Results 21 to 30 of about 304 (108)
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture
Journal of Food Science, Volume 87, Issue 10, Page 4348-4362, October 2022., 2022 Abstract Calf rennet has been traditionally used for cheese making all over the world since ancient times. It is primarily a type of aspartic protease. Calf rennet, also known as chymosin, is considered the best milk coagulant in cheese manufacturing. Its usage and demand are increasing day by day in the food industry; however, some ethical issues are ...
Farhat Qasim +4 more
wiley +1 more source
Selective linkage detection of O-sialoglycan isomers by negative electrospray ionization ion trap tandem mass spectrometry [PDF]
, 2010 9 páginas, 6 figuras, 2 esquemas.-- El pdf del artículo es la versión de autor.Sialylated O-linked oligosaccharides are involved in many biological processes, such as cell-cell interactions, cell-substance adhesion, and virus-host interactions.
Casal, Enriqueta +4 more
core +1 more source
Calf rennet production and its performance optimization [PDF]
, 2018 Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum.
Balasubramanian, Nedumaran +1 more
core +2 more sources
Antibacterial activity of bovine lactoferrin-derived peptides [PDF]
, 1997 Several peptides sharing high sequence homology with lactoferricin B (Lf-cin B) were generated from bovine lactoferrin (Lf) with recombinant chymosin. Two peptides were copurified.
Dionysius, DA +4 more
core +2 more sources
International Journal of Dairy Technology, Volume 74, Issue 4, Page 671-680, November 2021., 2021 A new, fast and reliable reversed‐phase high‐performance liquid chromatographic method is proposed for the quantification of all the major casein fractions during cheese maturation. A new fast and reliable reversed‐phase high‐performance liquid chromatographic method is proposed for quantifying all the major casein fractions during cheese proteolysis ...
Bernard Martin Corrigan +2 more
wiley +1 more source
Recombinant Lactococcus lactis fails to secrete bovine chymosine [PDF]
, 2014 Bovine chymosin is an important milk-clotting agent used in the manufacturing of cheeses. Currently, the production of recombinant proteins by genetically modified organisms is widespread, leading to greatly reduced costs.
Azevedo, Vasco +5 more
core +2 more sources
The effect of thioredoxin and prochymosin coexpression on the refolding of recombinant alpaca chymosin [PDF]
, 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
A. I. Chapoval +4 more
core +2 more sources
Can recombinant tree shrew (Tupaia belangeri chinensis) chymosin coagulate cow (Bos taurus) milk? [PDF]
, 2022 Genetically engineered chymosin from the tree shrew (Tupaia belangeri chinensis) has been obtained and partially characterized for the first time. The target enzyme was produced in Escherichia coli, strain BL21(DE3).
Balabova, D. +9 more
core +1 more source
Biocatalysis, Enzyme Engineering and Biotechnology [PDF]
, 2012 Enzymes are biocatalysts evolved in nature to achieve the speed and coordination of nearly all the chemical reactions that define cellular metabolism necessary to develop and maintain life.
Axarli, I. A. +5 more
core +1 more source
Challenging Sustainable and Innovative Technologies in Cheese Production: A Review [PDF]
, 2022 It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production.
Antunac, Neven +10 more
core +1 more source