Recombinant Camel Chymosin Effectively Acts on Milk Coagulation after Immobilization on Eggshell Membranes

To increase the availability of enzymes used in cheese production, the reuse of recombinant camel chymosin immobilized on eggshell membrane using glutaraldehyde was studied and reported for the first time. The catalytic activity, measured as the ability of the chymosin to sediment proteins from skim...

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Bibliographic Details
Published in:ACS food science & technology 2022-05, Vol.2 (5), p.808-814
Main Authors: Kessi, E., Arias, J. L.
Format: Article
Language:English
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Summary:To increase the availability of enzymes used in cheese production, the reuse of recombinant camel chymosin immobilized on eggshell membrane using glutaraldehyde was studied and reported for the first time. The catalytic activity, measured as the ability of the chymosin to sediment proteins from skim milk, was conserved in the immobilized state compared with the free enzyme. Under the experimental conditions used here, glutaraldehyde did not affect the enzyme activity. The immobilized chymosin remains stable for up to 9 days and can be reused for at least six cycles. In conclusion, chicken eggshell membranes, available as waste material from the poultry industry, are an adequate, useful, and cheap natural matrix for chymosin immobilization.
ISSN:2692-1944
2692-1944
DOI:10.1021/acsfoodscitech.1c00407