نتایج جستجو برای: caseins
تعداد نتایج: 5205 فیلتر نتایج به سال:
Lactobacillus helveticus can possess one or two cell envelope proteinases (CEPs), called PrtH2 and PrtH. The aim of this work was to explore the diversity of 15 strains of L. helveticus, isolated from various origins, in terms of their proteolytic activities and specificities on pure caseins or on milk casein micelles. CEP activity differed 14-fold when the strains were assayed on a synthetic s...
Oil-in-water emulsions (20%/80%, w/w) were stabilised by two types of β-caseins (1 g/L, extracted rennet coagulation from camel and cow’s milk, respectively. Both extracts treated under different ranges pH (3.0, 6.0 9.0) temperature (25, 65 95 °C for 15 min) before emulsification. The emulsifying properties the proteins studied surface interfacial measurements. Results show that activity (EAI) ...
The objectives of this study were to develop a process produce acid curd from micellar casein concentrate (MCC) using starter cultures and manufacture imitation Mozzarella cheese (IMC) combination MCC that would confer emulsification ability the caseins without use emulsifying salts (ES). formulations targeted IMC with 49.0% moisture, 20.0% fat, 18.0% protein, 1.5% salt. In formulation made ES ...
1. A review of the applicability of Schütz's Law to enzymic reactions is given. 2. The theoretical deductions of the Law, (a) on the basis of the law of mass action, (b) on the basis of the adsorption theory, are given and the significance of the assumptions made in these deductions pointed out. 3. It is shown that the true critical increment for an enzymic reaction is equal to twice the critic...
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