1,720,963 research outputs found
Impact of milk base heat treatment intensity on qualitative and quantitattive production of phosphopeptides in yoghurt
No full textQuantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring
No full textThe unnatural amino acid lysinoalanine (LAL) has been identified in milk and cheese products by liquid chromatography mass spectrometry (LC/ESI/MS) with selective ion monitoring (SIM) of the 9-fluorenyl-methylchloro-formate (FMOC) derivative. LAL is not present in raw milk or derived from Mozzarella cheese; however, high amounts of LAL are found in calcium caseinate and milk powder. As expected, milk fortified with caseinate or whey protein powder produces cheese with higher LAL content. Our analytical procedure is based on the simultaneous detection of specific ion masses of the FMOC–LAL derivative and the N-ε-methyl-lysine internal standard. A linear relationship was observed within the 0.2–20 ppm concentration range, in addition to a high correlation coefficient and 3% relative standard deviation
Water buffalo s1–CN polymorphism determination by immunoelectrophoretic technique and LC/ESI/MS analysis.
No full textInfluence of genetic polymorphism at goat alpha(s1)-CN locus on TCA 12% soluble peptides in Cacioricotta cheese and derived whey
No full textMilk protein and their antigenicity
No full textThe main elements of milk proteins can be summarized as follows: variable phosphorylation degree of the four caseins, variable glycosylation of κ-CN and α-La, frequent presence of casein peptides generated by the action of endogenous and bacterial enzymes, wide molecular mass range whey proteins, easy thermodenaturation of whey proteins. With more knowledge of the primary structure, the location of the phosphate groups on the casein chains, and intra-and inter-protein disulphide bond exchanges during milk processing, particularly during digestion by proteolytic enzyme, the function and the role of most importantmilk proteins are now better understood. Further insight into the basic properties of milk proteins should lead to a greater understanding of the natural function of milk and the roles its components play in human nutrition. In this paper milk proteins are reviewed in the perspective of preventing milk allergies in newborns
Approccio proteomico nella caratterizzazione della frazione caseinica del latte di asina
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