메뉴 건너뛰기




Volumn 46, Issue 12, 1998, Pages 4997-5007

Proteolytic Activities of Chymosin and Porcine Pepsin on Buffalo, Cow, and Goat Whole and β-Casein Fractions

Author keywords

Buffalo, cow, goat caseins; Chymosin; Porcine pepsin; Proteolysis

Indexed keywords

BUBALUS; CAPRA HIRCUS; SUIDAE;

EID: 0001250504     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9804443     Document Type: Article
Times cited : (27)

References (30)
  • 1
  • 3
    • 0019076820 scopus 로고
    • Specific action of milk-clotting enzymes on water buffalo caseins. I. Effect of chymosin on β-casein
    • Addeo, F.; Pélissier, J. P.; Chianese, L. Specific action of milk-clotting enzymes on water buffalo caseins. I. Effect of chymosin on β-casein. J. Dairy Res. 1980, 47, 421-426.
    • (1980) J. Dairy Res. , vol.47 , pp. 421-426
    • Addeo, F.1    Pélissier, J.P.2    Chianese, L.3
  • 5
    • 0020710510 scopus 로고
    • Proteinases in normal bovine milk and their action on caseins
    • Andrews, A. T. Proteinases in normal bovine milk and their action on caseins. J. Dairy Res. 1983, 50, 45-55.
    • (1983) J. Dairy Res. , vol.50 , pp. 45-55
    • Andrews, A.T.1
  • 8
    • 0002116197 scopus 로고
    • A further study of the action of rennin on β-casein
    • Creamer, L. K. A further study of the action of rennin on β-casein. N. Z. J. Dairy Sci. Technol. 1976, 11, 30-39.
    • (1976) N. Z. J. Dairy Sci. Technol. , vol.11 , pp. 30-39
    • Creamer, L.K.1
  • 10
    • 84911221722 scopus 로고
    • Proteolysis during cheese manufacture and ripening
    • Fox, P. F. Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 1989, 72, 1379-1400.
    • (1989) J. Dairy Sci. , vol.72 , pp. 1379-1400
    • Fox, P.F.1
  • 11
    • 84974286239 scopus 로고
    • Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin
    • Fox, P. F.; Walley, B. F. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin. J. Dairy Res. 1971, 38, 165-170.
    • (1971) J. Dairy Res. , vol.38 , pp. 165-170
    • Fox, P.F.1    Walley, B.F.2
  • 12
    • 0001488064 scopus 로고
    • Enzymes in cheese technology
    • Fox, P. F.; Stepaniak, L. Enzymes in cheese technology. Int. Dairy J. 1993, 3, 509-530.
    • (1993) Int. Dairy J. , vol.3 , pp. 509-530
    • Fox, P.F.1    Stepaniak, L.2
  • 13
    • 21844492142 scopus 로고
    • Rennet: Current trends and future research
    • Garg, S. K.; Johri, B. N. Rennet: current trends and future research. Food Rev. Int., 1994, 10, 313-355.
    • (1994) Food Rev. Int. , vol.10 , pp. 313-355
    • Garg, S.K.1    Johri, B.N.2
  • 14
    • 0025752398 scopus 로고
    • Hydrolysis of β-casein by gastric proteases. I. Comparison of proteolytic action of bovine chymosin and pepsin A
    • Guillou, H.; Miranda, G.; Pelissier, J. P. Hydrolysis of β-casein by gastric proteases. I. Comparison of proteolytic action of bovine chymosin and pepsin A. Int. J. Peptide Protein Res. 1991, 37, 494-501.
    • (1991) Int. J. Peptide Protein Res. , vol.37 , pp. 494-501
    • Guillou, H.1    Miranda, G.2    Pelissier, J.P.3
  • 16
    • 0542391455 scopus 로고
    • Control of the bitter flavour defect in cheese
    • Jago, G. R. Control of the bitter flavour defect in cheese. Aust. J. Dairy Technol. 1974, 29, 94-96.
    • (1974) Aust. J. Dairy Technol. , vol.29 , pp. 94-96
    • Jago, G.R.1
  • 17
    • 0000342895 scopus 로고
    • Cheeses from ewes' and goats' milk
    • Fox, P. F., Ed.; Chapman & Hall: London
    • Kalantzopoulos, G. C. Cheeses from ewes' and goats' milk. In Cheese: Chemistry, Physics and Microbiology; Fox, P. F., Ed.; Chapman & Hall: London, 1993; Vol. 2, pp 507-543.
    • (1993) Cheese: Chemistry, Physics and Microbiology , vol.2 , pp. 507-543
    • Kalantzopoulos, G.C.1
  • 18
    • 0030492386 scopus 로고    scopus 로고
    • Effect of salt-inmoisture on proteolysis in Cheddar-type cheese
