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A comparison of the production efficiencies of full‐length and truncated forms of prochymosin
Author(s) -
BADIEFAR LEILA,
KHODABANDEH MAHVASH,
AHMADIAN GHOLAMREZA
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00664.x
Subject(s) - chymosin , exon , production (economics) , fermentation , recombinant dna , value (mathematics) , food science , chemistry , enzyme , biochemistry , gene , mathematics , statistics , macroeconomics , economics
Chymosin is one of the enzymes with many applications in the food industry. Its recombinant type has been designed and constructed in different forms. In this investigation, the production efficiency of two types of complete and exon‐6 less prochymosin was assessed. It was found that the average efficiencies of the optimum growth conditions calculated for the two constructs harbouring pET‐prochymosin and pET‐exon‐6 less prochymosin were significantly different ( P value <0.05) at 192.02 ± 3.57 and 348.87 ± 7.76, respectively. Also during fermentation, the level of the exon‐6 less prochymosin production was much higher than the other construct as demonstrated by SDS–PAGE.