Results 111 to 120 of about 8,982 (287)
Proteins Profile in Milk from Three Species of Ruminants
Notulae Scientia Biologicae, 2011 Milk proteins, caseins and whey proteins, are very important nutritionally, as they contain all essential aminoacids in optimal proportions and are the most important source of bioactive peptides.
Anamaria COZMA +4 more
doaj +1 more source
On the Each Casein Fraction of Casein Micelle and Soluble Casein in the Normal Milk
Nihon Chikusan Gakkaiho, 1974 常乳のカゼインミセルと可溶性カゼイン中の各種カゼイン区分の動態についてポリアクリルアミドゲル電気泳動およびDEAE-セルローズカラムクロマト法により分析を行なった.1) 25°Cにおけるカゼインミセルは電気泳動,カラムクロマト法において全カゼインとほぼ同じパターンを示し,αs-κ-,β-,γ-カゼイン区分の割合はほとんど変らなかった.25°Cにおける可溶性カゼイン量は全カゼインの約5.8～6.1%を占め,αs-κ-,β-カゼイン区分はわずかに増減するが,各カゼイン区分は全カゼインと同様な割合で可溶化しているように思われ,γ-カゼイン区分は11.65±6.27%とわずかに多くなることがわかった.2) 2°Cにおけるカゼインミセルは,全カゼインとほとんど同じパターンを示したが,2 ...
MIKAMI, Masayuki, MIURA, Hiroyuki
openaire +2 more sources
, 2010 L’obiettivo della tesi di Dottorato è stato quello di sviluppare una strategia analitica che, mediante l’applicazione di procedure di tipo proteomico/peptidomico, consentisse di valutare la presenza, l’evoluzione e la bioattività dei peptidi generati sia
De Simone, Carmela
core
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
Foods and Raw Materials, 2014 Protein hydrolysates have a high biological and nutritional value and are widely used in various sectors of the food, medical, and pharmaceutical industries. This article deals with the chemical hydrolysis of the milk protein casein in the presence of hydrochloric or sulfuric acid and reports the hydrolysis parameters minimizing the loss of amino acids.
Kurbanova, Marina +1 more
openaire +4 more sources
Lipid oxidation in algae oil-in-water emulsions stabilized by bovine and caprine caseins
, 2010 Caseins (αs1-, αs2-, and β-casein) are phosphoproteins that are capable of binding transition metals and scavenging free radicals; this property makes them good candidates to be used as natural antioxidants in oil-in-water emulsions.
Mora-Gutierrez, Adela +2 more
core +1 more source
Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Mljekarstvo, 2022 Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray ...
Bachir Bensalah, Kamel Acem
doaj
Food Safety and Health, EarlyView.A protocol for converting Citrus aurantium peel—from both fresh fruit and dried Zhike—into a curated endophytic microbial library through standardized surface sterilization, tissue homogenization, and multi‐medium culturing, followed by 16S/ITS‐based identification and −80°C cryopreservation, enabling reproducible exploration of citrus peel microbiota ...
Hujing Cao +6 more
wiley +1 more source