R5876
皱胃酶 来源于米黑毛霉菌
Type II
别名:
Chymosin (primary component)
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关于此项目
Biological source:
microbial (Rhizomucor miehei)
Concentration:
≥4% protein (Lowry)
biological source
microbial (Rhizomucor miehei)
type
Type II
form
powder
concentration
≥4% protein (Lowry)
storage temp.
−20°C
Quality Level
General description
皱胃酶(rennet)作为酶提取物主要用于乳品行业。皱胃酶的主要成分是凝乳酶(Chymosin)。市售的皱胃酶制品中也存在胃蛋白酶等不同浓度的其他种类的蛋白酶。
Application
来自米黑毛霉(Mucor miehei)的皱胃酶已用于：
- 牛奶凝固实验
- 凝固未加工牛乳和马铃薯糖蛋白(patatin)加工牛奶
- 凝固泌乳脱脂样品
研究表明，牛乳热加工会导致皱胃酶催化的凝固时间延长。该时间与热加工温度成比例。
Physical form
含麦芽糊精和氯化钠的粉末
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
常规特殊物品
此项目有
Factors affecting enzyme activity in food processing
Proteins: Structure, Function, and Genetics, 337-365 (2018)
Serum and mammary secretion antibody responses in porcine epidemic diarrhea-immune gilts following porcine epidemic diarrhea vaccination
Bjustrom-Kraft J, et al.
Journal of Swine Health and Production, 26(1), 34-40 (2018)
Potato patatin generates short-chain fatty acids from milk fat that contribute to flavour development in cheese ripening
Spelbrink REJ, et al.
Applied Biochemistry and Biotechnology, 176(1), 231-243 (2015)
Robin Dorau et al.
Applied and environmental microbiology, 87(21), e0103521-e0103521 (2021-08-19)
Lactococcus lactis subsp. lactis (referred to here as L. lactis) is a model lactic acid bacterium and one of the main constituents of the mesophilic cheese starter used for producing soft or semihard cheeses. Most dairy L. lactis strains grow
Microbial production of enzymes used in food applications
Micro Electro Mechanical Systems (MEMS), 2011 IEEE 24th International Conference on. IEEE, 262-287 (2013)
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