Экстракция и характеристика куриного пепсина с оценкой его молокосвертывающей активности в обезжиренном молоке

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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