搜索结果: 1-15 共查到“食品加工技术 casein”相关记录41条 . 查询时间(0.094 秒)
Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
Application of FT near spectroscopy for determination of true protein and casein in milk
near-infrared spectroscopy cow’s milk ewe’s milk goat’s milk colostrum true protein casein chemical composition
2015/6/4
Our study deals with a possibility of determining true protein and casein in cow’s, ewe’s and goat’s milk and in ewe’s colostrums by FT NIR spectroscopy. Samples of milk were analysed by FT NIR in the...
Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage
yogurt casein hydrolysates probiotic count
2009/3/10
Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and tex...
Studies on Enzymatic Crosslinking of Casein Micelles
microbial trasglutaminase casein micelle crosslinking
2014/3/10
The aim of our study was to gain insights into the reactions occurring in casein micelles during enzymatic modification with microbial transglutaminase (mTG). Therefore, UHT-treated milk was incubated...
Vascular Sources of Phenylalanine, Tyrosine, Lysine, and Methionine for Casein Synthesis in Lactating Goats
mammary gland peptides casein synthesis
2008/6/19
The contribution to casein biosynthesis of peptides derived from blood was examined in late lactation goats (254 to 295 d in milk). Ratios of mammary uptake of free amino acids (AA) in blood to output...
Viscoelastic Properties of Oil-Water Interfaces Covered by Bovine ß-Casein Tryptic Peptides
oil-in-water emulsion casein hydrolysis bovine milk viscoelasticity
2008/6/17
A combination of proteolysis and dilational rheology has been used to study the behavior of films of ß-casein (ß-CN) and of peptides spread at the oil-water interface. Identification of th...
The Two-Stage Coagulation of Milk Proteins in the Minimum of the Heat Coagulation Time-pH Profile of Milk: Effect of Casein Micelle Size
milk heat stability casein micelle size
2008/4/1
Milks with casein micelles larger or smaller than control milk were prepared by differential centrifugation. The heat stability of these modified milks increased markedly throughout the pH range 6.4 t...
Functional Properties of Chemically Phosphorylated Whole Casein
calcium casein functionality phosphorylation
2008/3/28
The functional properties of unmodified whole casein were compared with those of casein that had been chemically superphosphorylated using phosphorus oxychloride at three different pH values. Casein m...
Preparation of Phosphopeptides Derived from s-Casein and ß-Casein Using Immobilized Glutamic Acid-Specific Endopeptidase and Characterization of Their Calcium Binding
casein phosphopeptides immobilized enzyme glutamic acid-specific endopeptidase calcium binding
2008/3/28
Phosphopeptides that were derived from s-CN or ß-CN were prepared with immobilized glutamic acid-specific endopeptidase, and their Ca2+ binding was characterized. s-Casein or ß-CN was hydr...
Calcium Binding of Phosphopeptides Derived from Hydrolysis of a s-Casein or ß-Casein Using Immobilized Trypsin
casein immobilized trypsin casein phosphopeptide calcium binding
2008/3/28
Calcium binding to casein phosphopeptides that were derived from s-CN or ß-CN was studied. Purified s-CN or ß-CN was prepared from fresh skim milk using an anion-exchange column. Peptides ...
Functionality of Casein Precipitated by Carbon Dioxide
casein carbon dioxide precipitation functionality
2008/3/28
The functionality of casein that was precipitated by batch by a novel process using CO2 was investigated for solubility in water and NaCl, foam stability, overrun, emulsion activity index, and emulsio...
Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents
acid coagulation rennet coagulation protein interactions dissociating agents
2008/3/28
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultra...
Electron Microscopic Study on the Influence of Deimination on Casein Micelle Formation
casein micelle deimination arginine
2008/3/28
The role of arginine residues in the formation of casein micelles was examined by means of an electron microscope. The positively charged arginyl residues were enzymically modified to noncharged citru...
Characterization and Partial Purification of Bovine -Lactalbumin and ß-Casein Produced in Milk of Transgenic Mice
bovine -lactalbumin ß beta -casein transgenics
2008/3/28
Bovine -lactalbumin (-LA) and bovine ß-casein (ß-CN), from milk from transgenic mice were characterized and partially purified using electrophoretic, immunoblotting, and chromatographic me...
Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates
acid coagulation casein aggregates fractals temperature
2008/3/28
The influence of temperature and acidification rate on the fractal structure of acidified casein aggregates was studied by scattering and turbidimetric techniques. The angular dependence of static lig...