Results 11 to 20 of about 89,609 (343)

Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk

Molecules, 2023
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal
Ashish Runthala, Mustapha Mbye, Mutamed Ayyash, Yajun Xu, Afaf Kamal-Eldin   +4 more
doaj   +2 more sources

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions.

Food & Function, 2021
The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on the results obtained with a few purified globular proteins.
Lea Salelles, Juliane Floury, S. Le Feunteun   +2 more
semanticscholar   +1 more source

Structure and biological functions of milk caseins

Russian Open Medical Journal, 2022
Caseins, which are contained in milk, play a significant role in the development of clinical symptoms of allergic reactions in adults and children. To date, the properties of caseins have been studied, their primary structure has been identified. However,
Stanislava Yu. Petrova, Svetlana V. Khlgatian, Olga Yu. Emelyanova, Larisa A. Pishulina, Valentina M. Berzhets   +4 more
doaj   +1 more source

Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies

Foods, 2020
Changes in the molecular structure and association of milk proteins lead to many desirable (under controlled conditions) or undesirable characteristics of dairy products.
Tatijana Markoska, Todor Vasiljevic, Thom Huppertz   +2 more
doaj   +1 more source

Short communication: Caseins and α-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis.

Journal of Dairy Science, 2020
Camel milk has unique physical, nutritional, and technological properties when compared with other milks, especially bovine. Because proteins confer many of the properties of milk and its products, this study aimed to determine the proteins of camel milk,
Huda Mohamed, M. Johansson, Å. Lundh, P. Nagy, A. Kamal-Eldin   +4 more
semanticscholar   +1 more source

Comparative Analysis of the Protein Composition of Goat Milk from French Alpine, Nubian, and Creole Breeds and Holstein Friesian Cow Milk: Implications for Early Infant Nutrition

Animals, 2022
Of the diversity of proteins and high digestibility, goat milk will be a food of significant value for infant nutrition. The genetic polymorphisms of milk proteins play an essential role in the different degrees of allergic reactions.
Florencia Muñoz-Salinas, Héctor Mario Andrade-Montemayor, Karina De la Torre-Carbot, Miguel Ángel Duarte-Vázquez, Juan Carlos Silva-Jarquin   +4 more
doaj   +1 more source

Cross-Linked Microencapsulation of CO₂ Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability

Molecules, 2020
Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG).
Corina Neagu, Liliana Mihalcea, Elena Enachi, Vasilica Barbu, Daniela Borda, Gabriela Elena Bahrim, Nicoleta Stănciuc   +6 more
doaj   +1 more source

A1 and A2 milk caseins-comparative FTIR and spectroflourimetry analysis

Indian Journal of Animal Sciences, 2021
Around 35% of the total caseins are β-caseins, which are further classified as A1 β-caseins and A2 β-caseins, based on differences in the amino acid composition of both. A2 is the wild type genetic variant of β-casein while A1 is the mutant.
SHIVANGI JOSHI, FAIZAN MANSURI, ADITI KULKARNI, SURUCHI JAMKHEDKAR   +3 more
doaj   +1 more source

Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins

International Journal of Food Science & Technology, 2020
The impact of pH, calcium and casein concentrations, and temperature on the efficiency of the differential precipitation of caseins by calcium affinity was investigated, using native phosphocaseinate as starting material.
L. Kern, O. Fabre, J. Scher, J. Petit
semanticscholar   +1 more source

Invited review: Understanding the behavior of caseins in milk concentrates.

Journal of Dairy Science, 2019
The colloidal properties of the casein micelles play a major role in the structural properties of milk protein concentrates. Because of their great technological importance, the structural-functional relationships of casein micelles have been studied for
M. Corredig, P. Nair, Ying Li, H. Eshpari, Zhengtao Zhao   +4 more
semanticscholar   +1 more source