Academic Journal
The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture.
| Τίτλος: | The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture. |
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| Συγγραφείς: | Wehaidy HR; Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt. halolty2009@yahoo.com., Abdel-Naby MA; Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt., Kholif AMM; Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt., Elaaser M; Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt., Bahgaat WK; Dairy Sciences Department, National Research Centre, Dokki, Giza, Egypt., Wahab WAA; Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt. |
| Πηγή: | Journal, genetic engineering & biotechnology [J Genet Eng Biotechnol] 2023 May 17; Vol. 21 (1), pp. 61. Date of Electronic Publication: 2023 May 17. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier B.V Country of Publication: Netherlands NLM ID: 101317150 Publication Model: Electronic Cited Medium: Internet ISSN: 2090-5920 (Electronic) Linking ISSN: 1687157X NLM ISO Abbreviation: J Genet Eng Biotechnol Subsets: PubMed not MEDLINE |
| Imprint Name(s): | Publication: 2024- : [Amsterdam, Netherlands] : Elsevier B.V. Original Publication: [Cairo] : Academy of Scientific Research and Technology, Information and Scientific Services Sector, National Information and Documentation Center |
| Περίληψη: | Background: Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified Bacillus subtilis MK775302 MCE and to assess the role of enzyme in cheese manufacture. Results: B. subtilis MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated Km and Vmax values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified B. subtilis MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties. Conclusions: The partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor. (© 2023. The Author(s).) |
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| Contributed Indexing: | Keywords: Bacillus subtilis MK775302; Milk clotting enzyme kinetics; UF-white soft cheese |
| Entry Date(s): | Date Created: 20230517 Latest Revision: 20230520 |
| Update Code: | 20260130 |
| PubMed Central ID: | PMC10192502 |
| DOI: | 10.1186/s43141-023-00513-w |
| PMID: | 37195386 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 2090-5920 |
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| DOI: | 10.1186/s43141-023-00513-w |