background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

The destabilization of UHT milk during its shelf life can be promoted by the residual proteolytic activity attributed to protease AprX from Pseudomonas. To better understand hydrolysis patterns AprX, and evaluate feasibility using low-temperature inactivation (LTI) for release peptides through on proteins was examined an LC-MS/MS-based peptidomic analysis. Milk samples were either directly incu...

freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. in dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. it thus provides an opportunity for producing dairy ingredients with enhanced ...

本稿では，牛乳タンパク質について栄養機能の観点から概説する。牛乳はカルシウムを多く含む食品として知られているが，良質なタンパク質を含む食品でもある。牛乳のタンパク質は，カゼインとホエイタンパク質に大別される。カゼインは，牛乳中でカゼインミセルと呼ばれる特徴的な構造を形成し，仔の骨の成長に必須となるリン酸カルシウムを体内に運搬する重要な役割を有している。一方，ホエイタンパク質には多くの種類のタンパク質が含まれる。主要な成分に，β-ラクトグロブリン，α-ラクトアルブミン，ウシ血清アルブミン，ラクトフェリン，ラクトパーオキシダーゼがあり，それらの多くも，仔を育てるための何らかの役割を有している。また，主要成分でなくとも，乳塩基性タンパク質（MBP）のようにユニークな機能を有するタンパク質が発見されている。さらに，牛乳タンパク質は消化吸収にも興味深い特徴がある。ホエイタンパク質は強固な構造を...

Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge detailed information on milk proteins under various treatments important for selecting appropriate thermo-processing identifying markers to monitor load products. In present study, we used proteomics tec...

Human milk is a source of biologically active proteins, including lactoferrin (LF) and antibodies (Abs). These proteins are considered as the most polyfunctional proteins of human milk. Apparently, human milk is not a simple mixture of proteins and peptides: recently it was shown that human milk contains stable supramolecular protein com‐ plex, composed of LF, α‐lactalbumin, milk albumin, β‐cas...

Background: Genetic polymorphism of milk proteins has been associated with composition, manufacture, and traits of milk. Caseins are the most important milk proteins whose genes are strongly linked and inherited as a raceme. κ-casein which is a quantitatively minor constituent of bovine milk is thought to play a critical role in organization, fixation and aggregation of casein micelles and firm...