Results 91 to 100 of about 68,202 (158)

Liquid chromatography-mass spectrometry-based identification of casein variants in Dutch goat milk and their effect on casein composition, protein content, and micelle size

Journal of Dairy Science
: Casein polymorphism can be related to compositional differences in milk. The objective of this study was to identify CN variants in the Dutch goat population and to investigate their relation to CN composition, protein content, and CN micelle size.
Swantje Breunig, Rayner Gonzalez-Prendes, Richard P.M.A. Crooijmans, Kasper Hettinga, Henk Bovenhuis, Etske Bijl   +5 more
doaj   +1 more source

Effects of milk pH alteration on casein micelle size and gelation properties of milk

, 2016
The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated.
Sinaga, Hotnida, Bansal, Nidhi, Bhandari, Bhesh   +2 more
core   +1 more source

Biophysical and biological approaches come together to reveal the organisation of a supramolecular structure: the casein micelle

, 2011
Caseins, a family of acidic phosphoproteins, interact with colloidal calcium phosphate andassembly to organize into a supramolecular structure: the casein micelle.
Chanat, Eric, Le Parc, Annabelle, Léonil, Joëlle   +2 more
core   +2 more sources

The effect of milk constituents and crowding agents on amyloid fibril formation by κ-casein

, 2016
When not incorporated into the casein micelle, κ-casein, a major milk protein, rapidly forms amyloid fibrils at physiological pH and temperature. In this study, the effects of milk components (calcium, lactose, lipids, and heparan sulfate) and crowding ...
David C Thorn (13674961), Heath Ecroyd (19583602), Jihua Liu (1395481), Yanqin Liu (1395478), Elmira Bahraminejad (1395484), John A Carver (13674967), Francis C Dehle (20204757)   +6 more
core   +1 more source

Topography of the Casein Micelle Surface by Surface Plasmon Resonance (SPR) Using a Selection of Specific Monoclonal Antibodies

, 2016
Several theoretical models of the casein micelle structure have been proposed in the past, but the exact organization of the four individual caseins (αs1, αs2, β, and κ) within this supramolecular structure remains unknown.
Annette Johansson (2177600), Didier Dupont (584454), Stephane Marchin (2177602), Sylvie Marchesseau (2177606), Odile Rolet-Repecaud (2177598), Joelle Leonil (2177604)   +5 more
core   +1 more source

Which casein micelle removal method is suitable for studies of human milk extracellular vesicles? A systematic comparison of four different treatments for casein depletion before extracellular vesicle isolation from human milk. [PDF]

Extracell Vesicles Circ Nucl Acids
Cetinkaya H, Kongsomros S, Nommsen-Rivers L, Morrow AL, Chutipongtanate S.   +4 more
europepmc   +1 more source

Heterogeneity of casein variants influences casein micelle size in milk and its impact on milk functionality

, 2015
The fine structure of the casein micelles, a key component of milk, is essential for milk functionality and efficient conversion of milk into high quality dairy products.
Li Day (2116927), Don Otter (4670806), MaryAnn Augustin (15396107), Roderick Williams (15396110)   +3 more
core  

Effects of drying methods on the emulsifying properties of micellar casein powder. [PDF]

Curr Res Food Sci
Song Y, Mu Z, Fan X, Yu S, Wang S, Wang K, Chai H, Du Z, Zhang W, Wang P, Chen Y, Chen C.   +11 more
europepmc   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality. [PDF]

Compr Rev Food Sci Food Saf
Silva I, Augustin MA, Huppertz T, Low JY, Dick A, Chandrapala J.   +5 more
europepmc   +1 more source

Influence of Pulsed Electric Field Technology on Functionality and Protein Structure of Evaporated Skim Milk and Nonfat Dry Milk. [PDF]

Int J Mol Sci
Ryan EL, McDougal OM.
europepmc   +1 more source