产品概述

凝乳酶（CAS No. 9001-98-3）是采用乳克鲁维酵母（Kluyveromyces lactis）菌株经过发酵、提取精制而成的食品酶制剂。

该产品主要用于奶酪加工过程，能使牛奶凝固。

作用原理

凝乳酶使牛奶凝固分为两个阶段：首先是酶专一性的水解牛奶中К-酪蛋白多肽链的Phe105-Met106之间的肽键，形成稳定的副К-酪蛋白；其次副К-酪蛋白及α-酪蛋白和β-酪蛋白在Ca+2作用下沉淀形成凝乳。

产品性状

产品外观：淡黄色至浅棕色液体

标准酶活力：600 IMCU/mL

酶活力定义(ISO 11815/ IDF 157): 在相同的化学和物理条件下，凝乳酶样品在包含0.5g/L氯化钙的标准牛奶（pH约为6.5）产生可见的凝结物所需要的时间与已知凝乳活力的标准酶粉作比较。

产品标准：GB 1886.174-2016《食品安全国家标准食品添加剂食品工业用酶制剂》

运输、包装与储存

运输：空运或冷藏海运。 储存：2℃~ 8℃冷藏保存，避光。

保质期：冷藏条件下1年。 包装：25kg /桶

应用

1000L牛奶中添加75-85mL凝乳酶，充分搅拌均匀后在32℃条件下静置25-30分钟，即可使牛奶凝固，达到凝乳要求。

\n ","is_property":false,"detail_title":"","category_uuid":"8f1507cb-861f-4180-9ef7-e625282f94bc","compare_price":0,"detail_keyword":"","category_attribute":{},"detail_description":"","tag_uuids__manytomany":[],"brand_uuid__toone":null,"category_uuid__toone":{"id":488389907,"is_active":true,"created":"2023-11-21T15:46:58.887455","last_modified":"2023-11-21T15:46:58.887464","company_id":16577,"datasettable_id":368964,"order":0,"uuid":"8f1507cb-861f-4180-9ef7-e625282f94bc","siteuser_id":null,"data":{"name":"凝乳酶","image":"/placeholder/600x300/DDD/000/default/","model":"product","order":0,"banner":"blank.png","summary":"","is_onsale":true,"description":"","parent_uuid":null,"is_attribute":false,"attribute_form":{},"user_category_id":654429},"_resource_uri":"db.datasetrow?dataset_id=408236&table_name=category&id=488389907"}},"_resource_uri":"db.datasetrow?dataset_id=408236&table_name=item&id=488390043"}],"breadcrumbs":[{"id":"home","name":"首页","href":"/"},{"id":"list","name":"产品展示","href":"/app-cms/productlist.html"},{"id":488389907,"name":"凝乳酶","href":"/app-cms/productlist.html?category=488389907"}]},"logs":[]}