cyanobacteria blooms are common in baltic sea and their intensity have been increased due toanthropogenic eutrophication. in this study we investigated the cyanotoxin levels in the water samplescollected from four different locations in the baltic sea at three different seasons including summer 2011.protein phosphatase 2a (pp2a) inhibition assays, enzyme-linked immunosorbent assays (elisa) and ...

Although the milk-clotting action of papain has been recognized for many years, this property of the enzyme has received little quantitative attention. It appears to be, however, a characteristic property of the proteolytic component of this enzyme system. Various workers have brought forth evidence as to the composite nature of the papain system, which has at least two components. In the most ...

Present study was planned to produce and evaluate liquid rennet from buffalo calves abomasa. Out of 30 abomasa collected, 20 samples were selected for the study and analyzed for proteolytic activity, clotting activity, productivity, shelf life, pH and sensory evaluation. Non protein nitrogen (NPN) contents of rennet coagulated milk (1.33±0.02%) were significantly higher (P<0.01) than that of ra...

The rheological and microstructural characteristics of ewes' milk curd obtained by coagulating with milk-clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewe...

Cholesterol epoxide hydrolase (mCE) is a microsomal enzyme that hydrolyzes cholesterol-5,6-epoxides (CE) to cholestanetriol (CT). In the present study, hepatic mCE activity was measured in mice pretreated with several different xenobiotics known to induce a variety of hepatic drug-metabolizing enzymes. Only the phenoxyacetate hypolipidemics (clofibrate and ciprofibrate, included in the diet for...

The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indica...