Results 61 to 70 of about 1,413 (169)
Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses
Пищевые системыThe study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov +3 more
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Microbial Cell Factories, 2012 Background The secretion of heterologous animal proteins in filamentous fungi is usually limited by bottlenecks in the vesicle-mediated secretory pathway.
Kosalková Katarina +6 more
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Biosynthesis of some Mannich bases
Orbital: The Electronic Journal of Chemistry, 2012 The Mannich reaction is extremely useful to form molecules that contain nitrogen groups. Currently, there is a great interest turned to this class of compounds due to its biological properties.
Bruna S. D. R. Aranha +2 more
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The primary structure of calf chymosin.
Journal of Biological Chemistry, 1979 The complete amino acid sequence of calf chymosin (rennin) (EC 3.4.23.4) has been determined. The sequence consists of a single peptide chain of 323 amino acid residues. The primary structure of the precursor part of calf prochymosin was published previously (Pedersen, V.B., and Foltmann, B. (1975) Eur. J. Biochem.
B, Foltmann +3 more
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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 +2 more
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Biochimie de la coagulation enzymatique du lait
CHIMIA, 1974 The primary enzymatic phase of chymosin (or rennin, EC. 3, 4, 4, 3) on cow casein is confined to the κ-casein fraction; the protective colloid is so destroyed. The digestion yields a very soluble “caseino-peptide” having special properties; it forms the
Charles Alais
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Journal of Dairy Science: Coagulants play a crucial role in cheese production by catalyzing milk curdling, with traditional animal rennet long serving as the primary choice.
Giorgia Stocco +7 more
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Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin
DairyMilk coagulants play a crucial role in defining curd characteristics. The objective of this study was to compare the coagulation dynamics of two commonly used coagulants in cheesemaking: cardoon flower extract (Cynara cardunculus L.) and commercial ...
Sandra Gomes +6 more
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Development of a Radioimmunoassay for Bovine Chymosin B
Tropicultura, 2007 La présente étude a été menée pour développer et valider un système de dosage radioimmunologique spécifique pour la détection de la chymosine B (bChyB) dans des échantillons de plasma. De la chymosine B a été utilisée pour l’immunisation des lapins et la production de standard et de traceur.
Idrissa-Sidikou, Djibo +5 more
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Hydrolysis of αs2-casein in solution by chymosin, plasmin, trypsin and Lactobacillus-proteinases
Agricultural and Food Science, 1993 The aim of this study was to examine the enzymic hydrolysis of αs2-casein by isolating and identifying the released peptides. The enzymes applied in the study were chymosin, plasmin and trypsin as well as cell free extracts from three strains of ...
Anne Pihlanto-Leppälä +3 more
doaj +2 more sources