I-Rennet iwuhlobo lwe-aspartic protease etholwe okokuqala esiswini samankonyane angalunyuliwe.Ingakwazi ukusika ngokuqondile isibopho se-peptide phakathi kwe-Phe105-Met106 ye-κ-casein obisini, iphule ama-casein micelles futhi yenze ubisi luhlangane.Ikhono layo lokugoba kanye nekhono le-proteolytic liyenza i-enzyme eyinhloko ekwakhekeni kokuthungwa kanye ne-flavour ekhethekile ekukhiqizeni ushizi.Isetshenziswa kabanzi ekwenzeni ushizi neyogathi.
I-Chymopapainithengiswa yinkampani yethu.Iwuhlobo lwe-enzyme yemvelo ekhiqizwa ngokuhlukaniswa nokuhlanzwa esithelweni esingavuthiwe se-papaya yemvelo kusetshenziswa ubuchwepheshe be-bioengineering.Iketango le-polypeptide liqukethe ama-amino acid angu-218, i-N-end ye-peptide chain iqukethe ingxenye yesignali ye-peptide kanye nengxenye eyinhloko ye-peptide, kanye ne-6 yama-cysteine e-8 ku-peptide chain yakha i-3 disulfide bond enesisindo samangqamuzana angu-36,000.Ngevelu engu-PH engu-10.1, inyibilika kalula emanzini, futhi izinzile kakhulu esixazululweni esingaphansi kwevelu engu-PH engu-1.8.Inani elilungile le-PH ngu-2.5 ~ 4.0, okuyingxenye ye-base-phobic (– SH) enzyme.
Imboni yobisi:
1) Imikhiqizo yobisi eselungele ukudliwa, enobisi olusha noma impushana yobisi njengezinto ezingavuthiwe, ukukhiqiza imikhiqizo yobisi emisha eguquguqukayo ngokushesha futhi ejiya ngokushesha;
2) Ukusebenzisa ubisi lwesoya esikhundleni sengxenye yobisi lwenkomo ukukhiqiza ushizi oxubile noma ukusebenzisa ngokuphelele ubisi lwesoya ukukhiqiza ushizi omusha wokulingisa isitshalo sesoya;
3) Khiqiza ushizi omusha noshizi othambile ovuthwe ukuvutshelwa kwesikhashana;
4) Ukuze kukhiqizwe ushizi omusha njengento eyisisekelo exutshwe nobisi noma amanzi, ukwengeza ijusi efanelekile noma iziphuzo zobisi oluvutshiwe, njll.
2. Imboni Yezemithi:
Ukusetshenziswa okuyinhloko kwe-papain ekwelapheni i-lumbar disc herniation.Indlela yokusebenza ukunciphisa isisindo samangqamuzana kanye ne-viscosity yamaprotheni angewona ama-collagenous axhunywe kumaketango amade e-mucopolysaccharides ku-nucleus pulposus, ukuze ama-mucopolysins akhishwe i-depolymerized ukuze ahlakaze i-nucleus pulposus ephumayo.
Ngo-1964, uSmith waqala ukusebenzisa i-papaya rencha ukwelapha i-lumbar disc herniation, ngezinga lempumelelo elingama-70%.Kuze kube manje, iziguli ezingaphezu kuka-600,000 e-United States, eCanada, e-Australia nakwamanye amazwe ase-Europe zelashwe nge-papaya rennet.Ukuhlanganisa i-chymosin ye-papaya nezinye izinqubo ekwelapheni i-lumbar disc herniation kungathuthukisa ukusebenza kahle futhi kunciphise izinkinga ezibangelwa izindawo zokujova ezingalungile, ngaleyo ndlela kwandise izinga lemiphumela emihle nenhle.
I-papaya rencha ekwelapheni i-lumbar disc herniation ngezinye izikhathi ibangela izinkinga ezinkulu, ezifana nokungezwani komzimba kanye nezinkinga ze-neurological, ezikhawulela ukusetshenziswa kwayo.Kubalulekile ukubuza iziguli ngomlando wazo wokungezwani komzimba nezinto ezithile, ukwenza izivivinyo zokungezwani komzimba nezinto ezithile, nokulandela inqubo eqinile ngaphambi kokwelashwa.
Ii-enzyme ye-papainingahlanganiswa nezinye izithako zokwenza ama-capsules e-enteric, angathathwa ngomlomo ukuze afeze injongo yokulwa nokuvuvukala kanye ne-detumescence.I-papayase ingenziwa futhi ibe amaphilisi wodwa, aqukethe amaphilisi okukhipha ama-parasites amathumbu noma athinte i-anti-inflammatory;I-papayase ingasetshenziswa futhi ukwenza i-hydrolyze amaprotheni ezilwane nezitshalo abe amaprotheni ane-hydrolyzed amuncwa kalula iziguli ezigula kakhulu.
Icala lohlelo lokusebenza:
Inqubo ye-skim milk curd ethengiswayo:
Ukusebenza kwe-emulsion → ukugoqa kwe-enzyme → ukusika → ukuqedwa kwe-enzyme → ukuhlunga → ukugeza → ukuphelelwa amanzi emzimbeni → ukomiswa, njll.
Ukusebenza kwenqubo engukhiye:
1, ukusebenza kwe-emulsion: ubisi olusha lwe-skim, lungisa i-emulsion pH ibe ngu-6.1-6.2, engeza u-0.1-0.16% we-calcium chloride (CaCl2), ugovuze ngokugcwele ngokulinganayo, lungisa izinga lokushisa lobisi libe ngu-39-40 ℃.
2. I-Curd: I-rennet (i-papaya rennet 20000 u/g) kuqala ngenani elincane likasawoti (cishe u-2% wokugxila kasawoti) iyancibilika, yengeze obisini oluncibilikisiwe, ixube ngokushesha ngokulinganayo, i-insulation engu-39-40℃, i-rennet eyengeziwe 0.1 ‰ ubisi (ezifana 10Kg fresh ubisi skim, okungukuthi, engeza 1g rennet), wenze emulsion in 10-20 imizuzu condensation.
Qaphela: Inani le-rennet elingeziwe lilingana nesikhathi sokugoba.Lapho inani lengeziwe lingeziwe, isikhathi sokugoba siyashesha.Abasebenzisi bangalungisa inani le-rennet ngokuya ngezidingo ezithile.
3. Ukusika: Uma i-curd incision ibushelelezi, sika i-curd ibe yizicucu ezincane ze-1-3 cm.
4. Ukungasebenzi kwe-Enzyme: Ngemva kokuqedwa kokusika, izinga lokushisa liyashiswa libe ngu-60-65℃, okungaba ngu-1℃ ngomzuzu futhi kushiswe amahora angu-30-1 ukuze kungasebenzi i-rennet futhi ikhiphe amanzi emzimbeni futhi ishwabe i-curd, evumela ukugaya. ukwehlukana whey.
Uma udinga ukuthenga i-papaya rennet noma i-papain, sicela usithinte!
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Isikhathi sokuthumela: Dec-29-2022