chymosin 中文意思是什麼
chymosin
解釋
凝乳酶-
It was very slow at 5 but become higher above 25. the enzyme from abomasums used in cheese production was rough extracts containing chymosin and pepsin. through the gel filtration chromatography and ion exchange chromatogra
羔羊胃蛋白酶最適凝乳溫度為45 』 c ；在45處理30inin ，酶活性開始下降， 60c處理30lliln ，酶活性完全喪失；酶的最適ph為1 -
As the kid chymosin was extracted by the traditional way and the buffering way at different ph values, its activity mainly depended on the salt concentration, extraction time and temperature, the ratio of buffer and abomasums and extraction times
用傳統方法和不同ph緩沖液方法提取羔羊凝乳酶時，食鹽濃度、提取時間、提取溫度、提取液與皺胃比例、提取次數對凝乳活性有重要的影響。 -
The experiment on butchering age showed that it was 5d after the kid birth that the ratio of clotting activity and proteolytic activity ( c / p ) was the highest, which was a best age for extracting kid chymosin
屠宰年齡實驗表明，羔羊出生5天時，凝乳活性與蛋白水解活性比率（ c p ）最大，是提取羔羊凝乳酶的最佳年齡。 -
The kid chymosin was secreted as being the form of non - activated prochymosin, and its activation depended on ph value, salt concentration and temperature. the lower the ph value was, the higher activated speed become
羔羊凝乳酶以無活性的酶原形式分泌， ph ，食鹽和溫度對其激活有重要的影響小h越低，激活速度越快，在phz -
It needed only 5 - 10min to activate at ph2. 0, 30min at ph3. 0. but the activated chymosin was n ' t somewhat stable enough at the lower ph value. the activated speed was improved by the increasing salt concentration
0時需要30min ，在較低ph下激活，己激活酶不穩定，易失活；隨著緩沖液中naci濃度的增加，激活速度隨之加快；在5下激活速度非常緩慢， 25以上激活速度明顯加快。 -
The research on the condition of kid ' s suckling indicates that the highest milk - dotting activity ( 26108su / g ) was obtained for the whole suckling section, whereas proteolytic activity were no significant different between the whole suckling and random section ( p > 0. 05 ), but proteolytic activity ( 1925u / g ) was highest for the complete grass - feeding, which demonstrated suckling could stimulate the continuous secretion of chymosin in the abomasum
羔羊哺乳狀況研究表明，全哺乳組凝乳活性最高（ 26108su g ） ，蛋白水解活性與隨機哺乳組無明顯差別（ p 0 . 05 ） ，而全喂草料組蛋白水解活性最高（ 1925u g ） ，這表明哺乳能夠刺激皺胃中凝乳酶的持續分泌。 -
This experiment is to probe the factors, such as the effect of the kid ' s suckling, the butchering age and the ay of the abomasums treatment on the chymosin activity ; the activation of the prochymosin ; the purification and separation of chymosin and the characterization of chymosin and pepsin, using cuan zhong dairy kid ' s abomasums as material, which would provide the theoretic base for the exploitation of the kid chymosin and its application to the cheese production
本實驗以關中奶山羊皺胃為原料，對羔羊哺乳狀況、屠宰年齡、皺胃處理方式和不同提取方法對凝乳酶活性的影響，凝乳酶原的激活，凝乳酶純化與分離以及凝乳酶和胃蛋白酶特性進行了系統的研究，為羔羊凝乳酶開發以及在乾酪生產中的應用提供理論基礎。
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