硫酸铵盐析羔羊皱胃酶条件的研究  

Study on processing condition of salting-out of kid rennet by(NH_4)_2SO_4

作　　者：吴海玥[1] 张富新[1] 昝林森[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西北农林科技大学动物科学学院,陕西杨凌712100

出　　处：《食品工业科技》2008年第9期215-217,共3页Science and Technology of Food Industry

摘　　要：以羔羊皱胃为原料,研究了硫酸铵盐析法盐析羔羊皱胃酶的工艺条件,系统分析了硫酸铵饱和度、pH、盐析温度以及盐析时间对羔羊皱胃酶盐析效果的影响。结果表明,当硫酸铵饱和度为95%,盐析pH为4.60,盐析温度为4℃,盐析时间为14h时,羔羊皱胃酶盐析效果最好,酶活性回收率为92.86%。Using goat kid abomasums as material,the salting out conditions of goat kid rennet by （NH4） 2SO4 was investigated. The effects of （NH4）2SO4 saturation, salting-out pH ,temperature, and salting-out time on the salting -out efficiency were analyzed during salting out. The results showed that when （NH4） 2SO4 saturation was 95%, salting-out pH was 4.60,temperature was 4℃ and salting-out 14h,the effect of salting-out of kid rennet was the best,the recovered milk-clotting activity of goat kid rennet reached 92.86%.

关 键 词：羔羊皱胃酶 盐析效果 (NH4)2SO4 

分 类 号：TS201.25[轻工技术与工程—食品科学]