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Dissertations / Theses on the topic 'Casein'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Post, Antonie E. [Verfasser]. "Fractionation of bovine casein and enrichment of functional casein peptides / Antonie E. Post." München : Verlag Dr. Hut, 2012. http://d-nb.info/1023435446/34.

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2

Post, Antonie [Verfasser]. "Fractionation of bovine casein and enrichment of functional casein peptides / Antonie E. Post." München : Verlag Dr. Hut, 2012. http://d-nb.info/1023435446/34.

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3

Shammet, Khalid M. "Proteolytic Activity of Some Milk-Clotting Enzymes on K-casein and K-casein Macropeptide." DigitalCommons@USU, 1989. https://digitalcommons.usu.edu/etd/5371.

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This work reviews studies of bovine K-casein and specifically K-casein macropeptide. Properties of K-casein, its structure and heterogeneity, proteolytic activity of some milk clotting enzymes on K-casein, and K-casein sensitive bonds are discussed. Macropeptides of other species are also presented. The carbohydrate moieties of bovine macropeptide together with their biological and physiological functions are reviewed. Macropeptides were produced by enzymic hydrolysis from whole casein solution using crystalline chymosin (EC 3.4.23.4). Trichloroacetic acid (final concentrations 2, 8 and 12%) w

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4

Fortuna, Lelis Aparecida Petrini. "Estudo da estabilidade da micela de caseina em leite estável e instável não ácido." reponame:Repositório Institucional da UCS, 2015. https://repositorio.ucs.br/handle/11338/969.

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O leite instável não ácido (LINA) caracteriza-se pela perda da estabilidade da caseína ao teste do etanol, sem apresentar acidez acima de 18 °D. Este tipo de leite não é transportado para a indústria devido à subjetividade e imprecisão do teste do etanol, o qual não diferencia os tipos de leite, sendo eles: leite normal, LINA e o leite ácido. Este trabalho teve como objetivo contribuir para a compreensão dos fenômenos físico-químicos envolvidos na estabilidade e instabilidade das micelas de caseína em LINA e leite estável bovino e, desenvolver testes alternativos para a identificação e diferen

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5

Zhou, Shuting. "Casein-phenolic interactions in food." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103772.

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Protein-phenolic interactions are common in foods with reported effects on nutritional and functional properties of foods. The objectives of this research were to investigate the casein-phenolic acid interactions in a model system and in chocolate as a processed food product. Casein-phenolic acid interactions were induced by heat incubation of casein with protocatechuic acid or p-coumaric acid at 55 ℃ (pH 7, 2 h); caseins were isolated from milk chocolate and white chocolate by precipitating caseins at its isoelectric point (pH 4.6). Casein-phenolic complexes were identified using polyacrylami

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6

Agnew, E. C. "The effects of casein on healing and plaque formation." Thesis, [Hong Kong] : University of Hong Kong, 1986. http://sunzi.lib.hku.hk/hkuto/record.jsp?B1232629X.

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7

Koch, Juliane. "Untersuchungen zur Hydrolyse von beta-Casein in Modellsystemen und in ausgewählten Käsesorten." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2004. http://nbn-resolving.de/urn:nbn:de:swb:14-1104851833062-82870.

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Die Käsereifung ist ein biochemischer Prozess, der sich durch physikalische, mikrobiologische und enzymatische Ursachen und Abläufe vollzieht. Dabei ist die Proteolyse entscheidend für Veränderungen hinsichtlich Textur und Sensorik im Endprodukt Käse. Da die Käsematrix zu komplex ist und verschiedene Einflüsse sich störend bei der Analyse von Proteinen auswirken, sollte ein Käsemodell entwickelt werden. Ziel dieser Arbeit war es daher ein geeignetes Modell zu entwickeln, welches die Käsereifung simulieren sollte. Zum Vergleich sollte ein Modell herangezogen werden, welches der Milch nachempfun

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8

Oommen, Bonney S. "Casein Supramolecules: Structure and Coagulation Properties." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5518.

