Characterization of a Novel Milk-Clotting Aspartic Protease from <i>Penicillium</i> sp. and Structural Explanation for its High Milk-Clotting Index-Reference-Cited by-同舟云学术

Characterization of a Novel Milk-Clotting Aspartic Protease from Penicillium sp. and Structural Explanation for its High Milk-Clotting Index

Published:2023-04-05 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guo Yujie¹²^ORCID,Zhou Jiaojiao¹,Jia Wei¹²,Gao Hongwei¹²,Zhang Hongru¹,Zhang Chunhui¹^ORCID

Affiliation:

1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

2. Xinjiang Taikun Group Co., Ltd., Xinjiang Uygur Autonomous Region, Changji 831100, People’s Republic of China

Funder

Chinese Academy of Agricultural Sciences

China Postdoctoral Science Foundation

Department of Science and Technology of Inner Mongolia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07303

Reference42 articles.

1. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry

2. High-Level Expression and Substrate-Binding Region Modification of a Novel BL312 Milk-Clotting Enzyme To Enhance the Ratio of Milk-Clotting Activity to Proteolytic Activity

3. Advances in research on calf rennet substitutes and their effects on cheese quality

4. Chymosin and aspartic proteinases

5. Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

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