Results 241 to 250 of about 39,686 (273)
Some of the next articles are maybe not open access.
Protein−Peptide Interactions in Mixtures of Whey Peptides and Whey Proteins
Journal of Agricultural and Food Chemistry, 2007The effects of several conditions on the amounts and compositions of aggregates formed in mixtures of whey protein hydrolysate, made with Bacillus licheniformis protease, and whey protein isolate were investigated using response surface methodology. Next, the peptides present in the aggregates were separated from the intact protein and identified with ...
Creusot, N., Gruppen, H.
openaire +3 more sources
Polymerization of whey proteins in whey protein-stabilized emulsions
Journal of Agricultural and Food Chemistry, 1993In emulsions stabilized by whey protein isolate, selective adsorption of beta-lactoglobulin (beta-Lg) and alpha-lactalbumin (alpha-La) over bovine serum albumin and immunoglobulin occurred at the oil-water interface. High molecular weight protein polymers were progressively formed at the oil-water interface with increasing time following emulsion ...
David Julian McClements +2 more
openaire +2 more sources
Aggregation of whey proteins in heated sweet whey
Journal of Agricultural and Food Chemistry, 1993Aggregation of whey protein after heat treatment was examined for sweet whey prepared from bulk whole milk and milk containing the A, the B, or both variants of beta-lactoglobulin by size exclusion chromatography. Both soluble and insoluble protein aggregates formed after heat treatments, the proportions of each being dependent on pH.
Lawrence K. Creamer +3 more
openaire +2 more sources
1991
Although genes encoding caseins and whey proteins have some control mechanisms in common, namely, their mammary specificity, other aspects of their regulation are quite different. In particular, induction of gene expression during pregnancy and the dependence on steroid and peptide hormones for maxium mRNA accumulation differ between the casein and ...
Robert J. Wall +5 more
openaire +2 more sources
Although genes encoding caseins and whey proteins have some control mechanisms in common, namely, their mammary specificity, other aspects of their regulation are quite different. In particular, induction of gene expression during pregnancy and the dependence on steroid and peptide hormones for maxium mRNA accumulation differ between the casein and ...
Robert J. Wall +5 more
openaire +2 more sources
The Comparative Biology of Whey Proteins
Journal of Mammary Gland Biology and Neoplasia, 2002Lactational strategies and associated development of the young have been studied in a diverse range of species, and comparative analysis allows common trends and differences to be revealed. The whey fraction contains a vast number of proteins, many of which have not been assigned a function.
Kaylene J. Simpson, Kevin R. Nicholas
openaire +3 more sources
2004
Whey or serum proteins are soluble milk proteins representing about 20% of total milk proteins. The β-lactoglobulin, α-lactalbumin, proteose peptone, serum albumin, and immunoglobulins in order of abundance form the bovine whey proteins. They are available as an ingredient in the form of whey powder, whey protein concentrates, and whey protein isolates,
A. Kilara, M.N. Vaghela
openaire +3 more sources
Whey or serum proteins are soluble milk proteins representing about 20% of total milk proteins. The β-lactoglobulin, α-lactalbumin, proteose peptone, serum albumin, and immunoglobulins in order of abundance form the bovine whey proteins. They are available as an ingredient in the form of whey powder, whey protein concentrates, and whey protein isolates,
A. Kilara, M.N. Vaghela
openaire +3 more sources
Whey protein denaturation in heated milk and cheese whey [PDF]
Journal of Dairy Research, 1979 SUMMARYQuantitative polyacrylamide gel electrophoresis has been used to measure residual native whey proteins remaining after heat treatment of skim-milk and cheese whey in a kinetic study. The denaturation of α-lactalbumin (α-la) appeared to be first order, but was probably a second-order reaction displaying pseudo first-order kinetics.
Richard L. J. Lyster, Robyn M. Hillier
openaire +1 more source
2019
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of ...
Hilton C. Deeth, Nidhi Bansal
openaire +4 more sources
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of ...
Hilton C. Deeth, Nidhi Bansal
openaire +4 more sources
Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1981
Abstract 1. 1. Zone electrophoretic patterns of milk samples have been examined from 713 mares, and classified in terms of 5 anodic zones and 1 cathodic zone at pH 8.5 (NaOHH 3 BO 3 ). 2. 2. Zone 1 protein exhibits genetic polymorphism, there being 5 variants, designated A–E.
Kevin Bell +9 more
openaire +2 more sources
Abstract 1. 1. Zone electrophoretic patterns of milk samples have been examined from 713 mares, and classified in terms of 5 anodic zones and 1 cathodic zone at pH 8.5 (NaOHH 3 BO 3 ). 2. 2. Zone 1 protein exhibits genetic polymorphism, there being 5 variants, designated A–E.
Kevin Bell +9 more
openaire +2 more sources
On the complexation of whey proteins
Food Hydrocolloids, 2016Milk proteins have a rich diversity of physical chemistry and biodegradable properties which makes them appealing for different food and pharmaceutical applications. Theoretical coarse grained models and numerical simulations were employed here in order to gain novel insight into the understanding of the fundamental mechanisms of the process of milk ...
Fernando Luís Barroso da Silva +3 more
openaire +2 more sources