PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN
https://doi.org/10.21323/2618-9771-2022-5-1-47-54
Abstract
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.
Supporting agencies: The article was published as part of the research topic No. FNEN‑2019-0010 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
D. S. Myagkonosov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
Russian Federation
Dmitry S. Myagkonosov, Сandidate of Technical Sciences, Senior Researcher, Head of Research Department in Applied Biochemistry and Enzymology
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
Tel.: +7–915–973–63–13
D. V. Abramov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
Russian Federation
Dmitry V. Abramov, Candidate of Biological Sciences, Senior Researcher, Head of Biochemical Research in Cheesemaking and Buttermaking
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
Tel.:+ 7–910–970–42–97
I. N. Delitskaya
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
Russian Federation
Irina N. Delitskaya, Candidate of Technical Sciences, Senior Researcher, Department of Cheesemaking
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
Tel.: +7–48532–98–1–28
E. G. Ovchinnikova
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
Russian Federation
Elena G. Ovchinnikova, Researcher, Department of Biochemistry
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
Tel.: + 7–48532–98–1–94
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For citations:
Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G. PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN. Food systems. 2022;5(1):47-54. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-1-47-54
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