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搜索结果: 1-15 共查到乳加工技术 -casein相关记录40条 . 查询时间(0.125 秒)
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...
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...
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...
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...
A combination of proteolysis and dilational rheology has been used to study the behavior of films of ß-casein-CN) and of peptides spread at the oil-water interface. Identification of th...
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...
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...
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 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 ...
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...
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...
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...
Bovine -lactalbumin (-LA) and bovine ß-casein-CN), from milk from transgenic mice were characterized and partially purified using electrophoretic, immunoblotting, and chromatographic me...
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...
The different types of P in modified caseins and the role of P in casein interactions were studied using 31P nuclear magnetic resonance spectroscopy of whole casein with reduced or elevated P concentr...

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