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The changes in quaternary structure of casein supramolecules with various physical and chemical treatments were studied using transmission electron microscopy, and a model to account for the changes is put forth. The effects of casein structure on coagulation properties were also studied. The sample preparation for transmission electron microscopy involved physical methods of fixation and flash freeing to preserve the structure of caseins in the sample. The structure of caseins in sodium and calcium caseinate varied with sodium caseinate not exhibiting any spherical structure as opposed to the

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9

Naressi, Bruna Cristina Machado [UNESP]. "Análise comparativa de genes das caseínas de búfalo." Universidade Estadual Paulista (UNESP), 2015. http://hdl.handle.net/11449/123663.

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Made available in DSpace on 2015-06-17T19:33:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-02-02. Added 1 bitstream(s) on 2015-06-18T12:48:23Z : No. of bitstreams: 1 000834199_20160202.pdf: 110591 bytes, checksum: 9b4d763896b837f183fbb81b557d4619 (MD5) Bitstreams deleted on 2016-02-03T15:35:13Z: 000834199_20160202.pdf,. Added 1 bitstream(s) on 2016-02-03T15:35:54Z : No. of bitstreams: 1 000834199.pdf: 1278335 bytes, checksum: 9ed66d4ca576eca0681d0113a356d68a (MD5)<br>Dentre as proteínas do leite, as caseínas (alfa-s1, alfa-s2, beta- e kapa-caseína) assumem papel de destaque devi

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10

Naressi, Bruna Cristina Machado. "Análise comparativa de genes das caseínas de búfalo /." Jaboticabal, 2015. http://hdl.handle.net/11449/123663.

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Orientador: Maria Elisabete Jorge Amaral<br>Coorientador: Nedenia Bonvinos Stafuzza<br>Banca: Rodrigo Pelicioni Savegnago<br>Banca: Paola Jocelan Scarin Provazzi<br>Resumo: Dentre as proteínas do leite, as caseínas (alfa-s1, alfa-s2, beta- e kapa-caseína) assumem papel de destaque devido ao alto valor nutritivo e às características físico-químicas que favorecem a fabricação de derivados do leite. Essas proteínas são codificadas pelos genes CSN1S1, CSN1S2, CSN2 e CSN3. A fim de realizar análise comparativa dos genes das caseínas de búfalo, o presente trabalho teve como objetivo a identificação,

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11

Silva, Fernando Evaristo da. "Efeito da adição de caseinato de sódio sobre a viabilidade do sêmen bubalino criopreservado." Botucatu, 2019. http://hdl.handle.net/11449/190848.

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Orientador: João Carlos Pinheiro Ferreira<br>Resumo: O uso do sêmen refrigerado proporciona maiores taxas de prenhez se comparado ao do sêmen congelado. Essa diferença parece estar relacionada às lesões mais severas das membranas espermáticas desencadeadas pelo processo de congelação. Por sua habilidade de se ligar às proteínas ligadoras de espermatozoides e ao íon cálcio, o caseinato de sódio vem sendo estudado como uma substância capaz de inibir a capacitação espermática precoce, uma importante causa de diminuição da taxa de prenhez quando do uso de sêmen congelado. O primeiro objetivo deste

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12

Tezcucano, Molino Aline C. "Effects of enzymatic dephosphorylation on properties of bovine casein." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=102736.

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Milk proteins represent an important source of protein ingredients due to their distinctive physico-chemical, nutritional, technological and functional properties. Casein content of milk represents about 80% of milk proteins. The distinguishing property of phosphorylation provides important properties to caseins. The objectives of this research were to investigate enzymatic dephosphorylation of caseins, to characterize products of dephosphorylation and to examine the effects of dephosphorylation on biological properties of caseins.<br>Bovine whole casein, alpha-casein and beta-casein were deph

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13

Kannanayakal, Theresa Joseph. "Casein kinase 1 isoforms in degenerative disorders." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1094264800.

