Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 48 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026747

Coagulation properties of rennet from Bacillus licheniformis at different temperatures

  • LI Yizhen ,
  • NIU Keping ,
  • CAO Yingying ,
  • WANG Ying ,
  • WEN Pengcheng ,
  • QIAO Haijun ,
  • ZHANG Weibing ,
  • ZHANG Zhongming
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Qinwangchuan agricultural high-tech industry development demonstration base management office, Lanzhou 730030, China)
    3(College of Sciences, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-01-20

  Revised date: 2020-02-07

  Online published: 2021-07-22

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Abstract

To determine the effect of temperature on the coagulant performance of chymosin from Bacillus licheniformis D3.11, the viscosity, turbidity, water retention, OD value, microstructure and rheological properties were analyzed during the coagulant process. Skimmed milk was used as the substrate and the commercial chymosin as control. The results showed that the viscosity of these two enzyme systems increased with the increase of temperature in milk curding, but decreased gradually when the temperature was higher. The turbidity increased significantly when the temperature increased from 30 ℃ to 45 ℃ (P＜0.05). Rheological properties showed that commercial enzyme system can achieve higher energy storage modulus G' peak (269.01 Pa) than the B. licheniformis D3.11 rennet system (232.91 Pa). Also, a rise in curding temperature resulted in the fall of energy storage modulus G' in both enzyme systems, however the fall was more rapid in B. licheniformis system than in the commercial chymosin. The water holding capacity of both systems increased first and then decreased with the rise of temperature, and reached their maximum at 35 ℃. The whey OD value of both systems increased significantly with the increase of temperature (P＜0.05), and the whey OD of B. licheniformis system was higher than that of the commercial chymosin. Confocal microscope screening of the microstructure showed that both systems had their best coagulant effect at 40 ℃. The results revealed that temperature significantly affected the milk clotting performance of chymosin from B. licheniformis D3.11. This study provides a theoretical basis for the application of chymosin from B. licheniformis.

Key words： Bacillus licheniformis; temperature; chymosin; coagulation properties; rheological property; laser scanning confocal microscope

Cite this article

LI Yizhen , NIU Keping , CAO Yingying , WANG Ying , WEN Pengcheng , QIAO Haijun , ZHANG Weibing , ZHANG Zhongming . Coagulation properties of rennet from Bacillus licheniformis at different temperatures[J]. Food and Fermentation Industries, 2021 , 47(12) : 48 -54 . DOI: 10.13995/j.cnki.11-1802/ts.026747

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