Microbial Rennet chymosin for cheese kluyveramises Rennet

Basic Info

Brand: SENTIAN

Place Of Origin: China

Types Of: Enzyme Preparations

Storage: Cool Dry Place

Shelf Life: 2 Years

Grade: Food Grade

Appearance: Brown Powder

Application: Food Addtive

Certification: MSDS COA

Package: 1kg/bag 25kg/drum

Product Name: kluyveramises chymosine

Specification: 5000 8000 10000 15000 20000 IMCU/g

Additional Info

Transportation: Ocean,Land,Air,Express

Place of Origin: China

Supply Ability: 50000kgs

Port: tianjin,guangzhou,qingdao

Product Description

ennet is an aspartic protease first discovered in the stomach of unweaned calves. It can specifically cut the peptide bond between Phe105-Met106 of κ-casein in milk, destroying casein micelles and causing milk to coagulate. The milk-coagulating and protein-hydrolyzing abilities of rennet make it a key enzyme in forming texture and special flavor in cheese production, and it is widely used in the production of cheese and yogurt.

Source

Animal rennet: Rennet was first derived from the fourth gastric mucosa of calves, and then rennet was extracted from the stomachs of other animals. However, due to the unstable source of animal-derived rennet, and due to considerations of race, belief, etc., researchers have turned their research direction to microbial and plant-derived rennet.

Plant-derived rennet: Many plants contain a wide range of proteases that can coagulate milk. At present, the following types are more studied, including papain, fig protease, bromelain, ginger protease, albizin, artichoke protease, etc.

Microbial rennet: Microorganisms are the most promising source of rennet because of their short growth cycle, high yield, less time and space restrictions, low production cost, convenient extraction, and high economic benefits. Currently, more than 40 kinds of microorganisms have been found to produce rennet with a certain activity, mainly fungi, actinomycetes, bacteria, etc.

The solubility of chymosin is affected by pH, temperature and solution ionic strength. It is soluble in a NaCl solution with a pH of 5.5 and a concentration of 1 mol/L. The crystalline chymosin is relatively stable at 25°C, and its solubility increases with the increase of ionic strength. The isoelectric point of chymosin is pH 4.5, and it is most stable at pH 5.3-6.3, but its activity decreases at pH 3-4 due to self-degradation. Under alkaline conditions, irreversible conformational changes occur, which reduce its activity.

Product Categories : Enzyme Supplements > Food Grade Enzymes

Microbial Rennet chymosin for cheese kluyveramises Rennet

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