Incorporation of Radiolabeled Whey Proteins into Casein Micelles by Heat Processing
نویسندگان
چکیده
منابع مشابه
Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review
The heat-treatment of cheese milk, or whey, to denature the whey proteins has long been the most applied means of recovering these proteins, either directly in the cheese curd, or as added to the cheese milk prior to renneting. In heat-treated milk, the interaction of the denatured whey proteins with the casein micelles, however, limits the primary phase of the enzymatic reaction, and prevents ...
متن کاملIncorporation of nonnatural amino acids into proteins.
The genetic code is established by the aminoacylation of transfer RNA, reactions in which each amino acid is linked to its cognate tRNA that, in turn, harbors the nucleotide triplet (anticodon) specific to the amino acid. The accuracy of aminoacylation is essential for building and maintaining the universal tree of life. The ability to manipulate and expand the code holds promise for the develo...
متن کاملAmino Acid Incorporation into Proteins by Escherichia Coli Ribosomes.
Evidence that ribosomes are an important site of protein synthesis has come mainly from experiments with animal cells. It has been shown in vivo that C14 amino acids are incorporated into peptide linkage first in ribosomes, and by addition of cold amino acids, they can be chased to the bulk of the proteins of the cell.1-3 In vitro, they become bound in ribosomal proteins2 or, after their passag...
متن کاملCorrection: Casein Kinase II Induced Polymerization of Soluble TDP-43 into Filaments Is Inhibited by Heat Shock Proteins
BACKGROUND Trans-activation Response DNA-binding Protein-43 (TDP-43) lesions are observed in Amyotrophic Lateral Sclerosis (ALS), Frontotemporal Lobar Degeneration with ubiquitin inclusions (FTLD-TDP) and 25-50% of Alzheimer's Disease (AD) cases. These abnormal protein inclusions are composed of either amorphous TDP-43 aggregates or highly ordered filaments. The filamentous TDP-43 accumulations...
متن کاملStability of casein micelles in milk
Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The param...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1989
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(89)79288-2