摘要
凝乳酶是奶酪生产中的关键性酶,高效的凝乳酶应具有较高的凝乳活力与较低的蛋白分解力。本文介绍了凝乳活力和蛋白分解力的测定方法,同时对产凝乳酶菌种的来源,产高效凝乳酶菌株获得的途径进行了综述。
Chymosin is the crucial enzyme in the cheese production. High effect chymosin has high milk-clotting activity and low proteolytic activity. This article introduced the assay methods of the milk-clotting activity and proteolytic activity. Simultaneously, the origin of chymosin-producing strain and the way to obtain high effect chymosin-producing strain were also reviewed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期253-256,共4页
Food Science
关键词
凝乳酶
奶酪
高效
凝乳活力
蛋白分解力
chymosin
cheese
high effect
milk-clotting activity
proteolytic activity
