High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development

This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstruc...

Descripción completa

Detalles Bibliográficos
Autores principales: Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4418662/
https://www.ncbi.nlm.nih.gov/pubmed/25938823
http://dx.doi.org/10.1371/journal.pone.0125061

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4418662/
https://www.ncbi.nlm.nih.gov/pubmed/25938823
http://dx.doi.org/10.1371/journal.pone.0125061

Ejemplares similares