Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Figure 7

Proteins observed in the whey released by milk gels clotted with Trompillo proteases (lane 1), recombinant camel chymosin (lane 2), bovine chymosin (lane 3), and the mixture (1 : 1 ratio) of recombinant camel chymosin with Trompillo proteases (lane 4). MWM=molecular weight marker, a=immunoglobulins, b=lactoferrin, c=serum albumin, d=β-caseins, e=αs₁-caseins, f=κ-caseins, g=γ-caseins, h=hydrophilic peptides~18 kDa, i=β-lactoglobulin.