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Dissertations / Theses on the topic 'Lactoglobulin'

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Published: 4 June 2021
Last updated: 24 January 2023

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1

Yewdall, S. J. "Structural studies of Beta-lactoglobulin." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233792.

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2

Mercadante, Davide. "Macromolecular interaction: pectin, pectin methylesterase and ��-lactoglobulin." Thesis, University of Auckland, 2012. http://hdl.handle.net/2292/19607.

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Pectin is a complex polysaccharide found in the plant cell wall. Pathogenic bacteria express a set of enzymes called pectin methylesterase, which start the dismantling of the plant cell wall by de-esterifying homogalacturonan chains in pectin. The efficacy of pectin methylesterase in favouring plant infection may be due to their ability to act processively on pectin chains by catalysing many reactions cycles before dissociating from the polysaccharide. Herein, computational techniques were employed (i) to identify the key interactions between the pectin methylesterase from the bacterium Erwini
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3

Bromley, Elizabeth Helen Claire. "Heat-induced structure formation by β-lactoglobulin". Thesis, University of Cambridge, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.596931.

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The heat-induced structure formation by the globular protein, <i>b-</i>lactoglobulin, has been studied over a wide range of solution conditions and heating regimes. The results are split into two main categories corresponding to the regimes in which <i>b</i>-lactoglobulin forms fine stranded and particulate gels. In the fine stranded regime (non-isoelectric pH), <i>b-</i>lactoglobulin was found to form highly ordered structures which bound the amyloid specific dyes Congo red and Thioflavin T. In the case of the pH 2.5 and no added NaCl, the X-ray fibre diffraction pattern was found to correspo
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4

French, Stephen John. "Pursuit of glycated species of Beta Lactoglobulin /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488203857251884.

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5

McAlpine, Alan Scott. "Structural and functional studies on bovine β-lactoglobulin". Thesis, University of Edinburgh, 1991. http://hdl.handle.net/1842/28559.

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The existing medium resolution structure of the predominant bovine milk whey protein, β-lactoglobulin (B1g) showed that the fold of the monomer consisted of a barrel of 9 β-strands and one 3-turn α-helix. Its similarity to retinol binding protein (RBP), two bilin binding proteins and its close sequence homology to other transport proteins, has resulted in its inclusion in a superfamily, the lipocalycins. The β-barrel forms an hydrophobic pocket which is thought responsible for its ability to bind a series of small hydrophobic molecules. The function of the protein is uncertain. The possibility
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6

Hambling, Susan G. "Crystallographic and solution studies on bovine beta-lactoglobulin." Thesis, University of Edinburgh, 1990. http://hdl.handle.net/1842/18931.

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β-lactoglobulin (BLG) is the major whey protein in many ruminant and non-ruminant milks, and, although it has been studied extensively, its function in vivo remains a mystery. Several of the properties of this protein which may provide information on its function are: the distribution of BLG amongst species, and structural homology of BLG to serum retinol binding protein and two bilin binding proteins, its inclusion in a superfam-ily of transport proteins, the nature of the hydrophobic binding sites, and the pH-induced reversible conformational change (the Tanford transition) which bovine BLG
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7

Boa, Simon Andrew. "Nucleosomal organisation over the ovine β-lactoglobulin gene". Thesis, University of Edinburgh, 2000. http://hdl.handle.net/1842/30271.

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To date, there have only been limited studies on the nucleosomal organisation of genes in their natural environment. The majority of these studies have concentrated on short regions of positioned nucleosomes spanning either repetitive DNA or the promoter regions of specific genes. However, nucleosome positioning over an entire gene domain may have a significant impact on its regulation and compaction. I have mapped the nucleosomal organisation over 10kb of a tissue specific, temporally regulated gene using the enzymatic probe, micrococcal nuclease and the chemical probe, cuprous phenanthroline
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8

Wu, Su-Ying. "Structural studies on β-lactoglobulin and cyclophilin 3". Thesis, University of Edinburgh, 2000. http://hdl.handle.net/1842/22761.

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The structures of BLG in three space groups have been solved. However, the refinement of the lattice Y structure has shown problematic. In the current study, a new data set has been collected at low temperature (100K) and the structure has been refined to 2.0A with the R-factor of 25.7% (R<sub>free</sub>=31.0%). The R-factor remains around 26% although many methods have been tried to lower it. The possible reasons that hinder the successful refinement are discussed. In common with many of the other members of the lipocalin family, BLG binds a variety of hydrophobic ligands. It appears possible
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9

Daga, Amit Kumar. "Characterization and processing of [beta]-lactoglobulin gelcast ceramics." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0013104.

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10

González, Eva Álvarez. "Nucleation of β-Lactoglobulin clusters in solvent-induced denaturation". Thesis, University of Strathclyde, 2011. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=16920.

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The formation of nucleated clusters of β-Lactoglobulin (β-Lg) under alcohol-induced denaturation has been studied by applying spectroscopic and scattering techniques. The concentration dependence of the cluster formation process of β-Lg in 50% (v/v) buffer-ethanol solutions was study at pH 7 and 22°C. Near UV circular dichroism results indicated that the tertiary structure of the native protein was completely lost upon addition of ethanol. Changes in the secondary structure were characterised by a drastic increase of the α-helical content (and decrease of β-sheets content) immediately after et
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11

Cooper, R. "X-ray rotation camera studies of triclinic #beta#-lactoglobulin." Thesis, University of Leeds, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.377970.

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12

Le, Maux Solène. "β-lactoglobulin/linoleate complexes : binding properties and biological functions". Rennes, Agrocampus Ouest, 2013. http://www.theses.fr/2013NSARB238.

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Les interactions entre nutriments dans les produits alimentaires peuvent affecter leur bioaccessibilité. La β-lactoglobuline (βlg), protéine majeure du lactosérum, est connue pour lier des ligands hydrophobes tels que des acides gras (AG). Très sensible aux conditions industrielles, la βlg est souvent sous formes non natives dans les aliments transformés. Notre hypothèse est que les changements structuraux au niveau de la protéine modifient l'affinité pour les AG et par conséquent les propriétés biologiques des complexes AG/protéine. L'objectif était d'étudier l'interaction de la βlg bovine so
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13

Wang, Hao. "Improvement of functional properties of β-lactoglobulin by lysolecithin". Kyoto University, 2008. http://hdl.handle.net/2433/136626.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第13899号<br>農博第1714号<br>新制||農||956(附属図書館)<br>学位論文||H20||N4366(農学部図書室)<br>UT51-2008-C815<br>京都大学大学院農学研究科農学専攻<br>(主査)教授 松村 康生, 教授 内海 成, 教授 北畠 直文<br>学位規則第4条第1項該当
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14

Ali, Simak. "Structure and expression of the gene encoding ovine β-lactoglobulin". Thesis, University of Edinburgh, 1989. http://hdl.handle.net/1842/11076.

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15

Wada, Ritsuko. "Studies on Thermal Denaturation and Molecular Aggregation of β-Lactoglobulin". Kyoto University, 2001. http://hdl.handle.net/2433/150335.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第9150号<br>農博第1211号<br>新制||農||831(附属図書館)<br>学位論文||H13||N3581(農学部図書室)<br>UT51-2001-K357<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授 北畠 直文, 教授 森 友彦, 教授 吉川 正明<br>学位規則第4条第1項該当
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16

Miranda, Tavares Guilherme. "Coacervats de B-lactoglobuline et de lactoferrine : caractérisation et application potentielle pour l'encapsulation de bioactifs." Thesis, Rennes, Agrocampus Ouest, 2015. http://www.theses.fr/2015NSARB268/document.

