Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources

Elena Melnikova; Mariya Chekmareva; Ekaterina Bogdanova

doi:10.21603/1019-8946-2026-5-104

UDC 63

MEASURING THE ACTIVITY OF NATIVE PLASMIN ENZYME IN MILK AND MILK SOURCES Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources

АА Аа

Published in Dairy industry · Issue 5, 2026 · Pages 70–75 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2026-5-104 · EDN: ULCCCA

Received: 06.04.2026 Accepted: 15.09.2026 Published: 15.10.2026 Language of publication: RUS

Authors

Elena Melnikova

ORCID SPIN

Mariya Chekmareva

ORCID

Ekaterina Bogdanova

Elena Melnikova

Academic degree: doctor of technical sciences

Voronezh State University of Engineering Technologies Russian Federation · Voronezh

ORCID SPIN

Mariya Chekmareva

Voronezh State University of Engineering Technologies Russian Federation · Voronezh

ORCID

Ekaterina Bogdanova

Academic degree: doctor of technical sciences

Voronezh State University of Engineering Technologies Russian Federation · Voronezh

ABSTRACT

Abstract. During the casein hydrolysis that occurs as hard cheese ripens, plasmin can alter the properties of the casein network, the ripening rate, and the texture of the final product. This research featured a model mixture of micellar casein concentrate, high-scald cheese curd, and whey. Spectrophotometry was used to determine the activity of the native plasmin–plasminogen enzyme system, as well as the effect of these enzymes on cheese curd proteolysis. The plasmin activity in the micellar casein concentrate and the experimental cheese sample was higher than that of the control sample on the third day of ripening. By the end of the ripening period, the experimental cheese demonstrated a decrease in enzyme activity, indicating the release of amino acids from peptides, while the enzyme remained bound to the protein matrix and did not migrate into the whey. The rate of amino acid release in the cheese with micellar casein concentrate was 1.35 times higher, potentially allowing for a 20% reduction in cheese ripening time. Spectrophotometry proved effective in monitoring the plasmin–plasminogen enzyme system activity in cheesemaking, making it possible to achieve target technological parameters and optimize production processes.

KEYWORDS

hard cheeses, micellar casein concentrate, plasmin activity, microstructure, spectrophotometry

Text

Text (PDF)

Read Download

1. Vélez, M. A. Plasmin and coagulant activities in a minicurd model system: Study of technological parameters / M. A. Vélez [et al.] // Journal of Dairy Science. 2016. Vol. 99(9). P. 7053–7062. https://doi.org/10.3168/jds.2015-10799

2. Korycka-Dahl, M. Plasmin activity in milk / M. Korycka-Dahl [et al.] // Journal of Dairy Science. 1983. Vol. 66(4). P. 704–711. https://doi.org/10.3168/jds.S0022-0302(83)81848-7

3. Castellino, F. J. Rabbit plasminogen and plasmin isozymes / F. J. Castellino, J. M. Sodetz // Methods in Enzymology. 1976. Vol. 45. P. 273–286. https://doi.org/10.1016/S0076-6879(76)45026-7

4. Heegaard, C. W. The plasminogen activation system in bovine milk: Differential localization of tissue-type plasminogen activator and urokinase in milk fractions is caused by binding to casein and urokinase receptor / C. W. Heegaard, L. K. Rasmussen, P. A. Andreasen // Biochimica et Biophysica Acta (BBA) - Molecular Cell Research. 1994. Vol. 1222(1). P. 45–55. https://doi.org/10.1016/0167-4889(94)90023-X

5. Farkye, N. Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin / N. Farkye, P. F. Fox // Journal of Dairy Research. 1992. Vol. 59(2). P. 209–216. https://doi.org/10.1017/S0022029900030454

6. Lepilkina, O. V. Fermentativnyy proteoliz pri preobrazovanii moloka v syr / O. V. Lepilkina, A. I. Grigor'eva // Pischevye sistemy. 2023. T. 6, № 1. S. 36–45. https://doi.org/10.21323/2618-9771-2023-6-1-36-45; https://elibrary.ru/mysjff

7. Gazi, I. Plasmin activity and proteolysis in milk protein ingredients / I. Gazi, I. C. Vilalva, T. Huppertz // International Dairy Journal. 2014. Vol. 38(2). P. 208–212. https://doi.org/10.1016/j.idairyj.2013.11.012

8. Haïssat, S. Quantitative characterization of bovine plasminogen binding to caseins / S. Haïssat [et al.] // Analytical Biochemistry. 1994. Vol. 222(1). P. 472–478. https://doi.org/10.1006/abio.1994.1519

