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酪蛋白凝固与乳纤维蛋白溶酶活性的关系

Relationship between casein coagulation and the activity of plasmin
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摘要 采用分光光度计和SDS-PAGE电泳的方法,以鲜乳为原料,分别对酸沉,酶凝和钙凝的酪蛋白胶粒中的纤溶酶活性进行测定,对酪蛋白凝固与乳纤维蛋白溶酶活性的关系进行研究。结果表明,酸沉酪蛋白纤溶酶活性及总纤溶酶活性最高,分别为212.00 U/mL和250.00 U/mL,酶凝次之,Ca2+凝酪蛋白纤溶酶活性最低。 Through activity assay of casein rnicelle-associated plasmin by spectrophotometer and SDS-PAGE, relationship between the casein coagulation and activity of plasmin were studied.Results showed that the activity of acid precipitate casein micelle-associated plasmin was highest. The activity of plasmin was 212.00 U/mL. The total activity of plasmin was 250.00 U/mL. Rennin coagulation casein micelle-associated plasmin and the total activity were both lowest.
作者 白英 刘彩艳
机构地区 内蒙古农业大学食品科学与工程学院
出处 《中国乳品工业》 CAS 北大核心 2012年第1期32-33,45,共3页 China Dairy Industry
基金 内蒙古农业大学博士科研启动金(K31622)
关键词 酪蛋白 凝固 乳纤维蛋白溶酶 活性 casein coagulation plasmin activity
分类号 Q512 [生物学—生物化学]
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参考文献13

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二级参考文献19

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共引文献7

中国乳品工业
2012年 第1期

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