重组山羊和小牛化学素的比较生物化学特性及其对乳制品加工的影响
Zhiger Akishev1,2, Madina Auyez1, Annelya Tursunbekova1,3
1National Center for Biotechnology, 13/5 Korgalzhyn Road, Astana, 010000, Kazakhstan.
Scientific reports
|July 21, 2025
概括
研究人员开发了复合山羊化学素,以改善奶酪生产. 这种酶在山羊奶中表现出较高的活性,相比于小牛胺,为增强乳制品加工提供了潜力.
科学领域:
- 生物化学 生物化学
- 酶学 是一种酶学.
- 食品科学 食品科学 食品科学
背景情况:
- 羊奶具有宝贵的营养特性.
- 传统的奶酪制造用小牛或驼的化学素,从山羊奶中获得低生产率的产品.
研究的目的:
- 产生复合山羊化学素.
- 评估其生物化学特性和乳凝活动.
- 比较其在山羊奶和奶牛奶中对小牛肉化学素的疗效.
主要方法:
- 在Pichia pastoris表达的复合山羊化学素.
- 在不同温度和化度下测量酶活性.
- 在山羊,牛,绵羊,驼和母马的牛奶中评估了乳凝活动.
主要成果:
- 再组合的山羊化学素实现了高产量 (148,000单位/L).
- 在60°C时为山羊化学素的最佳活性;在65-75°C时为小牛化学素的最佳活性.
- 在山羊奶中,山羊基摩辛的活性比牛奶高13.6%.
- 这两种酶都有效地凝结了绵羊,牛和驼的牛奶,但不是马匹的牛奶.
- 乳凝活动对化度敏感.
结论:
- 再组合的山羊化学素证明了山羊奶奶酪生产的巨大潜力.
- 它在山羊奶中的优越性能表明它有专门的应用.
- 这项研究提供了首次直接比较山羊乳中的复合山羊和小牛化学素.
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