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Influence of milk protein concentration on the gelling activity of chymosin and bovine pepsin

, : Influence of milk protein concentration on the gelling activity of chymosin and bovine pepsin. Journal of Dairy Research 47(1): 103-112

Two stages of gelling by the milk-clotting enzymes chymosin and pepsin were studied at different milk protein concentrations, using milk retentates. In each case, enzymic velocity vs. protein concentration described a standard hyperbola. According to the experimental conditions such as pH and type of enzyme, which changed the enzyme concentration used, the quasi-linear part of the hyperbola was observed, or the velocity hardly increased and tended to a limiting value. Gelling occurred with a lower degree of proteolysis of .kappa.-casein when the protein concentration increased, but a minimum proteolysis (1% of total nitrogenous matter content) was required for aggregation to take place. Gelling time varied with the protein concentration, the pH and the enzyme concentration. The final degree of proteolysis of .kappa.-casein was the same whatever the substrate concentration used.


DOI: 10.1017/s0022029900020938

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