Results 21 to 30 of about 88,994 (216)

Effect of Carrageenan on the Stability of Yogurt and Its Mechanism [PDF]

Shipin Kexue
To elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability, the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along ...
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting
doaj   +1 more source

Isolation of κ-CN-1P and β-CN-5Р fractions from native casein micelles [PDF]

The Ukrainian Biochemical Journal, 2018
Proteins of the casein complex of milk arouse considerable interest as the precursors of biologically active peptides which are capable of influencing various physiological systems of the body (digestive, nervous, cardiovascular, and immune). It has been
V. G. Yukalo, L. A. Storozh
doaj   +1 more source

PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY

Современная наука и инновации, 2023
Milk casein has important properties that ensure the widespread use of this protein in industry and increased interest in its study by researchers. Studies of the structure of casein in its native state have revealed its micellar structure.
N. A. Dzhangiryan, V. I. Shipulin.
doaj   +1 more source

Comparative analysis on the structural features of the 5' flanking region of kappa-casein genes from six different species [PDF]

, 2002
Kappa-casein plays an essential role in the formation, stabilisation and aggregation of milk micelles. Control of kappa-casein expression reflects this essential role, although an understanding of the mechanisms involved lags behind that of the other ...
C. Bruce A. Whitelaw,, Whitelaw, C Bruce A, Zsuzsanna Bösze, Bösze, Zsuzsanna, Kastanis, Petros, Barta, Endre, Simon Boa, Boa, Simon, �kos Gerencs�r, Petros Kastanis, C. Bruce A. Whitelaw, Zsuzsanna B�sze, Endre Barta, Gerencsér, Akos, Ákos Gerencsér, Whitelaw, C. Bruce A., C Bruce A Whitelaw   +16 more
core   +1 more source

Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles

Dairy, 2022
The influence of ethanol (0–10%, v/v) on the acid-induced flocculation of casein micelles was examined using diffusing wave spectroscopy. For this purpose, samples containing 10% (w/w) reconstituted skim milk powder and 0–10% (v/v) ethanol were acidified
Thom Huppertz
doaj   +1 more source

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, Ohotawa, Toshihiko, Takagi, Yasushi, Ito, Tetsuo   +3 more
openaire   +2 more sources

Association of casein micelle size and enzymatic curd strength and dry matter curd yield

Ciência Rural, 2019
: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale ...
Denise Ribeiro de Freitas, Fernando Nogueira de Souza, Jamil Silvano de Oliveira, Diêgo dos Santos Ferreira, Cristiane Viana Guimarães Ladeira, Mônica Maria Oliveira Pinho Cerqueira   +5 more
doaj   +1 more source

pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk

Journal of Dairy Science, 2023
: Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk ...
Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh   +4 more
doaj   +1 more source

Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk [PDF]

, 1979
Water vapour sorption isotherms of casein micelles prepared from raw milk and various heat-treated milks were determined. The equilibrium water contents of the heated preparations were markedly lower than that of the raw-milk casein over the whole range ...
Lüscher, Madeleine, Blanc, Bernard, Rüegg, Max   +2 more
core   +2 more sources

Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit

Journal of Dairy Science, 2022
: The effect of ethanol on milk has been shown to be temperature-dependent, with higher ethanol concentrations and temperatures reversibly dissociating casein micelles. This work looked to expand on this knowledge, while also demonstrating the efficiency
G. Lewis, L.R. Bodinger, F.M. Harte
doaj   +1 more source