Tokita M, Hikichi K, Niki R, Arima S
Biorheology. 1982;19(1/2):209-19. doi: 10.3233/bir-1982-191-223.
The reaction order of the clotting process of milk-rennet system was determined by an analysis of clotting curves obtained from the measurement of the complex rigidity at various concentrations of milk and rennet under the conditions of fixed weight ratio of rennet to milk. The results obtained show that the clotting process of milk-rennet system after gelation begins is described by a single first order reaction. At constant weight ratio of rennet to skim milk, it was found that G'00 increases almost linearly with increasing temperature. Under the conditions of a constant milk concentration and temperature, the latent period is inversly proportional to the enzyme concentration and the rate constant of gelation is proportional to the enzyme concentration. These results were discussed in terms of Payens' theory of enzymatic clotting processes and Ziff's theory of the kinetics of polymer gelation.
通过分析在凝乳酶与牛奶固定重量比的条件下，不同牛奶和凝乳酶浓度下测得的复合刚度所得到的凝固曲线，确定了牛奶 - 凝乳酶系统凝固过程的反应级数。所得结果表明，凝胶化开始后牛奶 - 凝乳酶系统的凝固过程由单一的一级反应描述。在凝乳酶与脱脂牛奶的重量比恒定的情况下，发现G'00几乎随温度升高呈线性增加。在牛奶浓度和温度恒定的条件下，潜伏期与酶浓度成反比，凝胶化速率常数与酶浓度成正比。根据Payens的酶促凝固过程理论和Ziff的聚合物凝胶化动力学理论对这些结果进行了讨论。
