Results 261 to 270 of about 109,474 (317)
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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.
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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 ...
Frank J. Monahan +2 more
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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 ...
R A, McKnight +5 more
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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 ...
R A, McKnight +5 more
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Whey Protein Recovery and Whey Protein Fractionation
1992Awareness of the potential for whey proteins as food ingredients has been growing for more than a decade. Their high nutritional value, imparted by the high and balanced content of essential amino acids, together with a cost likely to remain less than that of other high value proteins sourced from meat or eggs, means they may be used to advantage in ...
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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.
K. Bell +4 more
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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.
K. Bell +4 more
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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.
Nicholas. Parris +3 more
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Recovery of Whey Proteins from Concentrated Sweet Whey
Canadian Institute of Food Science and Technology Journal, 1982Abstract Effects of pH, heat treatment, concentration of solids and mechanics of processing on separation of proteins from whey concentrated by reverse osmosis were studied. Acidification of whey to yield a protein concentrate of pH less than 5.5 decreased protein recovery in laboratory experiments, but increased recovery of protein in pilot plant ...
A.R. Hill, D.H. Bullock, D.M. Irvine
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Trends in whey protein fractionation
Biotechnology Letters, 2011Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption ...
Mayyada M H, El-Sayed, Howard A, Chase
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