摘要
研究结果表明，木瓜蛋白酶最适凝乳温度为９５℃；７５℃以下，３０ｍｉｎ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２０ｈ凝乳活性稳定；Ｃａ２＋具有明显的促凝乳作用；
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 Ca 2+ has an obvious function to accelerate milk coagulation.The influences of substrate concentration on enzymatic activity is consistent with the Michaelis Law.
出处
《西北农业大学学报》
CSCD
北大核心
1997年第2期102-105,共4页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
关键词
木瓜
蛋白酶
凝乳活力
凝乳特性
papain,activity of clothing milk,coagulating property
