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Journal articles on the topic 'Coagulated protein'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

China, M. Ameka Hamilton, Olumati N. Precious, and Friday Owuno. "Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein." European Journal of Agriculture and Food Sciences 3, no. 4 (2021): 4–9. http://dx.doi.org/10.24018/ejfood.2021.3.4.81.

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textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat

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2

Ariskanopitasari, Ariskanopitasari, Lalu Heri Rizaldi, and Ratna Nurmalita Sari. "The exploration of indigenous plant-based coagulant for sumbawanese cheese production as probiotic source." Jurnal Agrotek Ummat 10, no. 4 (2023): 338. http://dx.doi.org/10.31764/jau.v10i4.19514.

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Sumbawa cow's milk processing is still limited even though it has the potential to be developed. Therefore, a diversification product like cheese as a source of probiotic is required. Cheese derived from milk that is coagulated using rennet which is expensive and has high halal critical point. Thus, an alternative coagulant that is affordable with low halal critical point such as local plant-based material is needed. This study used Sumbawa local cow’s milk to produce cheese which coagulated using pineapple and gooseberry and the addition of Lactobacillus lactis as the lactic acid bacteria. Ob

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3

Ibrahim, Shafa'atu Giwa, Wan Fatin Nazihah Wan Makazan, and Roselina Karim. "Physicochemical, textural, and microstructural properties of kenaf (Hibiscus cannabinus L.) seed tofu as affected by coagulant types and concentrations." International Food Research Journal 31, no. 1 (2024): 32–41. http://dx.doi.org/10.47836/ifrj.31.1.03.

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Hard tofu was developed from kenaf seed, and the effects of coagulant types and concentrations on the physicochemical, textural, and microstructural properties of the tofu were studied. Glucono delta-lactone (GDL), CH3COOH, MgCl2, and CaSO4 were the coagulants used at concentrations of 0.25, 0.5, 0.75, and 1.0 g% (w/v). Kenaf seed milky extract was obtained from the seed soaked at 65°C for 2 h 40 min, and ground using 1:6 seed-to-water ratio. The extracted milky extract was cooked to 95°C for 3 min, cooled to 80°C, and then coagulated with appropriate coagulant concentration. The yield, physic

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4

Siti Aisyah, Teky Hayuningtyas, Wiwin Wiwin, Eka Fitrian Ramadhani, and Liss Dyah Dewi A. "Pengaruh Mikroba Dalam Pembuatan Keju Dengan Fermentasi Asam Laktat." Intellektika : Jurnal Ilmiah Mahasiswa 2, no. 4 (2024): 48–55. https://doi.org/10.59841/intellektika.v2i4.1275.

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Cheese is a food fermented by lactic acid bacteria and fungi. Cheese has many important nutrients and is high in energy. The type of milk used (species, lactation stage, full fat, low fat, or skim), the manufacturing process, and, to a lesser extent, the air-insoluble nutritional quality of the milk (coagulated casein, In cheese curds, colloidal minerals, fat, and fat-soluble vitamins remain, while the air-soluble components of milk are whey protein, lactose, vitamins, and air-soluble minerals. But the loss of air-soluble B vitamins can be compensated by microbial synthesis during cooking to a

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5

M. R., Hassan,, Sultana, F., Papry, K. N., et al. "Effect of Coagulating Agents for Preparation of Soy Milk-Based Rasogolla." African Journal of Agriculture and Food Science 8, no. 1 (2025): 48–61. https://doi.org/10.52589/ajafs-jlv8iq2h.

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This experiment investigated how different coagulants affected soymilk-based Rasogolla's flavour, body and texture, colour, appearance, and chemical composition (moisture, dry matter, crude protein, fat, carbohydrate, nitrogen-free extract, ash, and crude fibre). Milk samples were collected from the Bangladesh Agricultural University dairy farm (BAU) to prepare soymilk-based Rasogolla, and Soymilk was prepared at the Dairy Technology Laboratory of BAU, Mymensingh. Cow milk and soymilk samples were coagulated using four different coagulants: calcium lactate, citric acid, lactic acid, and vinega

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6

Karki, Anubodh, and Pravin Ojha. "Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese." Journal of Food Science and Technology Nepal 10 (January 30, 2018): 7–10. http://dx.doi.org/10.3126/jfstn.v10i0.17920.

