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You searched for: Subject "gels" Remove constraint Subject: "gels" Journal International dairy journal Remove constraint Journal: International dairy journal Publication Year 2004 Remove constraint Publication Year: 2004 Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Influence of protein concentration on rheological properties of carrageenan gels in milk

Author:
Trckova, Jana; Stetina, Jiri; Kansky, Jiri
Source:
International dairy journal 2004 v.14 no.4 pp. 337-343
ISSN:
0958-6946
Subject:
gel strength; carrageenan gels,   etc   ; homogenized milk; storage modulus; ultrafiltration; carrageenan; casein; milk;     Show all 8 Subjects
Abstract:
... The influence of milk protein concentration on the rheological properties of carrageenan (0.1–0.5%) in permeate (0% casein) and in retentate (2.7–8.3% casein) was studied. The permeate and retentate were prepared via ultrafiltration of homogenized milk (amount of fat 1.6%). The viscoelastic properties were determined by dynamic oscillating rheometry, and by measuring fracture gel strength and frac ...
DOI:
10.1016/j.idairyj.2003.10.004

2. Heat induced aggregation and gelation of casein submicelles

Author:
Panouille, Maud; Nicolai, Taco; Durand, Dominque
Source:
International dairy journal 2004 v.14 no.4 pp. 297-303
ISSN:
0958-6946
Subject:
gels,   etc   ; activation energy; casein; dissociation; gelation; heat; light scattering; micelles; molecular weight; pH; salts; temperature;     Show all 12 Subjects
Abstract:
... The dissociation of the natural casein micelles in suspension containing chelating salts was studied using static and dynamic light scattering. The formation of so-called submicelles with a molar mass of about 200 kg mol−1 and a hydrodynamic radius of about 12 nm was observed. Heat-induced aggregation and gelation of casein submicelles in polyphosphate was studied using in situ light scattering me ...
DOI:
10.1016/j.idairyj.2003.09.003

3. Influence of stabilizing bonds on the texture properties of high-pressure-induced whey protein gels

Author:
Keim, S.; Hinrichs, J.
Source:
International dairy journal 2004 v.14 no.4 pp. 355-363
ISSN:
0958-6946
Subject:
gels,   etc   ; disulfide bonds; texture; buffers; pressure treatment; whey protein isolate; temperature;     Show all 7 Subjects
Abstract:
... High-pressure-induced gel formation of whey protein isolate (WPI, 15% protein) was studied at an operating pressure of 600 MPa, a temperature of 30°C and pressure holding times between 0 and 30 min. Stable gels were formed at each pressure treatment. Beyond the stabilizing molecular interactions disulfide bonds dominated in the formed gels, detected by means of an extraction test applying differen ...
DOI:
10.1016/j.idairyj.2003.10.010

4. Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed

Author:
Croguennec, Thomas; O'Kennedy, Brendan T.; Mehra, Raj
Source:
International dairy journal 2004 v.14 no.5 pp. 399-409
ISSN:
0958-6946
Subject:
gel chromatography,   etc   ; calcium chloride; cattle; denaturation; pH; sodium chloride; heat treatment; beta-lactoglobulin;     Show all 8 Subjects
Abstract:
... The heat-induced denaturation/aggregation of bovine β-lactoglobulin (β-lg) A and B, dispersed at pH 6.6 in various salt conditions (NaCl and CaCl2), was studied at 85°C by High-performance Gel Permeation Chromatography. Results confirmed earlier studies (Croguennec, Bouhallab, Mollé, O’Kennedy, & Mehra (Biochem. Biophys. Res. Commun. 301 (2003) 465) that in the early stages of the denaturation/agg ...
DOI:
10.1016/j.idairyj.2003.09.005

5. Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk

Author:
Ye, Aiqian; Singh, Harjinder; Oldfield, David James; Anema, Skelte
Source:
International dairy journal 2004 v.14 no.5 pp. 389-398
ISSN:
0958-6946
Subject:
polyacrylamide gel electrophoresis,   etc   ; beta-lactoglobulin; lactalbumin; milk fat; temperature; whole milk;     Show all 6 Subjects
Abstract:
... Whole milk was heated in the range 65–95°C using a pilot-scale UHT plant, and analysed by quantitative polyacrylamide gel electrophoresis. Kinetic and thermodynamic parameters for the association of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) with the milk fat globule membrane (MFGM) were determined. Arrhenius plots showed an abrupt change in temperature dependence of the rate constants at 85° ...
DOI:
10.1016/j.idairyj.2003.09.004

6. Comprehensive study of acid gelation of heated milk with model protein systems

Author:
Famelart, Marie-Helene; Tomazewski, Jerome; Piot, Michel; Pezennec, Stephane
Source:
International dairy journal 2004 v.14 no.4 pp. 313-321
ISSN:
0958-6946
Subject:
polyacrylamide gel electrophoresis; gels,   etc   ; starter cultures; micelles; microstructure; ovalbumin; reversed-phase liquid chromatography; sodium sulfate; absorbance; models; casein; milk; pH; scanning electron microscopy; solubility; heat treatment; pellets; eggs; gelation;     Show all 19 Subjects
Abstract:
... The effect of heat treatment of milk on the formation of acid gels was investigated using model protein systems. Protein systems contained micellar casein alone (35 g kg−1) (systR) or in the combination with either β-lactoglobulin (βLG) (4 g kg−1; systB) or egg ovalbumin (4 g kg−1; systO). Proteins in a milk ultrafiltrate (UF) were heat-treated at 90°C for 24 min. The same heat-treated systems wit ...
DOI:
10.1016/j.idairyj.2003.10.009

7. Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus

Author:
Hayaloglu, A.A.; Guven, M.; Fox, P.F.; Hannon, J.A.; McSweeney, P.L.H.
Source:
International dairy journal 2004 v.14 no.7 pp. 599-610
ISSN:
0958-6946
Subject:
gel electrophoresis,   etc   ; Lactococcus; cheesemaking; cheeses; free amino acids; pH; proteolysis; reversed-phase high performance liquid chromatography; starter cultures;     Show all 9 Subjects
Abstract:
... The effects of defined lactococcal starter strains (UC317, NCDO763, HP or SK11) on proteolysis in Turkish White-brined cheese were studied throughout ripening (1, 15, 30, 60 or 90 days). No significant differences were found in the gross compositions of the cheeses made with different strains, although the pH values were slightly different. Proteolysis was assessed at each ripening time by urea-po ...
DOI:
10.1016/j.idairyj.2003.12.008

8. Effect of protein composition and homogenisation on the stability of acidified milk drinks

Author:
Sedlmeyer, F.; Brack, M.; Rademacher, B.; Kulozik, U.
Source:
International dairy journal 2004 v.14 no.4 pp. 331-336
ISSN:
0958-6946
Subject:
casein gels,   etc   ; whey protein; protein composition; pectins; flocculation; milk; milk production; acidified milk; particle size distribution; beverages; homogenization;     Show all 11 Subjects
Abstract:
... Acidified milk drinks are commonly stabilised by the presence of high methoxyl pectin. Pectin is electrosorbed to the protein particles and prevents their flocculation by steric hindrance. Furthermore, a weak mixed gel of casein and pectin reduces sedimentation. In this study acidified milk drinks were produced in a pilot plant with homogenisation pressures between 20 and 80 MPa. The target was to ...
DOI:
10.1016/j.idairyj.2003.09.009

9. Production and characterization of casein hydrolysates with a high amino acid Fischer's ratio using immobilized proteases

