Email this article Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.)
- Authors: Belenkaya S.V.1, Rudometov A.P.1, Shcherbakov D.N.1,2, Balabova D.V.2,3, Kriger A.V.3, Belov A.N.3, Koval A.D.3, Elchaninov V.V.3
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Affiliations:
- State Research Center of Virology and Biotechnology “Vector” Rospotrebnadzora
- Altai State University
- Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making
- Issue: Vol 54, No 6 (2018)
- Pages: 569-576
- Section: Article
- URL: https://journal-vniispk.ru/0003-6838/article/view/152626
- DOI: https://doi.org/10.1134/S0003683818060054
- ID: 152626
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Abstract
This paper discusses biochemical properties of the recombinant chymosin in alpaca (Vicugnapacos), 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.
About the authors
S. V. Belenkaya
State Research Center of Virology and Biotechnology “Vector” Rospotrebnadzora
Email: ve3636@yandex.ru
Russian Federation, Koltsovo, Novosibirsk oblast, 630559
A. P. Rudometov
State Research Center of Virology and Biotechnology “Vector” Rospotrebnadzora
Email: ve3636@yandex.ru
Russian Federation, Koltsovo, Novosibirsk oblast, 630559
D. N. Shcherbakov
State Research Center of Virology and Biotechnology “Vector” Rospotrebnadzora; Altai State University
Email: ve3636@yandex.ru
Russian Federation, Koltsovo, Novosibirsk oblast, 630559; Barnaul, 656049
D. V. Balabova
Altai State University; Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making
Email: ve3636@yandex.ru
Russian Federation, Barnaul, 656049; Barnaul, 656016
A. V. Kriger
Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making
Email: ve3636@yandex.ru
Russian Federation, Barnaul, 656016
A. N. Belov
Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making
Email: ve3636@yandex.ru
Russian Federation, Barnaul, 656016
A. D. Koval
Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making
Email: ve3636@yandex.ru
Russian Federation, Barnaul, 656016
V. V. Elchaninov
Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making
Author for correspondence.
Email: ve3636@yandex.ru
Russian Federation, Barnaul, 656016
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