Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase
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چکیده
منابع مشابه
Chemical Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed Milk Treated with Horseradish Peroxidase
The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk) or absence of ferulic acid as a cross-linking agent, and used to pre...
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With the current upward trend in nutritional and health awareness, the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of honey (5%, 10% and 15% and 20%) to yoghurt and its effect on viability of microbial flora of yoghurt, chemical and sensory characteristics. Honey ...
متن کاملPeroxidase Isoenzymes from Horseradish Roots
The reactivity of histidine in horseradish peroxidase isoenzymes Al and C was determined by titrating with diazonium-lH-tetrazole. No exposed histidine residue was detected in the native isoenzymes. Upon removal of the heme prosthetic group, however, all three histidine residues became titratable. Studies with p-chloromercuribenzoate and 14C-iodoacetamide indicated that the 6 half-cystine resid...
متن کاملIn Vitro Study of Acriflavine Interaction with Horseradish Peroxidase C
Acriflavine (3,6-diaminoacridine) is an anticeptic drug developed in 1912. Previous research has focused on investigation of the intercalating features of acriflavine, but little is known about its interaction with proteins. Drug-receptor interaction is of major interest in clinical science. The aim of the present study was to evaluate the ability of acriflavine to induce alterations in conform...
متن کاملPeroxidase Isozymes from Horseradish Roots
Seven peroxidase isozymes were isolated from horseradish roots and purified to homogeneity as ascertained by chromatography, ultracentrifugation, and polyacrylamide disk electrophoresis. Purification procedures included ammonium sulfate precipitation and column chromatography on carboxymethyl and diethylaminoethyl cellulose. Peroxidase activity in the seven isozymes accounted for 86% of the act...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0680-5