摘要
通过Forlin-酚法测定不同Ca2+浓度对凝乳酶活性的影响,探讨钙离子对凝乳酶活性影响机理;在标准加热温度和不同pH值条件下,测定经不同浓度的氯化钙处理后的凝块在不同凝乳时间下质构的差异;以确定干酪生产中氯化钙的合理用量。结果表明:CaCl2添加量为0.02g/L时凝块的平均切割力最大,此时质构最好。
By Forlin-phenol method , the effect of different Calcium concentration on the Chymosin activity was studied and the mechanism of chymosin dotting milk was discussed. Under the condition of standarded heating temperature and dissimilar pH ,the differential TPA dealed with different Calcium concentration in different dotting time was found out. Finally the suitable amount of added calcium was confirmed.
出处
《中国乳品工业》
CAS
北大核心
2006年第5期15-18,共4页
China Dairy Industry
基金
国家"十五"奶类重大科技专项资助项目(2002BA518A16-04)
关键词
钙离子
PH值
凝乳酶
酶活性
质构
Calcium ion
pH value
chymosin
enzyme activity
TPA