Author:
Pedroche, Justo; Yust, Maria M.; Lqari, Hassane; Giron-Calle, Julio; Vioque, Javier; Alaiz, Manuel; Millan, Francisco
Source:
International dairy journal 2004 v.14 no.6 pp. 527-533
ISSN:
0958-6946
Subject:
gels,   etc   ; amino acids; carboxypeptidase A; casein; casein hydrolysates; cattle; chymotrypsin; filtration; hydrolysates; immobilized enzymes; patients; peptides; phenylketonuria; trypsin;     Show all 14 Subjects
Abstract:
... A procedure using immobilized enzymes has been developed to obtain protein hydrolysates with a high Fischer's ratio (branched-chain amino acids/aromatic amino acids (AAA)) from bovine casein. Pre-digestion with trypsin was followed by treatment with chymotrypsin, which generated a hydrolysate enriched in peptides with AAA at the carboxyl end. Carboxypeptidase A was then used to remove these AAA. A ...
DOI:
10.1016/j.idairyj.2003.11.002

10. Control of texture of cold-set gels through programmed bacterial acidification

Author:
Alting, A.C.; Meulena, E.T. van der; Hugenholtz, J.; Visschers, R.W.
Source:
International dairy journal 2004 v.14 no.4 pp. 323-329
ISSN:
0958-6946
Subject:
gels,   etc   ; Lactobacillus plantarum; acidification; ambient temperature; dispersions; disulfide bonds; gelation; glucose; hardness; ovalbumin; pH; process control; protein aggregates; texture; whey protein isolate;     Show all 15 Subjects
Abstract:
... Acid-induced cold gelation is a two-step process in which gelation of soluble protein aggregates is induced at ambient temperature by lowering the pH. The mechanisms leading to the formation of a protein network are both time- and pH-dependent. It was therefore expected that the final gel properties could be controlled by the acidification rate and the final pH reached in the protein dispersion af ...
DOI:
10.1016/j.idairyj.2003.09.008

11. The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels

Author:
Kiokias, Sotirios; Reszka, Aleksander A.; Bot, Arjen
Source:
International dairy journal 2004 v.14 no.4 pp. 287-295
ISSN:
0958-6946
Subject:
gels,   etc   ; chemical bonding; droplet size; droplets; emulsions; equipment; fresh cheeses; light scattering; lipids; nuclear magnetic resonance spectroscopy; oils; proteins; storage time; temperature;     Show all 14 Subjects
Abstract:
... Oil or fat droplet size measurements in homogenised acidified protein-stabilised o/w emulsions, like fresh cheese, are hampered by aggregation of the emulsion droplets and the formation of covalent bonds between proteins, especially after prolonged storage. The present paper describes a novel sample preparation technique to be used in static light scattering, and compares the results with data obt ...
DOI:
10.1016/j.idairyj.2003.09.007

12. Multiple forms of equine α-lactalbumin: evidence for N-glycosylated and deamidated forms

Author:
Girardet, J.M.; N'negue, M.A.; Egito, A.S.; Campagna, S.; Lagrange, A.; Gaillard, J.L.
Source:
International dairy journal 2004 v.14 no.3 pp. 207-217
ISSN:
0958-6946
Subject:
polyacrylamide gel electrophoresis,   etc   ; ammonia; calcium; chemical degradation; deamidation; horses; ions; isoelectric point; liquid chromatography; lysozyme; milk; milk proteins; molecular weight; pH; raw milk; sodium phosphate;     Show all 16 Subjects
Abstract:
... Equine raw milk whey proteins were separated by anion-exchange fast protein liquid chromatography and characterised by alkaline polyacrylamide gel electrophoresis (PAGE), sodium dodecyl sulphate PAGE, and bi-dimensional PAGE. Approximately, 1% of α-lactalbumin (α-LA) was N-glycosylated. A minor N-glycosylated form of lysozyme was also found in equine milk. On the other hand, two non-glycosylated α ...
DOI:
10.1016/j.idairyj.2003.08.001

13. Purification and characterization of an extracellular tributyrin esterase produced by a cheese isolate, Micrococcus sp. INIA 528

