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Partial characterization of protease from a thermophilic fungus, Thermoascus aurantiacus, and its hydrolytic activity on bovine casein
(Elsevier B.V., 2007-01-01)
Proteases are one of the most important groups of industrial enzymes, with considerable application in the food industry. The aim of this work was to study a novel protease produced by the thermophilic fungus, Thermoascus ...
Influence of residual milk-clotting enzyme on αs1 casein hydrolysis during ripening of Reggianito Argentino cheese
(American Dairy Science Association, 2004-04)
Milk-clotting enzyme is considered largely denatured after the cooking step in hard cheeses. Nevertheless, typical hydrolysis products derived from rennet action on αs1-casein have been detected during the ripening of hard ...
Partial characterization of protease from a thermophilic fungus, Thermoascus aurantiacus, and its hydrolytic activity on bovine casein
(Elsevier B.V., 2007-01-01)
Proteases are one of the most important groups of industrial enzymes, with considerable application in the food industry. The aim of this work was to study a novel protease produced by the thermophilic fungus, Thermoascus ...
Improving The Functional Properties Of Milk Proteins: Focus On The Specificities Of Proteolytic Enzymes
(ELSEVIER SCI LTDOXFORD, 2015)
CHANGES IN THE APPARENT VISCOSITY PROFILES OF CASEIN SUSPENSIONS AS AFFECTED BY PLANT ENZYMES.
(2013-02-19)
The aim of this work was to study the degree of hydrolysis and changes in the apparent viscosity of casein suspensions as a result of various enzymes addition. Suspensions with 3, 12 and 15 g/100 mL of casein, at pH 5.2, ...
Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
(Wiley Blackwell Publishing, Inc, 2003-12)
The effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles ...
Proteolytic potential of pseudomonas fluorescens isolated from refrigerated raw milk
(Revista Brasileira de Agropecuária Sustentável, 2018)