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Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be

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7

Revyakin, Artem, Isabella Stefanova, Yekaterina Martynova, and Yevgeniya Biblenko. "Evaluation of the degree of readiness of coagulated egg products according to some physico- chemical and organoleptic indicators." Poultry and Chicken Products 25, no. 4 (2023): 66–68. http://dx.doi.org/10.30975/2073-4999-2023-25-4-66-68.

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The article presents the results of studies on the content of organoleptic evaluation and the increase in the number of new egg products (coagulated protein, yolk and melange). The possibility of express assessment of the guar- antee and product quality is shown.

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8

Shakhnazarova, L. V., I. L. Stefanova, and A. Yu Klimenkova. "Hypoallergenic products based on poultry white meat and coagulated egg protein." Meat Industry Journal, no. 3 (2023): 30–32. http://dx.doi.org/10.37861/2618-8252-2023-03-30-32.

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9

Ndatsu, Yakubu, H. ABUBAKAR, O. A. ALIYU, P. S. YISA, B. H. USMAN, and B. H. USMAN. "EFFECTS OF SELECTED NATURAL COAGULANTS ON THE YIELD AND QUALITY CHARACTERISTICS OF Glycine max AND Vigna subterranea MILK MIXTURE TOFU." FUDMA Journal of Agriculture and Agricultural Technology 9, no. 1 (2023): 56–62. http://dx.doi.org/10.33003/jaat.2023.0901.08.

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The effects of selected natural coagulants on the yield and quality Characteristics of Glycine max and Vigna subterranea Milk Mixture Tofu was investigated. The selected natural coagulants are Citrus lemon, roselle calyces (Hibiscus sabdariffa), Tamarindus indica, and influence water (steep water) from maize pap, while CaSO4 was used as a control group. The pH and titratable acidity values of the prepared tofu were performed. Tofu yield, proximate composition, and sensory quality of tofu prepared by natural coagulants of plant origins were also conducted and compared with that of CaSO4 coagula

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10

Frégeau-Reid, J. A., and E. R. Cober. "A small-scale tofu test for soybean breeding programs." Canadian Journal of Plant Science 99, no. 1 (2019): 50–55. http://dx.doi.org/10.1139/cjps-2018-0176.

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Soybean breeding programs targeting tofu production must identify cultivars that are well suited for making tofu. A small-scale (SS) test of tofu texture was developed to evaluate breeding lines. The SS tofu test was developed to complement the larger scale Harrow tofu test but to use smaller samples of seed and soymilk to make tofu. The SS tofu test uses both magnesium chloride (MgCl2) and glucono-delta-lactone (GDL) coagulants to produce tofu samples of 20 mL. In comparisons of the SS and Harrow tofu texture tests, using lines with varying protein subunit profiles, both tests ranked lines si

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11

Rizkaprilisa, Windy, and Setiadi Setiadi. "Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production." Indonesian Food and Nutrition Progress 15, no. 2 (2018): 79. http://dx.doi.org/10.22146/ifnp.33349.

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Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gram) and papain enzyme (3 and 6 gram). The highest yield of tofu used CaSO4 2 gram with 66% yield and papain enzyme 6 gram with 65% yield. This indicates that more of coagulant are used so more yield of tofu. Based on the proximate test, especially proteins showed the making of tofu with papain enzyme

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12

Mishra, Kuldeep, Suneeta Pinto, Hitesh Jambukiya, and J. P. Prajapati. "Evaluation of whey protein concentrate as a functional ingredient on quality of goat milk rasogolla - an Indian dessert." Journal of Applied and Natural Science 14, no. 1 (2022): 17–27. http://dx.doi.org/10.31018/jans.v14i1.3173.

