PRODUCTION BY YEASTS OF ASPARTIC PROTEINASES FROM PLANT ORIGIN WITH SHEEP'S, COW'S, GOAT'S MILK, ETC. CLOTTING AND PROTEOLYTIC ACTIVITY

摘要

This invention is valid for recombinant enzymes produced from transformed yeast with coding genes for plant-origin aspartic acid proteinases. These proteinases have considerable sheep's, cow's and goat's milk clotting activity. They can be produced in large quantities by cultivating transformed yeast in a liquid medium. They are secreted into the culture medium and can be supplied in liquid or lyophilised form. The activity of these enzymes is similar to that of chymosin (an animal-origin enzyme) used in the production of cheese on an industrial scale. Recombinant aspartic acid proteinases differ from chymosin in their casein cleavage capacity. Recombinant plant enzymes cleave alpha , beta and kappa caseins. Chymosin only cleaves kappa casein. The ability of plant-origin recombinant aspartic acid proteinases to cleave alpha , beta and kappa caseins is responsible for the special flavour, smell and consistency of the cheese produced.