Results 11 to 20 of about 7,296 (278)

Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88 [PDF]

EFSA Journal
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Trichoderma reesei strain DP‐Nyj88 by Genencor International BV. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernàndez‐Fraguas, Silvia Peluso, Yi Liu   +16 more
doaj   +5 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29544 [PDF]

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29544 by Chr. Hansen. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio diPiazza, Rita Ferreira deSousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson   +24 more
doaj   +4 more sources

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening [PDF]

, 2017
Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel),
Akkerman, M, Andersen, BV, Andersen, U, Hammershøj, M, Jespersen, L, Kidmose, U, Kristensen, LS, Larsen, NN, Løkke, MM, Mackie, A, Mielby, LA, Møller, JR, Nørgaard, MK, Ryssel, MB   +13 more
core   +5 more sources

The effect of thioredoxin and prochymosin coexpression on the refolding of recombinant alpaca chymosin

Вавиловский журнал генетики и селекции, 2023
The milk-clotting enzyme chymosin is a member of the group of aspartate proteinases. Chymosin is the main component of rennet traditionally obtained from the stomachs of dairy calves and widely used to coagulate milk in the production of various types of
S. V. Belenkaya, D. N. Shcherbakov, A. I. Chapoval, T. I. Esina, V. V. Elchaninov   +4 more
doaj   +2 more sources

Can Recombinant Tree Shrew (Tupaia belangeri chinensis) Chymosin Coagulate Cow (Bos taurus) Milk? [PDF]

Applied Biochemistry and Microbiology, 2022
Genetically engineered chymosin from the tree shrew ( Tupaia belangeri chinensis ) has been obtained and partially characterized for the first time. The target enzyme was produced in Escherichia coli , strain BL21(DE3).
Д. В. Балабова, S. V. Belenkaya, Ekaterina A. Volosnikova, T. Hermes, V. Yu. Chirkova, Е. А. Шарлаева, Д. Н. Щербаков, A. N. Belov, A. D. Koval, V. V. Elchaninov   +9 more
openalex   +2 more sources

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles [PDF]

International Journal of Food Science, 2022
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form ...
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado   +8 more
doaj   +2 more sources

Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing [PDF]

Scientific Reports
The nutritional and functional properties of goat milk are well-established. However, the use of camel and calf-derived chymosins during cheese making from goat milk results in relatively low productivity.
Zhiger Akishev, Madina Auyez, Annelya Tursunbekova, Bekbolat Khassenov   +3 more
doaj   +2 more sources

Comprehensive bioinformatics-based annotation and functional characterization of bovine chymosin protein revealed novel biological insights [PDF]

Food Chemistry: Molecular Sciences
Chymosin, an aspartic protease present in the stomachs of young ruminants like cows (bovine), causes milk coagulation and cheese production through the breakdown of κ-casein peptide bonds at the Met105-Phe106 site. Bovine chymosin is first synthesized as
Hafsa Amjad, Faiza Saleem, Munir Ahmad, Uzma Nisar, Hamza Arshad Dar   +4 more
doaj   +2 more sources

Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir [PDF]

Journal of Dairy Science, 2019
Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d.
Pınar GÜMÜŞ, Ali Adnan Hayaloğlu
openalex   +2 more sources

Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases

Agricultural and Food Science, 1993
The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study were chymosin, plasmin and trypsin, as well as a cell-free extract from three Lactobacillus ...
Anne Pihlanto-Leppälä, Eero Pahkala, Veijo Antila   +2 more
doaj   +5 more sources