Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 16 of 16 for “"Casein micelles"”.
-
Characterization of Changes in Composition and Physicochemical Properties of Casein Micelles from Raw Milk to Buttermilk
… properties due to changes that occur to the casein micelles during the butter-making process. These modifications are generally attributed to the pasteurization of the cream upon which interactions between the proteins are promoted. It was hypothesized that churning is also a critical step …
-
A Study of the Structure of Bovine Casein Micelles and the Secondary Phase of Milk Coagulation Using Immobilized Enzymes
The location of (kappa)-casein in casein micelles, and specifically the distribution of glyco- and carbohydrate-poor (kappa)-casein, has been studied by treating isolated casein micelles with soluble and immobilized proteases, (chymosin and pepsin) and soluble and immobilized (neuraminidase). …
-
Characterising the techno- and bio-functional properties of milk protein-polyphenol complexes for application in performance nutrition
… properties (e.g., physical stability of casein micelles, heat stability, bioaccessibility and bioavailability) of liquid dairy systems. In these studies, the addition of polyphenols to systems containing casein micelles increased the attractive forces within the casein micelles, due to …
-
Studies on equine milk and comparative studies on equine and bovine milk systems
… nutrients and to possess an optimum whey protein:casein ratio, making it very suitable as a substitute for bovine milk in paediatric dietetics. There is some scientific basis for the special nutritional and health-giving properties of equine milk but this study provides a comprehensive analysis of …
-
Determination of Calcium Binding to Beta-Casein at Various Ph Values Using the Calcium Murexide Method
Calcium binding to casein affects the formation of casein micelles and the behavior of the casein proteins during processing. Since calcium binding is pH dependent, it is important to understand the binding properties of the non-micellar caseins with calcium ions under the influence of pH. The …
-
Plant protein structure design and its potential substitution of dairy proteins in gelation systems
… under higher pH conditions, whereas in CM, κ-casein and αs2-casein might involve in this process. Moreover, the highest gel performance of SPI and CPI were peaked at pH 9, but that of LPI at pH 3, whereas no self-standing gel formed for PPI at the same protein concentration (14%, w/w) over the …
-
Textural properties of coagulated milk products containing soy protein
… and Texture Profile Analysis. Soy protein and casein interactions were explored with chemically modified soy proteins. The microstructure of process cheese was changed from fine to coarse network by either native or boiled soy proteins (10% as total protein). Free fat appeared on the surface of …
-
Aggregation and gelation characteristics of high protein dairy ingredient powders
… of denatured whey proteins with dissociated κ-casein or casein micelles, partitioning of individual caseins and minerals between the serum and the casein micelle, casein micelle size and charge. The results of the current studies have expanded our knowledge of the factors affecting key …
-
Impact of ingredient interactions on the physico-chemical stability of milk protein-stabilised oil-in-water emulsions
… a model system including guar gum in a sodium caseinate stabilised oil-in-water emulsion, it was shown that intermediate concentrations may have the opposite effect: in fact, faster creaming may occur due to depletion flocculation effects when adding a neutral polysaccharide to these …
-
Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
… of whey protein denaturation. The amounts of caseins and denatured whey proteins adsorbed on the surface of fat globules of recombined milk heated before homogenization were significantly lower than those heated after homogenization, indicating different interaction mechanisms in these two …
-
Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate
… skim milk to permeate, and retained micellar casein concentrate (MCC) (89.64 - 93.64 % of casein expressed as percentage of total protein) in the retentate. The objective of this thesis was to formulate cheesemilk of desired composition by using MF and to study how each component affect cheese …
-
Goat and cow casein derived ingredients and their interactions with iron : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Massey University, Palmerston North, New Zealand
… to gain a fundamental understanding of how goat casein micelles and the products of casein proteins behave when fortified with iron. Iron fortified skim milk was characterised by analysing the mass balance of micellar/non micellar fractions, chemical changes, micellar size changes and internal …
-
A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients
People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume …
-
Aspects of the chemistry of milk protein films formed on stainless steel
… were employed to obtain purified αₛ₁, β, and K-casein. Radiochemical methods provided a convenient means of studying protein adsorption on to low surface area systems. Of the various methods for labelling proteins, radioiodination by a slightly modified version of Hunter and Greenwood Chloramine …
-
Interaction of milk proteins with kiwifruit and mixed fruit polyphenols : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate their use as vehichles for bioactives. There is a growing demand for the …
-
Impact of Amphiphiles in Cellulase Stabilization, Recycling and Ethanol Production from Pretreated Biomass
… the potential role of novel protein-based micelles and surfactant or protein-based polymeric micelles (PMs) was tested on enzyme activity, hydrolysis, fermentation and enzyme recycling. And the potential mechanisms of action of these amphiphiles and their economical viability were …