EFFECT OF STORAGEON ENZYMATIC ACTIVITYOFCOAGULANTEXTRACTEDFROMAGED ABOMASUMS CAMELS PREPARED WITHOUTMUCOUS

N MAHBOUB; N SLIMANI; O SIBOUKEUR; A MATI

N MAHBOUB Université KASDI MERBAH Ouargla. Laboratoire de protection des écosystèmes en zones arides et semi arides. Univ. K. M. de Ouargla (Algérie).
N SLIMANI Université KASDI MERBAH Ouargla. Laboratoire Bioresources Sahariennes: Préservation et Valorisation. (Algérie).
O SIBOUKEUR Université KASDI MERBAH Ouargla. Laboratoire de protection des écosystèmes en zones arides et semi arides. Univ. K. M. de Ouargla (Algérie).
A MATI Univ. M. M. Tizi Ouzou. Laboratoire de Biochimie Analytique et Biotechnologie,.(Algérie)

Keywords: Camel milk, ennet, enzyme extract, conservation, enzyme activity

Abstract

In order to better understand and improve the key stage clotting enzyme, that this study is conducted by testing the one hand, the coagulation properties of camel milk using crude enzyme extracts from gastric stomachs devoid of mucosa (the outer layer of the mucosa) from camels (aged between 8 and 9) and secondly, to try to determine how conservation is most appropriate for these enzyme preparations from the storage of these extracts to reach room temperature(25 °C) or as chilled (4 ° C) or frozen form (-20 ° C) and finally lyophilized. In the cheese industry are always looking where enzymes with high coagulation activity and low proteolytic activity. Among the various tested conservation, we recorded the highest value of the clotting activity after 15 weeks of freezing (0.277 ± 0.000 UP), corresponding to the second storage period (between 8 and 18 weeks). During this period, the gastric enzyme extracts have the lowest proteolytic activity when stored in refrigerator at 4 ° C with a value of (0.37 ± 0.017). These two excerpts are well chosen the most suitable for processing cheese milk at the industrial level, particularly at the coagulation phase.