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Nucleotide sequencing and DNA polymorphism studies of beta-lactoglobulin gene in native Saudi goat breeds in relation to milk yield
Saudi goats functional polymorphism
2015/7/7
β-Lactoglobulin (β-LG) is the dominant non-casein whey protein found in milk of bovine and of
most ruminants. The amino acid sequence of β-LG along with its 3-dimensional structure illustrates linka...
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 ...
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...
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...
Electrostatically Driven Aggregation of B-Lactoglobulin (BLG) and Effects of Added Polyelectrolytes
electrostatically driven aggregation polyelectrolytes B-Lactoglobulin
2015/1/9
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 ...
EFFECT OF THE POLYMORPHIC COMPOSITE FORMS OF BETA-LACTOGLOBULIN ON THE MILK YIELD AND CHEMICAL COMPOSITION IN MAXIMUM LACTATION
cows milk proteins beta-lactoglobulin gene
2010/12/8
On the basis of polymorphism in beta-lactoglobulin gene, a genetic structure of 155 cows bred in the Kujavian-Pomeranian voivodeship was detemined. Genotypes marking was conducted using the PCR-RFLP m...
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of β-Lactoglobulin-Acidic Polysaccharides Conjugates
β-lactoglobulin carboxymethyl dextran lipocalin
2009/6/17
Many studies on the conjugates of proteins and saccharides (neoglycoproteins) have been carried out over the past 20 years to improve the function of proteins. However, most have been carried out by a...
Genetic Polymorphism of β-Lactoglobulin in Native Sheep from the Island of Pag
β-lactoglobulin polymorphism Pag sheep Pag cheese
2009/3/20
Milk samples from 248 Pag ewes, belonging to 14 different flocks and located through the Pag Island (Croatia), were analyzed by isoelectrofocusing and PCR-RFLP. Two genetic variants (A and B) and thre...
Improved Radical Scavenging Activity of β-Lactoglobulin-xylobiose Modified by the Maillard Reaction
β-lactogloblin xylobiose Maillard reaction modification radical scavenging activity
2008/4/20
β-Lactoglobulin (β-LG) was modified and conjugated to xylobiose using the Maillard reaction. The antioxidant activity of the Maillard reaction product, β-LG-xylobiose, was measured in vitro and compar...
Binding of Lipophilic Nutrients to ß-Lactoglobulin Prepared by Bioselective Adsorption
binding lipophilic nutrients ß beta -lactoglobulin bioselective adsorption
2008/3/28
The binding of the lipophilic nutrients, retinal, vitamin D2, and retinyl palmitate by ß-lactoglobulin was measured by analysis of changes in the fluorescence of the tryptophanyl residue of &szl...
Effect of Binding of Retinol and Palmitic Acid to Bovine ß-Lactoglobulin on Its Resistance to Thermal Denaturation
ß beta -lactoglobulin palmitic acid retinol thermal denaturation
2008/3/28
Differential scanning calorimetry was used to study the thermal stability of bovine ß-LG as influenced by binding of palmitic acid or retinol. Maximum peak temperature and apparent enthalpy of d...
Protein Concentration Dependence of Palmitate Binding to ß-Lactoglobulin
ß beta -lactoglobulin palmitate palmitate binding
2008/3/28
The binding of palmitate to ß-lactoglobulin at protein concentrations ranging from 1 to 200 µM was determined using an ultrafiltration method with [14C]palmitate. Fit of the data to theore...
Characterization by Ionization Mass Spectrometry of Lactosyl ß-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site
mass spectrometry ß beta -lactoglobulin lactose binding site
2008/3/27
The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild he...