Milk-clotting enzymes: S.elaeagnifolium as an alternative source
Proteases are one of the most used enzymes in the food industry, including the dairy industry. The coagulation of milk requires a protease capable of hydrolyzing caseins in such a way that electrostatic and steric repulsion be reduced. Animal-origin proteases like chymosin and pepsin have been us...
Saved in:
Main Author: | Lopez Diaz, Jose Alberto |
---|---|
Other Authors: | Gutiérrez Méndez, Nestor, Chávez Garay, Dely Rubi, Leal Ramos, Martha Yarely, García Triana, Antonio |
Format: | Capítulo de libro |
Language: | en_US |
Published: |
Apple Academic Press
2020
|
Subjects: | |
Online Access: | https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Proanthocyanidins with a low degree of polymerization are good inhibitors of digestive enzymes because of their ability to form specific interactions: a hypothesis
by: Vázquez-Flores, Alma A.
Published: (2018) -
Liver proteome alterations in psychologically distressed rats and a nootropic drug
by: Gonzalez Fernandez, Raquel
Published: (2021) -
The milk fermented with Lactobacillus fermentum ameliorates indomethacin-induced intestinal inflammation: An exploratory study
by: Santiago-Lopez, Lourdes
Published: (2019) -
Current Findings on Terrestrial Plants - Engineered Nanomaterial Interactions: Are Plants Capable of Phytoremediating Nanomaterials from Soil?
by: Cota-Ruiz, Keni
Published: (2018) -
Current findings on terrestrial plants – Engineered nanomaterial interactions: Are plants capable of phytoremediating nanomaterials from soil?
by: Delgado Ríos, Marcos
Published: (2018)