Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 3 Issue 3
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- Pages.172-177
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- 1971
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- 0367-6293(pISSN)
Studies on Milk-clotting Enzyme of Dothiorella ribis -Part II. Properties of the Enzyme-
Dothiorella ribis가 생산하는 응유효소에 관한 연구 -제 2 보 응유효소로서의 일반적 성질-
- Kim, Yu-Sam (Department of Food Engineering, College of Science and Engineering, Yonsei University) ;
- Hong, Yun-Myung (Department of Chemical Engineering, College of Science and Engineering, Yonsei University) ;
- Yu, Ju-Hyun (Department of Food Engineering, College of Science and Engineering, Yonsei University)
- Published : 1971.12.28
Abstract
The amount of the milk clotting enzyme which is produced by Dothiorella ribis in wheat bran was 950 Soxhlet units per gram of wheat bran. The milk clotting activity of this enzyme was increased by the elevation of clotting temperature and by the increase of the addition of
Dothiorella ribis에 의한 응유효소의 생산량은 밀기울 1g 당 950 S.U.이며 응유온도는
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