The chitosan-induced coacervation of milk proteins was investigated using a proteomic approach. The addition of 0.8% chitosan to milk caused the milk proteins to coacervate after a 1 h incubation period. Approximately 86% of the milk proteins were present in the milk pellet fraction (MPF), and the protein concentration of the milk supernatant fraction (MSF) decreased from 29.4±0.2 to 4.2±0.6 mg...

Heat treatment affects the molecular structure of milk proteins at the interfaces of oil-in-water emulsions and in aqueous media. Experimental evidence of the impact of thermal processing on milk protein structure is presented and the contribution of whey proteins and caseins at film formation during emulsification is discussed. Recent advances in understanding the effect of heat treatment in m...

The abundant proteins in human milk have been well characterized and are known to provide nutritional, protective, and developmental advantages to both term and preterm infants. However, relatively little is known about the expression of the low abundance proteins that are present in human milk because of the technical difficulties associated with their detection. We used a combination of elect...

Abstract As a widely consumed foodstuff, milk and dairy products are increasingly studied over the years. At present time, profiling is used as benchmark to assess properties of milk. Modern biomolecular mass spectrometers have become invaluable fully characterize composition. This review reports analysis its components using liquid chromatography coupled with spectrometry (LC–MS). LC–MS whole ...

Abstract Milk from different species has been exploited for the isolation of various functional ingredients decades. Irrespective source, milk is considered as a complete food, it provides essential nutrients required by human body. Proteins and their fractions are valuable sources bioactive peptides that might exert health beneficial role in body such immune-modulation, antioxidant activity, A...

Traditionally, human milk proteins are identified largely by reference to bovine milk. Hence, to identify the major proteins in human milk, we subjected human and bovine milk, in parallel, to high-resolution two-dimensional electrophoresis. Isoelectric precipitation at pH 4.6 was our criterion for distinguishing whey proteins from those of the casein complex. The alpha- and beta-caseins were id...

BACKGROUND A specific basic fraction of bovine milk, termed Milk Basic Protein (MBP), has the potential to provide nutritionally important benefits if used as a food ingredient. Although derived from milk, MBP is intended for use as an ingredient in other foods. Cows' milk is a well studied, commonly allergenic food. Although the proteins in MBP are not identified as milk allergens, food produc...

in this study, ultrafiltrated feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. then, the effect of storage period on physical (texture profile analysis test, penetration test), chemical (total solids, protein, fat) and sensory...

Bovine mastitis causes changes in the milk and serum proteomes. Here both proteomes caused by naturally occurring subclinical clinical have been characterised quantified. Milk samples from healthy dairy cows (n = 10) were compared to those of with 12) using tandem mass tag (TMT) proteomics. Proteins that significantly increased or decreased 237) 117) quantified classified type change mastitis. ...