Study on the effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried under Partial Vacuum | Chapter 9 | Emerging Challenges in Agriculture and Food Science Vol. 1

 Rennet accounts for barely 30% of global cheese production due to a scarcity of calf stomach (FAO, 2016). Because of this, researchers are looking for animal, vegetable, or microbial enzyme alternatives. Chicken pepsin is one of the alternative animal enzymes. Chicken proventriculus, whole or incised into four parts or incised into slices, without or with salt addition, were dried under partial vacuum (47°C, 800 mbar) in order to evaluate the stability of chicken pepsin over time. On the coagulant activity of pepsin extracts (expressed in equivalent Rennet Units), the effects of incision, salt addition, and storage duration of dried proventriculus were investigated. The relative yield in the fresh state before storage was expressed by the six batches pepsin residual activity evaluated immediately after drying operation. They ranged from 50% for proventriculus sliced into four pieces without salt addition to 18% for proventriculus cut into four parts with salt addition.

The question that comes following this phase of the practise is: What is the batch of proventriculi that will provide sufficient coagualnte activity after storage?

The residual activity was 35.5 percent for proventriculus sliced into four parts without salt addition and 4.7 percent for proventriculus incised into slices with salt addition after 54 days of storage. During salting, there appeared to be a significant reduction of activity. Furthermore, when the incision effect was paired with salt addition, there was a significant reduction of activity. Pepsin residual coagulant activity of partially vacuum-dried proventriculus cut into four parts and unsalted demonstrated greater stability during storage.

Author (S) Details

Benyahia-Krid Férial Aziza
Agro-Food Engineering Laboratory (GENIAAL): Team: Enzymatic Engineering, Milk and Derivatives Technology (GETLD) Mentouri Brothers University, Constantine, Algeria.

Aissaoui-Zitoun Ouarda
Agro-Food Engineering Laboratory (GENIAAL): Team: Enzymatic Engineering, Milk and Derivatives Technology (GETLD) Mentouri Brothers University, Constantine, Algeria.

Zidoune Mohammed Nasereddine
Laboratory of Research in Nutrition and Food Technology (L.N.T.A.): Team: Processing and Development of Agro-Food Products (TEPA), Mentouri Brothers University, Constantine, Algeria.

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Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure | Chapter 8 | Current Research in Agriculture and Veterinary Sciences Vol. 3

 Internal bonds formed in milk gelation with chicken pepsin were approached with dissociating agents such as sodium dodecyl sulfate (SDS), urea, and ethylenediamine tetraacetic acid (EDTA) and compared to those formed with rennet gel. Rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) were used to investigate the viscoelasticity and microstructure of gels. The results revealed that there were no significant differences (p>0.05) in protein interactions between the two kinds of gels, with hydrophobic binding dominating in protein gelation Viscoelasticity and microstructure shared similarities in viscoelastic properties and milk aggregation micelles mode, as determined by chicken pepsin or rennet.

Author (S) Details

Ferial Aziza Benyahia-Krid
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Ouarda Aissaoui-Zitoun
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Halima Boughellout
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Faiza Adoui
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Amani Harkati
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

El Hocine Siar
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Abdellah Zikiou
Centre de Biotechnologie, Division Biotechnologie Alimentaire, Constantine, 25000, Algeria.

Attia Hamadi
Departement de biologie, Laboratoire Analyses Alimentaires, Ecole Nationale d’Ingenieurs de Sfax, Route de Soukra, ENIS, BPW, 3038 Sfax, Tunisia.

Mohamed Nasser Eddine Zidoune
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

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