9. Alichanidis, E. Heat stability of plasmin (milk proteinase) and plasminogen / E. Alichanidis, J. H. M. Wrathall, A. T. Andrews // Journal of Dairy Research. 1986. Vol. 53(2). P. 259–269. https://doi.org/10.1017/S0022029900024869

10. Srinivasan, M. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels / M. Srinivasan, J. A. Lucey // Journal of Dairy Science. 2002. Vol. 85. P. 1070–1078. https://doi.org/10.3168/jds.S0022-0302(02)74167-2

11. Salunke, P. Microfiltration and ultrafiltration process to produce micellar casein and milk protein concentrates with 80% crude protein content: Partitioning of various protein fractions and constituents / P. Salunke, C. Marella, L. E. Metzger // Dairy. 2021. Vol. 2. P. 367–384. https://doi.org/10.3390/dairy2030029

12. Carter, B. G. Microfiltration-derived casein and whey proteins from milk / B. G. Carter [et al.] // Journal of Dairy Science. 2021. Vol. 104(3). P. 2465–2479. https://doi.org/10.3168/jds.2020-18811

13. Hammam, A. R. A. Production and storage stability of concentrated micellar casein / A. R. A. Hammam, S. L. Beckman, L. E. Metzger // Journal of Dairy Science. 2022. Vol. 105. P. 1084–1098. https://doi.org/10.3168/jds.2021-21200

14. Melnikova, E. I. Technological Parameters of Microfiltration in the Production of Micellar Casein Concentrate / E. I. Melnikova, E. B. Stanislavskaya, E. V. Bogdanova // Current Nutrition & Food Science. 2024. Vol. 20(4). Art. no. P. 520–528. https://doi.org/10.2174/0115734013266503230919071431

15. Hammam, A. R. A. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate / A. R. A. Hammam, R. Kapoor, L. E. Metzger // Journal of Dairy Science. 2022. Vol. 106(1). P. 117–131. https://doi.org/10.3168/jds.2022-22379

16. Hammam, A. R. A. Manufacture of culture-based acid curd using micellar casein concentrate / A. R. A. Hammam, L. E. Metzger // Journal of Dairy Science. 2020. Vol. 103(1). P. 129–130.

17. Dupont, D. Differential titration of plasmin and plasminogen in milk using sandwich ELISA with monoclonal antibodies / D. Dupont [et al.] // Journal of Dairy Research. 1997. Vol. 64(1). P. 77–86. https://doi.org/10.1017/S0022029996001938

18. Aaltonen, T. Effect of microfiltration of milk on plasmin activity / T. Aaltonen, P. Ollikainen // International Dairy Journal. 2011. Vol. 21(4). P. 193–197. https://doi.org/10.1016/j.idairyj.2010.12.002

PDF JATS XML

Editor-in-Chief

Alexander Prosekov

downloads

GOST

Melnikova E. I., Chekmareva M. S., Bogdanova E. V. Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources // Dairy industry. 2026. no. 5. pp. 70-75. DOI: https://doi.org/10.21603/1019-8946-2026-5-104. EDN: ULCCCA. (Date of access 29.10.2026).

MLA

Elena Melnikova, Chekmareva M. S., Bogdanova E. V.. "Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources." Dairy industry.5 (2026): 70-75. DOI: https://doi.org/10.21603/1019-8946-2026-5-104. EDN: ULCCCA.

APA

Melnikova E. I., Chekmareva M. S., Bogdanova E. V. (2026). Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources. Dairy industry(5), 70-75. https://doi.org/10.21603/1019-8946-2026-5-104 EDN: ULCCCA.

Chicago

Elena Melnikova, Chekmareva M. S., Bogdanova E. V.. "Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources." Dairy industry, no. 5 (2026): 70-75. https://doi.org/10.21603/1019-8946-2026-5-104. EDN: ULCCCA.

WIKI

{{cite journal | author = Melnikova E. I., Chekmareva M. S., Bogdanova E. V. | title = Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources | journal = Dairy industry | year = 2026 | issue = 5 | pages = 70-75 | doi = 10.21603/1019-8946-2026-5-104 }} EDN: ULCCCA

Copy

Export: BibTeX EndNote RefMan RusMARC

MEASURING THE ACTIVITY OF NATIVE PLASMIN ENZYME IN MILK AND MILK SOURCES Measuring the Activity of Native Plasmin Enzyme in Milk and Milk Sources

Confirmation