Results 61 to 70 of about 1,593,904 (291)

Increasing the thermal stability of high-protein beverages through the modification of whey proteins through thermal processing

Journal of Dairy Science
: Colloidal stability during thermal processing and subsequent storage is one of the most important factors in selecting ingredients for high-protein beverages.
S. Roy, J.K. Amamcharla
doaj   +1 more source

The whey proteins [PDF]

, 2003
U ukupnim azotnim materijama mleka, serum proteini učestvuju sa 18–20%. Najvažnije proteine mlečnog seruma čine β-laktoglobulin (β-lg) α-laktalbumin (α-la), goveđi serum albumin (BSA) i imunoglobulini (Ig). Pored ovih proteina, u mlečnom serumu prisutne su u malim količinama i druge azotne materije, kao što su laktoferin, laktolin, glikoprotein, krvni ...
Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen   +2 more
openaire  

Crosslinking of Whey Protein by Transglutaminase

Journal of Dairy Science, 1990
Guinea pig liver transglutaminase (EC 2.3.2.13) was used to enzymically crosslink the whey protein alpha-lactalbumin, beta-lactoglobulin, blends of these protein fractions, whey proteins in powdered whey, and whey proteins in modified powdered whey. Transglutaminase actively crosslinked whey proteins over a wide pH range (6.5 to 8.0).
R, Aboumahmoud, P, Savello
openaire   +2 more sources

Biochemical and functional characterisation of casein and whey protein hydrolysates : a study on the correlations between biochemical and functional properties using multivariate data analysis [PDF]

, 2002
Whey protein and sodium caseinate were hydrolysed with commercially available enzyme preparations. The resulting hydrolysates were characterised using several analytical characterisation methods and by determination of several functional properties ...
van der Ven, C., Ven, C., van der
core  

Induction and Enhancement of Bacteriocin Production (Review)

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Conventionally, bacteriocins are produced by microorganisms on complex substrates, released as semi‐purified preparations or crude fermentates. These bacteriocin‐containing products often exhibit unsatisfactory purity, low active‐substance content, and high production costs, limiting their commercialization and use. This review aims to analyze
Oksana Knysh, Artur Martynov
wiley   +1 more source

Novel insights into whey protein among Yak, Yellow Cattle, and Cattle-Yak milk

Food Chemistry: X
This study identified characteristic whey proteins from Zhongdian Yak (ZY), Diqing Yellow Cattle (DYC), and Cattle Yak (CY), revealing insights into their potential functions and released peptides.
Yufang Li, Shijun Li, Xingwen Zhao, Chongying Shi, Yunmei Chai, Aixiang Huang, Yanan Shi   +6 more
doaj   +1 more source

Polimerização de proteínas do soro de leite por transglutaminase e propriedades físicas de iogurte elaborado após tratamento enzimático [PDF]

, 2007
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.The aim of this study was to assess the optimal conditions for transglutaminase cross-linking of whey ...
Gauche, Cony
core  

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Fermentation
This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bacteria.
Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur   +3 more
doaj   +1 more source