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Factors Affecting Protease Activity of Ginger and Its Application in Milk Clotting Products
Date Issued
2004
Date
2004
Author(s)
Chen, Yen-Yu
DOI
zh-TW
Abstract
Proteolytic enzymes are used for meat tendering and milk clotting purposes. Ginger rhizome grows in tropical Asia and has often been used as drugs in Chinese medicine for a long times. The protease in ginger rhizome was reported and indicated that it belongs to the cysteine protease family such as papain and bromelin. The coagulation of milk is the basic step in the manufacture of all cheeses. Milk clotting enzymes suitable for cheese making must have a high cleavage capacity toward
Subjects
薑汁撞乳
蛋白分解酵素
薑
milk clotting product
ginger protease
ginger
Type
thesis
File(s)
No Thumbnail Available
Name
ntu-93-R91626014-1.pdf
Size
23.53 KB
Format
Adobe PDF
Checksum
(MD5):88b7e3373b334848552b4ceb87374fd1