Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0539-2
Abstract: Bacillus methanolicus LB-1 isolated from traditional rice wine was found to produce a milk clotting enzyme (MCE), and its fermentation conditions were optimized using response surface methodology. Then the MCE was produced by ethanol precipitation,… read more here.
Keywords: milk clotting; bacillus methanolicus; clotting enzyme; mce ... See more keywords
Biophysical evaluation of milk-clotting enzymes processed by high pressure.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.03.042
Abstract: High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C),… read more here.
Keywords: milk clotting; rennet; high pressure; clotting enzymes ... See more keywords
Improving the catalytic, kinetic and thermodynamic properties of Bacillus subtilis KU710517 milk clotting enzyme via conjugation with polyethylene glycol.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.12.125
Abstract: Milk clotting enzyme (MCE) produced by Bacillus subtilis KU710517 was conjugated to several activated polysaccharides. Among all the conjugates, the enzyme conjugated with polyethylene glycol (PEG) exhibited the highest retained activity (551U/mg protein) with a… read more here.
Keywords: milk clotting; subtilis ku710517; clotting enzyme; polyethylene glycol ... See more keywords
Three phase partitioning to concentrate milk clotting proteases from Wrightia tinctoria R. Br and its characterization.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.06.042
Abstract: Wrightia tinctoria stem proteases were partially purified for the first time through a non-chromatographic technique, three phase partitioning (TPP), to concentrate the milk clotting proteases. Various parameters like salt and solvent concentration that affect the… read more here.
Keywords: phase; milk clotting; wrightia tinctoria; three phase ... See more keywords
Label-free quantitative proteomic analysis of the biological functions of Moringa oleifera seed proteins provides insights regarding the milk-clotting proteases.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.12.070
Abstract: In this study, label-free quantitative proteomics was used to investigate the biological functions of M. oleifera seed proteins, which resulted in the identification of milk-clotting proteases. In total, 921 proteins were identified, and proteins within… read more here.
Keywords: seed; milk clotting; analysis; free quantitative ... See more keywords
The non-edible parts of fennel (Fœniculum vulgare) as a new milk-clotting protease source
Sign Up to like & getrecommendations! Published in 2018 at "Industrial Crops and Products"
DOI: 10.1016/j.indcrop.2017.10.050
Abstract: Abstract Although fennel stems and leaves represent an abundant biomass, they remain poorly exploited in terms of extraction of biomolecules. This work aimed at the valorization of the non-edible parts of fennel by the extraction… read more here.
Keywords: milk; milk clotting; extraction; protease ... See more keywords
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
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.04.018
Abstract: 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… read more here.
Keywords: milk; milk clotting; porcine pepsin; recombinant chymosin ... See more keywords
Production of a novel milk-clotting enzyme from solid-substrate Mucor spp. culture.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16307
Abstract: Calf rennet has been traditionally used for cheese making all over the world since ancient times. It is primarily a type of aspartic protease. Calf rennet, also known as chymosin, is considered the best milk… read more here.
Keywords: milk clotting; activity; milk; mucor racemosus ... See more keywords
Screening of a Bacillus subtilis strain producing both nattokinase and milk-clotting enzyme and its application in fermented milk with thrombolytic activity.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2020-19756
Abstract: Bacillus subtilis is a Generally Recognized as Safe Probiotic, which was used as a starter for natto fermentation. Natto is a functional food with antithrombus function due to nattokinase. Compared with natto, fermented milk is… read more here.
Keywords: milk; milk clotting; fermented milk; nattokinase milk ... See more keywords
Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26195906
Abstract: Ultrasonic testing is an emerging non-destructive testing technology with high repeatability and precision. Milk is a very complex liquid and the change of its viscosity is a highly relevant property throughout conversion into other dairy… read more here.
Keywords: ultrasonic spectroscopy; milk clotting; viscosity; method ... See more keywords