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Le bénéfice de l’encapsulation des molécules bioactives a séduit les industries agroalimentaires depuis plusieurs décennies. Plus récemment des études ont montré la capacité de protéines alimentaires de charge opposée à s’assembler en microsphères par coacervation complexe. La compréhension des forces gouvernant le processus de coacervation entre protéines et l’influence exercée par la présence de bioactifs demeurent des prérequis pour l’utilisation des coacervats complexes comme agent d’encapsulation. Dans ce contexte, l’objectif de mon projet de thèse a été de comprendre le mécanisme de coac
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17

Abascal, Dulce Maria. "Using ternary phase diagrams to characterize the solution behavior of beta-lactoglobulin." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ43130.pdf.

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18

Thompson, Kayla Dawn. "Structural Characterization of β-Lactoglobulin in Sodium Dodecyl Sulfate and Lauryldimethylamine Oxide". Miami University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=miami1604698714328977.

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19

Phan-Xuan, Minh-Tuan. "Elaboration of microgel protein particles by controlled selfassembling of heat‐denatured beta‐lactoglobulin." Phd thesis, Université du Maine, 2012. http://tel.archives-ouvertes.fr/tel-00770331.

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Beta lactoglobulin (βlg) is a major whey protein in the bovine milk. Upon heating above its denaturation temperature (which is pH-dependent), this globular protein undergoes molecular changes leading to the irreversible aggregation. Depending on the pH and ionic strength, either protein aggregates or gels exhibiting various structures and morphologies have been described. Very recently, it was found that in a narrow range of the pH close to iso-electric point, stable suspensions of rather monodisperse spherical particles with a radius of about a hundred nanometers were formed. These spherical
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20

Akita, Emmanuel E. "Lipophilization of beta-lactoglobulin : effect on hydrophobicity, surface functional properties, digestibility and allergenicity." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27789.

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In this research, beta-lactoglobulin was chemically modified by attaching different levels of stearic acid to the protein. The effect of this modification on hydrophobic!ty, emulsifying and foam properties, digestibility and allergenicity of the protein was investigated. It was found that the effect of fatty acid attachment or lipophilization depended on the amount of fatty acids attached to the protein. Incorporation of the hydrophobic ligands led to increased hydrophobic interactions, resulting in a decreasing solubility with extent of incorporation. Furthermore, the surface hydrophobicity
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21

Alomirah, Husam Fahd. "Separation and structural characterization of alpha-lactalbumin and beta-lactoglobulin from whey products." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38143.

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In most food applications, whey proteins are used, rather than the individual proteins and this accounts for the high functional variability among commercially available whey protein products, and limits their applications. The overall objective of this study was to investigate the structural and thermal properties of individual alpha-lactalbumin (alpha-Lac) and beta-lactoglobulin (beta-Lg) fractions isolated from different whey protein sources.<br>A common non-chromatographic process that isolate alpha-Lac and beta-Lg, with relatively high purity and yield from liquid whey (LW), whey protein
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22

Dodd, S. C. "The hormonal control of #alpha#-lactalbumin and #beta#-lactoglobulin in pig mammary gland." Thesis, University of York, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234448.

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23

Domike, Kristin Rebecca. "A study of large-scale aggregation mechanisms and kinetics of β-lactoglobulin protein". Thesis, University of Cambridge, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.612242.

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24

Dobie, Kenneth W. "A study of ovine β-lactoglobulin transgene expression in the mouse mammary gland". Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/13667.