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Thesis (Ph. D.)--Ohio State University, 2004.<br>Document formatted into pages; contains 150 p. Includes bibliographical references. Abstract available online via OhioLINK's ETD Center; full text release delayed at author's request until 2005 Sept. 7.

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14

Seymour, William Matthew. "Responses to abomasal infusion of casein, hydrolyzed casein or methionine-lysine and dietary protein degradability in lactating cows." Diss., Virginia Polytechnic Institute and State University, 1987. http://hdl.handle.net/10919/49892.

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Responses to daily abomasal infusions of 400 g sodium caseinate, 400 g hydrolyzed casein or 11.3 g L-methionine-30.1 g L-lysine and rumen degradability of dietary protein were studied in eight Holstein cows during mid-lactation. Basal diets contained com silage, com and either soybean meal or 60:40 soybean meal:corn gluten meal, and had estimated rumen degradabilities of 70 and 60.5%. Duodenal cannulas were installed in four of the cows to allow measurement of digesta composition and flow. Methionine-lysine infusion increased milk protein percentage on both diets and milk fat percentage and y

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15

Camilo, Katyana França Bonini. "Complexo pectina/caseína: aspectos básicos e aplicados." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-21052009-155617/.

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Os sistemas de liberação de fármacos são parte integrante da investigação farmacêutica. Grande ênfase tem sido dada à utilização de polímeros hidrofílicos naturais como carreadores devido às vantagens inerentes a seu baixo custo, biocompatibilidade e segurança de uso. Os objetivos principais deste trabalho foram a preparação e avaliação de sistemas microparticulados a base de pectina e caseína e o estudo da liberação in vitro do aciclovir contido nas micropartículas. Esses sistemas visam uma liberação prolongada do fármaco aumentando sua biodisponibilidade oral. O efeito de parâmetros como pH,

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16

Gallagher, Jacqueline. "Hydrolysis of casein by food grade enzymes." Thesis, Cardiff University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320181.

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17

George, Sisilamma. "Physical mapping of the murine casein locus." Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/13892.

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The murine casein locus has been characterised by long range restriction mapping and the analysis of long fragment genomic clones. Cloned sequences from five mouse casein genes (α, β, γ, ?, κ) were used to screen a murine (strain 129) genomic library in a bacterial artificial chromosome vector (BAC). Of the nine clones isolated, two contained 3 casein genes α, β, γ and γ, ?, κ respectively. The following combinations were found in other clones - α + β; β + γ; γ + ?. Thus, I deduced that the gene order in the locus is α- β- γ- ?-κ. I have confirmed this order by restriction analysis of the clon

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18

Rios, Karina Ribeiro. "Efeito da remoção da fonte de zinco da mistura salina da dieta sobre o ganho de peso de ratos wistar e o valor nutritivo da caseina : influencia de adições crescentes de acido fitico." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256230.

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Orientador: Admar Costa de Oliveira<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T16:25:47Z (GMT). No. of bitstreams: 1 Rios_KarinaRibeiro_M.pdf: 519085 bytes, checksum: 22eba3b1a8c6784f7067751a10db8f1c (MD5) Previous issue date: 2003<br>Resumo: O zinco é um mineral que desempenha inúmeras funções biológicas, como catalisador para a atividade de mais de 300 enzimas, constituinte estrutural de muitas proteínas e como regulador na prevenção da formação de radicais livres. Dado a esta multiplicidade

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19

Tomlinson, Anthony M. "Long range analysis of the mammalian casein locus." Thesis, University of Edinburgh, 1999. http://hdl.handle.net/1842/14550.

