Results 331 to 340 of about 5,719,521 (397)
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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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Stability of Whey Proteins during Thermal Processing: A Review
Comprehensive Reviews in Food Science and Food Safety, 2014Nidhi Bansal, Hilton C Deeth
exaly +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 ...
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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Journal of Food Science, 2019
Guanzhong goat and Holstein cow milks are the major milk supply for the Chinese dairy industry. Whey proteins and milk fat globule membrane (MFGM) proteins of both milk were characterized and compared using proteomic techniques. A total of 283, 159, 593,
Yuxue Sun +3 more
semanticscholar +1 more source
Guanzhong goat and Holstein cow milks are the major milk supply for the Chinese dairy industry. Whey proteins and milk fat globule membrane (MFGM) proteins of both milk were characterized and compared using proteomic techniques. A total of 283, 159, 593,
Yuxue Sun +3 more
semanticscholar +1 more source
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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Whey proteins in cancer prevention
Cancer Letters, 1991Epidemiological and experimental studies suggest that dietary milk products may exert an inhibitory effect on the development of several types of tumors. Some recent experiments in rodents indicate that the antitumor activity of the dairy products is in the protein fraction and more specifically in the whey protein component of milk. We and others have
G, Bounous, G, Batist, P, Gold
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