한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권2호
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- Pages.245-251
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- 1988
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- 0367-6293(pISSN)
Thermolysin의 고정화(固定化)와 고정화(固定化) Thermolysin의 Cheese제조(製造)에의 이용(利用)
Immobilization of Thermolysin and Application of the Immobilized Thermolysin to Cheese-making
- 윤세억 (전북대학교 식품가공학과)
- Yun, Se-Eok (Department of Food Science and Technology, Chonbuk National University)
- 발행 : 1988.04.01
초록
Thermolysin 을 Dowex MWA-1에 10% glutaraldehyde로 고정화하였으며, 이 고정화 thermolysin을 사용하여 연속적응유(連續的凝乳)를 행(行)하였다. Thermolysin의 고정화수율(固定化收率)은 25%이었다. 고정화 thermolysin은 1/200M
Thermolysin was immobilized on Dowex MWA-1 with 10% glutaraldehyde and incorpo rated into a fluidized-bed continuous coagulation scheme to make Cheddar type cheese. The activity yield of thermolysin was 25%. The immobillized thermolysin was stable at