نتایج جستجو برای: b lactoglobulin

تعداد نتایج: 900693  

Journal: :ACS nano 2014
Sophia Jordens Emily E Riley Ivan Usov Lucio Isa Peter D Olmsted Raffaele Mezzenga

Protein fibril accumulation at interfaces is an important step in many physiological processes and neurodegenerative diseases as well as in designing materials. Here we show, using β-lactoglobulin fibrils as a model, that semiflexible fibrils exposed to a surface do not possess the Gaussian distribution of curvatures characteristic for wormlike chains, but instead exhibit a spontaneous curvatur...

Journal: :Food & function 2013
Caroline A Withers Michael T Cook Lisa Methven Margot A Gosney Vitaliy V Khutoryanskiy

High protein dairy beverages are considered to be mouth drying. The drying sensation may be due to the product protein content; however the mechanism of this mouth drying is uncertain. This study investigated the potential adhesion of milk proteins to porcine oral mucosa in vitro. Purified casein and β-lactoglobulin were fluorescently labelled, placed on porcine oral mucosal tissues and their r...

Journal: :Antimicrobial agents and chemotherapy 1999
M S Wyand K H Manson C J Miller A R Neurath

Heterosexual transmission of human immunodeficiency virus type 1 (HIV-1) is the major cause of the ongoing AIDS epidemic. Application of chemical barrier methods is expected to contribute to the worldwide control of this epidemic. Bovine beta-lactoglobulin modified by 3-hydroxyphthalic anhydride (3-hydroxyphthalovyl-beta-lactoglobulin [3HP-beta-LG]) was shown to inhibit HIV-1, HIV-2, simian imm...

2014
Antonio Barbaro Francesca Rubinetti Annamaria Galleggiante Crisafulli Maria Cristina Radaelli Laura Chiavacci Daniela Manila Bianchi Daniela Adriano Fabio Zuccon Sandra Fragassi Giuseppina Buonincontro Walter Vencia Lucia Decastelli

The US National Institutes of Allergy and Infectious Diseases defines food allergy as adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Undeclared allergens in food label represent a risk for consumers, as there is no therapy for food allergies. According to Directive 2003/89/EC, declaration of all ingredients and derived substan...

2015
Saharnaz Ahmadi Maryam Farokhi Parisa Padidar Mojtaba Falahati Bernhard Schuster

In this study the effect of surface modification of mesoporous silica nanoparticles (MSNs) on its adsorption capacities and protein stability after immobilization of beta-lactoglobulin B (BLG-B) was investigated. For this purpose, non-functionalized (KIT-6) and aminopropyl-functionalized cubic Ia3d mesoporous silica ([n-PrNH2-KIT-6]) nanoparticles were used as nanoporous supports. Aminopropyl-f...

Journal: :Journal of Dairy Science 1979

Journal: :Journal of Dairy Science 1965

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید