干酪加工专用凝乳酶及其基因工程酶的研究

Chymosin and its genetic engineering products used in cheese processing

凝乳酶是干酪加工中必须用到的酶制剂。本文详细的介绍了凝乳酶的结构,凝乳酶的不同来源,凝乳机理以及影响凝乳酶活性的因素等内容,并阐述了基因工程凝乳酶的研究现状及凝乳酶的发展前景,为解决我国凝乳酶的短缺问题提供思路。

chymosin, an aspartyl protease extracted from bomasurns of suckling calves. Beside calves , chymosin can also be extracted from other animals, plant , microbial and genetic engineering. There are two stages in the manufacture of cheese： enzyme action and non-enzyme action. The factores of browning, pH and metalions could also influence the milk-clotting activity. Genetic engineering chymosion can be expressed in Escherichia coli ,mould and yeast hosts.