Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties [PDF]
, 2018 With regard to applications in dispersed systems (i.e. emulsions), improving the poor solubility of pea protein in the pH-range applicable to foods (pH 3 to pH 7) is a prerequisite.
Drusch, Stephan, Klost, Martina
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Biosynthesis of some Mannich bases
Orbital: The Electronic Journal of Chemistry, 2012 The Mannich reaction is extremely useful to form molecules that contain nitrogen groups. Currently, there is a great interest turned to this class of compounds due to its biological properties.
Bruna S. D. R. Aranha +2 more
doaj +1 more source
Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle [PDF]
, 2012 Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors.
Hinz, Katharina +5 more
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Rheological Properties and Shelf Life of Soft Cheese Made from Camel Milk Using Camel Chymosin
Journal of Dairy & Veterinary Sciences, 2019 This study was aimed to investigate the shelf life and rheological properties of soft cheese made from camel milk using streptococcus thermophilus (ST1-12) starter culture and camel chymosin as coagulant; and stored at a temperature of 4±1°C and 18±1°C ...
S. Mohammed
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Effects of industrial processing methods on camel skimmed milk properties [PDF]
, 2018 Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle
Alhaj +53 more
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Specificity and kinetics of the milk-clotting enzyme from cardoon (Cynara cardunculus L.) toward bovine .kappa.-casein [PDF]
, 1993 The action of Cynara cardunculus L. protease on whole bovine K-casein, over a 3-h period at pH 6.4, was investigated. RpHPLC of the 3% trichloroacetic acid (TCA)-solublefraction of the K-casein digestion mixture showed three peptide peaks, which were ...
Faro, Carlos J. +2 more
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Partitioning of glycomacropeptide in aqueous two-phase systems [PDF]
, 2009 The partition behavior of glycomacropeptide (GMP) was determined in polyethylene glycol (PEG) and sodium citrate aqueous two-phase systems (ATPS).
Coimbra, Jane Sélia dos Reis +3 more
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Biochimie de la coagulation enzymatique du lait
CHIMIA, 1974 The primary enzymatic phase of chymosin (or rennin, EC. 3, 4, 4, 3) on cow casein is confined to the κ-casein fraction; the protective colloid is so destroyed. The digestion yields a very soluble “caseino-peptide” having special properties; it forms the
Charles Alais
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Selective linkage detection of O-sialoglycan isomers by negative electrospray ionization ion trap tandem mass spectrometry [PDF]
, 2010 9 páginas, 6 figuras, 2 esquemas.-- El pdf del artículo es la versión de autor.Sialylated O-linked oligosaccharides are involved in many biological processes, such as cell-cell interactions, cell-substance adhesion, and virus-host interactions.
Casal, Enriqueta +4 more
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