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Lines of mice carrying an ovine β-lactoglobulin (BLG) transgene secrete large quantities of BLG protein into their milk. To explore the stability of transgene expression, a systematic study of expression levels in three BLG transgenic mouse lines was performed. Unexpectedly, two of these lines exhibited variable levels of transgene expression. Copy number within lines appeared to be stable and there was no evidence of transgene rearrangement. Studies on the most variable line showed that BLG production levels were stable within individual mice in two successive lactations. Backcross experiment
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25

Katayama, Hirokazu. "Studies on ovalbumin and β-lactoglobulin aggregates induced by urea and their functionalities". Kyoto University, 2004. http://hdl.handle.net/2433/145424.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第11111号<br>農博第1441号<br>新制||農||898(附属図書館)<br>学位論文||H16||N3961(農学部図書室)<br>22661<br>UT51-2004-L908<br>京都大学大学院農学研究科農学専攻<br>(主査)教授 松村 康生, 教授 内海 成, 教授 北畠 直文<br>学位規則第4条第1項該当
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26

Yamauchi, Rena. "Physiological function of β-lactotensin, a neurotensin NT2 agonist derived from β-lactoglobulin". Kyoto University, 2004. http://hdl.handle.net/2433/148339.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第10544号<br>農博第1381号<br>新制||農||885(附属図書館)<br>学位論文||H16||N3874(農学部図書室)<br>UT51-2004-C96<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授 吉川 正明, 教授 北畠 直文, 教授 伏木 亨<br>学位規則第4条第1項該当
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27

Tavares, Guilherme Miranda. "β-lactoglobulin and lactoferrin complex coacervates: Characterization and putative applications as encapsulation device". Universidade Federal de Viçosa, 2015. http://www.locus.ufv.br/handle/123456789/7801.

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Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2016-06-06T15:05:41Z No. of bitstreams: 1 texto completo.pdf: 3560441 bytes, checksum: 82236d1734bfb37faef9de46c5042ddf (MD5)<br>Made available in DSpace on 2016-06-06T15:05:41Z (GMT). No. of bitstreams: 1 texto completo.pdf: 3560441 bytes, checksum: 82236d1734bfb37faef9de46c5042ddf (MD5) Previous issue date: 2015-10-08<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>A encapsulação de moléculas bioativas é utilizada há décadas pelas industrias de alimentos e representa uma real oportunidade de desenvolvime
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28

Nguyen, Trong Bach. "Structure and Rheology of complex liquids and gels containing polysaccharides and proteins." Thesis, Le Mans, 2014. http://www.theses.fr/2014LEMA1005/document.

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Les protéines et les polysaccharides constituent avec les lipides les principaux ingrédients de l’alimentation et lui confèrent à la fois ses propriétés de nutrition et de texture. Une tendance actuelle de l’industrie agroalimentaire est d’élaborer des aliments plus sains c'est-à-dire moins gras et moins salés. A ce titre, les polysaccharides sont des agents detexturation efficaces lorsqu’ils sont utilisés seuls ou en combinaison avec des protéines. Le développement de nouveaux produits alimentaires nécessite donc de rationaliser et mieux comprendre les propriétés physico-chimiques des solutio
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29

Libardi, Silvia Helena. "Atividade antioxidante da vanilina e do ácido vanílico e o efeito da complexação por proteínas do soro do leite na desativação de radicais e ferrilmioglobina em condições simulando o trato gastrointestinal." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/75/75132/tde-06042011-104437/.

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O presente trabalho procurou investigar influência da presença de proteínas do soro do leite na atividade antioxidante da vanilina e ácido vanílico frente ao radical DPPH&bull; e a espécie de ferro hipervalente ferrilmioglobina MbFe(IV)=O em meio simulando o trato gastrointestinal. A constante de associação (KA) entre a vanilina e a &beta;-lactoglobulina (BLG) foi determinada utilizando-se as técnicas de espectroscopia de emissão molecular (KA = 400 &plusmn; 12&middot;102 L&middot;mol-1) e microcalorimétria (KA = 5,6&plusmn;0,3&middot;102 L&middot;mol-1) ambas em tampão fosfato com CH+ = 10-7,
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30

Hotrum, Natalie Elizabeth. "Interactions between kappa-carrageenan and beta-lactoglobulin in gelling and non-gelling aqueous systems." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ43172.pdf.

