Results 341 to 350 of about 347,890 (386)

Caseins and casein micelles

2022
Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey. Understanding caseins, their association into casein micelles and the properties of casein micelles is thus very important.
Huppertz, Thom, Gazi, Inge
openaire   +2 more sources

Novel High-Efficiency Casein-Based P–N-Containing Flame Retardants with Multiple Reactive Groups for Cotton Fabrics

ACS Sustainable Chemistry and Engineering, 2019
Novel, high-efficiency, and halogen-free flame retardants with reactive groups, casein-based FRs, were synthesized based on a casein hydrolysis solution for cotton fabrics.
Fang Xu, L. Zhong, Cheng Zhang, Peng Wang, Fengxiu Zhang, Guangxian Zhang   +5 more
semanticscholar   +1 more source

Wearable strain sensors based on casein-driven tough, adhesive and anti-freezing hydrogels for monitoring human-motion.

Journal of materials chemistry. B, 2019
Flexible hydrogel-based sensors have attracted significant attention due to promising applications of wearable devices. However, fabricating a flexible hydrogel combining toughness, stickiness, anti-freezing capability and conductivity is still a great ...
Lin Guan, Su Yan, Xin Liu, Xinyao Li, Guanghui Gao   +4 more
semanticscholar   +1 more source

In Vitro Metabolic Stability of a Casein-derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis.

Journal of Agricultural and Food Chemistry, 2019
The aim of this study was to investigate the DPP-IV inhibition and metabolic stability of a casein-derived peptide Val-Pro-Tyr-Pro-Gln (VPYPQ) and its fragments as well as their release from casein following hydrolysis.
Lin Zheng, Qiongyao Xu, Lianzhu Lin, Xin‐an Zeng, Baoguo Sun, Mouming Zhao   +5 more
semanticscholar   +1 more source

Disulphide-linked caseins and casein micelles

International Dairy Journal, 1999
Abstract Here we report the disulphide arrangement as well as the multimeric structure of α s2 - and κ -casein in various species. Furthermore, the structure of the casein micelle based on liquid-state and solid-state NMR studies is discussed.
Rasmussen, L.K., Johnsen, L.B., Tsiora, A., Sørensen, E.S., Thomsen, J.K., Nielsen, N.C., Jakobsen, H.J., Petersen, T.E.   +7 more
openaire   +4 more sources

Casein Genes and Genetic Engineering of the Caseins

1986
The caseins are the major proteins of milk providing needed amino acids to the suckling infant. The bovine caseins have been the most thor oughly studied and serve as the principal basis for the dairy industry. The bovine caseins are comprised of 4 major polypeptide families: αsl-, αs2-, s-, and κ-caseins (52).
Rafael Jiménez-Flores, Young Soo Kang, Tom Richardson   +2 more
openaire   +3 more sources

Role of Casein in Casein-Induced Amyloidosis of Mice

International Archives of Allergy and Immunology, 1973
The present study of casein-induced amyloidosis of mice was intended to determine if there is any relation between the deposition of injected casein in the mouse spleen and sites of amyloid formation in the spleen. Using the technique of autoradiography, evidence was obtained that, throughout much of the course of amyloid induction, at least a portion ...
R.T. Schultz, F. Milgrom
openaire   +3 more sources

Solubility and Viscous Properties of Casein and Caseinates

Journal of Food Science, 1991
ABSTRACTAn integrated study was conducted on the effects of temperature, pH, salt type and concentration on the functionality of sodium caseinate, calcium caseinate and rennet casein. At 5.6 ≤ pH ≤ 6.2, all proteins exhibited greatest solubility when sodium phosphate was added.
E. D. Strange, R.P. Konstance
openaire   +2 more sources

Glycation Reactions of Casein Micelles.

Journal of Agricultural and Food Chemistry, 2016
After suspensions of micellar casein or nonmicellar sodium caseinate had been heated, respectively, in the presence and absence of glucose for 0-4 h at 100 °C, glycation compounds were quantitated. The formation of Amadori products as indicators for the "
Ulrike Moeckel, Anja Duerasch, Alexander Weiz, M. Ruck, T. Henle   +4 more
semanticscholar   +1 more source

Caseins and Casein Hydrolysates. 1. Lipoxygenase Inhibitory Properties

Journal of Agricultural and Food Chemistry, 2000
Whole casein from bovine origin, the different casein subtypes alpha, beta, and kappa, and the related dephosphorylated proteins were assayed as modulators of soybean lipoxygenase 1 activity and were found to inhibit it. To define the lipoxygenase inhibitory domain, whole casein and beta-casein were digested by proteases (trypsin, clostripain, and ...
Rival, S.G., Fornaroli, S., Boeriu, C.G., Wichers, H.J.   +3 more
openaire   +4 more sources