glycomacropeptide

نتایج جستجو برای: glycomacropeptide

تعداد نتایج: 156 فیلتر نتایج به سال:

Dietary amino acid intakes associated with a low-phenylalanine diet combined with amino acid medical foods and glycomacropeptide medical foods and neuropsychological outcomes in subjects with phenylketonuria

Journal: :Data in Brief 2017

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Properties of glycomacropeptide and para-.KAPPA.-casein derived from human .KAPPA.-casein and comparison of human and bovine .KAPPA.-caseins as to susceptibility to chymosin and pepsin.

Journal: :Agricultural and Biological Chemistry 1984

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Use of batch culture and a two-stage continuous culture system to study the effect of supplemental Î±-lactalbumin and glycomacropeptide on mixed populations of human gut bacteria

Journal: :FEMS Microbiology Ecology 2002

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Differential Effects of Dietary Fat Content and Protein Source on Bone Phenotype and Fatty Acid Oxidation in Female C57Bl/6 Mice

2016

Emily A Sawin Bridget M Stroup Sangita G Murali Lucas M O'Neill James M Ntambi Denise M Ney

BACKGROUND Glycomacropeptide (GMP) is a 64-amino acid glycophosphopeptide released from κ-casein during cheesemaking that promotes satiety, reduces body fat, increases bone mass and infers prebiotic and anti-inflammatory effects. The impact of adiposity and gender on bone health is unclear. OBJECTIVE To determine how feeding female mice diets providing 60% Fat Kcal (high-fat) or 13% Fat Kcal ...

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Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment Isolamento e recuperação do glycomacropeptido do soro de leite mediante tratamento térmico

2013

Evelin ROJAS Gabriel TORRES

GMP is a C-terminal hydrophilic casein-peptide formed by 64 amino acid residues which presents up to four carbohydrate chains (sialic acid-galactose-N-acetyl galactosamine) bonded to threonine residues in six different positions (121; 131; 133; 136; 142, and 165). Ramified chain amino acids prevail in its structure; nevertheless there is absence of aromatic amino acids (phenylalanine, tryptopha...

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Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2014

A E Fayed Azza M Farahat A E Metwally M S Massoud And A O Emam

BACKGROUND Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic co...

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