 0.48; Marzyme® 2200 MT = 31.03 ± 0.13; Fromase® 2200 TL = 18.57 ± 0.13; Fromase® 750 XLG = 16.06 ± 0.49.

Был исследован показатель соотношения молокосвертывающей (МСА) и  протеолитической (ПА) активности для молокосвертывающих ферментных препаратов (МФП) на основе рекомбинантного химозина, животного происхождения и микробного происхождения. Величина МСА была измерена в единицах IMCU (International Milk-Clotting Units), величина ПА определялась методом Ансона на субстрате из гемоглобина при 30 °C и рН 5,3. Установлено, что наибольшим уровнем МСА/ПА обладали рекомбинантные химозины: группа с МСА/ПА < ~1000 включает МФП Chy-max® Extra 2235 Powder, Chy-max® Extra 600 Liquid и Renifer® 1800; группа с ~1000 < МСА/ПА < 1400 включает Chy-max® M 1000, Maxiren® 1800 и Chy-max® Extra 2235 Powder; группа с  МСА/ПА > 3500 включает МФП Chy-max® Supreme 1000. МФП животного происхождения имели более низкий в сравнении с рекомбинантными химозинами показатель МСА/ПА, который для разных марок МФП с разным соотношением (% химозина /% пепсина) составил: Naturen® Extra 220 (95/5) = 199,7 ± 8,0; СФ «Экстра» (90/10) = 122,1 ±1,9; Kalase® 150 (80/20) = 115,1 ± 0,7; Naturen® Stamix (50/50) = 86,2 ± 0,2; ФС 10 «Пепсин говяжий» (10/90) = 38,7 ± 1,8. МФП микробного происхождения имели самый низкий уровень МСА/ПА среди трех типов изученных МФП. МСА/ПА для разных марок МФП микробного происхождения: Meito® Microbial Rennet = 36,35 ± 0,48; Marzyme® 2200 MT = 31,03 ± 0,13; Fromase® 2200 TL = 18,57 ± 0,13; Fromase® 750 XLG = 16,06 ± 0,49.

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