MODIFIED MICROBIAL RENNET HAVING DECREASED THERMAL STABILITY

摘要

PURPOSE:To obtain the titled rennet having the ratio of proteolytic activity to curdling activity of =1/2 of that of the original rennet, and having lowered heat-stability, by acylating a microbial rennet with a dicarboxylic acid anhydride, and then oxidizing with an oxidizing agent. CONSTITUTION:A microbial rennet is acylated with a dicarboxylic acid anhydride and oxidized with an oxidizing agent. The curdling activity can be increased, the PA(proteolytic activity)/MCA(milk curdling activity) ratio can be lowered to the level comparable to calf rennet, and the heat-stability can be lowered to the level comparable to or lower than that of calf rennet, by this treatment.