Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin


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Abstract

The enzymatic stability of liquid preparations of recombinant chymosin (rCn) in the presence of sodium chloride and sodium benzoate (Na-Bz) was investigated. Addition of sodium chloride at a concentration of 10%, leads to a decrease in milk-clotting activity (MA) of the rCn sample by 46 %. The introduction of Na-Bz at a concentration of 0,4 % does not affect the activity of rCn preparations. Simultaneous application of NaCl (10 %) and Na-Bz (0,4 %) reduces the rCn preparations activity by 45 %. Monitoring of MA of control and test samples was carried out for 6 months. Found that during long-term storage MA of control product (without additives) has decreased by ~16 %. The most stable was the samples containing 0,4 % Na-Bz -MA loss was ~11 %. The greatest losses of MA observed in the samples containing 10 % NaCl and 10 % NaCl+0,4 % Na-Bz - by ~21 % and ~19 %, respectively. It is concluded that, to increase the stability of liquid preparations rCn its necessary to optimize the concentration of sodium chloride and choose a buffer with an effective buffer capacity in the range of stability of the chymosin.

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References

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