Author:
Fernandez, Javier; Mohedano, Angel F.; Fernandez-Garcia, Estrella; Medina, Margarita; Nunez, Manuel
Source:
International dairy journal 2004 v.14 no.2 pp. 135-142
ISSN:
0958-6946
Subject:
gel electrophoresis,   etc   ; EDTA (chelating agent); Micrococcus; amino acid composition; cheese milk; cheeses; dithiothreitol; enzyme activity; enzymes; ewe milk; hydrolysis; molecular weight; pH; sodium chloride; triacylglycerols; tributyrin;     Show all 16 Subjects
Abstract:
... Micrococcus sp. INIA 528, a microorganism isolated from raw ewe's milk Manchego cheese, produced an extracellular tributyrin esterase. The enzyme was purified to homogeneity from culture supernatant in two chromatographic steps, with a 296-fold increase of specific activity and a 79.6% recovery of the esterase activity. The homogeneous protein was characterized biochemically. Its molecular mass wa ...
DOI:
10.1016/S0958-6946(03)00168-7

14. Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods

Author:
Minelli, Elisa Bertazzoni; Benini, Anna; Marzotto, Marta; Sbarbati, Andrea; Ruzzenente, Orazio; Ferrario, Rossano; Hendriks, Henno; Dellaglio, Franco
Source:
International dairy journal 2004 v.14 no.8 pp. 723-736
ISSN:
0958-6946
Subject:
denaturing gradient gel electrophoresis,   etc   ; Lactobacillus casei; adhesion; bilirubin; cholesterol; electron microscopy; enterocytes; feces; fermented milk; milk; polymerase chain reaction; probiotics; rats; triacylglycerols;     Show all 14 Subjects
Abstract:
... Selected Lactobacillus casei strains were examined for their potential use in new probiotic fermented milks by evaluation of their technological performances, in vitro adhesion capacity and intestinal transit tolerance after administration to rats. Serum, tissue and faecal samples were analysed before and during treatments. The number of intestinal lactobacilli increased significantly after admini ...
DOI:
10.1016/j.idairyj.2004.01.007

15. Peptides from milk protein hydrolysates to improve the growth of human keratinocytes in culture

Author:
Amiot, Jean; Germain, Lucie; Turgeon, Sylvie; Lemay, Martine; Ory-Salam, Christine; Auger, Francois A.
Source:
International dairy journal 2004 v.14 no.7 pp. 619-626
ISSN:
0958-6946
Subject:
gel chromatography,   etc   ; human cell lines; trypsin; colostrum; keratinocytes; milk proteins; cell culture; chymotrypsin; peptides; amino acids; milk; aromatic acids; hydrolysis; enzyme substrates; protein hydrolysates; molecular weight; reversed-phase high performance liquid chromatography; culture media; hydrolysates;     Show all 19 Subjects
Abstract:
... Milk and colostrum are known to contain constituents having growth promoting activities on various human cell lines. Peptides from milk protein hydrolysates have also been shown to have various nutraceutical and biological properties. The aim of this research was to establish conditions for the in vitro hydrolysis of milk proteins and for the separation and identification of peptides that could pr ...
DOI:
10.1016/j.idairyj.2003.11.007

16. Hydrolysis of bovine caseins by cathepsin B, a cysteine proteinase indigenous to milk

Author:
Considine, T.; Healy, A.; Kelly, A.L.; McSweeney, P.L.H.
Source:
International dairy journal 2004 v.14 no.2 pp. 117-124
ISSN:
0958-6946
Subject:
polyacrylamide gel electrophoresis,   etc   ; Lactococcus; acetates; amino acids; buffers; casein; cathepsin B; chymosin; dithiothreitol; hydrolysis; mass spectrometry; milk; pH; peptides; plasmin; proteolysis; reversed-phase high performance liquid chromatography; somatic cell count; urea;     Show all 19 Subjects
Abstract:
... The presence of the lysosomal cysteine proteinase cathepsin B in milk has been demonstrated recently. The potential significance of this enzyme to proteolysis in milk and dairy products was evaluated by the study of its proteolytic specificity towards the caseins. Bovine cathepsin B (1.4 units mL−1) was added separately to β-casein or αs1-casein (5 mg mL–1, in 100 mm Na acetate buffer, pH 6.0, con ...
DOI:
10.1016/S0958-6946(03)00171-7