摘要
凝乳酶可以专一地切割乳中κ-酪蛋白的Phe 105-Met 106之间的肽键,破坏牛乳中的酪蛋白胶束引起蛋白质凝聚,因此在乳制品尤其是在干酪加工中应用广泛。目前对牛凝乳酶的研究已经比较成熟,而对骆驼凝乳酶的研究报道较少。本文介绍了骆驼凝乳酶的基因序列、蛋白结构、理化特性及凝乳机理,并将其与牛凝乳酶进行比较,探讨骆驼凝乳酶具有的优势和应用前景。
Chymosin can speciifcaly cleave the κ-casein at the Phe 105 -Met 106 peptide to break the casein miceles causing milk-clotting. Chymosin is widely used in dairy products, particular in cheese manufacture. It has been deeply studied for bovine chymosin, but only less research reports for camel chymosin. This article describes the gene sequences, protein structure, physical and chemical characteristics and milk coagulation mechanism of camel chymosin. The advantage and application of camel chymosin are discussed comparing with bovine chymosin.
出处
《中国乳业》
2014年第6期56-58,共3页
China Dairy
基金
新疆动物学重点学科-乳品工程资助(2011001)
关键词
骆驼
凝乳酶
凝乳特性
干酪制备
camel
chymosin
clotting milk characteristics
cheese manufacture
