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	影响胃蛋白酶凝乳作用因素的研究
	蒋爱民¹, 杨军志¹, 岳田利¹
	西北农业大学食品科学系

摘要:

探讨了反应温度、滴定酸度、胃蛋白酶添加量、CaCl₂加入量等因素对胃蛋白酶凝乳作用的影响规律，确定了用胃蛋白酶生产干酪时的主要工艺参数，反应温度39℃；滴定酸度24T；CaCl₂加入量0.015%；加酶量随酶活而定。

关键词: 胃蛋白酶，凝乳，凝乳酶，干酪，酶活

DOI：

分类号:TS201

基金项目:

Factors Affecting the Coagulum Formation of Pepsin

Abstract:

The rules affecting on the coagulum of pepsin by temperature,TepHep (T),the activity additive amount of pepsin ,and the amount of CaCl₂ were discussed, On which the optimum parameters for processing were determined for cheese making with pepsin: temperature 39℃;the additive amount of TePHeP (T) 24 T;CaCl₂ 0.015%;The additive amount of pepsin depends on the enzyme activity.

Key words: pepsin,curd,rennet,cheese,enzyme activity