Results 21 to 30 of about 12,767 (243)
Zhongguo youzhi, 2023 为给辣木籽凝乳酶的开发利用提供理论依据，以脱脂辣木籽粉为原料，采用盐法提取、硫酸铵（AS）分级沉淀和离子交换色谱法提取分离凝乳酶。通过单因素试验和正交试验对辣木籽凝乳酶的盐法提取条件进行优化，采用单因素试验对离子交换色谱法分离纯化条件进行优化，并采用SDS-PAGE和RP-HPLC对分离得到的辣木籽凝乳酶的分子质量和纯度进行分析。结果表明：盐法提取的最佳条件为料液比1∶ 10、提取温度30 ℃、pH 7.15、NaCl浓度0.3 mol/L、提取时间0.5 h；在20%~40 ...
吴改转1，庄玺1，王雪峰1,2，黄艾祥1WU Gaizhuan1, ZHUANG Xi1, WANG Xuefeng1,2, HUANG Aixiang1
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Milk-Clotting Activity of Proteolytic Enzymes
Journal of Dairy Science, 1969 Abstract Most of the proteolytic enzymes coagulate milk, but in most cases no stable cheese is formed, as the coagulum is further digested by continued proteolysis. Rennin is distinguished by the practical limitation of its proteolytic action to specific cheese-forming hydrolysis.
J. Ilany (Feigenbaum), A. Netzer
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Foods, 2019 Cynara cardunculus, Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures.
Katia Liburdi +4 more
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Sifat Fisik dan Akseptabilitas Keju yang Ditambahkan CaCl2 Menggunakan Ekstrak Jahe Merah
Jurnal Peternakan Indonesia, 2020 Penelitian ini bertujuan untuk mengetahui pengaruh penambahan berbagai konsentrasi kalsium klorida (CaCl2) pada proses koagulasi susu menggunakan ekstrak jahe merah terhadap sifat fisik dan akseptabilitas keju.
S. Y. V. Putri +2 more
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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 +4 more
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Plant Milk-Clotting Enzymes for Cheesemaking
Foods, 2022 The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking.
Fabrizio Domenico Nicosia +4 more
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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species
Foods, 2020 Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients).
Massimo Mozzon +5 more
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Biotecnología en el Sector Agropecuario y Agroindustrial, 2021 The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation.
Angélica María García Torres +3 more
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Caseinolytic and milk-clotting activities from Moringa oleifera flowers
Food Chemistry, 2012 This work reports the detection and characterization of caseinolytic and milk-clotting activities from Moringa oleifera flowers. Proteins extracted from flowers were precipitated with 60% ammonium sulphate. Caseinolytic activity of the precipitated protein fraction (PP) was assessed using azocasein, as well as α(s)-, β- and κ-caseins as substrates ...
Pontual, Emmanuel V. +5 more
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Production of an extracellular milk-clotting activity during development in Myxococcus xanthus [PDF]
Journal of Bacteriology, 1992 We describe here an extracellular proteolytic activity secreted during both growth and submerged development by Myxococcus xanthus DK1622. This activity yields the clotting of kappa-casein at pH 6 and is inhibited by specific inhibitors of aspartic proteases.
F, Petit, J F, Guespin-Michel
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