搜索结果: 1-8 共查到“食品加工技术 milk proteins”相关记录8条 . 查询时间(0.129 秒)
The Two-Stage Coagulation of Milk Proteins in the Minimum of the Heat Coagulation Time-pH Profile of Milk: Effect of Casein Micelle Size
milk heat stability casein micelle size
2008/4/1
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...
Analysis of Major Caprine Milk Proteins by Reverse-Phase High-Performance Liquid Chromatography and Electrospray Ionization-Mass Spectrometry
caprine milk proteins mass espectrometry electrospray source
2008/4/1
Major proteins from caprine milk were separated by preparative gel permeation and cation-exchange fast protein liquid chromatography and were characterized by flow injection analysis by electrospray i...
The Digestible Amino Acid Composition of Several Milk Proteins: Application of a New Bioassay
dairy products amino acid digestibility protein quality
2008/3/28
The aim of the present study was to determine the composition of amino acids that were truly digestible in the ileum. Several bovine milk products and two soy protein products were tested using the ne...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Interaction of Sucrose Esters with Skim Milk Proteins as Characterized by Affinity Chromatography
sucrose ester binding to milk protein affinity chromatography
2008/3/22
The interaction of sucrose ester, P-1670 (70% pure palmitic acid monoester), with milk proteins was examined by affinity chromatography. The ester was covalently bound to 3-aminopropyl controlled-pore...
Comparison of Milk Proteins Using Preparative Isoelectric Focusing Followed by Polyacrylamide Gel Electrophoresis
comparison milk proteins preparative isoelectric focusing two-dimensional analysis
2008/3/22
The major proteins in milks from bovine, caprine, porcine, and murine animals and from humans were compared using a two-dimensional analysis method. In the first dimension, proteins were separated by ...
Free D- and L-Amino Acids from Hydrolyzed Milk Proteins by Pseudomonas fluorescens ATCC 948
Pseudomonas fluorescens peptidases bitter taste D-amino acids
2008/3/18
Cell-associated peptidase activity of Pseudomonas fluorescens ATCC 948 was studied on hydrolyzed milk proteins. The substrate was produced by treatment of the UHT skim milk with neutral endoprotease B...
Influence of Milk Proteins on the Thermostability of the Lipase from Pseudomonas fluorescens 33
lipase milk proteins thermostability psychrotrophs
2008/3/18
The effects of some milk proteins on the thermostability of the lipase from Pseudomonas fluorescens 33 were investigated. All purified milk protein fractions except -casein that dissolved in phosphate...