Cheese Analogs from Soybeans or Soymilk-curd by Limited Proteolysis.
نویسندگان
چکیده
منابع مشابه
Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases
The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditi...
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After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...
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Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...
متن کاملProbing protein structure by limited proteolysis.
Limited proteolysis experiments can be successfully used to probe conformational features of proteins. In a number of studies it has been demonstrated that the sites of limited proteolysis along the polypeptide chain of a protein are characterized by enhanced backbone flexibility, implying that proteolytic probes can pinpoint the sites of local unfolding in a protein chain. Limited proteolysis ...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1991
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.38.1143