Results 81 to 90 of about 149,645 (257)

Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk [PDF]

, 2016
Biopolymer casein was isolated from cow’s milk by acid coagulation, which was initiated by acetic acid and sodium acetate in the first, and hydrochloric acid in the second process. The casein isolated by acid coagulation, i.e.
Hrnjak-Murgić, Z., Ptiček Siročić, A., Z. Katančić, Katančić, Z., Z. Hrnjak-Murgić, A. Ptiček Siročić, Lj. Kratofil Krehula, Kratofil Krehula, Lj.   +7 more
core   +1 more source

Analysis of goat’s milk by FT Near Infrared spectroscopy

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2007
Our work deals with a possibility of determining basic composition (fat, true protein, casein, lactose and somatic cells) of goat’s milk Fourier transform near-infrared spectroscopy (FT NIR).
Květoslava Šustová, Jan Kuchtík
doaj   +1 more source

An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions

Foods
Casein is among the most abundant proteins in milk and has high nutritional value. Casein’s interactions with polysaccharides, polyphenols, and metal ions are important for regulating the functional properties and textural quality of dairy foods.
Bohan Ma, Majida Al-Wraikat, Qin Shu, Xi Yang, Yongfeng Liu   +4 more
doaj   +1 more source

β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese

Genetics and Molecular Biology, 2008
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk.
Antonio R. Otaviano, André Luis F. Lima, Monyka M.M. Laureano, Janete A.D. Sena, Lúcia G. de Albuquerque, Humberto Tonhati   +5 more
doaj   +1 more source

Metal nanostructure‐coupled label‐free localized surface plasmon resonance biosensors for rapid and sensitive disease diagnosis

BMEMat, EarlyView.
LSPR biosensing enables rapid, sensitive, and low‐sample‐volume detection of biomarkers, with broad applications in diagnosing cancer, infectious, and chronic diseases. Advances in nanostructure design, micro/nanofabrication, and microfluidic integration have expanded the potential of LSPR sensors in biomedical diagnostics.
Zhaoxin Geng, Yunfei Sha, Jiongyan Yang, Hongru Yang, Xiao Liang   +4 more
wiley   +1 more source

ISOLATION, MOLECULAR AND BIOCHEMICAL CHARACTERIZATION OF GOAT MILK CASEIN AND ITS FRACTIONS

Tropical and Subtropical Agroecosystems, 2009
The SDS-PAGE electrophoretic pattern of goats´ milk has a unique pattern compared to those of cow and human milk. β-casein is the major fraction and comprises 70.2% of total goat-milk caseins, while αs- is a minor fraction (29.85 %).
Samir Ahmed Salem, Elsayed Ibrahim Elagamy, Fatma Salama, Nagwa Hussein Abosoliman   +3 more
doaj  

Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The present study attempted to identify individual milk proteins and other milk components that are associated with casein micelle size (CMS) and dry matter cheese yield (DMCY) using factor analysis.
D.R. Freitas, F.N. Souza, L.M. Fonseca, C.V.G. Ladeira, V.P.F. Santos, S.A. Diniz, M.X. Silva, J.P.A. Haddad, M.M.O.P. Cerqueira   +8 more
doaj   +1 more source

Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed

Italian Journal of Animal Science, 2016
The aim of the present study was to characterise milk of Burlina local cattle breed for traits of technological and nutritional relevance, such as milk coagulation properties (MCP), and protein, major mineral and fatty acid (FA) composition.
Giovanni Niero, Giulio Visentin, Sofia Ton, Massimo De Marchi, Mauro Penasa, Martino Cassandro   +5 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source