Zobrazeno 1 - 10
of 398
pro vyhledávání: '"clotting activity"'
Autor:
Alemu Tebeje Tesfaw, Yizengaw Mengesha Sewmehon, Abebe Tiruneh Tegegne, Getachew Birhanu Alemu, Netsanet Tizazu Mersha, Tsehayneh Geremew Yohannes, Abebe Worku Negash, Tamene Milkessa Jiru
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-10 (2024)
Abstract Milk coagulation, traditionally relied on Calf rennet, is a crucial enzymatic process in cheese production. Ethical and practical constraints in using Calf rennet have led to the exploration of alternative sources. This study aimed to identi
Externí odkaz:
https://doaj.org/article/111ee62a4cd34ff09a50f08ee1771435
Autor:
Souhila Bensmail, Khaled Boudjema, Fethia Naimi-Fazouane, Samira Bensmail, Djamila Djouahra-Fahem, Fatiha Ferhoum, Nassima Bourfis
Publikováno v:
BioTechnologia, Vol 104, Iss 4, Pp 333-349 (2023)
The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes. The current work aimed to utilize sweet cheese whey as a growth medi
Externí odkaz:
https://doaj.org/article/9ff561d02f974e4c9f6938f7591ab10a
Publikováno v:
Вавиловский журнал генетики и селекции, Vol 27, Iss 4, Pp 421-427 (2023)
The milk-clotting enzyme chymosin is a member of the group of aspartate proteinases. Chymosin is the main component of rennet traditionally obtained from the stomachs of dairy calves and widely used to coagulate milk in the production of various type
Externí odkaz:
https://doaj.org/article/b8e62d8960ea47dfa043f5a9e08f4bdf
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 402-409 (2023)
Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that
Externí odkaz:
https://doaj.org/article/ee28cec65c61471db2280d5944435645
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2257 (2024)
Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the
Externí odkaz:
https://doaj.org/article/6508b00c17e644d88761bf3df81468fb
Akademický článek
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Autor:
D. V. Balabova, A. P. Rudometov, S. V. Belenkaya, A. N. Belov, A. D. Koval, A. A. Bondar, A. Yu. Bakulina, E. A. Rukhlova, V. V. Elchaninov, D. N. Shcherbakov
Publikováno v:
Вавиловский журнал генетики и селекции, Vol 26, Iss 3, Pp 240-249 (2022)
Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making
Externí odkaz:
https://doaj.org/article/3fb8c5a851684b5890c85d5005c1b4d3
Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin
Autor:
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
Publikováno v:
Foods, Vol 12, Iss 20, p 3772 (2023)
Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system. After precipitation with ammonium sulfate and chromatographic purification, a sample of genetically engi
Externí odkaz:
https://doaj.org/article/b17bc991ef924f16b5ba870c8ca9ee26
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 47-54 (2022)
The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin. The MCA value was measured in the inte
Externí odkaz:
https://doaj.org/article/400db902fd1349a19babd8d57fbed7fa
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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