凝乳酶

Ca~（2+）和pH值对凝乳酶活性及干酪凝块质构的影响

The effect of Calcium on Cheddar curd

重组凝乳酶是重组DNA技术在食品工业中的首次成功应用。

Recombinant chymosin represents one of the first successful applications of recombinant DNA technology in the food industry .

凝乳酶对超滤浓缩乳生产Quark干酪的影响

Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk

发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究

Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza

Rhizopussp.052凝乳酶的部分酶学性质

Characteristics of New Milk-clotting Enzyme Produced by Rhizopus sp.052

各日龄IUGR仔猪胰蛋白酶总活性和胰凝乳酶总活性显著低于NW仔猪（P<0.05）。

Compared with the NW pigs , total activities of trypsin and chymotrypsin of IUGR pigs of all ages were decreased ( P < 0.05 ) .

克隆凝乳酶的一般策略是经过mRNA反转录合成cDNA，将内涵子拼接掉后把cDNA克隆在表达宿主中进行表达。

The general strategy for cloning chymosin gene is to synthesize complementary DNA ( cDNA ) by reverse transcription of mRNA fron which introns have been spliced out and then the cDNA is cloned and expressed in a suitable host .

在此条件下制作出的添加CO2农家干酪的感官较好，硬度适宜，产率较高，并且凝乳酶用量可以节约50%左右，降低了制作成本。

On this condition that making cottage cheese added with carbon dioxide , the senses quality was better , the hardness was more suitable and the yield was higher , furthermore , chymosin usage amount would reduce about 50 % , and this would reduce the manufacture cost .

IUGR与NW仔猪胰腺蛋白酶、凝乳酶、淀粉酶和脂肪酶的活性在生后7日内均随仔猪日龄增长而增加，IUGR仔猪增速略缓。

From birth of 7th day , total activities of trypsin , chymotrypsin , amylase and lipase of both IUGR and NW pigs all increased while activities of enzymes of IUGR pigs increased at a slower speed .

菌株D3.11是一株高产凝乳酶细菌，可作为候选菌株进行进一步研究。

Strain D3.11 is an efficient chymosin producing bacterium which might be used in cheese manufacture .

随着凝乳酶浓度的增加，酪蛋白形成的层状网络壁厚度逐渐变致密。

The thickness of layers became denser with increasing MCE concentration .

根霉凝乳酶凝乳时间随着乙醇含量、凝乳酶添加量的增大而缩短。

Clotting time decreased with increasing enzyme concentration and ethanol concentration .

羔羊凝乳酶提取分离及特性的研究

Studies on the Extraction , Separation and Characterization of the Kid Chymosin

乳糖替代凝乳酶制作大豆干酪技术初探

Preparation of soybean cheese by adding lactose instead of chymosin

凝乳酶的基因克隆、序列分析及初步表达

Molecular Cloning , Sequence Analysis and Primary Expression of Mucor pusillus DNA

传统干酪中所使用凝乳酶主要是从小牛第四胃中提取出来的皱胃酶。

Traditional rennet extract from the fourth stomach of calf .

干酪加工专用凝乳酶及其基因工程酶的研究

Chymosin and its genetic engineering products used in cheese processing

红曲米中产凝乳酶菌株的分离筛选与特性的研究

Screening of chymosin-producing strains from red kojic rice and study of their features

产高效凝乳酶菌株获得方法的探讨

Discussion on Method of Yielding High Effect Chymosin-producing Strain

目的扩增木瓜凝乳酶基因，构建重组表达载体。

PurposeThe chymopapain gene was amplified , and the recombinant vector was constructed .

中国曲中凝乳酶高产菌株的筛选及产酶条件的研究

Screening for High Chymosin Producing Strain from Chinese Yeast and Studies on Chymosin-producing Conditions

重组凝乳酶摇瓶发酵条件的初步优化研究

Research on Optimum Fermentation Condition of Recombined Rennin

最后确定了应用微生物凝乳酶生产混合乳干酪的工艺条件。

Then establish the process of soy-cheese manufacture .

夸克的制作夸克生产中凝乳酶筛选的研究

Study on screening of rennet in Quark procession

但是由于全球性的小牛短缺使得凝乳酶的来源受限，价格昂贵。

However , this method is expensive because of the worldwide shortage of calves .

肉汤冷却时结块了；用凝乳酶凝结的乳凝块

Gravy clotting as it cools ; rennet-digested milk

凝乳酶蛋白质工程的研究

Research progress of protein engineering for chymosin

红曲米中凝乳酶产生菌的筛选及液态发酵条件的优化

Screening of the chymosin-producing strains from red kojic rice and its optimization of fermentation conditions

随着干酪产业的发展，凝乳酶替代品的研究引起了人们的广泛关注。

With the development of cheese production , the research about chymosin substitute has been highlighted .

凝乳酶在干酪生产中的应用

Application of rennin in cheese making