Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking.
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DOI: 10.1016/j.foodchem.2019.125574
Abstract: This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein… read more here.
Keywords: biotechnological potential; cpcp3; cysteine protease; potential cysteine ... See more keywords