Results 21 to 30 of about 2,622 (191)

Cloning and Expression of Camel Pro-Chymosin Encoding Gene in E. coli and Characterization of the Obtained Active Enzyme [PDF]

Journal of Food and Dairy Sciences, 2019
Chymosin is considered the main enzyme in milk industry since it is used for commercial production of cheese. Conventional animal chymosin production losses large numbers of unweaned calves which affect on the animal wealth.
E. Aboulnaga
doaj   +1 more source

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   +1 more source

Analytical Ultracentrifugation in Aotearoa: A Brief History of the Technique and its Place Among Other Tools Used to Investigate Biomolecular Interactions. [PDF]

J R Soc N Z
Analytical ultracentrifugation (AUC) is a powerful and versatile tool for studying biomolecular interactions. The purpose of this commentary is to provide foundational knowledge of the technique and its uses through the presentation of two case studies in which AUC provides key data to answer research questions.
Turk LS, Tillett ZD, McKenzie RE, Draper SL, Painter GF, Dobson RCJ.   +5 more
europepmc   +2 more sources

Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris

Heliyon, 2021
Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making.
Zhiger Akishev, Assel Kiribayeva, Arman Mussakhmetov, Kairat Baltin, Yerlan Ramankulov, Bekbolat Khassenov   +5 more
doaj   +1 more source

Susceptibility of bovine osteopontin to chymosin [PDF]

Journal of Dairy Research, 2004
Osteopontin (OPN) is an acidic phosphorylated glycoprotein found in many tissues and physiological fluids. Bovine OPN is a mature protein comprising 262 amino acids with a calculated molecular weight of 29 kDa. However, SDS-PAGE analysis reveals that the protein isolated from milk migrates to a molecular mass of 60 kDa (Sørensen & Petersen, 1993 ...
Kumura, Haruto, Miura, Atsushi, Sato, Eriko, Tanaka, Tetsuya, Shimazaki, Kei-ichi   +4 more
openaire   +3 more sources

Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates [PDF]

BIO Web of Conferences, 2023
The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared.
Valchkov Alexandar, Loginovska Kamelia, Doneva Maria, Ninova-Nikolova Nadia, Metodieva Petya   +4 more
doaj   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CIN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzyme and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, 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 Di Piazza, Rita Ferreira de Sousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Biochemical and technological properties of moose (Alces alces) recombinant chymosin

Вавиловский журнал генетики и селекции, 2022
Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making ...
D. V. Balabova, A. P. Rudometov, S. V. Belenkaya, A. N. Belov, A. D. Koval, A. A. Bondar, A. Yu. Bakulina, E. A. Rukhlova, V. V. Elchaninov, D. N. Shcherbakov   +9 more
doaj   +1 more source

EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE . [PDF]

Journal of Food and Dairy Sciences, 2012
Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk . Results showed that Salty
A. Al-Gandour, I. Bakri, M. El-Hawary
doaj   +1 more source

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Scientific Reports, 2021
Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin,
Mustapha Mbye, Huda Mohamed, Abdul Raziq, Afaf Kamal-Eldin   +3 more
doaj   +1 more source