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Genetic polymorphism of kappa casein and casein micelle size in the Bulgarian Rhodopean cattle breed [PDF]
Biotechnology in Animal Husbandry, 2014 The present study aimed to compare the size of casein micelle in cow milk sample in function of kappa casein (CSN3) genetic polymorphism. Sixteen cows from Bulgarian Rhodopean cattle breed were genotyped by PCR-RFLP analysis.
Hristov P. +5 more
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The influence of high temperatures on milk proteins [PDF]
Hemijska Industrija, 2002 High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase
Maćej Ognjen D. +2 more
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JDS Communications, 2021 Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of ...
P. Krishnankutty Nair, M. Corredig
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Journal of Dairy Science: The casein composition, salt composition, and micelle size varies substantially between milk samples of individual animals. In goats, the links between those casein characteristics are unknown and could provide useful insights into goat casein micelle ...
Swantje Breunig +4 more
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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
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Structure and biological functions of milk caseins
Russian Open Medical Journal, 2022 Caseins, which are contained in milk, play a significant role in the development of clinical symptoms of allergic reactions in adults and children. To date, the properties of caseins have been studied, their primary structure has been identified. However,
Stanislava Yu. Petrova +4 more
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A sedimentation test to measure heat stability of milk protein beverages
Journal of Dairy Science: A small-scale oil bath immersion-heating system using sealed stainless-steel process tubes was developed that has the flexibility to evaluate a wide range of holding temperatures and times. After heat treatment and rapid cooling, the liquid product was
Drew Hargrove +2 more
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Casein micelle structure: a concise review [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2005 Milk is a complex biological fluid with high amount of proteins, lipid and minerals. The function of milk is to supply nutrients such as essential amino acids required for the growth of the newborn. In addition, due to the importance of casein and casein
Chanokphat Phadungath
doaj
α‐Synuclein Forms Distinct Micelle‐Like Assemblies at Low Ionic Strengths
Advanced Science, EarlyView.At high ionic strength, α‐synuclein forms diverse assemblies, including oligomers, fibrils, and condensates. Here, we show that at low ionic strength, α‐synuclein adopts a distinct, low‐abundance assembly state. These assemblies maintain a constant size above a critical concentration and do not coalesce, suggesting a micelle‐like organization ...
Sophie Hertel +10 more
wiley +1 more source
Foods, 2021 During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein.
Simon Schiffer +4 more
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