학술논문
Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.).
Document Type
Article
Author
Source
Subject
*BIOCHEMISTRY
*RENNIN
*ALPACA
*CHEESE varieties
*ENZYMATIC analysis
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Language
ISSN
0003-6838
Abstract
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. [ABSTRACT FROM AUTHOR]