摘要
传统干酪制作使用的凝乳酶来源于小牛皱胃,目前小牛皱胃酶的供应量仅能满足世界干酪产量所需凝乳酶的20%~30%。小牛皱胃酶的供需矛盾和价格高昂等因素,使得寻求其替代物成为乳品领域科学研究的热点之一。本文首先介绍了小牛皱胃酶的研究现状,其次从动物、植物、基因重组以及微生物来源,综述了不同凝乳酶之间酶性质差异以及凝乳酶在干酪应用中的研究,旨在为凝乳酶的研究提供一定的理论参考,为寻找凝乳酶替代物提供思路。
Calf rennet is conventionally used as milk coagulant for the production of cheese. However, the supply of calf rennet is not equivalent to the demand in cheese industry, which merely meets 20%–30% of the global demand for cheese production. Due to the scarcity and high price of calf rennet, it is necessary and urgent to fi nd potential substitutes. This review gives an overview of the current discoveries of calf rennet, the characteristics of different types of milkclotting enzymes including animal rennet, recombinant chymosin, plant- and microbial-derived coagulants, and specifi es the application of coagulants in cheese production. The objective of this review is to provide the fundamental theory and inspiring ideas for the researchers and manufacturers to fi nd calf rennet substitutes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第3期273-279,共7页
Food Science
基金
上海市科委青年科技启明星人才计划项目(14QB1400200)
“十二五”国家科技支撑计划项目(2013BAD18B02)
关键词
凝乳酶
凝乳酶活力
蛋白水解活力
干酪
chymosin
milk-clotting activity
proteolytic activity
cheese