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31

SHAW, JU-JEAN. "BIOAVAILABILITY OF OIL-BASED AND&szlig-LACTOGLOBULIN COMPLEXED VITAMIN AIN A RAT MODEL." NCSU, 2000. http://www.lib.ncsu.edu/theses/available/etd-20001014-213024.

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<p>SHAW, JU-JEAN. Bioavailability of Oil-Based and &szlig-Lactoglobulin Complexed Vitamin A in a Rat Model. (Chair: Jonathan C. Allen and Co-chair: Harold E. Swaisgood)The goal of this research was to determine the bioavailability of a retinyl palmitate-&szlig-lactoglobulin complex in fortified skim milk and non-milk liquids using a rat model. Vitamin A plays a crucial role in many biological functions such as vision, cell differentiation, gene expression, central nervous system development, bone development and immune system function. Fluid milk products have been fortified with vitamin A (al
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32

Vagonis, Gediminas. "B- laktoglobulino geno polimorfizmas vietinėse Lietuvos avių veislėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2005. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2005~D_20050413_114130-41959.

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The aim of the present study was to describe the genetic polymorphism of the -LG milk protein locus in the Lithuanian Blackface sheep breed obtained using isoelectric focusing (IEF) method and in the Lithuanian Native Coarse wool sheep – using PCR-RFLP method. The results of study as follows: in Lithuanian Blackface sheep two genetic variants A and B with allele frequency of A=0.52 and B=0.48 were identified. The most frequent genotype in Lithuanian Blackface breed, detected in 66.7 % of studied individuals, was heterozygous genotype AB. Homozygous genotypes AA and BB were observed at frequen
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33

Rytkönen, J. (Jani). "Effect of heat denaturation of bovine milk beta-lactoglobulin on its epithelial transport and allergenicity." Doctoral thesis, University of Oulu, 2006. http://urn.fi/urn:isbn:9514281209.

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Abstract Beta-lactoglobulin (β-lg) is the main whey protein in bovine milk. It belongs to the lipocalin protein family, and it is one of the main milk allergens. Resistance to hydrolysis is a particular feature of β-lg making it possible that β-lg reaches the small intestine in its native form. Heat treatments during milk processing may change the native structure of bovine β-lg and change its intestinal transport properties. Heat induced conformational alterations may also expose new antigenic sites. However, there have been no previous studies on the effects of heat treatment on the transpor
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34

Wilde, Sandra Catharina [Verfasser]. "β-Lactoglobulin as nanotransporter for bioactive compounds of garlic (Allium sativum L.) / Sandra Catharina Wilde". Kiel : Universitätsbibliothek Kiel, 2016. http://d-nb.info/1088401120/34.

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35

Wei, Ting. "A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17649.

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Master of Science<br>Department of Food Science<br>Karen A. Schmidt<br>People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume beverages slowly. Thus, the apparent viscosity of beverage for such patients should be high enough to be in the suitable range during the entire time of consumption. Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8,
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36

Hernández, Hernández Héctor Luis. "Formation and characterization of nanostructured conjugates from tara gum and α-lactalbumin or β-lactoglobulin". Universidade Federal de Viçosa, 2018. http://www.locus.ufv.br/handle/123456789/22084.

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Submitted by MARCOS LEANDRO TEIXEIRA DE OLIVEIRA (marcosteixeira@ufv.br) on 2018-10-01T11:49:29Z No. of bitstreams: 1 texto completo.pdf: 2113944 bytes, checksum: 8aa2ddb02051739fffa6b2d22d464bd0 (MD5)<br>Made available in DSpace on 2018-10-01T11:49:29Z (GMT). No. of bitstreams: 1 texto completo.pdf: 2113944 bytes, checksum: 8aa2ddb02051739fffa6b2d22d464bd0 (MD5) Previous issue date: 2018-08-02<br>A conjugação de proteínas com polissacarídeos é utilizada para o melhoramento e/ou intensificação das propriedades técnico-funcionais das proteínas, aumento da estabilidade térmica das mesmas e
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37

Guo, Yuchen. "Production of nanoparticles with Beta lactoglobulin and whey proteins for the encapsulation of food ingredients." Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/75632/.

