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Maryam Beigomi,Mohammad Amin Mohammadifar,Maryam Hashemi,Mohsen Ghods rohani,Kalaiselvi Senthil,Mohharam Valizadeh 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
A protease from Withania coagulans fruits wasevaluated for milk-clotting properties. The optimumtemperature and pH for enzyme activity were 70oC and 4,respectively. The protease also exhibited an excellentthermal stability at 60oC for 30 min. Fractional precipitationusing ammonium sulfate showed that the 40-50% fraction(F5) possessed the highest milk-clotting activity. The F5fraction showed a Mw band of 66 kDa by SDS-PAGE. Gelformation was monitored using low amplitude oscillatoryrheology at different temperatures. An Arrhenius plot wasused to describe the temperature dependence of thegelation rate parameter. Time sweep testing showed that anincrease in temperature was accompanied by a decrease inthe gelation onset time, a higher gel formation rate, andhigher values for final gel strength. W.coagulans fruitshave potential for use as a rennet substitute.