Method for thermal destabilization of microbial rennet

Details Method for thermal destabilization of microbial rennet Method for thermal destabilization of microbial rennet

1982-05-03

1986-05-27

Naff, David M.

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Hydrolase

426 36, 426 63, 435184, C12N 958, C12N 999, A23C 19032

Patent

active

045915652

ABSTRACT:
Thermal stability of microbial rennet is reduced by treatment of the rennet in aqueous medium with aliphatic or inorganic peroxy acids or salts thereof. Preferably, the microbial rennet is Mucor Miehei rennet and the peroxy acid is a lower aliphatic peroxy acid such as peracetic acid. The thermally destabilized microbial rennet is inactivated when whey containing the rennet is pasteurized.

REFERENCES:
patent: 4348482 (1982-09-01), Cornelius
patent: 4357357 (1982-11-01), Branner-Jorgensen et al.
McBride-Warren, et al., Structural and Functional Determinants of Mucor Miehei, Protease, Biochimicz at Biophysicz Acta, vol. 328, 1973 (pp. 52-60).
The Condensed Chemical Dictionary, 8th ed. UNR Co., N.Y. 1971, (p. 668).
Concise Chemical and Technical Dictionary, Chem. Publi. Co., Inc., NY (1962), p. 709.

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