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Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.)

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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.

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Authors and Affiliations

  1. State Research Center of Virology and Biotechnology “Vector” Rospotrebnadzora, 630559, Koltsovo, Novosibirsk oblast, Russia

    S. V. Belenkaya, A. P. Rudometov & D. N. Shcherbakov

  2. Altai State University, 656049, Barnaul, Russia

    D. N. Shcherbakov & D. V. Balabova

  3. Federal Altai Scientific Center for Agrobiotechnology, Siberian Research Institute for Cheese Making, 656016, Barnaul, Russia

    D. V. Balabova, A. V. Kriger, A. N. Belov, A. D. Koval & V. V. Elchaninov

Authors
  1. S. V. Belenkaya
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  2. A. P. Rudometov
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  3. D. N. Shcherbakov
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  4. D. V. Balabova
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  5. A. V. Kriger
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  6. A. N. Belov
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  7. A. D. Koval
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  8. V. V. Elchaninov
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Correspondence to V. V. Elchaninov.

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Translated by M. Romanova

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Belenkaya, S.V., Rudometov, A.P., Shcherbakov, D.N. et al. Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.). Appl Biochem Microbiol 54, 569–576 (2018). https://doi.org/10.1134/S0003683818060054

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  • DOI: https://doi.org/10.1134/S0003683818060054

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