| 摘要 |
FIELD: food industry. ^ SUBSTANCE: oyster mushroom fruit bodies are homogenised, the obtained homogenate is frozen followed by defrosting and dividing into extract and residue. Residue is mixed with distilled water in mass ratio of 1:2, held at +4-+8C, the secondary extract is separated and mixed with previously obtained extract. Food acid is added into the obtained mixture to achieve pH 3.8 and it is precipitated by saturation of the solution with sodium chloride at +4-+8C. The obtained residue is separated and dried by freezing at -18C. The dried residue is kept in a refrigerator. Before using, it is dissolved in a minimum amount of water and centrifuged. ^ EFFECT: high milk-clotting activity and increased ratio of milk-clotting and general proteolytic activity. ^ 1 tbl, 2 ex |
