Results 111 to 120 of about 9,140 (274)
Estimation of genetic parameters and detection of chromosomal regions affecting the major milk proteins and their post translational modifications in Danish Holstein and Danish Jersey cattle [PDF]
, 2016 Linkage disequilibrium plot (r 2) of the DGAT region in the Danish Jersey breed.
Bart Buitenhuis +3 more
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STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE
Пищевые системы, 2019 The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation.
I. T. Smykov
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Casein Phosphopeptides from Casein Micelles by Successive Digestion with Pepsin and Trypsin [PDF]
, 1998 Tomotada Ono +2 more
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DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS [PDF]
Техника и технология пищевых производств, 2015 From the technological point of view, one of urgent problems is the study of milk coagulation for samples containing a close to natural amount of fat. This paper is devoted to theoretical and experimental study of flocculation and gelation processes in ...
Osintsev A.M. +3 more
doaj
Food Chemistry AdvancesMilk casein powder (MPC) is used in several food applications for its functional properties and to increase the protein content of the final products. Microbial transglutaminase (mTGase) is an enzyme that catalyzes the formation of intra-molecular cross ...
Angella Velazquez-Dominguez +7 more
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Preferential sites of tryptic cleavage on the major bovine caseins within the micelle [PDF]
, 1998 Valérie Gagnaire, Joëlle Léonil
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Whey protein and sphingomyelin but not casein contribute to α-tocopherol bioaccessibility in skim milk [PDF]
, 2018 Bioaccessibility, or the extent to which nutrients can be taken up by enterocytes, is an important predictor of nutrient bioavailability. Despite being fat-soluble, the relatively high bioaccessibility of α-tocopherol (α-T) is unaffected by the fat ...
Bouranis, John
core
Casein micelle is a complex structure primarily composed of caseins and colloidal calcium phosphate. Casein micelles are responsible for unique physicochemical and functional properties of milk. Casein micelles are dynamic, spherical, open, and highly hydrated heterogeneous structures.
Chandrapala, Jayani, Huppertz, Thom
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On the Stability of Casein Micelles
Journal of Dairy Science, 1990 Abstract A view of the structure of the casein micelle is given. It is built of submicelles, roughly spherical aggregates of several casein molecules held together by hydrophobic bonds and salt bridges. Regions of amorphous calcium phosphate link the submicelles to each other, the ester phosphate groups form part of this colloidal phosphate.
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