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Detection of porcine pepsin in model cheese using polyclonal antibody-based ELISA

Autor: Raja Mohd Hafidz Raja Nhari, Irwan Hanish, Azyan Nafisah Muhammad Zailani, Nur Fadhilah Khairil Mokhtar

The usage of porcine pepsin or other porcine derivatives in food products is a common practice in European, American and certain Asian countries although it creates issues in religious and personnel health concerns. In this study, porcine pepsin was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26a93d1bfc12dca419ed35cdaa19da0d

Chemical composition and porcine in vitro digestibility of corn whole stillage pretreated with heat at various temperatures and times

Autor: Tofuko A Woyengo, Kevin S. Jerez-Bogota, William Gibbons

Publikováno v: Jerez-Bogota, K S, Gibbons, W & Woyengo, T A 2021, ' Chemical composition and porcine in vitro digestibility of corn whole stillage pretreated with heat at various temperatures and times ', Animal Feed Science and Technology, vol. 280, 115041 . https://doi.org/10.1016/j.anifeedsci.2021.115041

A study was conducted to identify optimal conditions (time and temperature) for heat pre-treatment of corn whole stillage (WS). Six samples of WS from different sources were divided into 13 sub-samples to give a total of 78 sub-samples. Thirteen trea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b4f3a80f84e3bb335520528fe768493
https://doi.org/10.1016/j.anifeedsci.2021.115041

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

Autor: Alline Artigiani Lima Tribst, Marcelo Cristianini, Bruno Ricardo de Castro Leite Júnior

Publikováno v: LWT - Food Science and Technology. 76:351-360

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 incre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fd5c07845275c5581eedfbece74a1c0
https://doi.org/10.1016/j.lwt.2016.04.018

Kinetic Analysis of the Digestion of Bovine Type I Collagen Telopeptides with Porcine Pepsin

Autor: Junko Satoh, Yukari Okada, Kiyoshi Yasukawa, Takayuki Ogura, Teisuke Takita, Shunji Hattori, Jun Qian, Shinji Ito, Keisuke Tanaka

Publikováno v: Journal of Food Science. 81:C27-C34

Collagen is frequently digested using pepsin in industries to produce a triple helical collagen without the N- and C-terminal telopeptides. However, kinetic analysis of this reaction is difficult because several Lys residues in the N- and in the C-te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::382eb2e8d0dce97a9604867883a2b263
https://doi.org/10.1111/1750-3841.13179