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 ...

RNA from bound polysomers of lactating ewe's mammary gland directs the synthesis of the three major milk proteins (alphas, beta and kappa-caseins) in a cell-free system derived from rabbit reticuyocytes. The "in vitro" product was identified by immunoprecipitation with specific antibodies and by electrophoresis in SDS polyacrylamide gel. Each of these messengers was purified from 20 to 25 fold ...

Incorporation of coconut oil (CO) rich in lauric acid into the milk diet induces a lipid infiltration of the liver (steatosis) in 1-month-old calves. Among possible steps involved in diet-induced liver steatosis, the ability of the calf liver to synthesize apolipoprotein (Apo) B and to secrete it as part of VLDL particles was investigated. Liver samples were taken from calves fed for 17 d on a ...

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...

Gram-negative and -positive bacteria elicit different response patterns by the host. The proteomic profiles of milk whey samples from cows naturally infected with Escherichia coli or Staphyloccocus aureus as compared to whey from healthy cows were determined by one-dimensional, liquid chromatography-tandem mass spectrometry (LC-MS/MS), bioinformatics processing, and pathway analyses. Since mamm...

Differences in clotting between human and cow's milk in the stomachs of infants are discussed . Gastric pH, after ingesting milk, of an infant up to 6 months of age stays at a pH range of 4-5, near the isoelec tric point of casein, and never reaches the value of 2, which is found in adults. Pepsin C (or gastricsin) can hydrolyze proteins at this pH range. Gastric emptying time is shorter with h...

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...

Staphylococcus aureus is the most common contagious pathogen associated with bovine subclinical mastitis. Current diagnosis of S. aureus mastitis is based on bacteriological culture of milk samples and somatic cell counts, which lack either sensitivity or specificity. Identification of milk proteins that contribute to host defense and their variable responses to pathogenic stimuli would enable ...