Casein Stability
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. Micelas de caseína: dos monômeros à estrutura supramolecular
Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização controlada. Assim, o objetivo do presente trabalho é apresentar uma revisão atualizada sobre a organização estr
Braz. J. Food Technol.. Publicado em: 24/10/2019
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2. QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA DO LEITE BOVINO EM DIFERENTES SISTEMAS DE PRODUÇÃO E ESTAÇÕES DO ANO
Resumo O objetivo deste trabalho foi avaliar a interação entre sistemas produtivos e estações do ano sobre a qualidade do leite bovino. Três propriedades foram avaliadas mensalmente, durante as estações, em quatro graus de especialização dos sistemas de produção: altamente especializado, especializado, semiespecializado e não especializado. Em te
Ciênc. anim. bras.. Publicado em: 29/04/2019
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3. Protease gene shuffling and expression in Pichia pastoris
Four kinds of neutral and alkaline protease genes from Aspergillus oryzae and Bacillus subtilis were isolated and shuffled. The shuffled genes were selected, inserted into pGAPZαA plasmid and transformed into Escherichia coli. The gene which could express high-activity protease was selected by screening the sizes of transparent zones around the colonies on
Braz. arch. biol. technol.. Publicado em: 2015-06
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4. Kinetics Study of Extracellular Detergent Stable Alkaline Protease from Rhizopus oryzae
In this study, extracellular alkaline protease was produced from Rhizopus oryzae in submerged fermentation using dairy waste (whey) as a substrate. Fermentation kinetics was studied and various parameters were optimized. The strain produced maximum protease at initial medium pH of 6.0 medium depth of 26 mm, inoculum size of 2% at incubation temperature of 35
Braz. arch. biol. technol.. Publicado em: 29/08/2014
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5. Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum
Emulsifying properties of sodium caseinate -locust bean gum Maillard conjugates produced at different temperatures (54 - 96 ºC), protein/polysaccharide ratios (0.3 - 1.0) and reaction times (1 - 24 hours) were evaluated. Conjugate formation was confirmed by formation of color and high molecular weight fractions and the decrease of the αs- and β-casein ban
Braz. J. Chem. Eng.. Publicado em: 2014-06
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6. Optimization and characterization of alkaline protease and carboxymethyl-cellulase produced by Bacillus pumillus grown on Ficus nitida wastes
The potentiality of 23 bacterial isolates to produce alkaline protease and carboxymethyl-cellulase (CMCase) on Ficus nitida wastes was investigated. Bacillus pumillus ATCC7061 was selected as the most potent bacterial strain for the production of both enzymes. It was found that the optimum production of protease and CMCase were recorded at 30 °C, 5% Ficus n
Braz. J. Microbiol.. Publicado em: 30/08/2013
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7. Determinação das condições de atividade otima, da estabilidade termica e da cinetica da hidrolise enzimatica de bromelina presente na casca e no talo do abacaxi (Ananas comosus L. Merril) variedade perola / Determination of optimum activity conditions, thermal stability and kinetic enzimatic hydrolises of bromelain in fruit peel and stem from pineapple (Ananas comosus L. Merril) variety perola
The bromelain, enzyme found in pineapple, hydrolyses peptide protein bonds; there is application in several areas involving food, medicine and animal nutrition. In pineapple the bromelain is present in the flesh, skin and core of the fruit. Aiming to evaluate the bromelain present in Brazilian fruit Ananas comosus L. Merril, pérola type, focusing its use fr
Publicado em: 2010
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8. Composição e características físico-químicas do leite instável não ácido (LINA) na região de Casa Branca, Estado de São Paulo / Composition and physical-chemical characteristics of unstable non-acid milk in the region of Casa Branca - São Paulo State
The aim of this study was to determinate the composition and the physical-chemical characteristics (pH, acidity, alcohol stability, total solids, fat, lactose, non fat solids and total protein), somatic cells counts (SCC) and casein fractions (α-S1, α-S2, β and κ) of unstable non-acid and stable milks at the alcohol test at 78% (v/v).
Publicado em: 2008
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9. Animais transgênicos utilizados como biorreatores
The increasing demand for production of pharmaceutical interest recombinant proteins has been the goal for the development of additional systems to its production on a large scale and reduced costs. Eukaryotes expression systems are possible alternatives to the production of recombinant protein (Leite, 2000). The secretion of these polypeptides in the milk o
Publicado em: 2008
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10. Development of topical formulations containing papain to wounds treatment. / Desenvolvimento de formulações tópicas contendo papaína para o tratamento de feridas
The present work evaluated by content of protein measurement, electrophoresis, proteolytic activity determination and verification of this activity stability, raw materials of papain obtained from two manufacturers. Gel formulations of Carbopol® 940, Natrosol® 250 HHR and Pluronic® F127, and containing 1% of papain, were developed and evaluated with regar
Publicado em: 2007
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11. Estudo da técnica de leito de jorro convencional para secagem de microcápsulas de caseína e pectina / Study of conventional spouted bed on casein and pectin microcapsule drying
The use of spouted bed technique in the drying of paste has been subject to many researches in the past years due to the possibility of obtaining high quality products at low cost. In present work the influence of this technique on microcapsule drug delivery systems performance was evaluated. Casein-pectin microcapsules with entrapped indomethacin and acetam
Publicado em: 2006
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12. Efeito de níveis crescentes de uréia na dieta de vacas em lactação sobre produção, composição e qualidade do leite / Effects of dietary urea levels for dairy cows on milk yield, composition and quality
The aim of this study was to evaluate the effects of three different dietary levels of urea on milk yield and composition, and milk protein composition. Nine lactating Holstein cows were used in a 3X3 latin square arrangement, with 3 treatments, 3 periods of 21 days each and 3 squares. The treatments were: A) NRC-based (NRC, 2001) diet to provide 100% of cru
Publicado em: 2006