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In the literature, a variety of dairy products are made from goat milk; however, information related to the manufacture of rasogolla from goat milk is very scant. During preliminary trials, it was observed that chhena prepared from goat milk was not suitable for the preparation of rasogolla because it has a very soft and sticky body that is difficult to handle. Therefore, this investigation was conducted to formulate an acceptable quality goat milk rasogolla using whey protein concentrate (WPC) as a functional ingredient. Chhena (also known as Indian cottage cheese, a heat- and acid-coagulated

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13

Hustiany, Rini, Emy Rahmawati, and Alia Rahmi. "DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD." TROPICAL WETLAND JOURNAL 2, no. 3 (2016): 30–36. http://dx.doi.org/10.20527/twj.v2i3.37.

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Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from

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14

Fitriani, Perti, and Davit Nugraha. "Albumin Identification in Catfish ( Clarias sp ) Using Spectrophotometry UV-VIs." Ad-Dawaa : Journal of Pharmacy 1, no. 1 (2023): 29–36. http://dx.doi.org/10.52221/dwj.v1i1.223.

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Albumin is a simple protein with globular protein molecules. Albumin is water soluble and can be coagulated with heat. Albumin solution in water can be precipitated by adding ammonium sulfate until saturated. Albumin functions to regulate the osmotic pressure in the blood, maintain the presence of water in the blood plasma so that it can maintain the volume of blood in the body and as a means of transportation and transportation. Catfish contains 15.6 grams of high-quality protein in each fish so that it can meet the needs of the amino acids needed by the body. The high-quality protein in catf

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15

Isleroglu, Hilal, and Gamze Nur Olgun. "Effects of the Extraction Conditions on Functional and Structural Characteristics of Proteins from Fenugreek Seeds." Acta Chimica Slovenica 71, no. 2 (2024): 204–14. http://dx.doi.org/10.17344/acsi.2023.8576.

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The study aims to optimize the extraction process and characterize the proteins found in fenugreek seeds. The water and oil holding capacities, coagulated protein content, foaming, and emulsification properties of the isolated proteins were investigated under all extraction conditions. Also, solubility, molecular weights, structural and thermal properties were determined. In the extraction processes carried out at different pH (pH 6.0–12.0) and solid:solvent ratios (20–60 g/L), it was determined that the highest extraction yield (94.3 ± 0.3%) was achieved when the pH was 11.47 and the solid-so

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16

Bouras, Biya, Ouarda Aissaoui-Zitoun, Férial Aziza Benyahia, et al. "Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained." Foods 14, no. 3 (2025): 334. https://doi.org/10.3390/foods14030334.

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This study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of the cheeses were performed. The recommended amount of FDCR for coagulation of camel–goat milk mixture was 0.2 g/L. The cheese obtained was mainly characterized by dry matter 34.99 ± 0.57% and protein content 36.26 ± 1.75%/DM. Texture profile analysis revealed that the obtained cheese was mainly characterized by

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17

Zhang, Jian-Tao, Jing-Tao Shao, Yun-Feng Liu, and Hong-Bin Wang. "Gasless Laparoscopic Ovariohysterectomy and Comparison of Serum Levels of Interleukin-6 and C-Reactive Protein after Lohe and Traditional Laparoscopic Ovariohysterectomy in Bitches." Bulletin of the Veterinary Institute in Pulawy 57, no. 1 (2013): 127–30. http://dx.doi.org/10.2478/bvip-2013-0024.

