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排序方式: 共有155条查询结果,搜索用时 296 毫秒
1.
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk 总被引:1,自引:0,他引:1
F. Harte M. Amonte L. Luedecke B.G. Swanson G.V. Barbosa-Cánovas 《Journal of food science》2002,67(6):2245-2250
ABSTRACT: Set yogurts were prepared from fortified milk subjected to the following processes: (a) Thermal process (85C,°C,35 min), (b) High hydrostatic pressure process (193 or 676 MPa for 5 or 30 min), and (c) Nonprocessed milk (control). Yogurts from milk treated with 676 MPa for 30 min exhibited similar yield stress and water-holding capacity (WHC) to yogurts from heated milk. Transmission Electron Microscopy (TEM) micrographs exhibited small round casein micelle aggregates without appendages in yogurts from heated milk. Yogurts from milk treated with 193 MPa and untreated milk exhibited low yield stress, low WHC, and large clusters of coalesced micelles. Mechanisms for gel formation are discussed. 相似文献
2.
ABSTRACT: To protect and transport iron, we investigated the trapping properties of a network formed from β-lactoglobulin. We studied the influence of different parameters—pH, iron, and protein concentrations—on gel properties (optical and mechanical properties, WHC, and microstructure). For all conditions tested, the results show the formation of a cold gel in the presence of iron. The mechanical properties reveal that the elastic behavior and the strength of rupture increase with higher protein concentrations and decrease with higher iron concentrations. The water-holding capacity is high for low iron concentrations. The microstructure shows that, at low iron/protein ratios, a homogeneous filamentous network is obtained whereas, at high iron/protein ratios, more random aggregated particles are present. 相似文献
3.
The combined effect of previous dynamic high-pressure microfluidization treatment (40, 80, 120, and 160 MPa) and subsequent glycation with galacto-oligosaccharides (GOS) on the antigenicity of β-lactoglobulin (β-LG) was investigated. The antigenicity of β-LG-GOS decreased at relatively low pressure (≤120 MPa). Surface sulfhydryl group content of β-LG-GOS increased and surface hydrophobicity of β-LG-GOS decreased. Additionally, protein unfolding in β-LG-GOS samples was reflected by quenching of fluorescence intensity, the red-shift of fluorescence spectra, decreased UV absorption, and circular dichroism analysis, indicating tertiary and secondary structural changes of β-LG. The conformational changes may contribute to the alteration of antigenicity. 相似文献
4.
聚乙二醇修饰对牛乳β-乳球蛋白抗原性的影响 总被引:1,自引:0,他引:1
通过不同修饰反应物质的量比、修饰反应时间、pH值,用单甲氧基聚乙二醇琥珀酰亚胺酯(SC-mPEG)对牛乳β-乳球蛋白(β-LG)进行修饰,研究其抗原性的变化。利用间接竞争ELISA检测结合产物的抗原性,结果显示不同条件下PEG修饰后的β-乳球蛋白的抗原性最高降低率,反应8h时为70.2%。三硝基苯磺酸(TNBS)法测定不同条件反应后样品修饰度,反应8h时最高修饰度为39.1%。结果表明修饰反应时间为SC-mPEG修饰β-LG后其抗原性降低的主要因素。 相似文献
5.
In this work, the effects of αs-casein (αs-CN) on the pressure-induced aggregation of β-lactoglobulin (β-Lg) were studied. αs-CN depressed the pressure-induced aggregation of β-Lg, and this function was dependent on the concentration of αs-CN and the pressure holding time. Furthermore, αs-CN altered the aggregation process of β-Lg by suppressing the transition of the aggregate from the soluble phase to the insoluble phase and, as a result, the fraction of insoluble aggregates was decreased. During this process, αs-CN formed stable complexes with the denatured β-Lg and the formation of complexes prevented further aggregation of β-Lg and solubilized aggregated β-Lg to a small degree of polymerization. These results indicate that αs-CN exhibits a chaperone-like activity under high pressure, and provide an insight into the possible mechanism by which αs-CN accomplishes the task of stabilizing proteins to resist the pressure-induced aggregation of β-Lg. 相似文献
6.
Responses to lipid supplementation differ between dairy breeds and genetic lines suggesting nutrition by genotype interactions. β-Lactoglobulin phenotype is associated with changes in yield and composition of milk. The response of cows with different β-lactoglobulin phenotypes to lipid supplementation has not been examined. Furthermore, we examined whether lipid supplementation alters milk protein composition. By using a randomized block design, we fed Holstein cows for 3 wk either a control diet containing 2.8% crude fat (n = 19) or an experimental diet that was supplemented with 4.2% tallow (n = 20). Before randomization, all cows were fed the supplemental tallow diet for at least 2 wk. Dry matter intake, body weight, milk yield, and milk composition were measured in the last week before and during the experimental period. Feeding supplemental tallow increased dry matter intake and yields of milk and milk components, including casein content, without decreasing milk component content or altering milk protein composition. On the low-fat control diet, cows with the β-lactoglobulin allele B had a greater milk and milk component yield than cows with the A allele, whereas no differences by β-lactoglobulin phenotype were observed in cows on the tallow supplement diet. Our results suggest that cows that differ in β-lactoglobulin phenotype respond differently to a low-fat diet and that feeding cows 4.2% of additional tallow increases milk yield without affecting milk component content and milk protein composition. 相似文献
7.
