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Extraction of Valuable Compounds from Meat By-Products
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Mirian Pateiro, Paula Borrajo, Rubén Domínguez, Paulo E.S. Munekata, Jose M. Lorenzo, Paulo Cezar Bastianello Campagnol, Igor Tomasevic, Francisco J. Barba
Chymosin and catalase are two important enzymes in the dairy industry that are isolated from meat by-products. Chymosin is a proteolytic enzyme present in the stomach of bovines. It is extracted with a salt solution and purified using an anion-exchange resin that allows the adsorption of chymosin and removal of mucin, which is the main contaminant associated with this protease. The eluate is obtained through a salt solution, which is precipitated with the salt to obtain the final product (Elagamy, 2000; Mohanty et al., 2003). Catalase is isolated from the liver of mammals, mainly beef. Its extraction first implies an aqueous extraction of liver followed by an organic fractionation. The procedure continues with a purification that utilizes anion-exchange chromatography, and a stabilization with a buffer until the final product is obtained (Nadeem et al., 2015). This enzyme is mainly commercialized as Catalase L.
Selection and Improvement of Industrial Organisms for Biotechnological Applications
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Chymosin is also known as rennets or chymase and is used in the manufacture of cheese. It used to be produced from rennets of farm animals, namely calves. Later, it was produced from fungi, Rhizomucor spp. Over 90% of the chymosin used today is produced by E. coli, and the fungi Kluyveromyces lactis and Aspergillus niger. Genetically engineered chymosin is preferred by manufacturers because while it behaves in exactly the same way as calf chymosin, it is purer than calf chymosin and more predictable. Furthermore, it is preferred by vegetarians and some religious organizations.
Fermented Milk Products
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
The quality of curd can be improved and growth of microbes interfering with the ripening and maturation of cheese is avoided by the addition of chemicals such as sodium nitrate and calcium chloride. Chymosin is the major enzyme used in cheese processing. Other coagulants include mucorpusillus, cryophonectriaprassitica etc. These coagulating enzymes or rennet hydrolyse k-casein to para-k-casein within curd which is hydrophobic in nature and macro peptide which is hydrophilic in nature (Siso, 1996).
Production of highly active fungal milk-clotting enzyme by solid-state fermentation
Published in Preparative Biochemistry & Biotechnology, 2019
Cirium V. Chinmayee, Cheral Vidya, Amsaraj Rani, Sridevi Annapurna Singh
The global cheese market is predicted to reach $124 billion at a cumulative annual growth rate of 7.3% from 2013 to 2019.[3] Cheese is obtained after processing and aging coagulated milk. However, this simple process has led to the production of thousands of varieties of cheese differing by milk source, processing, aging, flavor, texture and most importantly, the source and type of rennet or milk clotting enzyme used.[4,5] Milk-clotting enzymes can be obtained from four main sources – animal like calf rennet, plant like vegetable rennet, genetically engineered chymosin, and microbial sources like Mucor rennet.[5,6]