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Abstract Ten mixed-breed female dogs were used in the study. Abdominal wall lifting was performed with a sterilised cotton strip. Four portal sites were used to complete gasless laparoscopic ovariohysterectomy (GLOHE) procedures. The proper and suspensor ligament, ovarian pedicle, and broad ligament of the uterus, uterine artery and vein were coagulated using bipolar electrocoagulation. After the uterine body was coagulated and cut, the end of the cervix was ligated with a loop suture. Blood samples were obtained before the surgery, immediately after the procedure, and on 1, 3, and 5 d postope

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18

Castaneda, Nuria, and Youngsoo Lee. "Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion." Gels 5, no. 1 (2019): 16. http://dx.doi.org/10.3390/gels5010016.

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In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D3 of a model acid coagulated fresh cheese was evaluated. It was hypothesized that increasing P/F ratios (0.9, 1.3, 1.7, and 2) and homogenization pressures (17, 50, 75, and 150 MPa) will decrease the particle size of the cheese milk emulsion. The decreased emulsion particle size will result in a more rigid and elastic cheese matrix with smaller pore sizes, with an increased

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19

A. Adepoju, P., A. O. Longe, O. B. Odeinde, G. N. Elemo, and O. L. Erukainure. "Investigation into the Coagulating Properties of Acid and Enzyme Coagulated Soy Protein Precipitate." Food and Public Health 2, no. 5 (2012): 127–30. http://dx.doi.org/10.5923/j.fph.20120205.02.

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20

Tay, S. L., та CO Perera. "Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-δ-lactone". Journal of Food Science 69, № 4 (2004): FEP139—FEP143. http://dx.doi.org/10.1111/j.1365-2621.2004.tb06338.x.

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21

Kotsiou, Kali, Marios Andreadis, Georgios Manessis, et al. "Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats." Foods 14, no. 8 (2025): 1316. https://doi.org/10.3390/foods14081316.

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This study examined the impact of extensive and intensive farming systems on the rheological behavior of rennet-induced goat milk coagulation in the indigenous Greek Skopelos goat breed. Milk samples were obtained from Skopelos dairy goats reared under extensive and intensive farming systems at two farms in Greece. Rennet-induced coagulation kinetics (at 35 °C) and curd rheological properties were assessed using dynamic rheometry. Milk from the extensive system exhibited longer rennet coagulation time (RCT) but resulted in curds with higher storage modulus (G′) and complex viscosity (η*), indi

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22

Chahbani, Amna, Zeineb Jrad, Rihab Jarray, Emna Ammar, and Halima El Hatmi. "Effects of Operational Parameters Variation During Ultrafiltration Process on Goat Skim Milk (GSM) Concentration for Cheese Elaboration." Processes 13, no. 7 (2025): 2093. https://doi.org/10.3390/pr13072093.

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This study assessed the effect of ultrafiltration (UF) on the quality of soft white cheese made from goat skim milk (GSM) and aimed to identify the optimal UF parameters for protein concentration while minimizing energy consumption. UF was applied to pasteurized GSM by altering transmembrane pressure (TMP) and permeate flux density (J) while monitoring the volume reduction factor (VRF). The acidity, viscosity, dry extract, proteins and Ca, Na, K, Mg and Fe contents increased significantly during concentration. Post-ultrafiltration, both UF and non-UF GSMs were coagulated using modified rennet

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23

Scherer, Glaciela Cristina Rodrigues da Silva, Rosicler Colet, Darlene Cavalheiro, et al. "Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)." Research, Society and Development 10, no. 16 (2021): e207101623576. http://dx.doi.org/10.33448/rsd-v10i16.23576.

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Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for col

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24

TOWNSEND, W. E., C. E. DAVIS, and R. L. WILSON. "Evaluation of a Sound Velocity Analyzer for Estimating Maximum Internal Temperature to Which Meat Products Have Been Heat Processed." Journal of Food Protection 53, no. 8 (1990): 680–84. http://dx.doi.org/10.4315/0362-028x-53.8.680.

