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Registros recuperados: 10
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Binding effect of proline-rich-proteins (PRPs) on in vitro antimicrobial activity of the flavonoids BJM
Ansari,Jawaad Ahmed; Naz,Shahina; Tarar,Omer Mukhtar; Siddiqi,Rahmanullah; Haider,Muhammad Samee; Jamil,Khalid.
The interaction of the cyanidin, pelargonidin, catechin, myrecetin and kaempferol with casein and gelatin, as proline rich proteins (PRPs), was studied. The binding constants calculated for both flavonoid-casein and flavonoid-gelatin were fairly large (105–107 M−1) indicating strong interaction. Due to higher proline content in gelatin, the binding constants of flavonoid-gelatin (2.5 × 105–6.2 × 107M−1) were found to be higher than flavonoid-casein (1.2 × 105–5.0 × 107 M−1). All the flavonoids showed significant antibacterial activity against the tested strains. Significant loss in activity was observed due to the complexation with PRPs confirming that binding effectively reduced the concentration of the free flavonoids to be available for antibacterial...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Proline rich proteins; Flavonoids; Catechin; Myrecetin; Kaempferol; Pelargonidin; Cyanidin; Gelatin; Casein; Binding constants.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100183
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Cheese yield, casein fractions and major components of milk of Saanen and Anglo-Nubian dairy goats Arq. Bras. Med. Vet. Zootec.
Damián,J.P.; Sacchi,I.; Reginensi,S.; De Lima,D.; Bermúdez,J..
Avaliaram-se os componentes, as frações de caseína e o rendimento na produção de queijo do leite de cabras das raças Saanen e Anglo-Nubiana, principais raças criadas no Uruguai. O estudo foi realizado em uma fazenda com sistema de criação semi-intensiva. O leite das cabras Anglo-Nubianas apresentou teores mais elevados de gordura (4,65 vs 3,59%), proteína total (3,48 vs 2,84%), caseína total (2,82 vs 2,23%), e maior rendimento na produção de queijos (22,00 vs 15,03kg/100l) que o leite das cabras Saanen. As fraçoes de αs1-caseína (6,99 vs 2,37g/l), β-caseína (13,95 vs 12,75g/l) e κ-caseína (4,24 vs 3,64g/l) também foram mais elevadas no leite das cabras Anglo-Nubianas, porém no teor de αs2-caseína (3,02 vs 3,60g/l) não se observaram diferenças. O rendimento...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Goats; Milk; Casein; Cheese yield.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352008000600040
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Electrophoretic analisys to detect and quantify additional whey in milk and dairy beverages Ciênc. Tecnol. Aliment.
SOUZA,Elizabeth Maria Talá de; ARRUDA,Sandra Fernandes; BRANDÃO,Patrícia Oliveira; SIQUEIRA,Egle Machado de Almeida.
Polyacrylamide gel electrophoresis, SDS-PAGE system, was adjusted to detect the presence of additional whey in dairy beverages distributed in a Brazilian Government School Meals Program. Aqueous solutions of samples in 8 M urea were submitted to a polyacrylamide gel gradient (10% to 18%). Gel scans from electrophoresis patterns of previously adulterated milk samples showed that caseins peak areas decreased while peak areas of beta -lactoglobulin plus alpha -lactalbumin increased as the percentage of raw milk powder replaced by whey powder increased. The relative densitometer areas of caseins or beta -lactoglobulin plus alpha -lactalbumin plotted against the percentage of whey added to the raw milk showed a linear correlation coefficient square higher than...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk; Whey; Proteins; Casein; Adulteration.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000300007
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Importância do aproveitamento do soro de queijo para enriquecer alimentos. Infoteca-e
NAZARÉ, R. F. R. de..
1980
Tipo: Séries anteriores (INFOTECA-E) Palavras-chave: Queijo; Soro; Caseina; Alimentação; Enriquecimento; Tecnologia; Alimento; Valor biológico; Proteína; Cheese; Serum; Casein; Feed; Supplement foodstuff; Food; Technology; Biological value; Protein.
Ano: 1980 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/378020
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In vitro degradation of neutral detergent fiber of high-quality tropical forage according to supplementation with different nitrogenous compounds R. Bras. Zootec.
Zorzi,Karina; Detmann,Edenio; Queiroz,Augusto César de; Paulino,Mário Fonseca; Mantovani,Hilário Cuquetto; Bayão,Geraldo Fábio.
