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Process for preparing calf rennase

A technology of rennet and calf, which is applied in the field of preparation of rennet, can solve the problems of low activity recovery rate, long extraction time, easy inactivation of enzyme, etc., and achieve simple and easy extraction method, easy source of raw materials, The effect of high enzyme content and activity recovery

Inactive Publication Date: 2004-10-06
陈燕娜
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

The traditional calf rennet extraction method not only takes a long time to extract, but also the enzyme is easily inactivated during the air-drying process, the activity recovery rate is not high, and the enzyme content is low

Method used

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Examples

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Effect test

Embodiment Construction

[0013] Wash 2 fresh or frozen calves abomasum with 20g milk powder and 2g CaCl 2 Apply to the surface, induce 2-3 days under low temperature conditions of 4℃, chop and remove impurities, weigh 100g, add 400ml of pre-cooled 4℃ extract, the extract contains 5% NaCl and 10% absolute ethanol Homogenize the aqueous solution, stir and extract for 45min, centrifuge at 3000r / min for 10min, and take the supernatant; add the residue to 200ml of the pre-cooled 4℃ extract. The extract is an aqueous solution containing 5% NaCl and 10% absolute ethanol. Mix the supernatants obtained twice, add 30ml 1mol / L HCl, stir to precipitate the contaminants, centrifuge at 3000r / min for 10 minutes, and take the supernatant; Then add 60g of NaCl, stir to dissolve, adjust the pH to 6.0 with 1mol / L NaOH, and obtain about 600ml of liquid crude enzyme.

[0014] Take 8ml of liquid crude enzyme and use DEAE23 ion exchange column chromatography, 0.05mol / L, pH5.4 citric acid-sodium citrate buffer for pH linear grad...

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Abstract

A process for preparing calf rennase from the rennet stomach of calf as material includes such steps as low-temp. inducing, extracting with aqueous solution of NaCl and alcohol, and purifying with ion exchange column and molecular-sieve gel to obtain the partly purified rennase. It has the most adaptive temp. of 50 deg.C, the most adaptive pH value of 5.8, and stable enzyme activity in pH 3.0-6.0 range. Its advantages are low cost, easily available raw materials and high recovery rate of enzyme content and activity.

Description

Technical field [0001] The invention relates to the preparation of rennet, in particular to a preparation method of calf rennet. Background technique [0002] Rennet exists in animals, plants and microorganisms, and its role is to coagulate cow's milk. There are many reports about rennet in foreign countries, and there are various forms of rennet products such as liquid, gel, powder and tablet. However, the rennet preparations currently used in my country are mainly imported, and the production of rennet used in dairy products is still a blank. [0003] According to its source, rennet can be divided into animal rennet, plant rennet and microbial rennet. Animal rennet is the earliest type of enzyme used in cheese production, and it is superior to other sources of rennet in terms of flavor, texture and yield. Microbial and plant-derived rennets have poor proteolytic properties and can hydrolyze K-casein into smaller polypeptide fragments, and are prone to bit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/36C12N9/48
Inventor 陈燕娜
Owner 陈燕娜
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