Results 101 to 110 of about 135,908 (286)

Milk proteins: chemistry, functionality and diverse industrial applications

Cogent Food & Agriculture
Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique ...
Gulzar Ahmad Nayik, Amir Gull, Lubna Masoodi, Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, İlknur Ucak, Maliha Afreen, Preetinder Kaur, Jagbir Rehal, Yash D. Jagdale, Seema Ramniwas, Rattan Singh, Robert Mugabi   +12 more
doaj   +1 more source

Investigation of Age Gelation in UHT Milk

Beverages, 2018
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk.
Jared K. Raynes, Delphine Vincent, Jody L. Zawadzki, Keith Savin, Dominik Mertens, Amy Logan, Roderick P.W. Williams   +6 more
doaj   +1 more source

Biochemical and functional characterisation of casein and whey protein hydrolysates : a study on the correlations between biochemical and functional properties using multivariate data analysis

, 2002
Whey protein and sodium caseinate were hydrolysed with commercially available enzyme preparations. The resulting hydrolysates were characterised using several analytical characterisation methods and by determination of several functional properties ...
van der Ven, C., Ven, C., van der
core  

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

, 2009
The aim of this research was to determine the calcium-binding capacity of inorganic and organic ortho- and polyphosphates. This calcium-binding capacity can be used to influence the stability of, for example, casein micelles in dairy systems.
Hooijdonk, A.C.M., van, Kort, E.J.P., de, Snoeren, T.H.M., Minor, M., Linden, E., van der   +4 more
core   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

The effect of probiotics and casein supplementation on aerobic capacity parameters of male soccer players

Journal of the International Society of Sports Nutrition
Background In the realm of sports science, nutrition is a well-established pillar for athletes’ training, performance, and post-workout recovery.
Babak Imanian, Mohammad Hemmatinafar, Farhad Daryanoosh, Negar Koureshfard, Reza Sadeghi, Alireza Niknam, Rasoul Rezaei, Ali Qashqaei   +7 more
doaj   +1 more source

On the Each Casein Fraction of Casein Micelle and Soluble Casein in the Normal Milk

Nihon Chikusan Gakkaiho, 1974
常乳のカゼインミセルと可溶性カゼイン中の各種カゼイン区分の動態についてポリアクリルアミドゲル電気泳動およびDEAE-セルローズカラムクロマト法により分析を行なった.1) 25°Cにおけるカゼインミセルは電気泳動,カラムクロマト法において全カゼインとほぼ同じパターンを示し,αs-κ-,β-,γ-カゼイン区分の割合はほとんど変らなかった.25°Cにおける可溶性カゼイン量は全カゼインの約5.8～6.1%を占め,αs-κ-,β-カゼイン区分はわずかに増減するが,各カゼイン区分は全カゼインと同様な割合で可溶化しているように思われ,γ-カゼイン区分は11.65±6.27%とわずかに多くなることがわかった.2) 2°Cにおけるカゼインミセルは,全カゼインとほとんど同じパターンを示したが,2 ...
MIKAMI, Masayuki, MIURA, Hiroyuki
openaire   +2 more sources

Studies of Casein. II. Moving Boundary Electrophoresis of Casein Fractions with Particular Reference to α-Casein

, 1959
A moving boundary electrophoretic study is made of acid casein, total milk protein, first-cycle casein, second-cycle casein-fractions P and S, α-casein (free of x-casein), and β-casein. Two acid-casein preparations are examined over the pH range 6.3 to
HA McKenzie, RG Wake
core   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Effects of genetic polymorphism in Pit1, GH, GHR and KCN3 on milk yield and body weight of Khuzestan (Iran) water buffaloes

Revista Colombiana de Ciencias Pecuarias, 2019
Background: Genetic information is necessary to devise strategic plans aimed to improve the genetic merit of buffalos. Objective: To assess the effect of genetic polymorphisms in GH, Pit-1, GHR, GHRHR, and KCN3 genes on milk production and body weight of
Meysam Ahmadzadeh, Farzad Rashidi, Hamed Amirpour Najafabadi, Amir Jaferian, Shahin Eghbalsaied   +4 more
doaj   +1 more source