The objective of this work was to evaluate the in vitro degradation dynamics of neutral detergent fiber (NDF) of high-quality tropical forage according to supplementation with different nitrogenous compounds sources. A signal grass sample harvested during rainy season was used as basal forage. Casein was used as true protein source and urea:ammonium sulfate (U:AS, 9:1) mixture (urea) as non-protein nitrogen source. The first three supplements were the addition of 0.5, 1.0 and 2.0 mg of casein per mL of final incubation solution. The urea was added to the same amount of protein supplied by equivalent levels 0.5, 1.0 and 2.0 mg/mL of casein. In total, seven treatments were evaluated, including a control (only grass). The supplements were evaluated in a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ammonia nitrogen; Casein; Signal grass; Supplement; Urea.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009000500025
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Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation BABT
Silveira,Guilherme Garcia da; Oliveira,Gustavo Monteiro de; Ribeiro,Eloizio Julio; Monti,Rubens; Contiero,Jonas.
The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentation, and the casein effect on solid-state fermentation on rennin production by Mucor miehei. Biomass peaks reached 6.7; 8.1 and 8 g/L and enzymatic production peaks of 1,066; 857 and 480 Soxhlet Units (S.U.) for glucose concentration of 18; 25 and 35 g/L respectively. Flasks with baffles showed biomass peaks of 6.7; 8.3 and 10 g/L and enzyme activity peaks of 648; 279 and 300 S.U. for the same glucose concentration. The values of 923 and 667 S.U. were obtained when corn steep liquor and Proflo (Cottonseed Nutrients from Traders ®) were used. In SSF system the enzymatic activities were 414, 264 and 167 S.U., when using HCl 0.2 N, 0.3 N and 0.4 N respectively....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mucor miehei; Rennin; Clotting activity; Casein; Solid-state fermentation; Submerged fermentation.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800009
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Ostrich (Strutio camelus) meat protein quality and digestibility Rev. Bras. Ciênc. Avic.
Reis,LS; Oliveira,TC.
The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. The evaluated biological parameters were protein efficiency ratio (PER), net protein ratio (NPR), net protein utilization (NPU), and true digestibility (TD). There were differences (p<0.05) among treatment groups for all evaluated biological parameters. Mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Casein; Digestibility; Ostrich meat; Protein quality.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300009
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Productive performance and milk protein fraction composition of dairy cows supplemented with sodium monensin R. Bras. Zootec.
Gandra,Jefferson Rodrigues; Rennó,Francisco Palma; Freitas Júnior,José Esler de; Santos,Marcos Veiga dos; Silva,Luís Felipe Prada e; Araújo,Ana Paula Chaves de.
The objective of this work was to evaluate the levels of sodium monensin on lactating cows and their effects on productive performance and milk protein fraction composition. It was used 12 Holstein cows, distributed in four balanced 3 × 3 Latin squares, and fed three diets: one control without monensin, and two diets with monensin at the levels of 24 or 48 mg/kg DM added to the concentrate. Milk production was daily measured throughout the entire experimental period. The samples used for analysis of milk composition were collected on two alternated days from the two daily milking. Non-protein nitrogen, total nitrogen and non-casein nitrogen contents were directly evaluated in the milk, and casein, whey protein and true protein contents were indirectly...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Casein; Dairy cows; Ionophores; Milk yield and composition; Productive efficiency.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000800025
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β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese Genet. Mol. Biol.
Otaviano,Antonio R.; Lima,André Luis F.; Laureano,Monyka M.M.; Sena,Janete A.D.; Albuquerque,Lúcia G. de; Tonhati,Humberto.
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk. The aim of this study was to show the usefulnes of molecular markers to identify the admixture of bovine milk to bubaline milk during the manufacturing process of mozzarella cheese. Samples of mozzarella cheese were produced by adding seven different concentrations of bovine milk: 0%, 1%, 2%, 5%, 8%, 12% and 100%. DNA extracted from somatic cells found in cheese were submitted to PCR-RFLP analysis of casein genes: α-s1-CN - CSN1S1 that encompasses 954 bp from exon VII to intron IX (Alu I and Hinf I), β-CN - CSN2 including 495 bp of exon VII (Hae III and Hinf I), and κ-CN - CSN3,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Casein; Gene polymorphism; Mozarella; Cheese authentication; PCR-RFLP.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572008000500017
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カゼイン由来のペプチドを指標とした乳利用の起源の検証可能性 : MALDI/TOF質量分析装置を用いた評価系 OAK
滝柳, 泰文; 福田, 健二; 河原, 一樹; 三宅, 裕; 宮路, 淳子; 中澤, 隆; 常木, 晃; 平田, 昌弘; TAKIYANAGI, Yasufumi; FUKUDA, Kenji; KAWAHARA, Kazuki; MIYAKE, Yutaka; MIYAJI, Atsuko; NAKAZAWA, Takashi; TSUNEKI, Akira; HIRATA, Masahiro.
http://www.obihiro.ac.jp/~library/kenkyu.html
Palavras-chave: プロテオミクス; カゼイン; 古代土器片; 乳利用の起源; MALDI/TOF 質量分析装置; Proteomic; Casein; Ancient shard; Origin of milk use; MALDI/TOF mass spectrometry.
Ano: 2013 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3818
Registros recuperados: 10
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