| Ca2+和pH值对凝乳酶活性及干酪凝块质构的影响 |
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| 引用本文： | 王嫱,罗欣,房广建. Ca2+和pH值对凝乳酶活性及干酪凝块质构的影响[J]. 中国乳品工业, 2006, 34(5): 15-18 |
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| 作者姓名： | 王嫱 罗欣 房广建 |
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| 作者单位： | 山东农业大学,食品科学与工程学院,山东,泰安,271018 |
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| 摘 要： | 通过Forlin-酚法测定不同Ca^2＋浓度对凝乳酶活性的影响,探讨钙离子对凝乳酶活性影响机理;在标准加热温度和不同pH值条件下,测定经不同浓度的氯化钙处理后的凝块在不同凝乳时间下质构的差异;以确定干酪生产中氯化钙的合理用量.结果表明：CaCl2添加量为0.02 g/L时凝块的平均切割力最大,此时质构最好.
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| 关 键 词： | 钙离子 pH值 凝乳酶 酶活性 质构 |
| 文章编号： | 1001-2230（2006）05-0015-04 |
| 收稿时间： | 2005-08-22 |
| 修稿时间： | 2005-08-22 |
Effect of Calcium and pH on chymosin activity and curd |
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| WANG Qiang,LUO Xin,FANG Guang-jian. Effect of Calcium and pH on chymosin activity and curd[J]. China Dairy Industry, 2006, 34(5): 15-18 |
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| Authors: | WANG Qiang LUO Xin FANG Guang-jian |
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| Affiliation: | College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China |
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| Abstract: | By Forlin-phenol method , the effect of different Calcium concentration on the Chymosin activity was studied and the mechanism of chymosin dotting milk was discussed. Under the condition of standarded heating temperature and dissimilar pH ,the differential TPA dealed with different Calcium concentration in different dotting time was found out. Finally the suitable amount of added calcium was confirmed. |
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| Keywords: | Calcium ion pH value chymosin enzyme activity TPA |
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