Immobilized enzyme carriers
Printed From: Dairy Science and Food Technology
Category: Food Science
Forum Name: Food Science
Forum Description: Chemistry, microbiology, physics associated with food
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=150
Printed Date: 19 Apr 2024 at 8:56am
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Topic: Immobilized enzyme carriers
Posted By: Guests
Subject: Immobilized enzyme carriers
Date Posted: 22 Mar 2010 at 11:34pm
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If we immobilize rennet, and apply in cheese industry. this technique may reduce the need of rennet greatly. the recovery of immobilized enzyme carriers is a problem in cheesemaking. recover immobilized enzyme carriers before the coagulation of milk and then reduce the pH or add a small amount of rennet. |
Replies:
Posted By: Guests
Date Posted: 22 Mar 2010 at 11:34pm
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There is considerable interest in this area of biotechnology. It is very easy to immobilise some enzymes e.g. lactoperoxidase. If you clean glass beads and add to raw cows' milk you can immobilise lactoperoxidase without any difficulty. There has been considerable work done with rennet (chymosin) and there is a well know patented process for treating milk at low temperature, enzyme has a Q10 of about 3, with immobilised chymosin. The treated milk is then heated to enable the second phase, calcium mediated, of the coagulation process to take place. Now that we have fermentation-produced GM chymosin I wonder if immobilisation of chymosin has any commercial potential? Mike |
Posted By: Guests
Date Posted: 22 Mar 2010 at 11:34pm
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may reduce the total time of cheese making process? of course, I do not think there is any commercial potential. but some fun... 
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