Idioma:

Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus

Upadhyay, Vivek K ; Ravn, Peter ; Israelsen, Hans ; Sousa, Maria J ; Kelly, Alan L ; McSweeney, Paul LH

Journal of dairy research, 2006-02, Vol.73 (1), p.70-73 [Periódico revisado por pares]

Cambridge, UK: Cambridge University Press

Texto completo disponível

Citações Citado por

Enviar para

Título:
Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus
Autor: Upadhyay, Vivek K ; Ravn, Peter ; Israelsen, Hans ; Sousa, Maria J ; Kelly, Alan L ; McSweeney, Paul LH
Assuntos: accelerated ripening ; Animal productions ; Biological and medical sciences ; Cheddar cheese ; Cheese - analysis ; cheese ripening ; cheese starters ; enzyme activation ; enzyme activity ; Fermentation ; Fibrinolysin - analysis ; Fibrinolysin - metabolism ; Food industries ; Food Technology ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; kinases ; Lactococcus ; Lactococcus - enzymology ; Milk and cheese industries. Ice creams ; Peptide Hydrolases ; plasmin ; plasminogen ; Plasminogen - analysis ; Plasminogen - metabolism ; plasminogen activator ; proteolysis ; streptokinase ; Streptokinase - metabolism ; Temperature ; Terrestrial animal productions ; Time Factors ; Vertebrates
É parte de: Journal of dairy research, 2006-02, Vol.73 (1), p.70-73
Notas: istex:741F3DEF223C575F80F634C1D5D0361D96542C7E
PII:S0022029905001652
ark:/67375/6GQ-FRVM81QS-H
PMID:16433963
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: Bovine milk contains a number of indigenous proteolytic enzymes, of which plasmin is the most important (Grufferty & Fox, 1988; Bastian & Brown, 1996; Kelly & McSweeney, 2003). Plasmin (EC 3.4.21.7) is a serine proteinase with pH and temperature optima of 7·5 and 37 °C, respectively. In milk, most of the plasmin is present as its inactive precursor, plasminogen, which is converted to active plasmin by plasminogen activators (PA) present in milk, e.g., urokinase-type (u-PA) and tissue-type PA (t-PA) (Bastian & Brown, 1996). Since plasmin, plasminogen and PA are associated with casein micelles, they are incorporated into cheese curd, while plasmin inhibitors and inhibitors of PA are lost with the whey. Plasmin incorporated in cheese curd acts on its substrate, the caseins, contributing significantly to primary proteolysis during ripening (Upadhyay et al. 2004b).
Editor: Cambridge, UK: Cambridge University Press
Idioma: Inglês

Links

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus

Upadhyay, Vivek K ; Ravn, Peter ; Israelsen, Hans ; Sousa, Maria J ; Kelly, Alan L ; McSweeney, Paul LH

Cambridge, UK: Cambridge University Press

Buscando em bases de dados remotas. Favor aguardar.