Results 21 to 30 of about 2,242 (180)
Milk lacking α-casein leads to permanent reduction in body size in mice.
PLoS ONE, 2011 The major physiological function of milk is the transport of amino acids, carbohydrates, lipids and minerals to mammalian offspring. Caseins, the major milk proteins, are secreted in the form of a micelle consisting of protein and calcium-phosphate.We ...
Andreas F Kolb +9 more
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Novel details on the dissociation of casein micelle suspensions as a function of pH and temperature
Journal of Dairy Science, 2023 : Membrane filtration is a widespread process for fractionation and recombination of milk components. Although the dissociation of micellar caseins has been studied in detail in skim milk, it is important to better understand the dissociation dynamics ...
Thea Lykkegaard M⊘ller +2 more
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Preparation of Casein Phosphopeptides from Casein Micelles by Ultrafiltration [PDF]
Bioscience, Biotechnology, and Biochemistry, 1995 Casein phosphopeptides (CPPs), which inhibit the precipitation of calcium phosphate in the intestines, were prepared as CPP-calcium phosphate complexes from casein micelles by the ultrafiltration method. The prepared CPPs hardly contained any other peptides, so there was no need to treat with active carbon to remove the bitter peptides.
Ono, Tomotada +3 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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Electrosorption of Pectin onto Casein Micelles [PDF]
Biomacromolecules, 2002 Pectin, a polysaccharide derived from plant cells of fruit, is commonly used as stabilizer in acidified milk drinks. To gain a better understanding of the way that pectin stabilizes these drinks, we studied the adsorption and layer thickness of pectin on casein micelles in skim milk dispersions.
Tuinier, R., Rolin, C., de Kruif, C.G.
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The Influence of High Heat Treatment at Alkaline pH on the Physicochemical Characteristics and Isomerization of Lactose to Lactulose in Skim Milk [PDF]
Journal of Food and Dairy Sciences, 2023 The pH of the skim milk was modified, first increased from 6.5 to 7.5, then subjected to high heat treatment at 95°C for 2 min or left unheated for 1 hour. Subsequently, the pH was adjusted back to 6.5, and the samples were analyzed. The concentration of
M. Darwish +3 more
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Structure and Stability of Casein Micelles
Journal of Dairy Science, 1975 The structure and stability of casein micelles are determined in large measure by the amino acid sequences of the constituent alphas1-, beta-, and kappa- caseins. In this paper we review, and attempt to connect with sequence data where possible: (1) molecular weight, structure, and dissociation of casein micelles; (2) physical characteristics of ...
V A, Bloomfield, R J, Mead
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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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Incorporation of Individual Casein Constituents into Micelles in Artificial Casein Micelles
Nihon Chikusan Gakkaiho, 1989 カゼイン濃度が2.5%の人工カゼインミセルを調製し,ミセル形成とコロイド状リン酸カルシウム(CCP)による架橋形成を調べた.なお,すべての試料においてクエン酸は10mMとし,カルシウムとリン酸は10mMカルシウムと12mMリン酸に2:1の割合で加えた.10mMカルシウム-12mMリン酸では,ミセルもCCP架橋も形成されなかった.ミセルカゼイン含量は20mMカルシウム-17mMリン酸で全カゼインの85%,30mMカルシウム-27mMリン酸では全カゼインの95%であった。CCP架橋形成とミセル形成とは必ずしも対応していなかった.低いカルシウムとリン酸濃度で形成されたミセルでは全カゼインに比べてαs1-およびαs2-カゼイン含量が高く,β-およびκ-カゼイン含量が低かった ...
AOKI, Takayoshi +2 more
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