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The sound velocity (SV) values of a variety of solutions (distilled water, saline, silicon dioxide, bovine serum albumin, coagulated beef protein) were determined as the temperature of the solution was increased from 10 or 20° to 71°C. Few differences were found in the SV values for the various types of distilled water; however, there was an increase in SV values as the concentration of saline increased. Level of silicon dioxide or bovine serum albumin had no significant effect on SV values; however, there was an increase in SV values as percentage of precoagulated beef protein solids in solut

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25

Stephanova, I. L., V. K. Mazo, E. V. Kropacheva, and A. Yu Klimenkova. "Study of the sorption processes of cranberry juice polyphenols on a coagulated protein matrix." Poultry and Chicken Products 22, no. 4 (2020): 62–65. http://dx.doi.org/10.30975/2073-4999-2020-22-4-62-65.

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Paz-Yépez, Carolina, Mariana Gavilanes-Tomalá, Julio Palmay-Paredes, Grace Medina-Galarza, Sebastián Guerrero-Luzuriaga, and Borja Velázquez Martí. "Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu." Applied Sciences 14, no. 19 (2024): 8580. http://dx.doi.org/10.3390/app14198580.

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Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that th

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27

Antonina, Tvorogova, Shobanova Tatyana, Landikhovskaya Anna, Sitnikova Polina, and Gurskiy Igor. "NUCLEATION INTENSIFICATION IN THE ICE CREAM PRODUCTION." Eastern-European Journal of Enterprise Technologies 2, no. 11 (104) (2020): 33–38. https://doi.org/10.15587/1729-4061.2020.198441.

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In ice cream production, the dispersal of ice crystals ‒ an important organoleptic indicator ‒ depends on the number of water crystallization centers at the first stage of freezing (nucleation). At the subsequent freezing, the remaining water crystallizes at existing centers. This paper reports the results of studying the substantiation of nucleation intensification by increasing the rate of freezing in nitrogen and by employing a germ-forming effect, predetermined by the presence of particles. The nucleation initiators considered are suspended particles of the fat phase and a partially solubl

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28

Pęksa, A., and J. Miedzianka. "Amino acid composition of enzymatically hydrolysed potato protein preparations." Czech Journal of Food Sciences 32, No. 3 (2014): 265–72. http://dx.doi.org/10.17221/286/2013-cjfs.

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We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates

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Koné, N., M. Sylla, S. Nacambo, and M. Kenis. "Production of house fly larvae for animal feed through natural oviposition." Journal of Insects as Food and Feed 3, no. 3 (2017): 177–86. http://dx.doi.org/10.3920/jiff2016.0044.

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Larvae of the house fly, Musca domestica L., are a suitable protein source for incorporation into animal feed. In Sub-Saharan Africa, one of the methods to produce house fly larvae is to expose a substrate to attract naturally-occurring adult flies for oviposition. A production system, described herein, was set up in Mali and the potential of the method was assessed by studying the influence of various parameters on yields. Of four substrate mixtures tested, three, i.e. chicken manure alone, sheep manure and coagulated blood, and chicken manure and coagulated blood provided average yields of 1

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Shakhnazarova, L. V., I. L. Stefanova, A. Yu Klimenkova, and V. K. Mazo. "The use of coagulated egg protein in the development of functional products based on poultry." Meat Industry Journal, no. 12 (2020): 22–25. http://dx.doi.org/10.37861/2618-8252-2020-11-22-25.

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Shakhnazarova, L. V., I. L. Stefanova, A. Yu Klimenkova, and V. K. Mazo. "The use of coagulated egg protein in the development of functional products based on poultry." Meat Industry Journal, no. 12 (December 18, 2020): 22–25. http://dx.doi.org/10.37861/2618-8252-2020-12-22-25.

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32

Baraniak, B. "Chemical composition and protein digestibility of chloroplastic concentrates from lucerne juice coagulated using various methods." Journal of Animal and Feed Sciences 6, no. 1 (1997): 137–44. http://dx.doi.org/10.22358/jafs/69511/1997.

