Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet.
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DOI: 10.1016/j.foodchem.2020.127324
Abstract: Enzymes currently used in cheesemaking have various drawbacks, and there is a continual need to find new coagulants. This study describes the extraction and biochemical characterization of two proteases from the red alga Gracilaria edulis.… read more here.
Keywords: gracilaria edulis; extraction; proteases red; characterization ... See more keywords