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Current notions of genome organisation hold that chromatin is structurally and functionally partitioned into domains delimited by specialised chromatin elements. In transgenic studies a variety of chromatin domains and functional elements isolated from them have been shown to direct physiological levels of gene expression independent of the integration position of the transgene within the genome. The principal aim of this project was to assay for position independent, copy number dependent and tissue- and developmental stage-specific gene expression from the human and murine casein gene loci i

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20

Lopes, Ludmila Camargo. "Composição e características físico-químicas do leite instável não ácido (LINA) na região de Casa Branca, Estado de São Paulo." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-29042008-103024/.

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O objetivo do estudo foi determinar a composição e as características físico-químicas (pH, acidez, estabilidade ao álcool, sólidos totais, gordura, lactose, teor de extrato seco desengordurado e proteína total), contagem de células somáticas (CCS) e as frações de caseína (α-S1, α-S2, β e κ) dos leites identificados como leite instável não ácido (LINA) e de leites estáveis à prova de álcool a 78% (v/v). A amostragem contemplou todas as propriedades leiteiras fornecedoras de leite de um laticínio localizado no município de Casa Branca - Estado de São Paulo, nos meses de ma

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21

Büeler, Thomas. "Casein-Polymorphismus und gerinnungsrelevante Eigenschaften von Milch Schweizerischer Ziegenrassen /." [S.l.] : [s.n.], 2002. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=14876.

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22

Rediguieri, Camila Fracalossi. "Misturas aquosas de pectina/caseína: estudo físico-químico e potencial de uso no tratamento da doença periodontal." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-02102008-162711/.

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Misturas aquosas de polissacarídeos e proteínas são normalmente instáveis e separam-se em fases devido às interações repulsivas ou atrativas existentes entre os polímeros. O efeito da temperatura, do pH e da concentração polimérica no comportamento de misturas de pectina/caseína foi estudado nesse trabalho. Um diagrama de fases construído em pH 7 revelou que a mistura é estável apenas em baixas concentrações. Concentrações mais elevadas levam à incompatibilidade termodinâmica, governada por forças puramente entrópicas, e ao aparecimento de duas fases: uma rica em caseína (inferior) e outra ric

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23

Morris, Andrew Richard. "Characterisation of casein kinase 1 enzymes from Leishmania mexicana." Thesis, Keele University, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.510728.

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24

Morris, Gordon Alistair. "Hydrodynamic investigation of polysaccharides and their interactions with casein." Thesis, University of Nottingham, 2001. http://eprints.nottingham.ac.uk/13877/.

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Polysaccharide systems (pectin, carrageenan, guar, locust bean gum, xanthan and xylan) have been characterised using a variety of hydrodynamic techniques including sedimentation velocity, sedimentation equilibrium, size exclusion chromatography - multi-angle laser light scattering (SEC-MALLS), and viscometry. Results suggest that the polysaccharides selected are, in general, rigid or semi-rigid molecules with a large hydrated volume, this is important in relation to polysaccharide structure - function relationships. In addition the effect of incorporating a UV absorbing substituent group was a

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25

Whyman, R. H. "Electrophoretic and stability studies of casein coated colloidal particles." Thesis, University of Leeds, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.379647.

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26

Abbasi, Soleiman. "High pressure induced gelation of micellar casein + polysaccharide mixtures." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275631.

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27

Scheepers, Robyn Clair. "Genetic variation of Kappa-casein in South African goats." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/28891.

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Milk protein polymorphisms have a significant influence on milk quantity and composition. Kappa-casein is of special interest due to its known relationship with milk quality. In goats, a number of allelic variants have been identified, primarily classified into two groups. Group BIEF alleles (D, E, K, and M) have been shown to have a positive effect on milk yield and technological properties, while group AIEF, the remaining alleles, have a less positive influence on milk composition. The aim of this study was to investigate genetic variation in the kappa-casein genotype of South African goats.

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28

Crowther, Lachlan. "The preventive effects of systemic casein phosphopeptides Part 2." Thesis, Faculty of Dentistry, 2008. http://hdl.handle.net/2123/4056.