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33

Luo, Li-Hua, Xiao-Mei Wang, Yu-Feg Zhang, et al. "Physical properties and biocompatibility of cellulose/soy protein isolate membranes coagulated from acetic aqueous solution." Journal of Biomaterials Science, Polymer Edition 19, no. 4 (2008): 479–96. http://dx.doi.org/10.1163/156856208783719491.

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34

OHSHIMA, Mitsuaki, and Hiroshi UEDA. "Nutritional Evaluation of Leaf Protein Concentrates Coagulated by Anaerobic Fermentation of Plant Juice in Rats." Nihon Chikusan Gakkaiho 57, no. 5 (1986): 416–21. http://dx.doi.org/10.2508/chikusan.57.416.

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35

Sulmiyati, S., and G. E. M. Malelak. "Coagulation power comparison between fresh and powdered biduri (Calotropis gigantea) leaf extract in making suspesi soft cheese." International Food Research Journal 30, no. 5 (2023): 1341–50. http://dx.doi.org/10.47836/ifrj.30.5.22.

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Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised

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CHUMAKOVA, IRINA, GALINA DONSKAYA, EKATERINA DOBRIYAN, and VIKTOR DROZHZHIN. "ANTIOXIDANT ACTIVITY OF RAW MILK AND MILK PROTEIN FRACTIONS." Elektrotekhnologii i elektrooborudovanie v APK 4, no. 41 (2020): 111–18. http://dx.doi.org/10.22314/2658-4859-2020-67-4-111-118.

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Compounds with antioxidant properties act as stabilizers of biological membranes and prevent the development of free-radical chain processes that lead to the development of severe diseases. Cow’s milk shows antioxidant activity due to whey proteins. Heat treatment used in dairy production technology can inhibit the antioxidant properties of milk proteins. Preserving the natural properties of milk is an urgent task. (Research purpose) The research purpose is in studying the antioxidant activity of raw milk and protein fractions isolated from it with optimal preservation of the activity of whey

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Nwokoro, S. O., O. W. Agbonghae, N. C. Akaeze, and E. E. Onojeta. "Chemical Compositions of Leaf Protein Concentrate and Bagasse of Pride of Barbados (Caesalpinia pulcherrima) Leaves obtained from three Different Locations in Benin City, Nigeria." Journal of Applied Sciences and Environmental Management 26, no. 5 (2022): 845–49. http://dx.doi.org/10.4314/jasem.v26i5.10.

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To optimize food and feed production in Nigeria and meet protein demands, viable options need to be explored. Therefore, this study aimed to determine the chemical composition of Pride of Barbados leaf protein concentrate and bagasse. Freshly harvested Pride of Barbados leaves were obtained from three different locations in Benin City and processed for its leaf protein concentrate and bagasse using heat coagulated method. Pride of Barbados leaf protein concentrate and bagasse were analysed for proximate and mineral compositions using standard analytical procedures. Proximate analysis revealed

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Baig, Mirza I., and Velore Prasad. "Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt." Journal of Dairy Research 63, no. 3 (1996): 467–73. http://dx.doi.org/10.1017/s0022029900031976.

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SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacety

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Xing, Linan, Christopher W. K. Chow, Jiane Zuo, et al. "Impact of extracted algogenic organic matter on coagulation performance." Water Supply 15, no. 3 (2015): 617–24. http://dx.doi.org/10.2166/ws.2015.010.

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Understanding coagulation behaviour and treatability of waters impacted by algogenic organic matter (AOM) is important for waters with frequent algal blooms. Physico–chemical characteristics of AOM spiked into a water sample, before and after coagulation, were investigated using high-performance size exclusion chromatography (HPSEC) with UV and fluorescence detection, three dimensional-fluorescence excitation emission matrix (3D-FEEM) measurement and resin fractionation in which three fractions were determined including very hydrophobic acid (VHA), slightly hydrophobic acid (SHA) and hydroph

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Li, Zhaolu, Sisi Zhang, Zihan Gao, et al. "Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility." Gels 11, no. 7 (2025): 524. https://doi.org/10.3390/gels11070524.

