| 摘要 |
NEW MATERIAL:Curd enzyme having following physicochemical properties. Action: affects to soybean milk and coagulates said soybean milk; substrate specificity: coagulates soybean milk; optimum pH: 6.1; stable pH: range of stable pH after determination of residual activity of enzyme solution treated at various pH and at 30 deg.C for 1hr is 3.0 to 7.0 (>=60%); optimum affecting temperature: 60 deg.C for calcium chloride addition and 57 deg.C for non-addition; molecular weight:35000 (gel-filtration method), heat stability: the enzyme solution is heat-treated at various temperature for 30min at pH 6.1 and residual activity is determined at pH 6.1 and at 50 deg.C, then the result is: 100% below 35 deg.C, 80% at 40 deg.C, 10% at 50 deg.C and inactivated at 60 deg.C, etc. USE:Enzyme for coagulating soybean milk having excellent emulsifying characteristics and smooth texture without bitterness nor astringency, etc. PREPARATION:Fungus belonging to genus Mucor such as Mucor sp strain (FERM P-10221) is cultured in medium. |
