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Showing 1 to 20 of 49 for “"Lactoglobulin"”.
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β-lactoglobulin and lactoferrin complex coacervates: Characterization and putative applications as encapsulation device
… the mechanism of complex coacervation between β-lactoglobulin (β-LG) and lactoferrin (LF) in the absence and presence of small ligands. The conditions of optimal β-LG - LF coacervation were found at pH range 5.4-6 with a molar excess of β-LG. Remarkably, LF showed selective coacervation with β-LG …
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The impact of genetic variation on functional, technological and digestive properties of β-lactoglobulin
… and κ-casein) and the two main whey proteins, β-lactoglobulin (β-lg) and α-lactalbumin. In the early 1990’s, it was speculated that certain genetic variants of β-casein could be associated with negative health effects, including heart disease, diabetes and schizophrenia. While no scientific …
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A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients
… Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8, 1:1 and 8:3) were used to prepare the milk systems. These ratio adjusted milk systems were either processed at 70, 80, and 90ºC for 30 min or at 25ºC, and cooled to 25 ± 1ºC. After the process was completed, the milk …
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A Study of Bovine Βeta Lactoglobulin: Its Catalytic Activity and Role in The Biosynthesis Of Cycloretinal, A Key Lipofuscin
… it has been shown that the milk protein β-lactoglobulin (BLG) can promote the cyclodimerization of all-trans retinal to cycloretinal both in vitro and in vivo. To further our understanding of this cyclodimerization, we have used site-directed mutagenesis of BLG as well as mass spectrometric …
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Dynamic and equilibrium adsorption behaviour of ß-lactoglobulin at the solution/tetradecane interface: Effect of solution concentration, pH and ionic strength
… efficient stabilizers of foams and emulsions. β-lactoglobulin (BLG) is one of the most widely studied proteins due to its major industrial applications, in particular in food technology. In the present work, the influence of different bulk concentration, solution pH and ionic strength on the …
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Influence of Protein Concentration on Heat-Induced Aggregation and Subsequent Functionality of Whey Proteins
… increasing the ratio of α-lactalbumin to β-lactoglobulin significantly (P < 0.05) reduced the level of large soluble aggregates formed on heating, improved emulsion stability and reduced apparent viscosity during concentration. Differences in these physicochemical properties are attributed …
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Relative allergenicity of modified bovine milk proteins
… an allergic reaction. The casein fraction and S-lactoglobulin of the whey fraction are recognized as the most potent allergens in cow's milk. It is not known, however, whether the individual sub-fractions of casein possess equal allergenicity. In this study, the relative allergenicities of ce81 …
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Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate
… components of EWP (ovalbumin) and WPI (β-lactoglobulin) were separated and compared with the ovalbumin and β-lactoglobulin depleted fractions. Addition of 44.3% (w/v) sucrose decreased E′ of α-lactalbumin and the β-lactoglobulin depleted fraction, resembling the characteristics of …
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The impact of protein polymorphism, bovine feeding strategy and consumption temperature on the in vitro digestion behaviour of selected dairy products
… of this thesis showed a significant effect of β-lactoglobulin genetic polymorphism on both the rheological properties, and subsequent digestion of skim milk yogurt. Milk that contained exclusively β-lactoglobulin B (BB) was found to form a stronger gel with lower levels of syneresis compared to …
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Substrate specificity and properties of heat-stable proteases from Pseudomonas fluorescens
… 8- and k-casein. Bovine serum albumin (BSA), B-lactoglobulin and a- lactalbumin were weakly hydrolyzed by the proteases. Among the whey proteins, proteases of strains P26 and 32A hydrolyzed BSA at a higher rate than B-lactoglobulin or a- lactalbumin. Peptides generated from the hydrolysis of …
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Extracellular amino acid effects on milk protein synthesis and free amino acid pools in cultured rat and bovine mammary cells
… .05) increased β-casein and to a lesser degree β-lactoglobulin synthesis by bovine mammary cells in culture. Individually increasing each of the 13 amino acids in MEM 3-fold showed cystine followed by threonine and then methionine significantly (P < .05) increased the combined synthesis of …
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Lactogenesis Induction in Transgenic Virgin Pigs as a Model for Identifying Transgene Expression and Recombinant Protein Production
… cell differentiation. The presence of beta-lactoglobulin mRNA was detected in high levels in post-implant tissue samples, and minimally detected in samples cultured in media supplemented with insulin, hydrocortisone, and prolactin. However, protein expression was only detected in the …
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Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins
… of milk whey protein products (primarily b-lactoglobulin) with coffee specific phenolics and commercial CQA under enzymatic and alkaline conditions seems to be affecting their chemical, structural and functional properties, where both modifications led to reduced free amino-,thiol groups and …
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Interaction between membrane and protein properties on flux decline during sterile microfiltration
… (PVA). Feed streams consisted of lysozyme, β-lactoglobulin and ovalbumin. The pH values of the solution were set at the isoelectric point of each of the proteins (11.0, 5.8, and 4.7 respectively). The experiments were operated with a feed pressure of 2 or 10 psi. Each of the proteins was …
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Determination of optimum amino acid complement for milk protein synthesis in the dispersed rat mammary cell culture
… studies indicated that: 1) synthesis of β-lactoglobulin and β-casein in response to the labeled amino acids were significant (P<.05), 2) cell numbers between 6 x 10⁶ to 6 x 10⁷ did not significantly (P>.05) alter the rates of the milk protein synthesis, and 3) the response of amino acid …
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