Results 21 to 30 of about 105,644 (127)
Studies on κ-Casein of Bovine Milk II : Heterogeneity of κ-casein (Agricultural Chemistry) [PDF]
, 1971 3ないし4種類の方法で調製したκ-カゼインの不均一性を各種のゾーン電気泳動, DEAEセルロースクロマトグラフィー, セファロースゲルろ過, それに焦点電気泳動によって調べた。その結果, 調製法のいかんによらず全てのκ-カゼインの不均一性は高く, その不均一性は少なくとも2つの要因, すなわち分子の大きさと分子の電荷の不均一性に帰せられることが判明した。また, DEAEセカロースクロマトグラフィーの結果, κ-カゼインは少なくとも2成分に分画され, そのうちの1成分はパラκ-カゼイン様成分であった ...
Miyoshi, Masamitsu +11 more
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Molecules, 2020 The effects of microbial transglutaminase (MTGase) cross-linking on the physicochemical characteristics of individual caseins were investigated. MTGase was used to modify three major individual caseins, namely, κ-casein (κ-CN), αS-casein (αS-CN) and β ...
Chun-Chi Chen +5 more
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Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of -casein, -casein, and -lactoglobulin [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The aim of the study was to find a possible association between the β- and κ-casein and β-lactoglobulin genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some ...
Jitka Kyselová +6 more
doaj +1 more source
Studies on κ-Casein of Bovine Milk IV : The binding of calcium to α_S-, and κ-casein (Agricultural Chemistry) [PDF]
, 1971 Caとカゼインとの反応をCa濃度0∿10mMの範囲で調べた。3mM濃度で沈殿し始めるα_S-カゼインはκ-カゼインによって完全に安定化された。一方, κ-カゼイン自身もCaの存在下で会合を起こし, 多分散状態が著るしくなったが, 沈殿はしなかった。Caが存在しない場合, κ-カゼインとα_S-カゼインのS_は各々14.4と1.8であったが, Ca濃度の増加と共に会合していく様子が超遠心分析とゲルろ過によって確認された。Caの存在下でα_S-カゼインは時間と共に会合度を増し ...
Miyoshi, Masamitsu +11 more
core +2 more sources
Effect of Biomolecule: Casein, Κ-carrageenan and high melting fat fraction of milk on quality and shelf life of dark chocolate and polymorphic conversion of cocoa butter [PDF]
BIO Web of ConferencesThis study evaluated how three biomolecules—casein, κ-carrageenan, and a high-melting milk fat fraction—affect dark chocolate quality, shelf life, and the polymorphic conversion of cocoa butter. Chocolate exposed to elevated temperatures during transport
Kumar Pramod +2 more
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Foods, 2021 Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality.
Nan Gai +4 more
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Preparation and amino acid sequence of human κ-casein [PDF]
, 1985 Human κ-casein was prepared from whole casein by successive hydroxyapatite and thiol-Sepharose chromatographies. The primary structure of its 99-residue N-terminal fragment has been determined by sequencing peptides obtained by tryptic and chymotryptic ...
Ribadeau-Dumas, Bruno +5 more
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Journal of Dairy Science, 2023 : Milk-clotting enzyme (MCE) is the essential active agents in dairy processing. The traditional MCE is mainly obtained from animal sources, in which calf rennet is the most widely used in cheese industry. Traditional MCE substitute is becoming necessary
Yao Zhang +7 more
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Studies on κ-Casein of Bovine Milk I : Purity of κ-casein prepared by several different methods (Agricultural Chemistry) [PDF]
, 1971 五種類のκ-カゼイン調製法を比較検討した結果, 収量の点では各方法とも酸カゼイン43gより2ないし3gで有意の差は認められなかった。一方, セファデックスゲルろ過とデンプンゲル電気泳動によって純度を比較したところMckejieらのカルシューム・エタノール法とYaguchiらのセファデックス法が好結果を与えた。しかし, 純度の点で問題のあったSwaisgoodらのTCA法, Zittleのの尿素硫酸法でも, 各々セファデックス処理を加えること ...
Miyoshi, Masamitsu +8 more
core +2 more sources
Journal of Structural Biology: XMilk contains high concentrations of amyloidogenic casein proteins and is supersaturated with respect to crystalline calcium phosphates such as apatite. Nevertheless, the mammary gland normally remains unmineralized and free of amyloid.
Jared K. Raynes +5 more
doaj +1 more source