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- Giannoglou, M.; Alexandrakis, Z.; Stavros, Ph.; Katsaros, G.; Katapodis, P.; Nounesis, G.; Taoukis, P.
- Food chemistry 2018 v.248 pp. 304-311
- enzyme inactivation, etc ; Streptococcus thermophilus; aminopeptidases; cheesemaking; circular dichroism spectroscopy; dipeptidyl-peptidase IV; enzyme activity; feta cheese; high pressure treatment; manufacturing; molecular weight; polyacrylamide gel electrophoresis; Show all 12 Subjects
- ... PepX aminopeptidase from Streptococcus thermophilus ACA DC 0022, used in Greek Feta cheese manufacturing, was purified. PepX comprises two subunits of equal molecular mass estimated, using SDS-PAGE and native-PAGE electrophoresis, to be 86 kDa.The effects of high pressure processing (100–450 MPa, combined with 20–40 °C) on purified PepX activity and structure were studied. Activation of the enzyme ...