一般描述
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。
应用
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。
外形
含麦芽糊精和氯化钠的粉末
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
常规特殊物品
此项目有
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Factors affecting enzyme activity in food processing
Proteins: Structure, Function, and Genetics, 337-365 (2018)
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
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)
Microbial production of enzymes used in food applications
Micro Electro Mechanical Systems (MEMS), 2011 IEEE 24th International Conference on. IEEE, 262-287 (2013)
Impact of Physical-Chemical Properties on Milk Coagulation Ability for Some Albanian Breeds of Cow, Sheep and Goat
Hoxha M and Mara V
International journal of language & communication disorders, 1(3), 234-238 (2012)
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