羊食作为乳凝酶来源的羊食的利用
Rosa Slamani1, Redouane Labadi2, Djamila Yatta1
1Food Technology Laboratory, National Institute of Agronomic Research, Algeria.
Preparative biochemistry & biotechnology
|February 28, 2026
概括
在奶酪制造中,来自abomasa的羊素可以替代基素. 虽然它改变了牛奶的凝固,但它对来自羊或山羊奶的手工奶酪有希望.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 酶学 是一种酶学.
背景情况:
- 动物副产品,如内脏,在肉类工业中经常被丢弃.
- 素是一种酶,在食品加工中具有潜在的应用.
- 重组牛化学素是奶酪制造中的标准酶.
研究的目的:
- 为了从绵羊体中提取素,Abomasa.
- 分析不同物种牛奶中羊素的催化活性.
- 为了比较羊素在牛奶凝固和素水解中的效果与牛素的效果.
主要方法:
- 从羊肉中提取素的提取.
- 使用羊素和牛化学素进行牛奶凝固试验.
- 牛,绵羊和山羊素的蛋白质分析分析.
- 型简介用于比较酶活性.
主要成果:
- 羊素影响了牛奶凝固动力学和奶酪度,对羊奶的影响最小.
- 羊素在牛奶中的α-casein优先过化而不是β-casein,不同于牛肉化学素.
- 在牛奶,绵羊奶和山羊奶之间观察到羊素和羊素之间的氨酸水解差异,山羊奶显示了相似的结果.
结论:
- 在手工奶酪生产中,绵羊素可以成为化学素的可行替代品.
- 该酶特别适用于用山羊或绵羊奶制成的奶酪.
- 对羊在奶酪制造中的应用进行进一步研究是有必要的.
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