Results 1 to 10 of about 107 (57)

Heterologous Production of Cyprosin B in Nicotiana benthamiana: Unveiling the Role of the Plant-Specific Insert Domain in Protein Function and Subcellular Localisation [PDF]

Plant Biotechnology Journal
ABSTRACT Plant systems have gained increased attention as an alternative platform for producing heterologous proteins, particularly for industrially relevant proteins. The Cynara cardunculus L.
Ramesh R Vetukuri, Peter E Brodelius, Li-Hua Zhu   +2 more
exaly   +10 more sources

Processing, Activity, and Inhibition of Recombinant Cyprosin, an Aspartic Proteinase from Cardoon (Cynara cardunculus)* [PDF]

Journal of Biological Chemistry, 1999
The cDNA encoding the precursor of an aspartic proteinase from the flowers of the cardoon, Cynara cardunculus, was expressed in Pichia pastoris, and the recombinant, mature cyprosin that accumulated in the culture medium was purified and characterized.
Perrin C. White, Peter E Brodelius, D Arnold   +2 more
exaly   +13 more sources

Optimization of the culture medium composition using response surface methodology for new recombinant cyprosin B production in bioreactor for cheese production [PDF]

European Food Research and Technology, 2010
The optimization of culture medium composition was carried out for improvement the recombinant cyprosin B production, an enzyme with high milk-clotting activity. Response surface methodology (RSM) was applied to evaluate the effect of variables namely glucose, yeast extract (YE) and bactopeptone present in the culture medium, used for recombinant ...
David C Bressler, Luís Fonseca, Lisete Sousa   +2 more
exaly   +6 more sources

Safety evaluation of the food enzyme phytepsin from <i>Cynara cardunculus</i> L. [PDF]

EFSA J, 2022
Abstract The food enzyme phytepsin (EC 3.4.23.40) is extracted from the pistils of cardoon (Cynara cardunculus L.) by QUALIFICA/oriGIn PORTUGAL. It is intended to be used in milk processing for cheese production. As no concerns arose from the source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Roos Y, Andryszkiewicz M, Liu Y, Chesson A.   +21 more
europepmc   +4 more sources

Enzymes in food processing: a condensed overview on strategies for better biocatalysts. [PDF]

Enzyme Res, 2010
Food and feed is possibly the area where processing anchored in biological agents has the deepest roots. Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering and biocatalyst design have fastened the pace of such ...
Fernandes P.
europepmc   +2 more sources

High-throughput FTIR-based bioprocess analysis of recombinant cyprosin production.

Journal of Industrial Microbiology and Biotechnology, 2017
Abstract To increase the knowledge of the recombinant cyprosin production process in Saccharomyces cerevisiae cultures, it is relevant to implement efficient bioprocess monitoring techniques. The present work focuses on the implementation of a mid-infrared (MIR) spectroscopy-based tool for monitoring the recombinant culture in a rapid ...
Marta B. Lopes, Cecília R. Calado, Pedro N. Sampaio   +2 more
exaly   +4 more sources

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

ChemistryOpen, Volume 11, Issue 3, March 2022., 2022
Plant proteases are increasingly used in industrial applications. Potential application fields are continuously broadening, ranging from the production of bioactive peptides to the treatment of liquid effluents, including the recovery of by‐products with high protein content and many other interesting applications which are reviewed.
Franco David Troncoso, Daniel Alberto Sánchez, María Luján Ferreira   +2 more
wiley   +1 more source

Camel Milk‐Clotting Using Plant Extracts as a Substitute to Commercial Rennet

Journal of Chemistry, Volume 2021, Issue 1, 2021., 2021
The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger.
Imen Fguiri, Moufida Atigui, Amel Sboui, Arroum Samira, Chayma Marzougui, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani, Murat Senturk   +8 more
wiley   +1 more source

The Effect of Liposome-Encapsulated Cyprosins on Manchego Cheese Ripening

Journal of Dairy Science, 1996
Cyprosins, the proteinases present in cardoon rennet, were extracted from dried flowers of cardoon (Cynara cardunculus L.) and encapsulated in dehydration-rehydration liposomes. Liposomes were added to pasteurized ovine milk to accelerate the ripening of Manchego cheese.
Picón Gálvez, Antonia María, Serrano, Carmen, Gaya Sicilia, María Pilar, Medina, Milagros, Núñez Gutiérrez, Manuel   +4 more
openaire   +2 more sources

Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions

Journal of Dairy Science, 1999
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulation conditions and less than 6% under cheese-ripening conditions. Chymosin incubated in the presence of cyprosins lost up to 94% of its activity under milk-
Picón Gálvez, Antonia María, Fernández, Javier, Gaya Sicilia, María Pilar, Medina, Milagros, Núñez Gutiérrez, Manuel   +4 more
openaire   +2 more sources