R. Gambra F. Peñagaricano J. Kropp K. Khateeb K.A. Weigel J. Lucey H. Khatib 《Journal of dairy science》2013
The objective of this study was to characterize the genetic architecture underlying the absolute concentrations of 2 important milk proteins, κ-casein (κ-CN) and β-lactoglobulin (β-LG), in a backcross population of (Holstein × Jersey) × Holstein cattle. A genome-wide association analysis was performed using a selective DNA pooling strategy and the Illumina BovineHD BeadChip assay [777,000 (777K) SNP markers; Illumina Inc., San Diego, CA]. After correction for multiple testing, 25 single nucleotide polymorphisms were found to be associated with κ-CN and 36 single nucleotide polymorphisms were associated with β-LG. A pathway association analysis revealed 15 Gene Ontology (GO) terms associated with the κ-CN trait and 28 GO terms associated with β-LG. In addition, several GO terms were associated with both milk proteins. Further analysis revealed that κ-CN and β-LG production is regulated by both kinase and phosphatase activity, including mechanisms regulating the extracellular matrix. These results are in concordance with the complex multihormonal process controlling the expression of milk proteins and interactions between mammary epithelial cells and extracellular matrix components. Although κ-CN and β-LG milk proteins are expressed by single genes, the results from this study showed that many loci are involved in the regulation of the concentration of these 2 proteins. 相似文献
8.
Janaína Teles de Faria Eduardo Basílio de Oliveira Valéria Paula Rodrigues Minim Luis Antonio Minim 《International Journal of Food Properties》2017,20(7):1643-1654
The effects of number of homogenization passes, pH, and NaCl concentration on the formation and stability of oil-in-water emulsions comprising a mixture of a biosurfactant (Quillaja bark saponin) and a globular protein (β-lactoglobulin) were investigated. The emulsions were characterized as to visual appearance, droplet size, droplet surface charge, and rheology. The emulsions obtained by different conditions (4, 6, or 8 passes; pH 7, 8, or 9; and 0, 100, or 200 mmol L?1 of NaCl) were polydisperse, presented relatively small average droplet sizes (z-average < 323 nm) as well as negative droplet charge (between –20 and –79.6 mV) in all evaluated conditions. Regardless of the number of homogenization passes, the emulsions exhibited low apparent viscosity and pseudoplastic behavior with small yield stress. Viscoelastic behavior was also observed, thus the emulsions were characterized as weak gels. Four homogenization passes were enough to obtain small droplets in the evaluated conditions. Droplet size was not significantly affected by NaCl concentration and pH (p > 0.05). On the other hand, the absolute ζ-potential values significantly decreased and increased upon increased NaCl content and pH, respectively. Regardless of the tested conditions, all emulsions had good stability against phase separation and droplet aggregation, since no significant changes in average droplet size were observed throughout storage (p > 0.05). In the presence of NaCl, in which droplet charge significantly decreased, emulsion was also stable. Thus, we can conclude that electrostatic repulsion as well as steric repulsion was responsible for stabilization. 相似文献
9.
利用超高效液相色谱(ultra-high performance liquid chromatography,UPLC)技术,建立一种以牛β-乳球蛋白为掺假标识物的检测方法,用于定性定量检测骆驼乳中掺假的牛乳,并且探讨不同热处理方式对掺假标识物的影响,以期满足不同商品化驼乳制品的检测需求。结果表明:该方法能有效地检测鲜驼乳、巴氏杀菌驼乳以及驼乳粉中掺假的牛乳,3 种类型掺假乳样本的定量检测回归方程线性良好,线性相关系数(R2)分别为0.997 9、0.996 9和0.997 8;鲜驼乳、巴氏杀菌驼乳和驼乳粉中掺假牛乳的检出限分别为2%、3%和5%,可满足检测需求;利用该方法在10 种不同品牌市售纯驼乳粉中检测出4 种掺假驼乳粉产品。UPLC法可以有效地检测骆驼乳及其制品中掺假的牛乳,为骆驼乳行业的掺假检测提供一定的技术方法支持。 相似文献
10.
Nabhan MA Girardet JM Campagna S Gaillard JL Le Roux Y 《Journal of dairy science》2004,87(11):3614-3622
Raw skim milk was submitted to high pressure (300 to 600 MPa) and temperature (4 to 70 degrees C) treatments for 2 or 5 min. The combined effects of pressure and temperature on milk proteins induced structural changes and polymer and copolymer formation characterized by anion-exchange and size-exclusion fast protein liquid chromatography and electrophoretic techniques. Approximately half of the beta-lactoglobulin formed polymers, and the other half formed large copolymers, mainly with kappa-casein, alpha-lactalbumin via intermolecular disulfide bond exchange, and alpha(s1)-casein via physicochemical interactions, in proportions of 1.0:0.7:0.3:0.1, respectively. Minor whey proteins (serum albumin, immunoglobulins, and lactoferrin) also participated in the formation of the copolymers but to a lesser extent. Two populations of the copolymers were found with apparent molecular masses ranging from 440 to 2000 kDa for the first and more than 2000 kDa for the second. On the contrary, for heated milks the aggregation kinetics obtained by combination of high pressure and thermal treatment were very fast, as no intermediates such as dimers and small size oligomers were observed after pressurization, whatever the temperature studied. Lactosylation of proteins as well as proteolysis were very limited. A beta-casein amino-terminal peptide of 22 kDa was specifically recovered in milk samples treated under the more drastic conditions (500 MPa/55 degrees C per 5 min and 600 MPa/70 degrees C per 5 min) and might have been generated by neutral proteases such as elastase released from somatic cells present in milk. No casein was released from the micelle whatever the combination of high pressure and temperature studied. 相似文献