    • Kelly, M.; Fox, P. F.; McSweeney, P. H. Effect of salt-inmoisture on proteolysis in Cheddar-type cheese. Milchwis-senschaft 1996, 51, 498-501.
    • (1996) Milchwis-senschaft , vol.51 , pp. 498-501
    • Kelly, M.1    Fox, P.F.2    McSweeney, P.H.3
  • 19
    • 84976024928 scopus 로고
    • s1-casein by chymosin: Influence of pH and urea
    • s1-casein by chymosin: influence of pH and urea. J. Dairy Res. 1977, 44, 533-540.
    • (1977) J. Dairy Res. , vol.44 , pp. 533-540
    • Mulvihill, D.M.1    Fox, P.F.2
  • 20
    • 0014618453 scopus 로고
    • Effect of pressure on the temperature-dependent association of β-casein
    • Payens, T. A.; Heremans, K. Effect of pressure on the temperature-dependent association of β-casein. Biopolymers 1969, 8, 335-345.
    • (1969) Biopolymers , vol.8 , pp. 335-345
    • Payens, T.A.1    Heremans, K.2
  • 21
    • 84985115389 scopus 로고
    • Comparative study of the bitter taste of enzymic hydrolysates from cow, ewe and goat caseins
    • Pélissier, J. P.; Manchon, P. Comparative study of the bitter taste of enzymic hydrolysates from cow, ewe and goat caseins. J. Food Sci. 1976, 41, 231-233.
    • (1976) J. Food Sci. , vol.41 , pp. 231-233
    • Pélissier, J.P.1    Manchon, P.2
  • 22
    • 0040962072 scopus 로고
    • Caratéristiques physico-chimiques de laits de chèvre et leur apitude à la coagulantion para la présure
    • Remeuf, F.; Lenoir, J. Caratéristiques physico-chimiques de laits de chèvre et leur apitude à la coagulantion para la présure (Physicochemical characteristic of goat's milks and their aptitude to coagulation by rennet). Rev. Lait. Fr. 1985, 446, 32-40.
    • (1985) Rev. Lait. Fr. , vol.446 , pp. 32-40
    • Remeuf, F.1    Lenoir, J.2
  • 24
    • 0026441239 scopus 로고
    • Cloning of the goat β-casein gene and expression in transgenic mice
    • Roberts, B. T.; Ditullio, P.; Vitale, J.; Hehir, K.; Gordon, K. Cloning of the goat β-casein gene and expression in transgenic mice. Gene 1992, 121 (2), 255-262.
    • (1992) Gene , vol.121 , Issue.2 , pp. 255-262
    • Roberts, B.T.1    Ditullio, P.2    Vitale, J.3    Hehir, K.4    Gordon, K.5
  • 27
    • 0000814905 scopus 로고
    • Factors affecting bitter flavour in Gouda cheese
    • Stadhouders, J.; Hup, G. Factors affecting bitter flavour in Gouda cheese. Neth. Milk Dairy J. 1975, 29, 335-353.
    • (1975) Neth. Milk Dairy J. , vol.29 , pp. 335-353
    • Stadhouders, J.1    Hup, G.2
  • 28
    • 0000748807 scopus 로고
    • Proteolysis of goat β-casein by calf rennet under various factors affecting the cheese ripening process
    • Trujillo A. J.; Guamis B.; Carretero C. Proteolysis of goat β-casein by calf rennet under various factors affecting the cheese ripening process. J. Agric. Food Chem. 1995, 43, 1472-1478.
    • (1995) J. Agric. Food Chem. , vol.43 , pp. 1472-1478
    • Trujillo, A.J.1    Guamis, B.2    Carretero, C.3
  • 29
    • 84948887442 scopus 로고
    • Proteolytic enzymes and their relation to cheese ripening and flavour: An overview
    • Visser S. Proteolytic enzymes and their relation to cheese ripening and flavour: an overview. J. Dairy Sci. 1993, 76, 329-350.
    • (1993) J. Dairy Sci. , vol.76 , pp. 329-350
    • Visser, S.1
  • 30
    • 0001490353 scopus 로고
    • Bitter flavour in cheese. II. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet, starter cells and starter cell fractions
    • Visser, S.; Hup, G.; Exterkate, F. A.; Stadhouders, J. Bitter flavour in cheese. II. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet, starter cells and starter cell fractions. Neth. Milk Dairy J. 1983, 37, 169-180.
    • (1983) Neth. Milk Dairy J. , vol.37 , pp. 169-180
    • Visser, S.1    Hup, G.2    Exterkate, F.A.3    Stadhouders, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.