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Tofu quality is critically influenced by coagulants, though their impact on protein digestibility remains underexplored. This study aimed to investigate the effects of calcium sulfate (CaSO4), magnesium chloride (MgCl2), and their combination (CaSO4 + MgCl2) on the physicochemical properties and protein digestibility of tofu. Water-holding capacity, cooking loss, texture, protein composition, and protein digestibility were analyzed. The results showed that the CaSO4 + MgCl2 combination yielded a water-holding capacity of 99.16%, significantly higher than CaSO4 tofu (93.73%) and MgCl2 tofu (96.

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Yunyongwattanakorn, Jintana, Yasuyuki Tanaka, Jitladda Sakdapipanich, and Voratep Wongsasutthikul. "Highly-Purified Natural Rubber by Saponification of Latex: Analysis of Residual Proteins in Saponified Natural Rubber." Rubber Chemistry and Technology 81, no. 1 (2008): 121–37. http://dx.doi.org/10.5254/1.3548192.

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Abstract Highly purified natural rubber (NR) was prepared by saponification of fresh latex (FL-latex) and preserved high-ammonia latex (HA-latex) in the presence of surfactant to reduce the residual proteins in resulting solid NR. Saponification of latex diluted to 30% DRC was carried out with 1–7% (w/v) sodium hydroxide at room temperature for 1–7 hr at 70 °C and coagulated with formic acid. The nitrogen content of NR obtained by coagulation of the saponified latex markedly decreased to less than 0.014% by centrifugation of the saponified latex or soaking the coagulum in aqueous sodium hydrox

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Nguyen, Chinh Nghia, Hang Ngan Dinh, Thu Trang Nguyen, et al. "Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam." Ministry of Science and Technology, Vietnam 66, no. 1 (2024): 104–10. http://dx.doi.org/10.31276/vjste.66(1).104-110.

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In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product. Milk coagulation properties (MCPs) play an important role to the success of the cheese-making process and are influenced by different parameters. In this study, the quality of raw milk for cheese making and the coagulation conditions in quark-type cheese processing were investigated. Raw milk collected from Phu Dong dairy farm met the requirement of

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Pham Thi Hoan and Khanh Son Trinh. "Effect of transglutaminase on fresh cheese quality propertises using citric acid as a coagulant." Journal of Technical Education Science, no. 67 (December 17, 2021): 41–51. http://dx.doi.org/10.54644/jte.67.2021.1088.

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The purpose of this study was to evaluate the effect of microbial transglutaminase (MTGase) on cheese quality properties using citric acid as a coagulant agent. The experimental results showed that citric acid has a temperature-dependent ability to agglomerate milk proteins. The process of protein coagulation at 50°C by citric acid (2.0%) gave fresh cheese with yield production (% H), dry matter content (% TS) and cheese solids yield (CSY) of 12.81%, 41.17%, 38.73%, respectively. The reconstituted milk was incubated with MTGase under different conditions of enzyme concentration (0-6.0 IU / g p

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Hui, Tianran, Ting Tang, Xuan Gu, Zhen Yuan та Guangliang Xing. "Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria". Molecules 27, № 19 (2022): 6202. http://dx.doi.org/10.3390/molecules27196202.

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In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, free amino acids contents, degree of hydrolysis, electrophoretic patterns, and peptide content were measured. The results suggested that acid-induced soymilk gel generated by GDL (SG) showed considerably reduced in vitro protein digestibility of 75.33 ± 1.00% compared to the soymilk gel induced by LAB

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Gartaula, Ghanendra, Santosh Pokharel, and Ganesh Dawadi. "Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean." Journal of Food Science and Technology Nepal 8 (December 16, 2014): 75–77. http://dx.doi.org/10.3126/jfstn.v8i0.11755.

