| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542712 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The characteristics of proteinase from Mucor mucedo were described for the first time. ⺠The enzyme exhibits remarkable sensitivity to thermal treatment. ⺠The enzyme possesses higher milk-clotting-to-total-proteolysis ratio. ⺠The enzyme can be considered as a potential industrial rennet candidate.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sirma Yegin, Yekta Goksungur, Marcelo Fernandez-Lahore,