Results 201 to 210 of about 13,107 (228)
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Journal of Biotechnology, 2018
Galium verum, also known as Lady's Bedstraw or Cheese Rennet, is an herbaceous perennial plant traditionally used in cheese-making. We used RACE PCR to isolate novel enzymes from Galium verum with the ability to clot milk. This approach generated two cDNA sequences (named preprogaline A and B) encoding proteins displaying the typical plant aspartic ...
Lucía, Feijoo-Siota +3 more
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Galium verum, also known as Lady's Bedstraw or Cheese Rennet, is an herbaceous perennial plant traditionally used in cheese-making. We used RACE PCR to isolate novel enzymes from Galium verum with the ability to clot milk. This approach generated two cDNA sequences (named preprogaline A and B) encoding proteins displaying the typical plant aspartic ...
Lucía, Feijoo-Siota +3 more
openaire +2 more sources
Bond specificity, active site and milk clotting mechanism of the Mucor miehei protease
Biochimica et Biophysica Acta (BBA) - Protein Structure, 1972Mucor miehei produces a protease which is used to replace calf rennet in the cheese industry. Incubation of the enzyme with synthetic substrates indicates that it will hydrolyze peptide bonds having an aromatic amino acid as carboxyl donor. The peptide, carbobenzoxyphenylalanylmethionyl methyl ester containing the bond involved in the milk clotting ...
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Screening of some Egyptian plants for milk clotting activity
Al-Azhar Journal of Agricultural Research, 2022A. G. Amer, M. A. Omar, N. S. Abdrabou
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Effect of temperature and pH on immunoreactivity and milk clotting activity of some rennet enzymes
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1988The effect of temperature (30° –40 °C) and pH (6.0–6.8) on the milk clotting activity and immunoreactivity of proteinase fromMucor miehei (Fromase 100 and Fromase 46 TL) and chicken pepsin was investigated. Under these conditions, similar to those used in cheese-making, the immunoreactivity of fungal proteinase is less suppressed than the milk clotting
Eva Beránková, Pavel Rauch, Jan Káš
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Milk-clotting and proteolytic activities of rennet, and of bovine pepsin and porcine pepsin
Journal of Dairy Research, 1969SummaryThe milk-clotting and proteolytic activities of rennet, bovine pepsin and porcine pepsin were compared. The milk-clotting activity of porcine pepsin was extremely pH-dependent around pH 6·6 and coagulation did not occur above pH 6·68. The clotting activity of bovine pepsin was slightly more dependent on pH than that of rennet but no rapid drop ...
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Microbial rennin with enhanced milk-clotting activity
Trends in Food Science & Technology, 1997openaire +1 more source
Comparison of the milk-clotting properties of three plant extracts
Food Chemistry, 2013MIGUEL A Mazorra-Manzano +2 more
exaly
Innovative Food Science and Emerging Technologies, 2018
Bruno Ricardo De Castro Leite Júnior +2 more
exaly
Bruno Ricardo De Castro Leite Júnior +2 more
exaly