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Effect of wheat gluten and extracted, protected soybean meal addition to the diet of cows with different beta-lactoglobulin genotypes on the composition and physical properties of milk
nutri-genomics wheat gluten extracted soybean meal
2015/6/8
The effect of wheat gluten or extracted soybean meal (300 g of crude protein/head/day) on milk yield, composition and its physical properties was analysed in 53 cows of Polish Holstein-Friesian breed ...
Electrostatically Driven Aggregation of B-Lactoglobulin (BLG) and Effects of Added Polyelectrolytes
electrostatically driven aggregation polyelectrolytes B-Lactoglobulin
2015/5/27
The aggregation rate of B-Lactoglobulin (BLG) was studied using turbidimetry and dynamic light scattering in the range 5.8at a fixed ionic strength of 4.5 mM, and in the range 4.5 - 500mM NACl...
Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
whey protein concentrate electrodialysis precipitation of caseinomacropeptide separation of proteins salting out
2014/3/28
Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some ...
摘要通过长距离PCR从山羊基因组DNA分两段扩增山羊β乳球蛋白（β-lactoglobulin,BLG）基因，扩增出的两个片段分别克隆到T载体上，利用BLG基因序列自身存在的NarI单酶切位点进行拼接，获得了全长为7.2kb的山羊BLG基因克隆，并构建了它的真核表达载体，经酶切鉴定和序列分析证实了克隆的正确性。用线性化的BLG基因显微注射小鼠受精卵以建立转基因鼠，经PCR和Southern印迹分析...
Association of Beta-lactoglobulin Polymorphism with Milk Production Traits in Cattle
Association Beta-lactoglobulin Gene Milk Production Trait Polymorphism
2016/4/14
The study was carried out in Sahiwal, Holstein friesian, Jersey and crossbred cattle to find out the effect of genotype of beta-lactoglobulin gene on milk production traits. The polymorphism at beta-l...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment on Coagulating Properties of Milk
k-casein b-lactoglobulin Heat Treatment Coagulating Properties Rennet Clotting Time
2016/4/13
Fifty-two Holstein cows with different phenotypes of k-casein (k-CN) and b-lactoglobulin (b-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80째C for 2 min. Coagul...
Electrophoretic Behaviors of α-Lactalbumin and β-Lactoglobulin Mixtures Caused by Heat Treatment
a-lactalbumin b-lactoglobulin Heat Treatment Electrophoresis 2-D PAGE SH Group
2016/4/13
In order to study the reaction behaviors of bovine a-lactalbumin (a-La), b-lactoglobulin (b-Lg), and their mixtures during heat treatment, samples were analyzed using native-polyacrylamide gel electro...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Genetic Variants #NAME? #NAME? Heat Treatment Cheese Composition Whey Composition
2016/4/11
Milk samples with different phenotype combination of -casein and -lactoglobulin and different preheating temperatures of 30, 70, 75 and 80 C were used for cheesemaking under laboratory conditions. For...