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http://dx.doi.org/10.1128/jb.16.5.355-373.1928 | DOI Listing |
Extracell Vesicles Circ Nucl Acids
May 2024
MILCH and Novel Therapeutics Lab, Division of Epidemiology, Department of Environmental and Public Health Sciences, University of Cincinnati College of Medicine, Cincinnati, OH 45267, USA.
This study aimed to systematically compare four casein micelle removal methods on the particle and protein characteristics of the isolated human milk EVs. The defatted milk was treated with 1% sodium citrate, 20 mM ethylenediaminetetraacetic acid (EDTA), 1% acetic acid, or 1% chymosin/calcium chloride for 30 min at 4 °C to remove casein micelles. EV isolation was performed using qEV size exclusion chromatography.
View Article and Find Full Text PDFProtein Expr Purif
March 2025
Akdeniz University, Engineering Faculty, Department of Food Engineering, Turkiye; İzmir Biomedicine and Genome Center, Turkiye.
Chymosin is an enzyme used to coagulate milk, in the cheese industry. This study aimed to increase recombinant production of the chymosin in Pichia pastoris by determining the optimum copy number and overproduction of a Protein Disulfide Isomerase (PpPDI) chaperon protein. Bos taurus chymosin was expressed under the control of a mutant ADH2 promoter.
View Article and Find Full Text PDFFood Res Int
November 2024
Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland. Electronic address:
The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2 phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro gastric digestion properties of the cheese samples. The time required for curd cutting in cheese milk containing β-casein A2/A2 was significantly delayed, compared to milks containing β-caseins A1/A1 and A1/A2. After 180 days of ripening no differences were observed in the level of soluble nitrogen at pH 4.
View Article and Find Full Text PDFUltrason Sonochem
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address:
This study investigates the effects of heat and ultrasonic treatments on the physicochemical parameters and rennet-induced coagulation properties of milk from a variety of species, including cow, goat, buffalo, and donkey. Milk samples were subjected to heat treatments at different temperatures (65 °C, 80 °C, 90 °C, 100 °C) and ultrasonic treatment at varying power levels (200 W, 400 W, 600 W, 800 W, 1000 W). The results revealed that changes in turbidity, particle size, zeta potential, secondary structure, and surface hydrophobicity were altered by both ultrasonic and heat treatments, as well as the kind of milk.
View Article and Find Full Text PDFJ Dairy Sci
December 2024
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address:
This study aimed to evaluate the impact of using Moringa oleifera seed milk coagulant and calf rennet to produce buffalo milk fresh cheese. No significant difference was found between composition and functional characteristics. M.
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