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29

Lima, Nascimento Luis Gustavo. "Casein hydrogels : Interaction with bioactive compounds and vegetable proteins." Thesis, Université de Lille (2022-....), 2022. https://pepite-depot.univ-lille.fr/ToutIDP/EDSMRE/2022/2022ULILR029.pdf.

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Les hydrogels sont des réseaux tridimensionnels capables de retenir une grande quantité d'eau. Ils peuvent être formés à partir d'une large gamme de polymères, seuls ou en combinaison, et ont différentes applications en fonction de leur composition et de leurs caractéristiques rhéologiques. Dans l'industrie alimentaire, les hydrogels sont principalement conçus pour fonctionner comme un système porteur de composés bioactifs, ou pour adapter la texture et la rétention d'eau des aliments. La facilité de modulation de la structure et des interactions des micelles de caséine (CM) par l'application

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30

Ayers, Carolyn. "Effect of k-casein glycosylation on the properties of milk." Thesis, McGill University, 1994. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=26234.

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A study was conducted to determine the relationship between the degree of glycosylation of $ kappa$-casein (CN) and physicochemical properties of milk: heat stability and ethanol stability. Morning milk samples from individual Holstein cows (genotype $ kappa$-CN AA, $ beta$-CN A$ sb1$A$ sb2$, $ alpha sb{ rm s1}$-CN BB, $ beta$-lactoglobulin AB) in midlactation were collected and analyzed for protein and somatic cell count. Samples of low somatic cell count ($<$150000 cells/ml) were skimmed and dialyzed overnight at 4$ sp circ$C against bulk tank milk to equilibrate soluble components. Three se

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31

Quinkenstein, Stephan. "Lymphoproliferation und Antigenspezifität von Lymphozyten frisch manifestierter Typ-I-Diabetiker gegen die Proteine bovines Serum-Albumin und [beta]-Casein [Beta-Casein] sowie Insulin." [S.l.] : [s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=969257120.

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32

Dinc, Havva. "Genotyping Of Beta-casein, Kappa-casein And Beta-lactoglobulin Genes In Turkish Native Cattle Breeds And Efforts To Delineate Bcm-7 On Human Pbmc." Phd thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/3/12611173/index.pdf.

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The main aim of this study is to determine genetic diversity of milk protein genes associated with milk traits, namely beta-casein, kappa-casein and betalactoglobulin, in native Turkish cattle breeds (Turkish Grey, Eastern Anatolian Red, Anatolian Black, and Southern Anatolian Red) and Turkish Holstein. Only 11% deviation from the Hardy-Weinberg equilibrium and insignificant Fis values for the populations were observed, indicating that samples are free of inbreeding. B alleles of these genes, which are positively related with cheese yield and quality, seem to be relatively high in native Turk

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33

Rodrigues, Ricardo Pereira. "Caseína quinase 1 como alvo para o planejamento de fármacos em mal de Alzheimer." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/60/60136/tde-31102014-103834/.

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A doença de Alzheimer (DA) é uma desordem neurodegenerativa progressiva, caracterizada pela perda de neurônios corticais e subcorticais. Padrões patológicos da doença de Alzheimer incluem a presença de lesões neurofibrilares que consistem no acúmulo da proteína ?- amilóide e dos emaranhados neurofibrilares, decorrentes da hiperfosforilação da proteína Tau. Apenas dois grupos principais de fármacos são utilizados para o tratamento da DA, os inibidores colinesterásicos e antagonistas do receptor N-metil-D-aspartato. Entretanto, a fosforilação de proteínas pelas proteínas cinases constituem um do

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34

Matia-Meringo, Lara. "Interactions in acid casein gels and emulsion gels containing sugar." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.396942.

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35

Tsioulpas, Alexandros. "Role of minerals on casein micelle stability of bovine milk." Thesis, University of Reading, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.429228.

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36

Fang, Zih-Hua. "The genetic background of bovine αs1- and αs2-casein phosphorylation". Thesis, Paris, Institut agronomique, vétérinaire et forestier de France, 2017. http://www.theses.fr/2017IAVF0020.

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La phosphorylation des caséines (CN) est une modification post-traductionnelle qui permet l’aggrégation des caséines sous formes de micelles. La stabilité de ces structures est essentielle pour transporter les minéraux au nouveau-né et fabriquer des produits laitiers. Il est par conséquent fondamental d'explorer la variation du degré de phosphorylation (PD) des CN, et d'étudier dans quelle mesure les facteurs génétiques contribuent à cette variation. Cette thèse visait à étudier le contexte génétique de la composition des protéines du lait de vache, en mettant l'accent sur la phosphorylation d

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37

Du, Hongwen. "Microstructural Changes in Casein Micelles during Acidification of Skim Milk." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5408.

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Pasteurized skim milk was acidified using glucono-δ-lactone (GDL) at 10, 20, 30, and 40°C or with 1.2% freeze-dried yogurt starter culture at 40°C. Milk coagulation was followed by measuring turbidity, curd firmness, particle size, and casein micelle microstructural changes using transmission electron microscopy . The pH of milk was gradually lowered during acidification with GDL or starter culture. Acidification rate showed greater influence on turbidity change at 10°C than at 20, 30, or 40°C. Average casein micelle size increased with decreasing temperature. The patterns of average micelle s

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38

Becerril, Diez Azucena. "Influence of chelating agents on proteolysis of micellar casein slurries." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1635.

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ABSTRACT Influence of chelating agents on proteolysis of micellar casein slurries Azucena Becerril Díez The focus of this research was to analyze the effect of Ca chelators on the proteolytic activity of rennet during ripening of a micellar casein slurry. This research was divided in two phases. During the first phase, preliminary studies were performed to understand the behavior of rennet and the milk system in the presence of chelating agents. A solution of reconstituted skim milk at 10% (w/v) was prepared. Individual samples of this solution were divided in two study groups, samples with ch

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39

NEGRI, VERONICA. "Expression and function of casein kinase II in mouse oocytes." Doctoral thesis, Università degli Studi di Roma "Tor Vergata", 2008. http://hdl.handle.net/2108/712.

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Casein Kinase 2 (CK2) is a ubiquitous and messenger-independent serine/threonine kinase whose substrates play important roles in cell cycle regulation. This tetrameric enzyme is composed of two α and β subunits. The α subunits are the catalytic portion of the enzyme while the β subunits appears to play a role in enhancing the catalytic activity and stability of CK2, and in modulation of the substrate requirement. Although no major fluctuations of CK2 activity appear occur during different stages of the cell cycle, a series of evidence indicate that CK2 is an important component of regulat

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40

Vellore, Loganathan Naveen Kumar. "Remineralizing with CPP-ACP effect of protocol in vitro /." Thesis, Click to view the E-thesis via HKUTO, 2006. http://sunzi.lib.hku.hk/hkuto/record/B39839515.

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41

Gerung, Anita. "Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin." Texas A&M University, 2005. http://hdl.handle.net/1969.1/3323.

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In order to determine the effect of lipid concentration on the properties of k-casein stabilized emulsions, butteroil was added to solutions that contained 0.3% k-casein to achieve milk fat concentrations of 3, 10, and 20%. These mixtures were adjusted to pH 6.5 and heated to 65°C. They were then homogenized at 20 and 100 MPa and particle size was measured; viscosity and yield stress were measured before and 30 minutes after the addition of chymosin. These experiments were repeated twice. Homogenization of the emulsions at 100 MPa produced smaller particles than homogenization at 20 MPa. Emuls

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42

Fichtali, Jaouad. "Production of caseins using extrusion technology." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=74580.

