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| Santos,Alexandre Martins Costa; Oliveira,Jamil Silvano de; Bittar,Eustáquio Resende; Silva,Anderson Lourenço da; Guia,Marcos Luiz dos Mares; Bemquerer,Marcelo Porto; Santoro,Marcelo Matos. |
| The purpose of this work was to improve the separation and yield of pure β- and α-trypsin isoforms by ion-exchange chromatography and to characterize some physical-chemical properties of these isoforms. Purification of trypsin isoforms was performed by ion-exchange chromatography in 0.1 mol/L tris-HC buffer, pH 7.10 at 4ºC. The sample loading, salt concentration, flow rate and pH of mobile phase were varied to determine their effects on the resolution of the separation. The resolution was optimized mainly between β- and α-trypsin. Pure isoforms were obtained by chromatographying 100 mg of commercial trypsin during seven days, yielding 51 mg of high purity β-trypsin and 13 mg of α-trypsin partially pure, with small amounts of contaminating of ψ-trypsin.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Trypsin isoforms; Resolution; Ion-exchange chromatography; Purification; Specific activity; Mass spectrometry. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400009 |
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| Freitas,Denise Ribeiro de; Souza,Fernando Nogueira de; Oliveira,Jamil Silvano de; Ferreira,Diêgo dos Santos; Ladeira,Cristiane Viana Guimarães; Cerqueira,Mônica Maria Oliveira Pinho. |
| ABSTRACT: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caseins; Cheese; Whey proteins. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750 |
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