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Preparation of fibres modified with enzymes having milk-curdling activity and their properties

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Fibre Chemistry Aims and scope

Conclusions

Conditions have been found for preparing enzyme-containing fibres with milk-coagulating activity.

The effect of the type of carrier fibre, the character and content of functional groups, the disposition of these with respect to the main polymer chain, and also of the enzyme concentration on the milk-coagulating activity of enzyme-containing fibres has been established.

A high stability of enzymes immobilized on fibres has been shown, plus the possibility of repeated use of enzyme-containing fibres for the preparation of milk curd.

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Authors
  1. N. I. Sverdlova
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  2. V. A. Khokhlova
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  3. L. A. Vol'f
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Additional information

Leningrad Institute of Textile and Light Industry. Translated from Khimicheskie Volokna, No. 2, pp. 11–14, March–April, 1987.

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Sverdlova, N.I., Khokhlova, V.A. & Vol'f, L.A. Preparation of fibres modified with enzymes having milk-curdling activity and their properties. Fibre Chem 19, 85–90 (1987). https://doi.org/10.1007/BF00552597

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  • DOI: https://doi.org/10.1007/BF00552597

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