Effect of pH on the Stability of Rennin-Porcine Pepsin Blends

Abstract

Stabilities of pepsin-free rennin and porcine pepsin enzymes were studied when mixtures of the two were held up to 72 hr at 30 O, at pit 3.0 to 6.5. Milk clotting activity of rennin in the mixtures was determined by differential assay based on the relative stability of each enzyme at pit 6.3 and 7.3. At pit 7.3 porcine was deactivated completely and rapidly whereas rennin was only slightly affected.