Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme-Reference-Cited by-同舟云学术

Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme

Published:2015-01-15 Issue:1 Volume:39 Page:70-79
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Zhao Xiao¹,Wang Ji¹²,Zheng Zhe¹,Zhao Aimei¹,Yang Zhennai¹

Affiliation:

1. School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China

2. School of Biological and Agricultural Engineering; Jilin University; Changchun China

Funder

The Key Project of the Educational Committee of Beijing City

National Public Benefit Research (Agriculture) Foundation

Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12108/fullpdf

Reference40 articles.

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2. Milk-clotting enzyme from Mucor pusillus var. Lindt;Arima;Method. Enzymol.,1970

3. Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp;Beka;Int. Dairy J.,2014

4. Effects of cations and anions on the rate of the acidic coagulation of casein micelles: The possible roles of different forces;Bringe;J. Dairy Res.,1991

5. Partial purification of new milk-clotting enzyme produced by Nocardiopsis sp;Cavalcanti;J. Biores. Technol.,2004

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