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Showing 1 to 20 of 324 for “"casein"”.
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Casein Kinase I Transduces WNT Signals
… embryos. This assay identified a protein kinase, casein kinase I (CKI), as a novel component of the Wnt signaling pathway. We first showed that expression of CKI produces Wnt phenotypes. First, CKI induced completely formed second axes, or Siamese twins, when injected into embryos. Second, embryos …
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Responses to abomasal infusion of casein, hydrolyzed casein or methionine-lysine and dietary protein degradability in lactating cows
… to daily abomasal infusions of 400 g sodium caseinate, 400 g hydrolyzed casein or 11.3 g L-methionine-30.1 g L-lysine and rumen degradability of dietary protein were studied in eight Holstein cows during mid-lactation. Basal diets contained com silage, com and either soybean meal or 60:40 …
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Casein-Kinase-2-Beta und neuronale Entwicklungsprozesse
… als eine durch Transposon- Insertion in den Casein-Kinase-2ß-Genlokus verursachte, hypomorphe Mutation identifiziert, die zu einer starken Verringerung der Anzahl der die Pilzkörper bildenden intrinsischen Neurone führt. Eine Reversion des mbuP1-Pilzkörperphänotyps konnte unter anderem durch …
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Palmitoylation and the yeast casein kinase yck2
… In the yeast Saccharomyces cerevisiae, the casein kinase Yck2 is palmitoylated twice at its two C-terminal palmitoyl-accepting cysteine residues, by the palmitoyl-transferring enzyme Akr1. Once palmitoylated, Yck2 traffics through the well characterized secretory pathway to the plasma …
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Manufacture, Concentration, and Functionality of Micellar Casein Concentrate
… a centrifugal evaporator to concentrate micellar casein concentrate (MCC). The second part evaluates a wiped film evaporator (WFE) to concentrate MCC. The third part evaluates heat stability of the high concentration MCC produced by WFE. In part 1, the primary objective was to achieve >25% total …
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Structural Studies of Recombinant Human β-casein proteins
<p>β-Casein is the major component (~80%) of the human casein system. Interacting with calcium and phosphates through its phosphorylated N-terminus, β-casein participates in the formation of micelles which carry these otherwise insoluble nutrients indispensable for the growth and development of …
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Industrial uses of the milk by-product, casein
This item was digitized by the Internet Archive.
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Alternative expression forms of the bovine αₛ₁-casein gene
The αₛ₁-casein A variant protein results from a rare polymorphism in the bovine αₛ₁-casein gene. It is dramatically different from other αₛ₁-caseins in that it has a 13 amino acid (encoded by the entire exon 4 of the αₛ₁-casein gene) deletion, which significantly alters the physico-chemical …
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K-casein and its Interaction in Human Milk Micelles
<p>Human milk K-casein was isolated from the acid-precipitated casein fraction on Sephadex G-200 and Mono Q HPLC. Samples of K-casein purified from different donors were found similar in both amino acid and carbohydrate composition. A molar extinction coefficient of 11.2 was determined on the basis …
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Chemical and physical properties of bovine alpha-lactalbumin, beta-casein and genetically altered bovine beta-casein produced in the milk of transgenic mice
… gene (1.7 kb) and the bovine $\beta$-casein gene (8.5 kb) linked to bovine $\alpha$-lactalbumin 5$\prime$ flanking region (2.0 kb) were expressed in two lines of transgenic mice, $\alpha$-114 and $\alpha\beta$ 34, respectively. Whey proteins, caseins, or skim milk proteins of the …
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Influence of Chelating Agents on Proteolysis of Micellar Casein Slurries
… agents on proteolysis</p> <p>of micellar casein slurries</p> <p>Azucena Becerril Díez</p> <p>The focus of this research was to analyze the effect of Ca chelators on the proteolytic activity of rennet during ripening of a micellar casein slurry. This research was divided in two phases. …
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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 …
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Untersuchungen zur Proteolyse von para-k-Casein: vom Modell zum Käse
Para-k-Casein entsteht durch Hydrolyse des kappa-Caseins nach Zugabe proteolytischer Enzyme zur Milch. Untersuchungen an selbst erstellten Modellen unter Bedingungen, die die Käsereifung simulieren, zeigen, dass die Proteolyse des für die Käsereifung bedeutenden para-k-Caseins stark vom …
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Electrophoretic Properties of Casein From Sterilized Milk Stored at Different Temperatures
Made available in DSpace on 2014-12-05T23:07:52Z (GMT). No. of bitstreams: 1 0023341.pdf: 3906533 bytes, checksum: d1ba010aa63dde24b7f0abb43ef74d53 (MD5) Previous issue date: 1957
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Untersuchungen zur Hydrolyse von beta-Casein in Modellsystemen und in ausgewählten Käsesorten
… nachempfunden war. Als Protein sollte das b-Casein, welches bis zu 30 % an der Caseinfraktion beteiligt ist, durch Chymosin und ein mikrobielles Milchgerinnungsenzym (Suparen) hydrolysiert werden. Anschließend sollten kommerziell erhältliche Käse untersucht werden, um eventuelle Parallelen …
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Expression of the Human Milk Protein, Beta-Casein : in Transgenic Potato Plants
… infant appears to be caused predominantly by p-casein<sup>17</sup>. In this research, the cDNA encoding human p-casein was introduced into potato cells under the control of the bidirectional, auxin-inducible mannopine synthase gene (mas) promoter by <em>Agrobacterium turnefaciens</em>-mediated …
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The Case for Casein Fiber: Local Design Solutions for Sustainability in Manufacturing
… Localizing the production of textiles using casein fiber sourced from waste milk offers a unique solution to the issues of sustainability as well as opportunities for the development of unique regional fashion businesses. Keywords: Textile, apparel, manufacturing, sustainability, localizing, …
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Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers
… on rennet coagulation and rennet-induced casein gels were investigated to assess the potential of incorporating these polysaccharides prior to rennet coagulation to modify cheese texture. Addition of either KG (0.02%, 0.04%) or SP (0.25%, 0.5%) enhanced rennet coagulation properties by …
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