| 摘要: |
| 以小牛皱胃为原料，研究了食盐浓度、酒精浓度、提取温度和pH对小牛皱胃酶提取效果的影响。结果表明，用50 g/L的食盐在pH4.0，30 ℃下提取时，小牛皱胃酶凝乳活性最高。 |
| 关键词: 小牛皱胃酶 凝乳活性 提取技术 |
| DOI： |
| 分类号:S826.34 |
| 基金项目:陕西省自然科学基金项目资助(691043) |
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| Studies on extraction technology of calf rennet |
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HU Jian-hong 1 WANG Li-qiang 2 LI Qing-wang 2
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| Abstract: |
| Using calf abomasum as material,the concentration of salt and alcohol,pH values of extraction solution and time of extraction on the effect of calf rennet extraction were studied.The experimental results showed that the milk-clotting activity of calf rennet reached peak with 5% salt concentration extraction in pH4.0 at 30 ℃。 |
| Key words: calf rennet milk-clotting activity extraction technology |
