STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.)

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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Bibliographic Details
Published in:Foods and raw materials Vol. 4; no. 2; pp. 58 - 65
Main Authors: Lebedev, L. R., Kosogova, Т. А., Teplyakova, Т. V., Kriger, A. V., Elchaninov, V. V., Belov, А. N., Коval', А. D.
Format: Journal Article
Language:English
Published: Kemerovo Kemerovo Institute of Food Science and Technology 01-01-2016
Kemerovo State University
Subjects:
Calcium
Calcium ions
cheesemaking
Clotting
Coagulants
Enzymes
Irpex lacteus
microfungal coagulants
Milk
milk-clotting activity
milk-clotting enzymes
mucorpepsins
Pepsin
Properties (attributes)
Proteolysis
proteolytic activity
rennet
rennet substitutes
Salting
Thermal stability
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Summary: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.
ISSN:2308-4057
2310-9599
DOI:10.21179/2308-4057-2016-2-58-65