STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.)
Due to the scarcity of natural rennet, in this study we have considered an option of using in cheesemaking a milk-clotting enzyme produced by the Irpex lacteus fungus. We describe main properties of I. lacteus coagulant: milk-clotting activity (МА), overall proteolytic activity (PA), thermal stabili...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2016-12-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=8&article=6 |
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| author | Lebedev L.R. Kosogova T.A. Teplyakova T.V. Kriger A.V. Elchaninov V.V. Belov A.N. Koval` A.D. |
| author_facet | Lebedev L.R. Kosogova T.A. Teplyakova T.V. Kriger A.V. Elchaninov V.V. Belov A.N. Koval` A.D. |
| author_sort | Lebedev L.R. |
| collection | DOAJ |
| description | Due to the scarcity of natural rennet, in this study we have considered an option of using in cheesemaking a milk-clotting enzyme produced by the Irpex lacteus fungus. We describe main properties of I. lacteus coagulant: milk-clotting activity (МА), overall proteolytic activity (PA), thermal stability, MА dependence on рН level and calcium ions content. Partially purified preparations of I. lacteus milk-clotting enzyme was obtained by salting out and gel-filtration. Technological properties of the I. lacteus coagulant were compared to natural calf rennet and cow pepsin (CP). МА of I. lacteus enzyme amounted to 29.1 ± 0.7 RU/ml, with protein content of 23 mg/ml. The coagulant was completely inactivated at 60С. Thermal stability of I. lacteus milk-clotting enzyme, MA sensitivity to pH variations and Ca content were comparable to respective parameters of calf rennet and CP. Overall PA of the I. lacteus coagulant exceeded CP and calf rennet activity by 33 and 220 times, respectively. As for enzymatic specificity, the following order was observed: calf rennet (100%) > CP (14.9%) > I. lacteus coagulant (0.5%). These findings suggest that there is a need to increase the MA of I. lacteus coagulant in order to be able to use it in cheesemaking. We have considered chemical, biochemical, and genetic corrective actions applicable to technological properties of microfungal milk coagulants. |
| first_indexed | 2024-12-13T14:44:37Z |
| format | Article |
| id | doaj.art-82806a5816404a3c91022128907affc8 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-13T14:44:37Z |
| publishDate | 2016-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-82806a5816404a3c91022128907affc82022-12-21T23:41:30ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992016-12-0142586510.21179/2308-4057-2016-2-58-65STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.)Lebedev L.R. 0Kosogova T.A. 1Teplyakova T.V. 2Kriger A.V.3Elchaninov V.V.4Belov A.N. 5Koval` A.D. 6Medical Biotechnology Institute of the State Research Center of Virology and Biotechnology «Vector»State Research Center of Virology and Biotechnology «Vector»State Research Center of Virology and Biotechnology «Vector»Siberian Scientific Research Institute of CheesemakingSiberian Scientific Research Institute of CheesemakingSiberian Scientific Research Institute of CheesemakingSiberian Scientific Research Institute of CheesemakingDue to the scarcity of natural rennet, in this study we have considered an option of using in cheesemaking a milk-clotting enzyme produced by the Irpex lacteus fungus. We describe main properties of I. lacteus coagulant: milk-clotting activity (МА), overall proteolytic activity (PA), thermal stability, MА dependence on рН level and calcium ions content. Partially purified preparations of I. lacteus milk-clotting enzyme was obtained by salting out and gel-filtration. Technological properties of the I. lacteus coagulant were compared to natural calf rennet and cow pepsin (CP). МА of I. lacteus enzyme amounted to 29.1 ± 0.7 RU/ml, with protein content of 23 mg/ml. The coagulant was completely inactivated at 60С. Thermal stability of I. lacteus milk-clotting enzyme, MA sensitivity to pH variations and Ca content were comparable to respective parameters of calf rennet and CP. Overall PA of the I. lacteus coagulant exceeded CP and calf rennet activity by 33 and 220 times, respectively. As for enzymatic specificity, the following order was observed: calf rennet (100%) > CP (14.9%) > I. lacteus coagulant (0.5%). These findings suggest that there is a need to increase the MA of I. lacteus coagulant in order to be able to use it in cheesemaking. We have considered chemical, biochemical, and genetic corrective actions applicable to technological properties of microfungal milk coagulants.http://jfrm.ru/?page=archive&jrn=8&article=6milk-clotting enzymesrennetrennet substitutesmicrofungal coagulantsmilk-clotting activityproteolytic activitythermal stabilitycheesemakingmucorpepsins |
| spellingShingle | Lebedev L.R. Kosogova T.A. Teplyakova T.V. Kriger A.V. Elchaninov V.V. Belov A.N. Koval` A.D. STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.) Foods and Raw Materials milk-clotting enzymes rennet rennet substitutes microfungal coagulants milk-clotting activity proteolytic activity thermal stability cheesemaking mucorpepsins |
| title | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.) |
| title_full | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.) |
| title_fullStr | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.) |
| title_full_unstemmed | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.) |
| title_short | STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (IRPEX LACTEUS (FR.) FR.) |
| title_sort | study of technological properties of milk clotting enzyme from irpex lacteus irpex lacteus fr fr |
| topic | milk-clotting enzymes rennet rennet substitutes microfungal coagulants milk-clotting activity proteolytic activity thermal stability cheesemaking mucorpepsins |
| url | http://jfrm.ru/?page=archive&jrn=8&article=6 |
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