无花果蛋白酶凝乳特性的研究

Studies on the coagulating properties of ficin

对无花果蛋白酶凝乳特性进行了研究.结果表明,最适凝乳温度为85℃,55℃以下该酶具有较好的稳定性,75℃处理30 m in 活性完全丧失.随着乳的pH 降低,凝乳活性增高,酶在pH 3～8 之间处理5 h 凝乳活性稳定.Ca2+ 具有明显的促凝乳作用.随着底物浓度的增加,凝乳活性逐渐增高.

The results of studies on the coagulating properties of ficin shows that the optimum coagulating temperature of ficin is 85℃, the stable coagulating actives of ficin is less than 55℃, after 30 min treatment at 75℃, the ficin activity will completely lose. The coagulating ability increases with the decrease of milk pH value, being treated 5 hours at the pH between 3 and 8, the coagulating activity remains stable. The Ca 2+ has the obvious function to accelerate milk coagulation. The coagulating activity increases with the increase of substrate level.