Extraction and separation method of lamb abomasum chymosin

Abstract

The invention relates to an extraction and separation method of lamb abomasum chymosin. According to the method, lamb abomasum tissues are dispersed, cells are destroyed and mixing is enhanced throughtreatment methods of tearing granularity, soaking and the like of the abomasum before extraction, and the extraction rate of the chymosin is remarkably improved in combination with an ultrasonic-assisted extraction method, so that the extraction time is greatly shortened, the preparation cost of the chymosin is reduced, and a technical support is provided for standardized production of lamb stomach extracts of related enterprises. Meanwhile, the solubility of the chymosin in the lamb stomach is systematically researched, an optimal solvent and an optimal extraction pH value are selected, anda reliable and feasible method is provided for enlarged production of chymosin extraction. The lamb abomasum chymosin obtained by the method is high in purity and strong in biological activity; the extraction method is simple and feasible; the whole extraction process is operated in a low-temperature environment, so that the activity of the lamb abomasum chymosin is better retained; and the obtained chymosin can be applied to cheese production.

Description

technical field

[0001] The invention relates to a method for extracting and separating lamb rennet. Background technique

[0002] Chymosin is an acid protease that catalyzes milk coagulation secreted by the gastric mucosa of newborn mammals in the form of inactive precursor prochymosin. In the acidic environment of gastric juice, prochymosin is released from The N-terminus releases a part of the peptide to form an irreversible active enzyme—chymosin. Rennet is the main coagulant in cheese production. It has high milk coagulation activity and low proteolytic activity. It is especially suitable for cheese production. Its main function is to decompose к-casein (к-casein) Phe105- The Met106 peptide bond forms para-к-casein (Para-к-casein) and glycomacropeptide (glycomarcopeptide), which destabilizes the casein micelles, and at Ca 2+ Participate in the coagulation of milk to form curd (Curd); at the same time, rennet also participates in the maturation process of cheese, and pl...

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