Results 11 to 20 of about 13,591 (265)

Enzymic Milk Clotting Activities of Metalloproteinase Kistomin [PDF]

Journal of Biological Sciences, 2020
Background and Objectives: The dairy industry is in constant search for newer milk clotting coagulants to substitute rennet due to its growing demands and controversies such as; its origin from young slaughtered animals. Kistomin (EC:3.4.24) is a protease long identified on its role to cleave platelet and fibrinogen.
Jaya Vejayan, Amira Alia Zulki, Rupbansraaj Bathmanath, Halijah Ibrahim   +3 more
openaire   +2 more sources

Proteolytic Activity of Some Milk-Clotting Enzymes on κ-Casein

Journal of Dairy Science, 1992
Abstract Proteolytic activity of some milk-clotting enzymes [calf rennet (chymosin), Mucor miehei rennet, and Cryphonectria parasitica rennet] on κ-casein was determined with reverse-phase HPLC. All enzymes were standardized to the same milk-clotting activity and incubated with κ-casein at 37°C for 1, 5, 15, 30, and 60min.
Shammet, K. M., Brown, R. J., McMahon, Donald J.   +2 more
openaire   +3 more sources

Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin

Foods, 2023
Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system.
Dina V. Balabova, Ekaterina A. Belash, Svetlana V. Belenkaya, Dmitry N. Shcherbakov, Alexander N. Belov, Anatoly D. Koval, Anna V. Mironova, Alexander A. Bondar, Ekaterina A. Volosnikova, Sergey G. Arkhipov, Olga O. Sokolova, Varvara Y. Chirkova, Vadim V. Elchaninov   +12 more
doaj   +2 more sources

THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

Пищевые системы, 2020
The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied.
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova   +4 more
doaj   +3 more sources

Effect of Added Calcium Ions on Relative Milk-Clotting Activities of Commercial Milk Clotting Enzymes

, 1974
Effect of added calcium ions on the relative milk clotting activities of porcine pepsin, Mucor miehei protease, Endothia parasitica protease, and Mucor pusillus protease was compared with that of rennin. Skimmilk, maintained at pH 6. 3 with 0.000% to 0.030% added calcium chloride, was used as a substrate.
Pavenayotin, Nuchanart
openaire   +4 more sources

Milk-clotting activity of berries extracts from nine Solanum plants

African Journal of Biotechnology, 2012
Nine Solanum species (Solanum aculeastrum, Solanum aethiopicum, Solanum anomalum, Solanum cerasiferum, Solanum dasyphyllum, Solanum indicum, Solanum nigrum, Solanum nodiflorum and Solanum terminale) berries were studied in order to find a new source of milk-clotting enzymes for artisanal use by Cameroonian farmers. The results showed that milk-clotting
Guiama, VD, Libouga, DG, Ngah, E, Mbofung, CM   +3 more
openaire   +4 more sources

The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics

LWT - Food Science and Technology, 2017
Abstract This study evaluated the effect of high pressure processing (HPP) on the proteolytic and milk-clotting activities of recombinant chymosin, bovine rennet and porcine pepsin. The optimum process conditions were established considering the maximum increase on milk-clotting activity, which was 10% for recombinant chymosin (212MPa/5min/10 °C) and
Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Marcelo Cristianini   +2 more
openaire   +2 more sources

STUDIES ON ENZYMATIC AND COAGULATING PROPERTIES OF JIBEN (Solanum dubium) SEED EXTRACTS [PDF]

Journal of Food and Dairy Sciences, 2007
Studies were carried out to determine the coagulating properties of Jiben (Solanum dubium) seed extracts.  In this study Jiben seeds were extracted with both water and citrate phosphate buffer.
I. Jideani, M. Abubakar, M. Talib
doaj   +1 more source

Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris

Heliyon, 2021
Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making.
Zhiger Akishev, Assel Kiribayeva, Arman Mussakhmetov, Kairat Baltin, Yerlan Ramankulov, Bekbolat Khassenov   +5 more
doaj   +1 more source

Improving the Efficiency of the Traditional Method of Camel Chymosin Extraction Using Ultrasound and a Freeze-Drying Process [PDF]

Journal of Food and Dairy Sciences, 2022
Many problems are associated with the traditional extracting methods of camel chymosin; they are costly, time-consuming, and have low concentrations of chymosin.
El-sayed Abdeen, A. H. Ibrahim
doaj   +1 more source