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Interactions of Polyphenolic Compounds with Gelling Agents: Health-Promoting Properties and Application in Food Systems. [PDF]
GelsŻurek N, Adamczyk G.
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Placental Dysfunction Is Associated with Dysregulated Fibrinolytic System Activation. [PDF]
Int J Mol SciYatsenko T +8 more
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Milk-clotting Enzyme from Microorganisms
Agricultural and Biological Chemistry, 1971The milk-clotting activity of Mucor-rennin (Milk clotting enzyme of Mucor pusillus Lindt) was inhibited by reaction of diazo-l-H-tetrazole accompanied with increase of the value of the absorbance of biazo-histidine at 480 nm. The activity did not remain when the absorbance reached 50% of maximum value.
Juhyun Yu, Gakuzo Tamura, Kei Arima
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2021
The use of milk-clotting enzymes in cheese making is one of the oldest enzymatic applications used by man and dates back at least 8000 years. There are different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet).
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The use of milk-clotting enzymes in cheese making is one of the oldest enzymatic applications used by man and dates back at least 8000 years. There are different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet).
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Isoelectric focusing of milk-clotting enzymes
Journal of Dairy Research, 1977SummaryIsoelectric focusing in thin-layer polyacrylamide gel has been applied successfully to the characterization and identification of calf rennet and its substitutes. The use of acidic pH gradients (pH range 2·5–6) allows the identification of calf and microbial rennets and bovine and pig pepsins.A new, very rapid and sensitive zymogram technique ...
P. G. Righetti +2 more
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Recent advances in milk clotting enzymes
International Journal of Dairy Technology, 2010Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant‐derived clotting enzymes.
MANDY JACOB, DORIS JAROS, HARALD ROHM
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Immunological identification of milk-clotting enzymes
Journal of Dairy Research, 1982SUMMARYThe 6 most widely used milk-clotting enzymes, i.e. chymosin, bovine and porcine pepsins and proteinases from Mucor miehei, M. pusillus and Endothia parasitica, have been purified and used to prepare rabbit antisera against each of them.
Collin, J.C. +2 more
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Investigations on biochemical properties of milk‐clotting enzymes
Food / Nahrung, 1988AbstractThe properties of proteolytic enzymes produces from calf maws and from an Ascomycete were studied. Both milk‐clotting proteases have their optimum activity at pH 5.2 and 45 °C. The microbiological rennin has a second maximum activity at pH 3.5 and 55 °C.
I, Braun, H, Kunath
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