摘要
骆驼凝乳酶与牛凝乳酶有着相似的一级结构和三级结构,但二者对牛乳的亲和力、催化速率却有着较大的差异,研究其分子水平上的不同,对今后凝乳酶的蛋白质工程改造有着重要意义。同时骆驼凝乳酶制备干酪苦味少,联合骆驼凝乳酶与改良发酵剂制备新型低质、低盐干酪也成为干酪研发的方向之一。该文综述了骆驼凝乳酶的结构、酶学特性、与底物结合的分子研究以及制备干酪等方面的内容。
The preliminary structure and three dimensional structure of camel chymosin are similar to that of bovine chymosin,but their affinity and catalytic rate acting on bovine casein are different significantly. Studying the difference between the both chymosins on molecular level has great significance for chymosin protein engineering in future. The cheese made with camel chymosin has less bitter taste. Now combination of camel chymosin and the improved cheese starter to produce new type of low-fat,low salt cheese will be a new way for development of cheese in future. The progress of the structure and enzymatic properties of camel chymosin,the molecular basis of interaction between the substrates and enzyme,as well as the cheese made with the camel chymosin were reviewed in this paper.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第10期234-242,共9页
Food and Fermentation Industries
基金
新疆大学博士启动基金(BS150237)
国家自然科学基金(31560440)
