| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538649 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Moringa oleifera flower preparation (PP) hydrolysed caseins and clotted milk. ⺠PP hydrolysed more κ-casein than αs- and β-caseins. ⺠Caseinolytic activity was highest when PP was incubated at pH 4 or heated at 50 °C. ⺠Clotting of milk by PP was Ca2+-dependent and highest after PP incubation at pH 3. ⺠Milk-clotting enzyme is thermal stable and mainly inhibited by pepstatin A.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Emmanuel V. Pontual, Belany E.A. Carvalho, Ranilson S. Bezerra, Luana C.B.B. Coelho, Thiago H. Napoleão, PatrÃcia M.G. Paiva,