The experiment on butchering age showed that it was 5d after the kid birth that the ratio of clotting activity and proteolytic activity ( c / p ) was the highest , which was a best age for extracting kid chymosin 屠宰年龄实验表明，羔羊出生5天时，凝乳活性与蛋白水解活性比率( c p )最大，是提取羔羊凝乳酶的最佳年龄。
2.
The kid chymosin was secreted as being the form of non - activated prochymosin , and its activation depended on ph value , salt concentration and temperature . the lower the ph value was , the higher activated speed become 羔羊凝乳酶以无活性的酶原形式分泌， ph ，食盐和温度对其激活有重要的影响小h越低，激活速度越快，在phz
3.
It was very slow at 5 but become higher above 25 . the enzyme from abomasums used in cheese production was rough extracts containing chymosin and pepsin . through the gel filtration chromatography and ion exchange chromatogra 羔羊胃蛋白酶最适凝乳温度为45 ’ c ；在45处理30inin ，酶活性开始下降， 60c处理30lliln ，酶活性完全丧失；酶的最适ph为1
4.
It needed only 5 - 10min to activate at ph2 . 0 , 30min at ph3 . 0 . but the activated chymosin was n ' t somewhat stable enough at the lower ph value . the activated speed was improved by the increasing salt concentration 0时需要30min ，在较低ph下激活，己激活酶不稳定，易失活；随着缓冲液中naci浓度的增加，激活速度随之加快；在5下激活速度非常缓慢， 25以上激活速度明显加快。
5.
As the kid chymosin was extracted by the traditional way and the buffering way at different ph values , its activity mainly depended on the salt concentration , extraction time and temperature , the ratio of buffer and abomasums and extraction times 用传统方法和不同ph缓冲液方法提取羔羊凝乳酶时，食盐浓度、提取时间、提取温度、提取液与皱胃比例、提取次数对凝乳活性有重要的影响。
6.
The research on the condition of kid ' s suckling indicates that the highest milk - dotting activity ( 26108su / g ) was obtained for the whole suckling section , whereas proteolytic activity were no significant different between the whole suckling and random section ( p > 0 . 05 ) , but proteolytic activity ( 1925u / g ) was highest for the complete grass - feeding , which demonstrated suckling could stimulate the continuous secretion of chymosin in the abomasum 羔羊哺乳状况研究表明，全哺乳组凝乳活性最高( 26108su g ) ，蛋白水解活性与随机哺乳组无明显差别( p 0 . 05 ) ，而全喂草料组蛋白水解活性最高( 1925u g ) ，这表明哺乳能够刺激皱胃中凝乳酶的持续分泌。
7.
This experiment is to probe the factors , such as the effect of the kid ' s suckling , the butchering age and the ay of the abomasums treatment on the chymosin activity ; the activation of the prochymosin ; the purification and separation of chymosin and the characterization of chymosin and pepsin , using cuan zhong dairy kid ' s abomasums as material , which would provide the theoretic base for the exploitation of the kid chymosin and its application to the cheese production 本实验以关中奶山羊皱胃为原料，对羔羊哺乳状况、屠宰年龄、皱胃处理方式和不同提取方法对凝乳酶活性的影响，凝乳酶原的激活，凝乳酶纯化与分离以及凝乳酶和胃蛋白酶特性进行了系统的研究，为羔羊凝乳酶开发以及在干酪生产中的应用提供理论基础。
