食品与发酵工业2015，Vol.41Issue(5)：227-234,8.DOI:10.13995/j.cnki.11-1802/ts.201505041
干酪用牛凝乳酶替代品的研究进展
Research progress of the calf rennet substitutes for cheese-making
摘要
Abstract
Calf rennet is widely used in the process of cheese-making due to its high milk-clotting activity and low nonspecific proteolytic activity.As the cheese market increases in recent years,calf rennet supply falls short of demand and its substitutes are studied extensively,such as animal rennet,plant coagulant,microbial coagulant and recombinant chymosin.Among these substitutes,the recombinant bovine chymosin shows high similar enzymic properties to the natural calf rennet,and possesses high purity,thus the quality of the cheese made with it is better.Now the recombinant bovine chymosins have been listed for sale and the recombinant bovine chymosin have replaced the natural calf rennet successfully.But the studies on the improvement of expression quantity and catalytic activity of recombinant bovine chymosin never stop.In this paper,the research progress on the structure of chymosin,the calf rennet substitutes and the recombinant chymosin,and particularly the methods used to improve the expression quantity of the recombinant bovine chymosin is reviewed.These methods can offer certain reference for expression of foreign proteins at a high level in hosts.关键词
牛凝乳酶/重组凝乳酶/表达量/外源蛋白/干酪Key words
calf rennet/recombinant chymosin/expression quantity/foreign protein/cheese引用本文复制引用
普燕,张富春..干酪用牛凝乳酶替代品的研究进展[J].食品与发酵工业,2015,41(5):227-234,8.基金项目
新疆维吾尔自治区自然科学基金,青年科学基金项目(2013211B10) （2013211B10）
