STUDIES ON PLANT PROTEASE (FICIN) EXTRACTION AND ITS APPLICATION IN FOOD AND DAIRY DOMAIN BY
IBRAHIM BAKRY AHMED ABO EL-MONEIM;
Abstract
Prot,e,-es is one of the third group of modern taxonomy1enzyme; this group is well known to be
related to hydrolysis.
These enzymes are used in many domains, such as acceleration of food ripening especially for economic tasks, or for improving organolyptic properties such as taste, flavor, Among these eRt!9'ffies is tenderization of meat from aged animal such as cows, camels and buffalos as well as acceleration of cheese ripening and its products.
These proteases can be derived fi•om different sources such as animals, plants and microorganisms.
The proteases from animals were Rennin, Pepsin
and Trypsin. Ficin, Papain and Bromelin consist the most popular ripening enzymes derived from plants,
. .
nucroorgamsms
secr te protease like
Rhozeme-P. Neturase and others.
related to hydrolysis.
These enzymes are used in many domains, such as acceleration of food ripening especially for economic tasks, or for improving organolyptic properties such as taste, flavor, Among these eRt!9'ffies is tenderization of meat from aged animal such as cows, camels and buffalos as well as acceleration of cheese ripening and its products.
These proteases can be derived fi•om different sources such as animals, plants and microorganisms.
The proteases from animals were Rennin, Pepsin
and Trypsin. Ficin, Papain and Bromelin consist the most popular ripening enzymes derived from plants,
. .
nucroorgamsms
secr te protease like
Rhozeme-P. Neturase and others.
Other data
| Title | STUDIES ON PLANT PROTEASE (FICIN) EXTRACTION AND ITS APPLICATION IN FOOD AND DAIRY DOMAIN BY | Other Titles | دراسات على استخلاص واستخدام البروتييز النباتى (الفيسين ) فى مجال الصناعات الغذائية والالبان | Authors | IBRAHIM BAKRY AHMED ABO EL-MONEIM | Issue Date | 2002 |
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