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: Caseins prepared by microfiltration of bovine skim milk were fractionated using anion‐exchange chromatography. Laser densitometry of electrophoresis gels was shown to be sufficiently quantitative to perform accurate mass balance calculations detailing the fate of each casein fraction. L‐cysteine was successfully used as a reducing agent instead of traditional toxic agents, such as dithiothreitol or β‐mercaptoethanol, enabling development of the first food‐grade buffer system for casein fractionation. More salt was required for elution of the casein fractions having a greater charge: αs‐casein > β‐casein > κ‐casein. Increasing flow rate decreased the extent of separation. Use of smaller beads was suggested as a method to maintain separation at increased flow rate. 相似文献
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Interaction of Commercial Dairy Proteins and Chicken Breast Myosin in an Emulsion System 总被引:1,自引:0,他引:1
The compatibility of commercial dairy proteins with chicken breast myosin in an emulsion system was examined. SDS-PAGE of the solution remaining after emulsion formation indicated that myosin incorporation into the cream layer was much more limited with the flexible additives such as sodium-caseinate and milk protein isolate resulting in decreased emulsion stability. However, myosin incorporation and emulsion stability were maintained with whey protein concentrate or whey protein isolate at all additive levels. No hydrophobicity changes were found in myosin with additive mixtures except for heated myosin and WPC (P=0.04). The stability of an emulsion was primarily determined by the amount of myosin incorporated. 相似文献
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We developed a method for mass production of rice protein isolate (RPI) and evaluated its nutritional quality in rats. To obtain thick slurry, rice flour was mixed with a 0.6% Termamyl 120L-solution (1:2, w/v) at room temperature (~23°C). The slurry was heated at 97°C for 2 hr with stirring. Gelatinization and liquefaction occurred simultaneously. RPI obtained by filtration and washing with boiling water, was more than 90% pure protein (dry matter basis). It also contained 6.4% dietary fiber, 1.3% ash, and 1.1% carbohydrate. RPI diets (40–50%) allowed the maximum growth in rats comparable to that with 25% casein diet. 相似文献
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Preparation of Casein Films by a Modified Wet Spinning Process 总被引:2,自引:0,他引:2
Casein films prepared by a modified wet-spinning process were studied using microscopy and measurements of physico-chemical and mechanical characteristics. The pH of the film-forming solution was critical for film properties. The most effective films were formed with pH 9 film-forming solutions. They had low solubility in water and highest tensile strength (4.5 MPa), highest percentage elongation at break (68.6%) and lowest water vapor permeability (3.9 10-10 g.m-1.s-1.Pa-1) values. Scanning electron micrographs revealed that those films had a denser ultrastructure than the others. 相似文献
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