Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening

Proteolytic activities and specificities of three types of fermentation-produced chymosin were investigated in cheese and in sodium caseinate (NaCN) digests made using these coagulants. The highest level of enzyme required to hydrolyse all intact αS₁-CN in NaCN solution at pH 5.2 over 24 h was for a...

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Veröffentlicht in:	International dairy journal 2024-02, Vol.149, p.105835, Article 105835
Hauptverfasser:	Li, Bozhao, Arju, Georg, Taivosalo, Anastassia, Lints, Taivo, Kriščiunaite, Tiina, Vilu, Raivo, Lyne, John, Roustel, Sebastien, Kelly, Alan L., McSweeney, Paul L.H.
Format:	Artikel
Sprache:	eng
Schlagworte:	camels casein cattle Cheddar cheese chymosin liquid chromatography mass spectrometry peptides proteolysis sodium caseinate
Online-Zugang:	Volltext
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