Results 41 to 50 of about 7,296 (278)

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

THE OBTAINING OF THE RECOMBINANT CAMEL CHYMOSIN BY SUBMERGE FERMENTATION IN THE PILOT BIOREACTOR

Eurasian journal of applied biotechnology, 2023
In the cheese making industry, chymosin is used as a milk-clotting enzyme. With its high specific activity against κ-casein, chymosin better than other proteolytic enzymes. Bactrian camel chymosin has a milk-clotting activity higher than calf chymosin. A
Z. Akishev, A. Abdullayeva, A. Mussakhmetov, A. Bekbayeva, A. Tursunbekova, B. Kalemshariv, T. Tultabayeva, B. Khassenov   +7 more
semanticscholar   +1 more source

Characterization of Extracellular Vesicles From Fresh vs. Frozen Human Milk Including the Vesicular microRNA Cargo. [PDF]

J Extracell Biol
ABSTRACT Human milk is rich in extracellular vesicles (EV) that may contribute to shaping neonatal immunity. Here, we evaluated whether freezing, and the addition of sodium citrate (SC), affect the characteristics of human milk EVs and their miRNAs. Freezing may compromise the milk EV population and their miRNA profile by creating artificial vesicles ...
Ahlberg E, Al-Kaabawi A, Eldh M, Gabrielsson S, Jenmalm MC, Tingö L.   +5 more
europepmc   +2 more sources

Milk-clotting activity of recombinant bovine and camel chymosin for cow’s, goat’s and ewes’ milk

Eurasian journal of applied biotechnology, 2023
Goats and sheep were domesticated during the Neolithic Revolution. Since then, various breeds of goats and sheep have been bred, including dairy ones.
Z. Akishev, S. Aktayeva, Yu. Shamsiyeva, A. Tursunbekova, B. Kalemshariv, T. Tultabayeva, B. Khassenov   +6 more
semanticscholar   +1 more source

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

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

Camel and bovine chymosin:the relationship between their structures and cheese-making properties [PDF]

, 2013
Bovine and camel chymosin are aspartic peptidases that are used industrially in cheese production. They cleave the Phe105-Met106 bond of the milk protein κ-casein, releasing its predominantly negatively charged C-terminus, which leads to the separation ...
Harboe, Marianne Kirsten, Hjernø, Karin, Langholm Jensen, Jesper, Larsen, Sine, Lorentzen, Andrea Maria, Mølgaard, Anne, Navarro Poulsen, Jens Christian, Qvist, Karsten Bruun, Simonsen, Jens Bæk, van den Brink, Johannes M   +9 more
core   +1 more source

Optimal design of batch plants under economic and ecological considerations: Application to a biochemical batch plant [PDF]

, 2007
This work deals with the multicriteria cost-environment design of multiproduct batch plants, where the design variables are the equipment item sizes as well as the operating conditions.
Azzaro-Pantel, Catherine, Dietz, Adrian, Domenech, Serge, Pibouleau, Luc   +3 more
core   +3 more sources

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source

Safety evaluation of the food enzyme rennet paste from the abomasum of suckling goats, lambs and calves

EFSA Journal, 2021
The food enzyme rennet paste containing chymosin (EC 3.4.23.4), pepsin A (EC 3.4.23.1) and triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is prepared from the abomasum of suckling goats, lambs and calves by Caglificio Clerici S.p.A ...
EFSA Panel on Food Contact Materials, Enzymes 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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source