摘要
研究了皱胃酶的酶学性质。皱胃酶的最适作用温度和最适pH值分别为42℃和6.0。在45℃以下和pH4.5～7.0范围内,酶活保持稳定。Ca2+、Na+、Fe3+对皱胃酶的凝乳有明显的促进作用,Mg2+、Cu2+、Ba2+对凝乳有抑制作用。并研究了底物浓度对酶反应的影响。
The enzymatic properties of calf rennet were investigated.The results showed the optimum temperature and pH of rennet were 42℃ and 6.0 relatively.The enzyme activity was stable below 45℃ or at pH 4.5～7.0 Ca2+,Na+,Fe3+hastened enzyme activity obviously,Mg2+,Cu2+,Ba2+ had the opposite effect.The effect of the concentration of substance on enzyme activity was studied.
出处
《食品科技》
CAS
北大核心
2002年第5期14-16,共3页
Food Science and Technology
