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Camel and bovine chymosin hydrolysis of bovine a
SI
- and ß-caseins studied by comparative peptide mapping
Kirsten Kastberg Møller, Fergal Patrick Rattray,
Ylva Margareta Ardö
18
Citations (Scopus)
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Dive into the research topics of 'Camel and bovine chymosin hydrolysis of bovine a
SI
- and ß-caseins studied by comparative peptide mapping'. Together they form a unique fingerprint.
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Keyphrases
Peptide Mapping
100%
Casein
100%
Camel Chymosin
100%
Hydrolysis
100%
Bovine Chymosin
100%
Cleavage Site
50%
Sodium Chloride
50%
Similarity Degree
25%
Substrate Interaction
25%
Cheese Type
25%
Casein Peptides
25%
Peptide Bond
25%
Peptide Formation
25%
Cheese Quality
25%
Capillary Electrophoresis
25%
Coagulant
25%
Low pH
25%
Quantitative Effects
25%
Potential Impact
25%
Proteolytic Activity
25%
PH-independent
25%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
25%
Food Science
Chymosin
100%
Casein
100%
Liquid Chromatography Mass Spectrometry
14%
Tandem Mass Spectrometry
14%
Cheese Quality
14%
Capillary Electrophoresis
14%