Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Institution
- Publication
- Publication Type
Articles 1 - 7 of 7
Full-Text Articles in Life Sciences
Effect Of Oxytocin On Milk Proteins And Fatty Acid Profile Insahiwal Cows During Lactation Periods, Aneela Hameed, Faqir Muhammad Anjum, Tahir Zahoor, Zia Ur-Rahman, Saeed Akhtar, Majid Hussain
Effect Of Oxytocin On Milk Proteins And Fatty Acid Profile Insahiwal Cows During Lactation Periods, Aneela Hameed, Faqir Muhammad Anjum, Tahir Zahoor, Zia Ur-Rahman, Saeed Akhtar, Majid Hussain
Turkish Journal of Veterinary & Animal Sciences
Bovine milk, a rich source of proteins and fatty acids, has a beneficial impact on physicochemical and organoleptic properties. The current study was planned to identify oxytocin's effects on protein and fatty acid profiles of cow milk (the Sahiwal breed) at various lactation stages (early, middle, and late) under a controlled atmosphere and feeding inputs. Examination of milk protein and fatty acid profiles by urea polyacrylamide gel electrophoresis and gas chromatography-mass spectrometry respectively revealed the significant effect (P < 0.01) of oxytocin during the cow's lactation stages. In electrophoretic patterns, casein (αs1-CN, αs2-CN, β-CN, and k-CN) and whey protein fractions (Ig, BSA, β-Lg, and α-La) appeared as low-intensity bands in oxytocin-injected milk when compared to the control. Reductions in concentrations of fatty acids C16:0 (25.00%) and C18:1 (21.60%) were observed in oxytocin-treated milk as compared to the control group (29.30% and 29.10%, respectively) at late lactation.
A Study Of The Interactions Between Milk Proteins And Soy Proteins, Venkatachalam Narayanaswamy
A Study Of The Interactions Between Milk Proteins And Soy Proteins, Venkatachalam Narayanaswamy
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This research investigates the protein interactions that occur when soy protein is added to milk and subjected to renneting or heating. Milk was fortified with 20% soy protein and enzymic coagulation studied at 35°C at various pH's and CaCl2 levels. The first part deals with the interaction between milk and soy proteins during rennet-induced milk coagulation. The first goal was to determine how soy proteins affected milk coagulation. The effects of native versus heat-denatured soy proteins on rennet coagulation time and curd firmness were compared. lmmunogold labeling along with transmission electron microscopy was used to identify and localfze soy …
Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler
Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler
Food Structure
Water-holding properties have been well recognized by food technologists among !he diversity of functional properties attributed to milk protein products. In general , water-holding is accomplished by a complexity of interactions between water and milk proteins. Besides the term water-holding, synonyms such as water retention, imbibing and hydration have been used to describe this phenomenon. This paper provides a clearer understanding of this parameter by considering some fundamentals of both the molecular structure of milk proteins and the physical in terrelationships between water and milk protein powder particles. Differences in water-holding properties of milk protein products are frequently observed and …
Three-Dimensional Molecular Modeling Of Bovine Caseins, Harold M. Farrell Jr., Eleanor M. Brown, Thomas F. Kumosinski
Three-Dimensional Molecular Modeling Of Bovine Caseins, Harold M. Farrell Jr., Eleanor M. Brown, Thomas F. Kumosinski
Food Structure
Three-dimensional (3 -D) structures derived from X-ray crystallography are important in elucidating structure- function relationships for many proteins. However, not all food proteins can be crystallized. The casei ns of bovine milk are one class of non-crysta11izable proteins (a, 1-, K-, and /3-). The complete primary and partial secondary structures of these proteins are known, but homologous proteins of known crystallographic structure cannot be found. Therefore , sequence based predictions of secondary structure were made and adjusted to conform with data from Raman and Fourier-transformed infra- red spectroscopy. With this information, 3-D structures for these caseins were built using the …
Structure And Function Of Food Products: A Review, I. Heertje
Structure And Function Of Food Products: A Review, I. Heertje
Food Structure
A proper understanding of the behavior of food products requires knowledge of its structure, i.e., the spatial arrangement of the various structural elements and their interactions. The structure can properly be studied by visual observation techniques. In products such as fat spreads, creams, dressings, cheese, bread , milk , yoghurt , whipped cream, and ice cream , different structural elements can be distinguished. A number of those elements a re discussed, viz. , water droplets, oil droplets, gas cell s, particles, fat crystals and strand s. In addition examples of interactions between structural element s are presented, viz., oil droplets/matrix, …
Effects Of Stabilizers And Ph Adjustments On Milk Proteins In Uht-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman
Effects Of Stabilizers And Ph Adjustments On Milk Proteins In Uht-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
A UHT-processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that …
Identification Of Proteins And Complex Carbohydrates In Some Commercial Low-Fat Dairy Products By Means Of Immunolocalization Techniques, Barbara L. Armbruster, Nitin Desai
Identification Of Proteins And Complex Carbohydrates In Some Commercial Low-Fat Dairy Products By Means Of Immunolocalization Techniques, Barbara L. Armbruster, Nitin Desai
Food Structure
Macromolecular assemblies of proteins and hydrocolloids in low-fat dairy products contribute to the structure and texture of these foods. Immunolocalization techniques were used to identify B-lactoglobulin, casein, bovine whey proteins, and egg albumin in low-fat frozen desserts, reduced fat process cheese, and salad dressings. SimpJesse18 I 00 protein particles were examined and characterized by these methods and compared to naturally occurring protein structures in the low-fat foods. Hydrocolloid identification in low-fat salad dressing was accomplished by complexing cellulase and hemicellulase with colloidal gold and applying the probe as a pre-embedding step, on sections of embedded specimens or on material dried …