杨 祥1，宋朝阳1，曹 磊1，安志刚1，乔海军2，张卫兵1*，张忠明1*
（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.甘肃农业大学理学院，甘肃兰州 730070）
摘要：凝乳酶可以专一性地切割乳中κ-酪蛋白Phe105-Met106段的肽键，使包裹于κ-酪蛋白内的αs-酪蛋白和β-酪蛋白得到释放并在Ca2＋的作用下自行凝结形成凝块。目前关于微生物源凝乳酶研究报道较多，而对动物源凝乳酶研究较少，且没有进行系统的综述。本文针对几种不同来源的动物源凝乳酶，对其分离与纯化、酶学特性和结构以及在各领域的应用等方面进行了综述，同时探讨了动物源凝乳酶的应用前景，并对凝乳酶未来研究方向进行了
展望。
关键词：动物源凝乳酶；酶学特性；分离纯化；结构特征；应用
中图分类号：TS252.1 文献标识码：A 文章编号：1674-506X（2021）02-0134-0008
Advances in Animal-derived Chymosin
YANG Xiang1, SONG Zhao-yang1, CAO Lei1, AN Zhi-gang1, QIAO Hai-jun2, ZHANG Wei-bing1*, ZHANG Zhong-ming1*
（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;
2.College of Science, Gansu Agricultural University, Lanzhou Gansu 730070, China）
Abstract：Chymosin can specifically cleave the peptide bond of K-casein Phe105-Met106 segment in milk, so that αs-and β-casein wrapped in κ-casein can be released and coagulated by themselves under the action of Ca2＋. At present, there are many reports on microbial chymosin, but there are few studies on animal chymosin, and there is no systematic review. In this paper, isolation and purification, enzymatic characteristics, structure and application of several kinds of animal-derived chymosin were reviewed, and the application prospect of animal-derived chymosin was discussed. Then the future research direction of chymosin was prospected.
Keywords：animal-derived chymosin; enzymatic properties; separation and purification; structural characteristics; application
doi：10.3969/j.issn.1674-506X.2021.02-021
收稿日期：2020-07-13
基金项目：国家自然科学基金项目（31960486，31760466，31560442）；甘肃省自然科学基金项目（20JR10RA524）
作者简介：杨祥（1997-），男，硕士研究生。研究方向：乳品贮藏加工。
*通信作者
引文格式：杨祥,宋朝阳,曹磊,等.动物源凝乳酶的研究进展[J].食品与发酵科技,2021,57(2):134-140,145.
