The activation of biocatalytic properties of collagenase intended for using in meat technology

The purpose of the researches was studying the influence of light of a blue range on biocatalytic activity and the stability of collagenase enzyme. The influence of light of a blue range with a power of light stream of 35 mW/cm2 biocatalytic activity of enzyme of proteolytic appointment at the change of temperature, pH, the concentration of table salt and nitrite of sodium in the substratum was investigated. Sterile fine powder of collagenase type 1 produced by Clostridium histolyticum culture was used as the object of research. Two groups of collagenase enzyme samples were formed for the experiment: a control group and an experimental group. Collagenase samples of experimental group were treated with blue light with a luminous flux of 35 mW/cm2 using a biolamp for 50-60 minutes. The researches were conducted on the department of food engineering of the Ural State Economic University (Ekaterinburg). It was established that collagenase solution processing by light with the wavelength of 420-450 nanometers and light stream 35 mW/cm2 had expanded the optimum activity in the pH range pH from 7 to 8 and temperature from 28 to 54 °C. The activity of the enzyme treated with blue light is 19.7 % higher. As a result of the studies on the inhibition of catalytic activity of collagenase in the presence of components of brine mix (salt and sodium nitrite) it was found that with increasing concentration of salt in substrate (gelatin) enzyme activity significantly decreased. Blue-light treatment was 33 % higher. It was proved that sodium nitrite present in the substrate at concentrations of 0.1 to 0.7 mmol/dm3 reduced the activity of the enzyme by up to 46 %. The treatment of collagenase enzyme with blue light with luminous flux of 35 mW/cm2 for 50-60 minutes helped to reduce negative effect of the components of the salting mixture for meat.