Results 231 to 240 of about 16,653 (265)

New vegetal sources for milk clotting enzymes

Journal of Molecular Catalysis B: Enzymatic, 1998
Abstract Seven Papilionoideae species (Eriosema shirense, E. ellipticum, E. pauciflorum, E. gossweilleri, E. psoraleoides, Adenolichos anchietae and Droogmansia megalantha), the roots of which are traditionally used in the South of Angola for handmade soft dairy products, were studied in order to identify new milk clotting enzymes for industrial use.
A Lopes, G Teixeira, M.C Liberato, M.S Pais, A Clemente   +4 more
openaire   +1 more source

Milk-clotting enzyme from Solanum dobium plant

International Dairy Journal, 1996
Abstract Extracts from different fruit parts of the plant Solanum dobium were tested for their milk-clotting activity. Extracts from the seeds had the greatest activity followed by extracts from the whole berries, the ground whole berries and the berries' coats.
Bashir H. Yousif, Donald J. McMahon, Khalid M. Shammet   +2 more
openaire   +1 more source

Production of milk-clotting enzymes by basidiomycetes

Folia Microbiologica, 1989
BasidiomycetesPhellinus chrysoloma, Kuehneromyces mutabilis andGanoderma applanatum produce extracellular milk-clotting enzymes. The enzymes are acid proteinases stable at 40°C and within pH 3–5.5. Only the enzyme preparation fromP. chrysoloma exhibits properties comparable with animal chymosin.
F. Nerud, Z. Mišurcová, V. Musílek
openaire   +1 more source

Immunochemical, chromatographic, and milk-clotting activity measurements for quantification of milk-clotting enzymes in bovine rennets

Journal of Dairy Research, 1976
SummaryMonospecific rabbit antibodies were produced against bovine chymosin (rennin) and bovine pepsin A and used for quantitative measurements of these enzymes by rocket immunoelectrophoresis. Bovine pepsin B was identified and measured quantitatively in tandem crossed immunoelectrophoresis, using a polyspecific antibody preparation ...
G A, Rothe, N H, Axelsen, P, Johnk, B, Foltmann   +3 more
openaire   +2 more sources

Milk-Clotting Enzymes and Cheese Chemistry

1988
Milk-clotting enzymes, obtained from animal, plant, and microbial sources have been used since antiquity for the manufacture of cheese and other foods. Until recently the calf gastric enzyme chymosin (rennin) in the form of a crude extract, paste or powder was used almost exclusively in commercial cheesemaking.
Rodney J. Brown, C. A. Ernstrom, Mark E. Johnson   +2 more
openaire   +1 more source

Specificity of milk-clotting enzymes towards bovine κ-casein

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1989
Limited proteolysis of bovine kappa-casein has been investigated with porcine pepsin A and C, and with the 2 microbial proteinases Mucor miehei proteinase and Endothia parasitica proteinase. The liberated C-terminal glycomacropeptide of kappa-casein was isolated after precipitation in 3% trichloroacetic acid followed by high-performance gel-permeation ...
H B, Drøhse, B, Foltmann
openaire   +2 more sources

Biophysical evaluation of milk-clotting enzymes processed by high pressure

Food Research International, 2017
High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C), calf rennet (280MPa/20min/25°C), bovine rennet (222MPa/5min/23°C), and porcine pepsin (50MPa ...
Bruno Ricardo de Castro, Leite Júnior, Alline Artigiani Lima, Tribst, Nicholas J, Grant, Rickey Y, Yada, Marcelo, Cristianini   +4 more
openaire   +2 more sources

Activity and Properties of the Penicillium citrinum Milk-clotting Enzyme

Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Zweite Naturwissenschaftliche Abteilung: Allgemeine, Landwirtschaftliche und Technische Mikrobiologie, 1974
Summary In the presence of substrate, the milk-clotting enzyme preparation of Penicillium citrinum showed a good stability against heat and p H changes. A linear relationship was observed between the amount of the enzyme and the reciprocal of clotting time. The rate of milk-clotting depended on a certain ratio between the enzyme and the substrate.
A F, Abdel-Fattah, N M, El-Hawwary
openaire   +2 more sources

Production and isolation of milk-clotting enzyme from Aspergillus versicolor

Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Zweite Naturwissenschaftliche Abteilung: Mikrobiologie der Landwirtschaft, der Technologie und des Umweltschutzes, 1979
The production of a milk-clotting enzyme by Aspergillus versicolor in 19 different culture media was investigated. Considerable milk-clotting activity was achieved by supplying corn steep liquor with either glucose of maltose. Dephytinization of corn steep liquor had an adverse effect on the production of milk-clotting enzyme.
A F, Abdel-Fattah, S A, Saleh
openaire   +2 more sources

Milk-clotting enzyme fromMucor bacilliformis

European Journal of Applied Microbiology and Biotechnology, 1981
Elda R. Fraile, Jorge O. Muse, Susana E. Bernardinelli   +2 more
openaire   +1 more source