Quantification of milk-clotting enzymes in 40 commercial bovine rennets, comparing rocket immunoelectrophoresis with an activity ratio assay
Abstract
Summary: The enzymes chymosin, bovine pepsin A and bovine pepsin B in 40 commercial rennets were assayed by rocket immunoelectrophoresis, using monospecific antibody preparations against the 3 enzymes. Concentrations found were chymosin, 0–1208 mg/l; bovine pepsin A, 359–3818 mg/l; bovine pepsin B, 0–320 mg/l. Bovine pepsin B was found to be a minor enzymic component in bovine rennets, representing maximally 2·9 % of the milk-clotting activity or 9·7 % of the weight of the enzymes. The sensitivity for the quantification of the 3 enzymes was 0·5–1·0 mg/l. The coefficient of variation was 3·7 %. The sum of the immunochemical data converted into milk-clotting activities was in good agreement with the directly observed milk-clotting activity, indicating that there was no immunochemical overestimation due to the presence of non-enzymic active antigens. A high correlation was found between the enzymic composition determined immunochemically and by activity ratio assay.
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α-Keto acids corresponding to almost every amino acid have been reported in Cheddar, Emmental or German blue-mould cheeses, Manchego, Parmesan, Gouda, Provolone, Camembert and Fontina.
“α-Keto acids corresponding to almost every amino acid have been reported in Cheddar [102], Emmental or German blue-mould cheeses [103], Manchego, Parmesan, Gouda, Provolone, Camembert [104] and Fontina [105].”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [104]
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
Biochemistry of Cheese Ripening: Proteolysis
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00018-1 · Cited by 121 · see citing works
- Authors
- Rothe, G. A. L., Harboe, M. K., & Martiny, S. C.
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 1977-02
- Volume
- 44
- Issue
- 1
- Pages
- 73-77
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2115363766
- Cited by
- 34
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2017: 1 · 2015: 1 · 2014: 1 · 2012: 1
- FWCI
- 0.61
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Dairy Research (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- milk-clotting enzyme, chymosin, rocket immunoelectrophoresis, enzyme quantification, milk-clotting activity
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