7 research outputs found

    The clotting activity of pepsin and some observations about its effect on milk

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    U svijetu posljednjih godina sve više se osjeća nedostatak sirila zbog povećane proizvodnje sireva i zbog neekonomičnosti klanja teladi. Zbog toga su se tražile mogućnosti zamjene sirišnog drugim proteolitičkim fermentima iz biljaka, mikroorganizama i životinja.In this investigation the milk - clotting activity of crystalline pig pepsin was determined by using method of Soxhlet. The suitability of curd for making soft and kachkaval cheeses was examined, too. The results were: It takes a long time to coagulate milk with pepsin. First half of this time was from adding pepsin milk, to the first marks of coagulation. Second half was from the beginning of coagulation to the end of clotting (cutting time); Pepsin concentration of 0,020 g/L milk gives good coagulum, but softer than the one with rennet; For cheese - making, the practical clotting - strength of pepsin was about one half of that determined by the method of Soxhlet. The cura was suitable for cooking process which is important in making kachkaval cheese; The white soft and kachkaval cheeses made with pepsin had had good organoleptic properties without bitterness for 21 days

    Using the pig pepsin in "kačkavalj" production

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    U oblasti proučavanja kačkavalja u Jugoslaviji u posljednjih 30 godina učinjen je značajan napredak, ali problemu primjene drugih proteolitičkih fermenata u zamjenu za kimozin nije poklonjena odgovarajuća pažnja. Naime, posljednjih godina sve više se osjeća nedostatak sirila zbog povećane proizvodnje sireva i zbog neekonomičnosti klanja teladi. Zato se danas ozbiljno traže mogućnosti zamjene kimozina drugim proteolitičkim fermentima iz biljaka, mikroorganizama i životinja.In this investigation two lots of raw cows milk were made into kachkaval cheeses using either (a) commercial rennet (control), or (b) pig pepsin. The results were: no sings of bitterness were evident in any of the cheeses for 60 days; no differences in organoleptic quality were detected; kachkaval which was made by using pig pepsin, had 2.40 % higher water content; no significant difference in total N content of the experimental and control cheeses; using pig pepsin as a single source of coagulation, needs more investigation with some modifications to cheesemaking procedures, to obtain firm curd

    The ER stress transducer IRE1β is required for airway epithelial mucin production

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    Inflammation of human bronchial epithelia (HBE) activates the endoplasmic reticulum (ER) stress transducer inositolrequiring enzyme 1 (IRE1)α, resulting in IRE1α-mediated cytokine production. Previous studies demonstrated ubiquitous expression of IRE1α and gut-restricted expression of IRE1β.We found that IRE1β is also expressed in HBE, is absent in human alveolar cells, and is upregulated in cystic fibrosis and asthmatic HBE. Studies with Ire1β(−/−) mice and Calu-3 airway epithelia exhibiting IRE1β knockdown or overexpression revealed that IRE1β is expressed in airway mucous cells, is functionally required for airway mucin production, and this function is specific for IRE1β vs. IRE1α. IRE1β-dependent mucin production is mediated, at least in part, by activation of the transcription factor X-box binding protein-1 (XBP-1) and the resulting XBP-1-dependent transcription of anterior gradient homolog 2, a gene implicated in airway and intestinal epithelial mucin production. These novel findings suggest that IRE1β is a potential mucous cell-specific therapeutic target for airway diseases characterized by mucin overproduction
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