Analysis by capillary electrophoresis of the proteolytic activity of a Bacillus subtilis neutral protease on bovine caseins

Author:

Albillos Silvia M.,Busto María D.,Perez-Mateos Manuel,Ortega Natividad

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference25 articles.

1. Acceleration of cheese ripening with liposome-entrapped proteinase: Influence of liposomes net charge;Alkhalaf;Journal of Dairy Science,1989

2. Accelerated cheese ripening with heat-treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme;Ardö;Journal of Dairy Research,1988

3. Kinetics of the action of chymosin (rennin) on a peptide-bond of bovine αs1-casein—comparation of the behavior of this substrate with that of β-casein and κ-caseins;Carles;FEBS Letters,1985

4. Effect of milk coagulant on the formation of hydrophobic and hydrophlilic peptides during the manufacturing of cows’ milk Hispánico cheese;Carrera;Milchwissenschaft,1999

5. A further study of the action of rennin on β-casein;Creamer;New Zealand Journal of Dairy Science and Technology,1976

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