Lamb ferment rennet ultrasonic extraction method

An extraction method and rennet enzyme technology, which are applied in the field of protease, can solve the problems of high microbial contamination, spoilage of abomasum raw materials, and impact on product quality, and achieve high extraction efficiency, low microbial contamination of products, and shortened extraction time. Effect

Inactive Publication Date: 2004-11-17
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Traditional rennet enzyme usually uses calf abomasum as raw material, and it takes 2-3 days to complete the extraction process in 5-10% saline solution. Due to the long extraction time, the extraction efficiency is low, especially

Method used

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  • Lamb ferment rennet ultrasonic extraction method

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Effect test

Embodiment 1

[0027] The processing steps of the lamb rennet enzyme ultrasonic extraction method of the present embodiment are as follows:

[0028] 1. Pretreatment of lamb abomasum

[0029] After the lamb is slaughtered, take out the abomasum immediately, rinse it with running water for 1-2 minutes to remove the contents, then peel off the fat and connective tissue outside the abomasum, and freeze it at -24°C for later use.

[0030] 2. Chopped lamb abomasum

[0031] Use a meat grinder to cut the lamb abomasum into 0.001-0.01cm 3 lamb abomasum pieces.

[0032] 3. Ultrasonic extraction

[0033] Add 8% NaCl to the phosphate buffer with a pH value of 4 to prepare NaCl leaching buffer, put the NaCl leaching buffer into the container of the ultrasonic extractor, and then add cut The crushed lamb abomasum, so that the weight ratio of the lamb abomasum and the buffer solution is 1:15, and the ultrasonic frequency is 20KHz, and the ultrasonic intensity is 40W / cm 2 , extract for 40 minutes, and ...

Embodiment 2

[0041] In the ultrasonic extraction process step of this embodiment, 2% NaCl is added to the phosphate buffer solution with a pH value of 2.0 to prepare a NaCl extraction buffer, and the NaCl extraction buffer is loaded into the container of the ultrasonic extraction device, Then add the chopped lamb abomasum to the leaching buffer so that the weight ratio of the lamb abomasum to the buffer is 1:10, and the ultrasonic frequency is 20KHz and the ultrasonic intensity is 20W / cm 2 , extract for 20 minutes, and keep the temperature of the extract at 20-25°C. Other process steps in this embodiment are the same as in Embodiment 1.

Embodiment 3

[0043] In the ultrasonic extraction process step of this embodiment, 10% NaCl is added to the phosphate buffer solution with a pH value of 5.0 to prepare a NaCl extraction buffer, and the NaCl extraction buffer is loaded into the container of the ultrasonic extraction device, Then add the chopped lamb abomasum to the leaching buffer so that the weight ratio of the lamb abomasum to the buffer is 1:25, and the ultrasonic frequency is 20KHz and the ultrasonic intensity is 45W / cm 2 , extract for 50 minutes, and keep the temperature of the extract at 20-25°C. Other process steps in this embodiment are the same as in Embodiment 1.

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Abstract

A lamb ferment rennet ultrasonic extraction method comprising the steps of, pretreating the lamb abomasums, chopping, supersonic extracting, centrifugal separation, activation, wherein the abomasums of the lamb born within 3 weeks are used as raw material, and the cavitation effect produced by the ultrasound wave in the solution to destruct the abomasums cellular structure, thus substantially reducing the abstraction time.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to proteases obtained from animal tissues. Background technique [0002] The application of rennet in cheese production can be traced back to before the 19th century. At first, when people used sheep stomach to hold fresh milk, they found that the milk would coagulate after a period of time. It is known that sheep stomach has a coagulation effect. Since then, people soaked the sheep stomach in the whey, and used the soaked whey to produce cheese, which started the early application of rennet. By the 1920s, the extraction technology of rennet had been greatly developed. In the 1930s, it had entered the stage of commercial production. In addition to the production of liquid rennet, it could also produce some powders and tablets, which further expanded the application range of rennet. . After the 1950s, dozens of rennet extraction methods have been developed. Researchers ...

Claims

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Application Information

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IPC IPC(8): C07K1/14C07K1/36C12N9/64C12N13/00
Inventor 张富新陈锦屏李林强
Owner SHAANXI NORMAL UNIV
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