Results 221 to 230 of about 529,764 (267)

Milk protein concentrations in neonatal milk (witch's milk).

Clinical and experimental immunology, 1980
Milk protein concentrations were determined in five samples of neonatal milk (witch's milk) by either double antibody radioimmunoassay (IgA) or by single radial immunodiffusion (IgG, lactoferrin, lysozyme and albumin). Neonatal milk IgA concentrations ranged from 0.43 to 118.2 mg/l; the corresponding mean neonatal serum IgA concentration was 2.6 +/- s ...
P L, Yap, C L, Mirtle, A, Harvie, D B, McClelland   +3 more
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Comparative Aspects of Milk Proteins

Canadian Institute of Food Science and Technology Journal, 1979
SUMMARYThe current status of knowlege of the major proteins of milks of various species is evaluated. Most of the non-bovine milk proteins are homologous with the recognized families of those ofBos taurus, αs1-caseins, αs2-caseins, β-caseins, K-caseins, β-lactoglobulins, and α-lactalbumins, each family representing a separate genetic locus specific to ...
openaire   +2 more sources

Milk protein and their antigenicity

2006
The main elements of milk proteins can be summarized as follows: variable phosphorylation degree of the four caseins, variable glycosylation of ?-CN and ?-La, frequent presence of casein peptides generated by the action of endogenous and bacterial enzymes, wide molecular mass range whey proteins, easy thermodenaturation of whey proteins.
CAIRA S, CALABRESE, MARIA GRAZIA, LILLA S, VANGONE, PAOLO, NICOLAI, MARIA ADALGISA, CHIANESE, LINA, ADDEO, FRANCESCO   +6 more
openaire   +2 more sources

Production of pulse protein ingredients and their application in plant-based milk alternatives

Trends in Food Science and Technology, 2021
Emanuele Zannini, Elke K Arendt
exaly  

Cow's milk proteins in human milk.

Journal of biological regulators and homeostatic agents, 2013
Cow's milk proteins (CMPs) are among the best characterized food allergens. Cow's milk contains more than twenty five different proteins, but only whey proteins alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin (BSA), and lactoferrin, as well as the four caseins, have been identified as allergens.
A, Coscia, S, Orrù, P, Di Nicola, F, Giuliani, I, Rovelli, C, Peila, C, Martano, F, Chiale, E, Bertino   +8 more
openaire   +1 more source

Preparation of Recombinant Proteins in Milk

2004
Using transgenic animals as the source of recombinant proteins has several specific advantages. Large amounts of proteins can be obtained, essentially from milk. These proteins are often properly processed. They are in a number of cases correctly folded, assembled, cleaved, glycosylated, gamma-carboxylated, and so on.
openaire   +3 more sources

Fractionation of milk proteins

Biochemical Society Transactions, 1990
W J, Donnelly, R K, Mehra
openaire   +2 more sources

Milk Proteins: Nutritional Quality of Milk Proteins

2011
A. Malet, A. Blais, D. Tomé
openaire   +1 more source

Milk Proteins

Journal of Milk and Food Technology, 1952
openaire   +1 more source

Milk Proteins | Immunoglobulins

2002
P. Marnila, H. Korhonen
openaire   +1 more source