The nature of the rennin — Sensitive bond in casein and its possible relation to sensitive bonds in other proteins
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
Reference14 articles.
1. Action of Heat on Cow κ-Casein. Heat Caseino-Glycopeptide
2. Studies on the к-casein complex: II. The isolation of a sialic acid-containing fraction by disrupting the complex at low pH in the presence of sodium chloride
3. Structure of N-terminal Fragments of Fibrinogen and Specificity of Thrombin
4. Caseino-glycopeptides: Characterization of a methionine residue and of the N-terminal sequence
5. The clotting of milk by proteolytic enzymes
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1. Rennet-Induced Coagulation of Milk;Cheese;2017
2. Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties;Cheese;2017
3. Expression, purification, and characterization of bovine chymosin enzyme using an inducible pTOLT system;Preparative Biochemistry & Biotechnology;2016-08-17
4. Hot-Spot Mapping of the Interactions between Chymosin and Bovine κ-Casein;Journal of Agricultural and Food Chemistry;2013-08-07
5. Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study;Journal of Agricultural and Food Chemistry;2012-05-17
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