Research Article
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
Figure 6
Hydrolysis of milk proteins during gel formation at 30°C under the action of different proteases. (a) Milk clotted with trompillo proteases. (b) Milk clotted with recombinant camel chymosin (lane 1) and chymosin from calf stomach (lane 2); samples were taken after 80 minutes of incubation. MWM=molecular weight marker, a=transferrin, b=serum albumin, c=β-caseins, d=αs1-caseins, e=κ-caseins, f=γ-caseins, g=β-lactoglobulin, h=hydrophobic peptides~14 kDa.