Research Article
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
Figure 5
Rheological analysis of milk gelation induced by different proteases at 30°C. =viscosity at gel point, =rate of caseins aggregation, =time to start the caseins aggregation, and =time to form the milk gel.
(a) Chymosin from calf stomach |
(b) Recombinant camel chymosin |
(c) Plant-derived protease |
(d) Recombinant camel chymosin+plant-derived protease |