CHYMOSIN （rennet）
PRODUCT CHARACTERISTICS
| Declared Activity | 20,000IMCU/g |
| Physical Form | Powder |
| Color | White or Light Yellow Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Odour | Normal microbial fermentation odour |
| Production Method | Produced by submerged fermentation, separation and extraction technology. |
PRODUCT DESCRIPTION
Food grade Chymosin is an aspartic acid protease first found in the stomach of unweaned calves. It can specifically cleaves the peptide bond between PHE105-MET106 of κ -casein in milk and breaks casein micellar to coagulate milk. Its milk coagulation ability and proteolytic ability make rennet a key enzyme in the formation of texture and special flavor in cheese production. It is widely used in the production of cheese and yogurt.
Sunson Chymosin is papaya rennet, is to use biological engineering technology from natural papaya immature fruit made by separation and purification of a kind of natural enzymes, polypeptide chain is composed of 218 amino acids, peptides N end signal peptides and peptide segment, peptide chain has six pairs of eight cysteine constitute three disulfide bond, the molecular weight of 36000, pH 10.1, soluble in water, very stable in solution below pH 1.8, optimal pH 2.5 ~ 4.0, is a hydrophobic (-- SH) enzyme.
EFFECT
Ø The thermal stability of Chymosin is related to its structure. It has high thermal stability and good stability at low pH, and is still active at pH 3.
Ø This Dairy Enzyme chymosin not only has strong milk clotting ability, but also contains proteolytic catalytic activity and lysozyme activity. It also has lipolysis ability and protein synthesis function. It mainly catalyzes protein hydrolysis, but also can decompose small peptides. There are many cutting decomposition points, which give priority to the decomposition of speraminase and phenylalanine peptide bonds;
Ø The curd product has less loss of protein and fat and high cheese yield, which can shorten the maturation time of cheese. However, it is necessary to effectively control the degree of casein hydrolysis to prevent casein from over-hydrolyzing into bitter peptide.
PRODUCT SPECIFICATION
The product complies with GB1886.174.
| No. | ITEMS | Lower limit | Upper limit |
| 1 | Enzyme activity | 20,000IMCU/g | |
| 2 | Total viable count/(CFU/g) | | 50000 |
| 3 | Coliform Bacteria/(CFU/g) | | 30 |
| 4 | Heavy metals/(mg/kg) | | 30 |
| 5 | Lead/(mg/kg) | | 5.0 |
| 6 | Arsenic/(mg/kg) | | 3.0 |
| 7 | Cadmium/(mg/kg) | | 0.5 |
| 8 | Mercury/(mg/kg) | | 0.5 |
REACTION PARAMETERS
| CONDITION | RANGE |
| Activity Temperature | 35℃-95℃ |
| Optimum Temperature | 35℃-37℃ |
| Activity pH | 5.0-8.0 |
| Optimum pH | 6.1-6.2 |
APPLICATION RECOMMENDATION
1. Dairy industry:
1) Ready-to-eat dairy products, using fresh milk or milk powder as raw materials to produce new dairy products that can be rushed and coagulated immediately;
2) Use soybean milk to replace part of cow milk to produce mixed cheese or use soybean milk to produce new type pure vegetable imitation cheese;
3) Production of fresh cheese and soft cheese matured by short-term fermentation;
4) Used to produce fresh cheese as the base material mixed with milk or water, adding appropriate amount of fruit juice or fermented milk drinks.
2. Pharmaceutical industry:
The most important use is the treatment of lumbar disc herniation. The mechanism of action is to reduce the molecular weight and viscosity of the non-collagenous proteins that link the long chain mucopolysaccharides in the nucleus pulposus, so that mucin can depolymerize and dissolve the protruding nucleus pulposus.
APPLICATION CASES
Commercial skim milk curdling process:
Emulsion activation → curd with enzyme → cutting → enzyme inactivation → filtration → washing → dehydration → drying etc
DATA RESULTS
(1) Condensation at different dosage of enzymes:
| No | Enzyme addition | Wheey filtration speed and milk block status | Production rate% |
| 1 | 0.05% | Filfiltration is slower and milk blocks were loose | 3.88 |
| 2 | 0.1% | Filter is faster, milk block moisture is more | 3.47 |
| 3 | 0.15% | Filter is fast, milk block moisture is more | 2.93 |
| 4 | 0.2% | Filter is fast, milk block moisture is more | 2.66 |
| 5 | 0.5% | The filtration is fast, and the milk block contraction is more obvious | 2.07 |
(2) Condensation at different temperatures:
| No | Temperature | Wheey filtration speed and milk block status | Production rate% |
| 1 | 80℃ | Filfiltration is faster and the emulsion is dehydrated and separated | 1.67 |
| 2 | 20-30℃ | Filter is faster, and the milk blocks are good | 3.17 |
| 3 | 40℃ | Filfiltration was slower and the milk blocks were a little loose | 3.11 |
| 4 | 50℃ | Filfiltration was slower and milk blocks were loose | 3.12 |
DOSAGE
Recommended dosage is 0.01-0.02%.
Optimal dosage depends on the quality of flour and the processing parameters;
Should be determined by baking trail;
It is better to increase the dosage gradually
PACKAGE AND STORAGE
Ø Package： 1kg X 10 bag/box; 1kg X 20 bag/box
Ø Best before： When stored as recommended, the product is best used within 12 months from date of delivery.
Ø Storage Conditions: It is recommended to store in a cool and dry environment, away from light, storage temperature: below zero. Too long storage or adverse storage conditions will reduce the enzyme activity in different degrees; If the temperature and humidity are too high, increase the usage.
Ø Shelf life: 12 months at 25℃, activity remain >90%. Increase dosage after shelf life
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