羔羊皱胃酶提取技术的研究

Study on extraction technology of lamb rennet

以2周龄羔羊皱胃酶为原料,研究了食盐浓度、酒精浓度、pH以及提取液与皱胃粉比例(v/w)对羔羊皱胃酶提取效果的影响。结果表明,酒精浓度对提取效果无明显影响;当提取液中食盐浓度为5%、pH为4、提取液与皱胃粉比例为20∶1时,提取羔羊皱胃酶凝乳活性最高。

This paper dealt with the effects of concentration of salt and alcohol,pH value,and the ratio of extraction solution and abomasums power on the extraction of lamb rennet using2week lamb abomasums power as material.The results showed that the concentration of alcohol had no significant effect on the extracting effect of lamb rennet,and the milk-clotting activity reached the peak with the5%salt concentration and20:1(v /w)ratio of solution and abomasums power at pH4.