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Preliminary experiments indicated that an acid casein co-precipitate could be produced by extrusion from skim milk powder (SMP). In assessing the problems encountered, experiments were designed to model and optimize the coagulation/washing process using response surface methodology (RSM), to minimize residual whey components and losses of fines. This study yielded useful information relative to improving our understanding of the coagulation mechanism and the most important variables affecting the process. In addition, RSM allowed multiresponse optimization of acid casein production using uniqu

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43

Faruque, S. M. "Studies on the structure and expression of the mouse #propor to#1Ì²-casein gene." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383435.

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Heffron, Sean Patrick. "The Effect of Whey Protein Isolate on Plasma Amino Acids, Nitrogen Balance, Glutathione and Performance during Energy Restriction in Athletes." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/41336.

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This study compared the effects of whey and casein on plasma AA, nitrogen balance (NBAL), glutathione and performance in dieting athletes. Twenty cyclists consumed 40 g·d-1 whey (WHEY) or casein (CAS) for 3 wk. On d 18 – 21 subjects restricted intake to 20 kcal·kg-1·d-1 plus protein supplement. Apparent NBAL was estimated on d 18 – 21 while postabsorptive and 2 h postprandial plasma AA were measured on d 14 and 21. On d 1, 15 and 22 subjects performed an exercise performance test and provided blood for glutathione analysis. Both groups experienced similar negative NBAL (CAS = -19.7 ± 1.4 g, WH

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Koch, Juliane. "Untersuchungen zur Hydrolyse von Beta-Casein in Modellsystemen und in ausgewählten Käsesorten." [S.l. : s.n.], 2005. http://www.bsz-bw.de/cgi-bin/xvms.cgi?SWB11611838.

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Qian, Xi. "Regulation of β-Casein Gene Expression by Octamer Transcription Factors and Utilization of β-Casein Gene Promoter to Produce Recombinant Human Proinsulin in the Transgenic Milk". ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/316.

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β-Casein is a major milk protein, which is synthesized in mammary alveolar secretory epithelial cells (MECs) upon the stimulation of lactogenic hormones, mainly prolactin and glucocorticoids (HP). Previous studies revealed that the proximal promoter (-258 bp to +7 bp) of the β-casein gene is sufficient for induction of the promoter activity by HP. This proximal region contains the binding sites for the signal transducer and activator of transcription 5 (STAT5), glucocorticoid receptor (GR), and octamer transcription factors (Oct). STAT5 and GR are essential downstream mediators of prolactin an

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Cheusova, Tatiana. "Identification and characterization of casein kinase 2 as MuSK binding partner." [S.l.] : [s.n.], 2006. http://deposit.ddb.de/cgi-bin/dokserv?idn=980265592.

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Böhm, Anke. "Untersuchungen zur Proteolyse von para-k-Casein vom Modell zum Käse /." [S.l. : s.n.], 2003. http://www.bsz-bw.de/cgi-bin/xvms.cgi?SWB10673677.

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Böhm, Anke. "Untersuchungen zur Proteolyse von para-k-Casein: vom Modell zum Käse." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2003. http://nbn-resolving.de/urn:nbn:de:swb:14-1055498240843-26828.

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Para-k-Casein entsteht durch Hydrolyse des kappa-Caseins nach Zugabe proteolytischer Enzyme zur Milch. Untersuchungen an selbst erstellten Modellen unter Bedingungen, die die Käsereifung simulieren, zeigen, dass die Proteolyse des für die Käsereifung bedeutenden para-k-Caseins stark vom Wassergehalt abhängt. Mit Hilfe geeigneter Methoden (SDS-Elektrophorese, IEF, GPC, RP-HPLC, ESI-MS u.a.) konnte der Abbau des para-k-Caseins durch die industriell relevanten Milchgerinnungsenzyme Chymosin, Fromase und Suparen bei unterschiedlichem Wasserangebot verfolgt werden. Para-k-Casein wird bei einem käse

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Kessler, Anne Karoline [Verfasser]. "Physico-chemical characterization of novel casein-surfactant micelles / Anne Karoline Kessler." München : Verlag Dr. Hut, 2015. http://d-nb.info/1067708049/34.

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