Barnaul, Russian Federation
Polzunov Altai State Technical University
Barnaul, Barkaul, Russian Federation
Barnaul, Russian Federation
Barnaul, Russian Federation
Barnaul, Russian Federation
Barnaul, Russian Federation
Barnaul, Barkaul, Russian Federation
The effect of active acidity and calcium chloride concentration on the milk coagulation rate under the action of an engineered variant of recombinant reindeer chymosin (Rangifer tarandus) with a point amino acid replacement Lys53→Glu, was studied. It was found that the dependence of milk-clotting activity on pH and calcium chloride concentration of engineered recombinant reindeer chymosin is comparable to high quality commercial genetically engineered milk coagulants.
reindeer, chymosin, recombinant chymosin, milk-converting activity, pH, calcium chloride, cheesemaking
1. Belenkaya, S.V. Basic Biochemical Properties of Recombinant Chymosins (Review) / S.V.Belenkaya [et al.] // Applied Biochemistry and Microbiology. 2020. V. 56. № 4. P. 363-372.
2. Tehnicheskiy reglament Tamozhennogo soyuza «O bezopasnosti moloka i molochnoy produkcii» (TR TS 033/2013): [Prinyat resheniem Soveta Evraziyskoy ekonomicheskoy komissii ot 9 oktyabrya 2013. № 67]. // CNTI «Media-servis» - Tekst: elektronnyy. - URL: https: //docinfo.ru/tr-ts/tr-ts-033-2013/ (data obrascheniya: 22.11.2022).
3. Lucey, J.A. Formation and Physical Properties of Milk Protein Gels / J.A.Lucey // J.Dairy Sci. 2002. V. 85. N 2. P. 281-294.
4. Mayorov, A.A. Problemy povysheniya vyhoda syra / A.A.Mayorov, I.M.Mironenko, A.A.Baybikova // Syrodelie i maslodelie. 2011. № 2. S. 19-23.
5. Wang, N. Expression and characterization of camel chymosin in Pichia pastoris / N.Wang [et al.] // Prot. Expr. Purif. 2015. Vol. 111. P. 75-81.
6. Singh, T.K. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective. / T.K.Singh, M.A.Drake, K.R.Cadwallader // Compr. Rev. Food Sci. Food Safety. 2003. V. 2. № 4. P. 139-162.
7. Farrell, Jr., H.M. Nomenclature of the Proteins of Cows' Milk - Sixth Revision / H.M. Farrell Jr. [et al.] // J. Dairy Sci. 2004. V. 87. P. 1641-1674.
8. Harboe, M., Broe, M.L., Qvist, K.B. In: Technology of Cheesemaking. Law B.A., Tamime A.Y., Eds., Wiley-Blackwell., 2010, Ch. 3. The Production, Action and Application of Rennet and Coagulants. R. 98-129.
9. Zhao, Z. Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions / Z.Zhao, M.Corredig // Food Chemistry. 2020. V. 316. P. 126 -199.
10. Pushkarev, V.A. Molokosvertyvayuschaya i obschaya proteoliticheskaya aktivnost' inzhenernogo varianta rekombinantnogo himozina severnogo olenya (Rangifer tarandus) / V.A.Pushkarev [i dr.] // Syrodelie i maslodelie. 2023. № 1. S. 22-25.
11. El'chaninov, V.V. Issledovanie molokosvertyvayuschego fermenta iz sychugov severnyh oleney: dis. … kand. tehn. nauk: 05.18.04: zaschischena 23.01.06: utv. 07.04.06 / El'chaninov Vadim Valentinovich. - Kemerovo, 2006. - 172 s. - Bibliogr.: S. 121-147.
