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
Chemically Denatured Structures of Porcine Pepsin using Small-Angle X-ray Scattering
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DOI: 10.3390/polym11122104
Abstract: Porcine pepsin is a gastric aspartic proteinase that reportedly plays a pivotal role in the digestive process of many vertebrates. We have investigated the three-dimensional (3D) structure and conformational transition of porcine pepsin in solution… read more here.
Keywords: pepsin; porcine pepsin; small angle; angle ray ... See more keywords