| 摘要: |
| 研究结果表明,木瓜蛋白酶最适凝乳温度为95℃; 75℃以下, 30 min以内酶凝乳活性稳定, 85℃处理30min活性完全丧失; pH为5～8时凝乳活性随乳的pH值的降低而增强;酶在pH3. 2～7.7之间处理20 h凝乳活性稳定;Ca2+具有明显的促凝乳作用;底物浓度对酶活性的影响符合米氏规律。 |
| 关键词: 木瓜蛋白酶，凝乳活力，凝乳特性 |
| DOI： |
| 分类号:TS252.53 |
| 基金项目: |
|
| Studies on the Coagulating Property of Papain |
|
Zhang Fuxin Tian Chengrui
|
| Abstract: |
| The study result shows that the optimum coagulating temperature of papain is 95℃.The coagulating activity of papain remains stable within 30 minutes, and after 30 minutes of treatment at 80℃, the papain activity loses completely.The coagulating ability increases with the decrease of milk pH between 5 and 8.Treating papain 20 hours at the pH between 3. 2 and 7. 7, the coagulating activity maintains stable. The Ca2+ has an obvious function to accelerate milk coagulation.The influences of substrate
concentration on enzymatic activity is consistent with the Michaelis Law. |
| Key words: papain,activity of clothing milk,coagulating property |