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The present study was undertaken to study the effect of lemon juice on the quality of tofu prepared from black soyabean. Soymilk tofu coagulated with three different coagulants viz. calcium chloride, calcium sulphate and lemon juice were compared in terms of yield and sensory attributes. The yield percentage and overall acceptability of lemon juice tofu was significantly higher than calcium chloride tofu but no significant change was observed with calcium sulphate tofu. The crude protein, crude fat, crude fiber and ash content of the lemon juice tofu was found to be 51.58%, 13.45%, 6.88% and 3

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Mikami, Takeshi, Akira Takahashi, Kazuo Hashi, Shinsei Gasa, and Kiyohiro Houkin. "Performance of bipolar forceps during coagulation and its dependence on the tip material: a quantitative experimental assay." Journal of Neurosurgery 100, no. 1 (2004): 133–38. http://dx.doi.org/10.3171/jns.2004.100.1.0133.

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✓ The aim of this study was to measure objectively the adherence of burned tissue to bipolar forceps to evaluate the coagulation performance of forceps made of different types of metals. Coagulation performance of bipolar forceps made of gold, titanium, and stainless steel was determined by comparing the amount of protein in the adhered coagulum on the tips. The amount of adhered coagulum was significantly less on the gold-plated bipolar forceps than on those made of the other two materials. The ease with which coagulum could be removed was compared using the cleaning cycle of an ultrasonic ri

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Moumita, Bhandari, Mukherjee Tina, Chatterjee (Halder) Senjuti, and Das Manas. "Biochemical and molecular identification of sweet meat (Sandesh) spoiling bacteria." Journal of Indian Chemical Society Vol. 89, Jul 2012 (2012): 943–46. https://doi.org/10.5281/zenodo.5767046.

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Department of Chemical Engineering, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, India <em>E-mail</em> : moumita_bhandari@rediffmail.com Department of Microbiology, Scottish Church College, Kolkata-700 006, India <em>Manuscript received 24 August 2011, accepted 09 November 2011</em> Sandesh is a very popular heat desiccated product of coagulated milk protein mass called chhana (a heat and acid coagulated product of milk, analogous to cottage cheese). This sweet meat can be easily affected by microorganisms during storage and consumption, which will cause sweet me

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Khan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin, and Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.

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Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to renne

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Hlatini, V. A., C. N. Ncobela, F. Thabethe, and M. Chimonyo. "Influence of dietary protein contents on serum biochemical profiles of growing Windsnyer pigs." South African Journal of Animal Science 54, no. 5 (2025): 606–19. https://doi.org/10.4314/sajas.v54i5.07.

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The response in the concentration of nutritionally-related blood metabolites to decremental dietary protein contents was evaluated in growing Windsnyer pigs. A total of thirty, healthy, Windsnyer indigenous pigs weighing 23 ± 0.62 kg were randomly allocated into individual pens in a complete randomized design. Each of the six dietary treatments was replicated five times. The diets were formulated to contain 193, 174, 154, 135, 116, and 97 g/kg CP contents with a similar energy content of 9.5 MJ/kg. Pigs were allowed ad libitum access to the diets and clean water. After 8 w of feeding, Windsnye

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De Simone, Ilaria, Constance C. F. M. J. Baaten, Martine Jandrot-Perrus, et al. "Coagulation Factor XIIIa and Activated Protein C Activate Platelets via GPVI and PAR1." International Journal of Molecular Sciences 23, no. 18 (2022): 10203. http://dx.doi.org/10.3390/ijms231810203.

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Platelet and coagulation activation are highly reciprocal processes driven by multi-molecular interactions. Activated platelets secrete several coagulation factors and expose phosphatidylserine, which supports the activation of coagulation factor proteins. On the other hand, the coagulation cascade generates known ligands for platelet receptors, such as thrombin and fibrin. Coagulation factor (F)Xa, (F)XIIIa and activated protein C (APC) can also bind to platelets, but the functional consequences are unclear. Here, we investigated the effects of the activated (anti)coagulation factors on plate

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