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Nutraceuticals face significant challenges in delivery due to poor solubility of some bioactives, and instability during processing. The major whey protein in bovine milk, ß-lactoglobulin (ß-Lg), has versatile properties and the potential for the development of novel delivery vehicles for bioactives. The aim of this study is to develop a solid and reproducible method to produce ß-Lg nanoparticles and investigate their application to the encapsulation of bioactives. Temperature and pH were found to be the key operating parameters to produce and control the size of nanoparticles. Monodisperse an
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38

Yeh, Po-Wei. "The application of supercritical CO2 technology on modifying beta-lactoglobulin inbuttermilk to reduce its antigenicity." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1564670043653261.

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39

Costa, Carvalhas Liz Carla Sofia. "Soluble complexes of acacia gum and ß-lactoglobulin in thin liquid films and adsorption layers." Paris 11, 2005. http://www.theses.fr/2005PA112350.

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Le but du travail actuel a été dirigé vers la recherche systématique des propriétés physico-chimiques des films minces liquides indépendantes, en utilisant la méthode de réflectivité rayon X et leurs simples couches d’absorption correspondantes, étudiées moyen de « pendant drop » tensiométrie, dans une matrice alimentaire d’un mélange protéine-polysaccharide. La protéine était la Beta-Lactoglobuline (Beta-LG) et le polysaccharide était la gomme d’acacia (Agum). Agum est un mélange d’un arabinogalactan (AG, représente 90% du poids total de la gomme) et d’un complexe de protéine et d’arabinogala
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40

Botaro, Bruno Garcia. "Variantes genéticas de beta-lactoglobulina em vacas leiteiras e características físico-químicas e de composição do leite." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/10/10135/tde-04092007-082038/.

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O presente estudo teve como objetivo avaliar a associação entre o polimorfismo da &beta;-lactoglobulina e as características físico-químicas (pH, acidez e crioscopia), de composição (gordura, sólidos totais, uréia, proteína bruta, proteína verdadeira, nitrogênio não-protéico e caseína), e de estabilidade do leite. Para tanto, 11 rebanhos leiteiros foram selecionados, 5 da raça Holandesa e 6 da raça Girolanda, dos quais foram coletadas 4 amostras de leite de 164 vacas da raça Holandesa e 74 da raça Girolanda, sendo duas coletas realizadas na estação das secas e 2 na estação das chuvas. Cada amo
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41

Al-Jundi, Abdul Nasser. "Elucidation of nonthermal effects of microwave irradiation on the unfolding pathways of [beta]-lactoglobulin and hemoglobin." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=81583.

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In recent years there has been considerable interest in the development of microwave-based food processing technologies. Microwave radiation is considered to have both thermal and non-thermal effects. The thermal effects are related to the heat generated by the absorption of microwave energy by water or by organic molecules, but very little is known about the mechanisms involved in the putative non-thermal effects. It has been postulated that the latter could involve a direct energy transfer from the electromagnetic field to the vibrational modes of macromolecules, altering their confor
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42

Guimarães, Daniela Helena Pelegrine. "Analise da incrustação da B-lactoglobulina e da ovoalbumina na superficie aquecida de um tubo." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255949.

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Orientador: Carlos Alberto Gasparetto<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T18:07:35Z (GMT). No. of bitstreams: 1 Guimaraes_DanielaHelenaPelegrine_D.pdf: 1470612 bytes, checksum: ba6feee7cf8f1d21e4fb3eb2315b6ebb (MD5) Previous issue date: 2003<br>Resumo: Este é um trabalho sobre a incrustação de proteínas de origem animal, b-lactoglobulina e ovoalbumina, sobre superfícies cilíndricas aquecidas, comuns nos equipamentos de tratamento térmico e de concentração por evaporação. A incrustação é um fen
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43

Kummer, Tania. "Partielle Deletion des bovinen [Beta]-Lactoglobulingens durch homologe Rekombination zur Produktion von [Beta]-Lactoglobulin-freier Milch." kostenfrei, 2008. http://edoc.ub.uni-muenchen.de/9988/.

