Date of Award:

1968

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food Science and Technology

Advisor/Chair:

C. A. Ernstrom

Abstract

A method was developed for the extraction of rennet from fresh frozen vells. Frozen vells were partially thawed and minced in a Hobart "Wonder worker." The tissue was treated with 2.0 per cent potassium alum and allowed to stand for 20 hours before sufficient 0.45 M disodium phosphate was added to bring the pH of the mixture to 5.7. Dry sodium chloride was added until the salt concentration in the moisture of the mixture was 10 per cent. The tissue was then mixed with 3/4-inch pumice gravel in a volume ratio of 1 to 2 and packed into extractor columns. The tissue was extracted continuously with a 10 per cent sodium chloride solution. The yield of enzyme and extract viscosity from 60 undried vells was compared with that from 60 dried vells. The undried vells yielded 2. 99 x 106 R.U. in 86 liters of extract and the dried vells yielded 3.03 x 106 R.U. in 74 liters of extract. The viscosities of the initial extracts were 5.8 and 6.2 centipoise respectively.

Drying temperature, moisture content and pH had no effect on extract viscosity . Viscosities of extracts were viii reduced by aging the dried vells prior to extraction, adjusting sodium chloride to 10 per cent in extracting solutions, and adding 2 to 3 per cent potassium alum to undried vell tissue and holding for 20 hours before neutralizing to pH 5.7 %plusmn; 0.2 with disodium phosphate.

The mean activity value of extracts representing 96,000 vells was 45.5 R.U. with a standard deviation of ± 19.57 for individual vells. This variation in enzyme content precluded useful comparisons of yield based on small numbers of individual whole vells.

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Food Science Commons

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