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INFLUENCE of ULTRASOUND ON the PROPERTIES of CHYMOSIN and the ULTRASTRUCTURE of ABOMASUM DURING CHYMOSIN EXTRACTION 1
Author(s) -
KIM S. M.,
ZAYAS J. F.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00157.x
Subject(s) - chymosin , chemistry , ultrastructure , abomasum , tyrosine , ultrasound , biochemistry , valine , amino acid , anatomy , biology , rumen , enzyme , medicine , fermentation , radiology
The effects of ultrasound treatment on the properties of chymosin and the ultrastructure of abomasum during chymosin extraction were investigated. Ultrasound treatment at 36 W/cm 2 for 80 min did not decrease chymosin activity and its proteolytic activity. However, high intensity ultrasound (157 W/cm 2 ) and the prolonged exposure to high intensity significantly decreased chymosin activity and its proteolytic activity. Ultrasound treatment changed amino acid composition of chymosin. There were significant changes in the mole percent of histidine, proline, tyrosine, methionine, valine, and lysine at the lower specific intensity. Ultrastructure of abomasal tissue was not affected by ultrasound treatment at specific intensity 36 W/cm 2 for 80 min. However, some mitochondria cristae were damaged and secretory granules were more compact even though their numbers remained the same.