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  Comparison of bovine κ-casein hydrolysis and gel formation by bovine and camel chymosin
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 Ophav:
Dahl, Kim1, Forfatter
Tolkach, Alexander1, Vejleder
Qvist, Karsten Bruun1, Vejleder
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1Det Biovidenskabelige Fakultet, København, Danmark, diskurs:18              
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 Abstract: Hydrolyses of κ-casein and the following gel formation is an essential step in cheese production. Earlier observations by Kapeller et al. (2006) and Bansal et al. (2009) have lead to the suspicion that bovine (FPC) and camel (FPCC) chymosin is acting different on bovine κ-casein in milk. With the use of small amplitude oscillatory shear rheology it was found that reconstituted skim milk treated with FPC and FPCC have the same development of G´ when the time needed for gel formation was the same at pH 6.45 and 6.55. It was also found that FPC was more sensitive to pH changes than camel FPCC. RP-HPLC analyses revealed that FPCC have a lower release of non glycosylated macropeptides in reconstituted skim milk in comparison to FPC at pH 6.55 when the enzyme concentrations were adjusted so the time needed for gel formation were similar, at pH 6.35 that difference was reduced. At pH 6.55 and 6.65 it was found that FPCC have a greater affinity towards the glycosylated κ-casein than FPC.
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bovine_and_camel_chymosin.pdf (Hovedtekst)
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Basal

Bogmærk denne post: https://diskurs.kb.dk/item/diskurs:12899:2
 Type: Speciale
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Detaljer

Sprog: English - eng
 Datoer: 2010
 Sider: 49 pages
 Publiceringsinfo: København, Danmark : Institut for Fødevarevidenskab
 Indholdsfortegnelse: -
 Note: Food Science and Technology, Food Science and Technology
 Type: Speciale
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