Results 71 to 80 of about 3,188 (202)

Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese

LWT, 2023
Huifang Cai, E. Scholten, G. Sala, E. Bijl   +3 more
semanticscholar   +1 more source

Production of Bioactive Recombinant Bovine Chymosin in Tobacco Plants

International Journal of Molecular Sciences, 2016
Chymosin (also known as rennin) plays an essential role in the coagulation of milk in the cheese industry. Chymosin is traditionally extracted from the rumen of calves and is of high cost.
Zhengyi Wei, Yu-ying Zhang, Yunpeng Wang, M. Fan, Xiao-Fang Zhong, Nuo Xu, Feng Lin, S. Xing   +7 more
semanticscholar   +1 more source

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
doaj   +1 more source

Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin

Dairy
Milk 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, Ivanilda Pina, Jaime Fernandes, João Dias, Fernando Reboredo, António P. L. Martins, Nuno Alvarenga   +6 more
doaj   +1 more source

Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties

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, Dario Casali, Andrea Summer, Elena Mariani, Edward Concar, Suzanne Lantz, Jonathan Goodwins, Claudio Cipolat-Gotet   +7 more
doaj   +1 more source

Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

International Dairy Journal, 2022
Bozhao Li, D. Waldron, M. Drake, J. Lyne, A. Kelly, P. McSweeney   +5 more
semanticscholar   +1 more source

One-Step Activation, Purification, and Immobilization of Bovine Chymosin via Adsorption on Magnetic Particles

Fermentation
Chymosin is an aspartyl protease widely used in the food industry for milk coagulation during cheesemaking. Although recombinant production has replaced natural extraction from rennet, current heterologous expression systems still face significant ...
Paulina G. Gonçalves, Paz García-García, Honoria S. Chipaca-Domingos, Gloria Fernandez-Lorente, Miguel Ladero, Benevides C. Pessela   +5 more
doaj   +1 more source

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, Eero Pahkala, Minna Kahala, Veijo Antila   +3 more
doaj   +2 more sources

Chymosin [PDF]

, 2018
R. Tauber, F. H. Perschel
openaire   +2 more sources

СРАВНИТЕЛЬНЫЙ АНАЛИЗ НУКЛЕОТИДНОЙ И АМИНОКИСЛОТНОЙ ПОСЛЕДОВАТЕЛЬНОСТИ БЕЛКА ХИМОЗИНА В ЭВОЛЮЦИОННОМ РЯДУ МЛЕКОПИТАЮЩИХ

Journal of Bioinformatics and Genomics
В статье представлены результаты по сравнительному анализу аминокислотной и нуклеотидной последовательности экзонов химозина в области каталитического центра (в положении 25-220) млекопитающих различных сред обитания, с различным рационом питания ...
Антонова Е.И., Ачилов А.Б., Фирсова Н.В., Ленгесова Н.А.   +3 more
doaj   +1 more source