書誌事項
- タイトル別名
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- Studies on Milk-Clotting Enzyme from the "Litsusu" Tree (Wrightiana calysina): Evidence for Milk Coagulation
- リトスス Wrightiana calysina ノ ギョウニュウ コウソ ニ
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抄録
The bark of the "litsusu" tree (Wrightiana calysina) is commonly used as a coagulant for the manufacture of "litsusu", a traditional cheese-like product in Indonesia. In the present study, the authors prepared an extract (pH6.3, N content; 473μg/ml) from a twig of "litsusu" and examined its milk-clotting and proteolytic properties. The "litsusu" extract exhibited maximum milk-clotting activity at pH6.0, whereas the optimum pH curve of the proteolytic activity fluctuated with two maxima at pH7.5 and 8.5. The optimum temperatures for milk-clotting and proteolytic activities were both 70°C. Milk-clotting of the"litsusu"extract was very stable at temperatures even higher than 70°C, and 70% of original milk-clotting activity remalned after heating the "litsusu" extract at 90°C for 30min and at pH6.3. A scanning electron microscopic comparison among the curds prepared by coagulating milk with rennet, the "litsusu " extract and HCl indicated that the surfaces of rennet-and "litsusu" -curds had several common features.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 54 (11), 720-728, 1983
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390001205193044608
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- NII論文ID
- 130000737495
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 2611315
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
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- 抄録ライセンスフラグ
- 使用不可