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  • Title: Study on milk-clotting mechanism of rennet-like enzyme from glutinous rice wine: proteolytic property and the cleavage site on kappa-casein.
    Author: Jiang T, Chen LJ, Xue L, Chen LS.
    Journal: J Dairy Sci; 2007 Jul; 90(7):3126-33. PubMed ID: 17582094.
    Abstract:
    Chinese Royal cheese, an ancient and attractive dairy product now in China, is made from milk coagulated with glutinous rice wine. In this paper, it was mainly studied on the proteolytic property toward proteins of bovine milk including caseins (CN) and whey proteins and the cleavage bond on the kappa-CN of rennet-like enzyme purified from glutinous rice wine by ion-exchange chromatography. Compared with whey protein, the rennet-like protease has substrate specificity toward CN but with different hydrolysis degrees among kappa-, alpha-, and beta-CN, and the alpha-CN was almost completely degraded, whereas kappa- and beta-CN partly showed hydrolysis in 12 h. The analysis for enzyme digestion by electrospray tandem mass spectrometry, Q-TOF2, and matrix-assisted laser desorption-ionization time-of-flight mass spectrometry revealed that the cleavage of protease from glutinous rice wine on kappa-CN mainly happens at the Thr94-Met95 bond, which is different from the most chymosin-sensitive bond, Phe105-Met106.
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