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The purpose of the present work was to investigate the impact of somatic cell count (SCC) on the content of milk casein and to compare the sensitivity of different methods for the determination of the...
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...
Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium...
利用木瓜蛋白酶对酪蛋白水解,并对所得到的水解物进行类蛋白反应修饰,制备高活性抗氧化肽。以水解物的游离氨基含量变化为响应值,利用响应面分析法对类蛋白反应条件进行优化,得到适宜条件为:酶添加量为500U/g,温度30℃,底物质量分数50%,反应时间5.6h。毛细管电泳分析确认,水解物经类蛋白反应修饰后肽分子组成发生变化。抗氧化活性分析结果表明,所制备的3个修饰产物对3种自由基的清除能力显著提高。
The objective of this study was to develop a DNA test for rapid characterisation of goat κ-casein (κ-CN) A and B variants and to study this polymorphism in Italian goat breeds. Genetic polymorphism of...
Considering a wide interest for the characterisation of caprine as1-casein variants and a large number of differently equipped laboratories, the objective of this study was to analyse and compare char...
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 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...
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 (ß-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 ...

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