Sgonek Supply China Manufacture High Actiivity Prionase Enzyme

Sgonek Supply China Manufacture High Actiivity Prionase Enzyme

Product profile：

There is chymosin in the mammalian gastric juice, which can make the protein in the milk condense into cheese, and the cheese is easily digested by various protein enzymes. The chymosin only increases the efficiency of the enzyme and is not actually counted as an enzyme. Animals other than mammals rarely have chymosin because they do not eat milk.

The rennet is an indispensable preparation for the production of cheese, and its output value accounts for 15.5% of the total production value of the entire enzyme preparation. The main source is the unhealed calf stomach mucosa.

Function:

(1) PH: The rennet activity is the strongest in an acidic environment, and any small change in the acidity of the raw milk can significantly affect the activity of the chymosin. Most of the chymosin activity is derived from trypsin, and a small part is derived from bovine pepsin (although the active ingredient in porcine chymosin is porcine pepsin). The optimum pH for trypsin is 5.4, and the optimum pH for pepsin is lower than that of trypsin.

(2) Temperature: The optimum temperature for chymosin is 42 °C. (The enzyme itself is destroyed by 55-60 ° C) because the milk temperature significantly affects the rate of coagulation. The milk coagulation time is 2-3 times that of 42 °C at a milk temperature of 30 °C. However, the actual milk temperature in the cheese production is usually maintained at 30-33 ° C, one is to consider the optimum temperature of lactic acid bacteria (such as the optimal temperature of Streptococcus is about 30 ° C, the maximum can not exceed 40 ° C); the second is higher milk The temperature of the clot hardens too quickly, so that subsequent cutting is more difficult.

(3) Ca concentration: Casein transformed by rennin can be coagulated only when free calcium ions are present in the raw milk. Therefore, the calcium ion concentration will affect the curd time, clot hardness and whey discharge.