Proteomic analysis, purification and characterization of a new milk-clotting protease from Tenebrio molitor larvae

Author:

Yang Xiang,Zhang Zhongming,Zhang Weibing,Qiao Haijun,Wen Pengcheng,Zhang Yan

Funder

National Natural Science Foundation of China

Natural Science Foundation of Gansu Province

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference45 articles.

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2. Milk-clotting enzyme from Mucor pusillus var;Arima;Lindt. Methods in Enzymology,1970

3. Belhamiche, A. N. E. D. A. M. N. (2009). Characterization of the purified coagulant extracts derived from artichoke flowers (Cynara scolymus) and from the fig tree latex (Ficus carica) in light of their use in the manufacture of traditional cheeses in Algeria. Journal of Food Technology 7(1), 20-29.

4. Burkhalter, G., Steffen, C., & Puhan, Z. (2000). Cheese, Processed Cheese, and Whey Ullmann's Encyclopedia of Industrial Chemistry.

5. Assessing the authenticity of animal rennet using delta(15)N analysis of chymosin;Camin;Food Chemistry,2019

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