Rennet wani nau'in protease ne na aspartic wanda aka fara samuwa a cikin ciki na maruƙan maraƙi.Yana iya musamman yanke haɗin peptide tsakanin Phe105-Met106 na κ-casein a cikin madara, karya casein micelles kuma ya sanya madarar da aka kwaɓe.Ƙarfinsa mai lankwasa da ikon proteolytic ya sa ya zama maɓalli mai mahimmanci a cikin samuwar rubutu da dandano na musamman a cikin samar da cuku.Ana amfani dashi sosai wajen yin cuku da yogurt.
Chymopapainkamfaninmu ne ke sayar da shi.Wani nau'in enzyme ne na halitta wanda aka samar ta hanyar rabuwa da tsarkakewa daga 'ya'yan itace marasa girma na gwanda ta hanyar amfani da fasahar bioengineering.Sarkar polypeptide ta ƙunshi amino acid 218, N-ƙarshen sarkar peptide tana ƙunshe da sashin peptide sigina da ɓangaren farko na peptide, da 6 na 8 cysteine a cikin sarkar peptide suna samar da haɗin disulfide 3 tare da nauyin kwayoyin 36,000.Tare da ƙimar PH na 10.1, yana da sauƙin narkewa a cikin ruwa, kuma yana da ƙarfi sosai a cikin maganin ƙasa da ƙimar PH na 1.8.Mafi kyawun ƙimar PH shine 2.5 ~ 4.0, na tushen-phobic (- SH) enzyme.
Masana'antar kiwo:
1) Shirye-shiryen cin kayan kiwo, tare da madara mai sabo ko madara a matsayin kayan albarkatun kasa, don samar da sababbin kayan nono waɗanda ke daɗaɗawa da sauri;
2) Yin amfani da madarar waken soya don maye gurbin wani ɓangare na madarar saniya don samar da cuku mai gauraya ko kuma amfani da madarar waken soya gaba ɗaya don samar da sabon cukuɗan tsantsar tsiro mai tsafta;
3) Samar da cuku mai laushi da cuku mai laushi balagagge ta ɗan gajeren lokaci fermentation;
4) Don samar da cuku mai sabo a matsayin kayan tushe gauraye da madara ko ruwa, ƙara ruwan 'ya'yan itace da ya dace ko abin sha na madara, da dai sauransu.
2. Masana'antar Magunguna:
Babban amfani da papain shine a cikin maganin ƙwayar cuta na lumbar.Hanyar aikin shine don rage nauyin kwayoyin halitta da danko na sunadaran da ba na collagenous da ke da alaka da dogon sarkar mucopolysaccharides a cikin tsakiya pulposus, don haka mucopolysins za a iya depolymerized don narkar da protruding tsakiya pulposus.
A shekara ta 1964, Smith ya fara amfani da gwanda rencha don magance ciwon lumbar disc herniation, tare da kashi 70% na nasara.Ya zuwa yanzu, sama da majiyyata 600,000 a Amurka da Kanada da Ostireliya da kuma wasu kasashen Turai an yi musu maganin cutar ta gwanda.Haɗuwa da chymosin gwanda tare da wasu hanyoyin da za a yi amfani da su a cikin maganin ƙwayar cuta na lumbar zai iya inganta tasiri da kuma rage matsalolin da ke haifar da wuraren allurar da ba daidai ba, don haka ƙara yawan sakamako mai kyau da kyau.
Papaya rencha a cikin maganin ɓacin rai na lumbar wani lokaci yana haifar da matsala mai tsanani, kamar rashin lafiyan halayen da rikitarwa na jijiya, wanda ke iyakance aikace-aikacensa.Yana da mahimmanci a tambayi marasa lafiya game da tarihin rashin lafiyar su, don yin gwaje-gwajen rashin lafiyar jiki, da kuma bin tsari mai mahimmanci kafin magani.
Thebabban enzymeza a iya haɗa shi da sauran sinadaran don yin capsules na ciki, wanda za'a iya sha da baki don cimma manufar anti-inflammatory da detumescence.Hakanan ana iya yin Papayase a cikin allunan kawai, wanda ke ɗauke da allunan don kawar da ƙwayoyin cuta na hanji ko tuntuɓar maganin kumburi;Hakanan za'a iya amfani da Papayase don sanya sunadaran dabbobi da shuka su shiga cikin sunadaran da aka samu ruwa cikin sauƙi ta marasa lafiya marasa lafiya.
Shari'ar Aikace-aikacen:
Samfuran tsarin nonon nonon sikeli na kasuwanci:
Emulsion kunnawa → enzyme curdling → yankan → kawar da enzyme → tacewa → wankewa → bushewa → bushewa, da dai sauransu
Maɓalli tsarin aiki:
1, emulsion kunnawa: sabo ne skim madara, daidaita emulsion pH zuwa 6.1-6.2, ƙara 0.1-0.16% calcium chloride (CaCl2), cikakken motsa a ko'ina, daidaita madara zazzabi zuwa 39-40 ℃.
2. Curd: The rennet (papaya rennet 20000 u/g) na farko tare da karamin adadin gishiri (kimanin 2% gishiri maida hankali) narke, ƙara zuwa madarar madara, da sauri motsawa daidai, 39-40 ℃ insulation, rennet ƙarin adadin 0.1 ‰ madara (kamar 10Kg madara mai laushi, wato, ƙara 1g rennet), sanya emulsion a cikin minti 10-20.
Lura: Adadin rennet da aka ƙara yayi daidai da lokacin curd.Yawan adadin da aka ƙara, da sauri lokacin curd.Masu amfani za su iya daidaita adadin rennet bisa ga takamaiman buƙatu.
3. Yanke: Lokacin da yankan curd ya yi santsi, yanke curd zuwa ƙananan 1-3 cm.
4. Enzyme inactivation: Bayan an gama yankan, zafin jiki yana zafi zuwa 60-65 ℃, wanda shine kusan 1 ℃ a cikin minti daya kuma yana mai zafi na 30-1 hours don kunna rennet da dehydrate da kuma raguwa da curd, wanda zai dace da shi. rabuwa da whey.
Idan kana bukatar siyan gwanda rennet ko papain, da fatan za a tuntube mu!
Yanar Gizo:www.zbrehon.com
Imel: zbrehon@163.com
Lokacin aikawa: Dec-29-2022