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44

Kummer, Tania. "Partielle Deletion des bovinen β-Lactoglobulingens durch homologe Rekombination zur Produktion von β-Lactoglobulin-freier Milch". Diss., lmu, 2009. http://nbn-resolving.de/urn:nbn:de:bvb:19-99887.

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45

Zhou, Jiang-Feng 1964. "PCR tests for the A- and B-alleles of k-casein and b-lactoglobulin in Holstein cattle." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=56817.

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Methodologies have been devised to genotype the $ kappa$-casein ($ kappa$-CN) and $ beta$-lactoglobulin ($ beta$-LG) loci using the polymerase chain reaction (PCR) and restriction fragment length polymorphisms (RFLPs) analysis. A fragment of 432 base pair from the $ kappa$-CN gene which contains the nucleotide substitutions diagnostic of the A- and B-alleles of $ kappa$-CN was amplified. DNA amplified from the A-variant contained a unique HinfI restriction site, whereas DNA amplified from the B-variant contained a unique TaqI site. Thus, the genotype of the animal could be determined by restri
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46

Gomaa, Ahmed. "An investigation of effects of microwave treatment on the structure, enzymatic hydrolysis and nutraceutical properties of ß-lactoglobulin." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97061.

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Whey proteins are used extensively by the food industry in such products as infant formulas and dietetic and health foods owing to the high nutritional value and useful functional properties of these milk-derived proteins. In addition, in recent years, the nutraceutical properties of native or predigested whey proteins have become the focus of much research. Both the functional and nutraceutical properties of whey proteins can be enhanced by exposing them to various non-denaturing physicochemical conditions that modify their native structure. It is within this context that the present investig
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47

Ortiz, Chao Paola A. "β-lactoglobulin-derived bioactive peptides : a study of the feasibility of an ion exchange process for their production". Thesis, University of Reading, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.497119.

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β-lactoglobulin (βLg) is an important source of angiotensin I-converting enzyme (ACE) inhibitory peptides. These peptides have the potential to become ingredients in future functional foods, however appropriate technologies are needed for their cost-effective industrial production. Thus, this work was carried out to investigate the feasibility of an ion exchange process for the production of potent βLg-derived ACE inhibitors using Protease N Amano, a commercial food-grade proteolytic preparation. βLg was hydrolysed in solution and in situ using Protease N Amano and optimal hydrolysis condition
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48

Narayan, Mahesh. "Functional characterization of (beta)-lactoglobulin; studies of free radical and reactive oxygen species in model and biological systems /." The Ohio State University, 1997. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487943341529796.

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49

Leeb, Elena [Verfasser]. "Ways for a targeted enzymatic hydrolysis of β-lactoglobulin - Control of reaction kinetics and peptide fractionation / Elena Leeb". München : Verlag Dr. Hut, 2021. http://d-nb.info/1235279324/34.

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50

Alleyne, Mark Christopher. "Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing". DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5405.

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The problem of age gelation in ultra-high temperature (U1IT) sterilized milk retentate (ultrafiltered 3x concentrated) is investigated in this work. Transmission electron microscopy (1EM), utilizing the microcube encapsulation technique and protocols for immunolocalization of milk proteins, provides insight into the phenomenon of age gelation ofUHT-sterilized, ultrafiltered (UF) milk retentate. Primary antibodies (specific for the native as well as the complexed forms of milk proteins) and secondary antibodies (conjugated to gold probes) are used to elucidate the positions of the milk proteins
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