Results 221 to 230 of about 10,081 (262)

Peptidomic Characterization of < 3 kDa Peptides from Milk Fermented by Lactic Acid Bacteria: Sequence-Based Antimicrobial Prediction and In Vitro Immuno-Oncological Evaluation. [PDF]

Probiotics Antimicrob Proteins
Öztürk Hİ, Kiran F, Ekiz MŞ, Çelikbıçak Ö, Ozturkoglu-Budak S.   +4 more
europepmc   +1 more source

Small Intestine-Targeted Long-Acting Oral Insulin Formulation Based on Engineered Milk Protein Nanoparticles. [PDF]

ACS Appl Bio Mater
Thamizhchelvan AM, Li Y, Padelford J, Yang C, Yang C, He P, Galhena A, Wu T, Lipowska M, Mao H.   +9 more
europepmc   +1 more source

Development of a new sandwich ELISA for the detection of bovine A1 beta-casein. [PDF]

PLoS One
Watanabe A, Kobayashi T, Okamoto A, Oka D, Noguchi T, Ozawa R, Shirasuna K, Matsuyama M, Kuramoto T.   +8 more
europepmc   +1 more source

Inflammation-Associated Changes in Bioactive Proteins and Peptides of Bovine Milk: Evidence from Mastitis, Lameness, and Metabolic Disorders-A Review. [PDF]

Molecules
Kovács L, Sándorová L, Pajor F.
europepmc   +1 more source

Caseins and casein micelles

, 2022
Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey. Understanding caseins, their association into casein micelles and the properties of casein micelles is thus very important.
Huppertz, Thom, Gazi, Inge
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Caseins and caseinates

2015
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Caseins and caseinates

2013
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Casein Genes and Genetic Engineering of the Caseins

1986
The caseins are the major proteins of milk providing needed amino acids to the suckling infant. The bovine caseins have been the most thor oughly studied and serve as the principal basis for the dairy industry. The bovine caseins are comprised of 4 major polypeptide families: αsl-, αs2-, s-, and κ-caseins (52).
Y, Kang, R, Jimenez-Flores, T, Richardson   +2 more
openaire   +2 more sources

Hydration of casein micelles and caseinates: Implications for casein micelle structure

International Dairy Journal, 2017
Abstract By studying the hydration of casein micelles using a variety of techniques, a distinction could be made between water that appeared bound by the protein (∼0.5 g g−1 protein), water associated with the κ-casein brush (∼1.0 g g−1 protein) and water entrapped in the casein micelles (∼1.8 g g−1 protein), yielding a total micellar hydration of ∼3.
Thom Huppertz, Inge Gazi, Hannemieke Luyten, Hans Nieuwenhuijse, Arno Alting, Erix Schokker   +5 more
openaire   +1 more source

Manufacture of Milk and Whey products: Caseins, Caseinates and Micellar Casein

2022
Caseins, caseinates and micellar caseins are widely used as ingredients in many food and non-food applications. Separation of caseins from the remaining milk constituents (mainly whey proteins, lactose, minerals) can be achieved by selective precipitation using acid or rennet, or by applying membrane filtration techniques. With membrane filtration, the
Raak, Norbert, Corredig, Milena
openaire   +1 more source