Constitutive expression,purification and characterization of bovine prochymosin in <Emphasis Type="Italic">Pichia pastoris</Emphasis> GS115 |
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Authors: | X P Jiang M L Yin P Chen Q Yang |
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Institution: | (1) Department of Bioscience and Biotechnology, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China; |
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Abstract: | Chymosin can specifically break down the Phe105–Met106 peptide bond of milk κ-casein to form insoluble para-κ-casein, resulting in milk coagulation, a process that is used in making cheese. In this study, in order to obtain an alternative
milk coagulant which is safe and efficient, and simultaneously can produce cheese with a good taste, bovine prochymosin B
was chosen and constitutively expressed to a high level in Pichia pastoris. The recombinant chymosin was expressed mainly as a secretory form, and it exhibited milk-clotting activity. It was purified
by ammonium sulfate fractionation, anion exchange, followed by cation exchange chromatography. A final yield of 24.2% was
obtained for the purified enzyme, which appeared as a single band in SDS–PAGE having a molecular mass of approximate 36 kDa.
Proteolysis assay showed that it specifically hydrolyzed κ-casein. It was stable at 25–50°C and had optimal activity at 37°C and pH 4.0. The activity of the recombinant chymosin was
activated by cations such as Mn2+, Fe3+, Mg2+ and Na+, but inhibited by K+, Co2+, Zn2+, Ni2+, and to a lesser extent by Cu2+. These results suggested that recombinant bovine chymosin is an acid milk coagulant, and it could be considered as a safe
and efficient enzyme suitable for use in cheese production. |
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