white/protease

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Soft white cheese ripening using bacterial protease enzyme.

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Microbial proteases are the most important enzymes in the industry, accounting for 60% of total enzyme sales in the world. The proteases of lactic acid bacteria (LAB) have received special attention because of their importance in the food and dairy

Hen egg white ovomacroglobulin has a protease inhibitory activity.

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Hen egg white ovomacroglobulin purified by Miller and Feeney without reference to its activity was shown to have a protease inhibitory activity towards trypsin, papain, and thermolysin. It has four subunits of equal molecular weight (175,000 by SDS-PAGE) and each two of which are disulfide bonded.

Induction of extracellular proteases by egg-white in Aspergillus nidulans.

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Aspergillus nidulans when supplemented with egg-white protein (1 %) produced considerable amounts of proteases extracellularly. The order of the appearance of the proteolytic enzymes growth on untreated and heat-inactivated egg-white were studied. They showed pH optima of 5, 7.2 and 9 when assayed

Proteomic analysis of hen egg white.

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Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled the separation of 69 protein spots and their matching with major proteins, which were

Microglial Interferon Signaling and White Matter.

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Microglia, the resident immune cells of the CNS, are primary regulators of the neuroimmune response to injury. Type I interferons (IFNs), including the IFNαs and IFNβ, are key cytokines in the innate immune system. Their activity is implicated in the regulation of microglial function both during

Effects of different proteases on iron absorption property of egg white hydrolysates.

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One of the causes of iron deficiency in human is poor absorption of non-heme iron from the diet. While proteins from meats have been reported in the literature to enhance the absorption of non-heme iron, other proteins, such as those from egg, are known to inhibit iron absorption. The objective of

Egg white ovalbumin digestion mimicking physiological conditions.

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Gastrointestinal digestion of ovalbumin (OVA) was simulated using an in vitro system in two steps, which mimicked digestion in the stomach and duodenum, to assess the effect of different gastric pHs, different concentrations of proteases, and the presence of surfactants, such as phosphatidylcholine

A novel type of myofibril-bound serine protease from white croaker (Argyrosomus argentatus).

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Myofibril-bound serine protease (MBSP) was purified from the myofibril fraction of white croaker (Argyrosomus argentatus) muscle and its enzymatic properties were compared with other fish MBSPs. White croaker MBSP was extracted by the heat treatment of myofibrils and then purified by a series of

Cystatin C expression in ischemic white matter lesions.

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OBJECTIVE To study the involvement of cystatin C in the progression of ischemic white matter lesions (WMLs). METHODS Cystatin C levels in the cerebrospinal fluid (CSF) of patients with cerebrovascular disease, and also in primary and established human neural cell cultures were investigated. For

Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation.

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This research presents a feasibility study of using a continuous packed-bed reactor (PBR), containing immobilised native plant cysteine proteases, as a specific and mild alternative technique relative to the usual bentonite fining for white wine protein stabilisation. The operational parameters for

Digestive enzyme complement of white sturgeon (Acipenser transmontanus).

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Digestive processes of 250-day-old white sturgeon were analyzed for enzyme concentrations, protein content and pH. Digestion is initiated in the gastric region by secretion of acid and pepsin; however, diversity of digestive enzymes is highest in the post-gastric alimentary canal with the greatest

Amino acid sequence of bovine white matter proteolipid.

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The sequence of the bovine white matter proteolipid has been studied by a combination of proteolytic digestion and chemical cleavage at tryptophan residues. Alignment of peptides obtained by digestion with trypsin, chymotrypsin, clostripain, and Staphylococcus aureus protease gave the sequence of 52

Aspartic acid protease from Botrytis cinerea removes haze-forming proteins during white winemaking.

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White wines suffer from heat-induced protein hazes during transport and storage unless the proteins are removed prior to bottling. Bentonite fining is by far the most commonly used method, but it is inefficient and creates several other process challenges. An alternative to bentonite is the

Antimicrobial peptides derived from goose egg white lysozyme.

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Peptide fragments possessing antimicrobial activity were obtained by protease digestion of goose egg white lysozyme. Digested peptide purified from RP-HPLC which showed no lysozyme activity exhibited bactericidal activity toward Gram-negative and Gram-positive bacteria. LC/MS-MS and automated Edman

[Avian egg's white ovomucoid as food-allergen for human].

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Hen eggs are considered as the most common reason of a food allergy in humans. The most important allergens of egg white proteins are as follows: ovomucoid, lysozyme, ovalbumin and ovomucin. Ovomucoid is a Kazal-type protease inhibitor which accounts for about 10% of avian egg white protein. It is a

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