Nutritional properties of inulin-enriched tofu obtained after hydrothermal cooking soymilk, using chymosin-pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) trypsin inhibitors (TIs) lectins, content proteins, carbohydrates, fats their energy values (EV) suitable for human nutrition. Inu...

1. The activity of chicken pepsin was partially inhibited by dimethyl-(2-hydroxy-5-nitrobenzyl)sulphonium bromide, but was unaffected by p-bromophenacyl bromide. 2. In the presence of Cu2+, diazoacetylnorleucine methyl ester completely inactivated chicken pepsin with the incorporation of 1 mol/mol. The mechanism of the reaction was similar to that with pig pepsin. 3. Chicken pepsin was complete...

The aim of this study was to assess the effects ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on quality soft cheese produced from camel milk (CM) bovine (BM). Milk concentrated by UF (0, 1, and 2-fold) before HPP at 350 MPa 550 for 5 min 4 °C pasteurization 65 30 75 s. Cheeses were using starter cultures chymosin pH, yield, proximate composition, texture p...