Zobrazeno 1 - 10
of 139
pro vyhledávání: '"C. G. DE KRUIF"'
Autor:
C. G. de Kruif, Skelte G. Anema
Publikováno v:
Food Hydrocolloids. 52:670-677
The bovine milk casein proteins (α s -casein (ACN), β-casein (BCN) and κ-casein (KCN)) form complexes with lactoferrin (LF), an anionic protein also present in bovine milk that has an important bacteriostatic function especially in infant food. LF
Publikováno v:
Food Hydrocolloids. 51:503-511
In this paper we relate rheological properties of whole caseinate and various caseinate fractions to the improved water holding capacity of caseinate gels on which we reported previously. In that separate paper it was found that αs-casein (ASCN) enr
Autor:
C. G. de Kruif
Publikováno v:
Journal of Applied Crystallography. 47:1479-1489
Casein micelles are association colloids found in mammalian milk. Small-angle scattering data on casein micelles have been collected and are reviewed, including contrast variation. The scattering spectra are quite consistent at medium and high scatte
Autor:
C. G. de Kruif, Skelte G. Anema
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:7142-7149
Casein micelles with bound lactoferrin or lysozyme were fractionated into sizes ranging in radius from ∼50 to 100 nm. The κ-casein content decreased markedly and the αS-casein/β-casein content increased slightly as micelle size increased. For la
Publikováno v:
Journal of Dairy Science. 89:1906-1914
In this study, caseins micelles were internally cross-linked using the enzyme transglutaminase (TGase). The integrity of the micelles was examined on solubilization of micellar calcium phosphate (MCP) or on disruption of hydrophobic interactions and
Publikováno v:
Trends in Food Science & Technology. 17:196-203
Partial hydrolysis of the milk protein α-lactalbumin by a protease from Bacillus licheniformis results in building blocks, which self-assemble into nanometer-sized tubular structures at appropriate conditions. These nanostructures promise various ap
Publikováno v:
Graveland-Bikker, J F, Schaap, I A T, Schmidt, C & de Kruif, C G 2006, ' Structural and mechanical study of a self-assembling protein nanotube ', Nano Letters, vol. 6, no. 4, pp. 616-621 . https://doi.org/10.1021/nl052205h
Nano Letters, 6(4), 616-621. American Chemical Society
Nano Letters, 6(4), 616-621. American Chemical Society
We report a structural characterization of self-assembling nanostructures. Using atomic force microscopy (AFM), we discovered that partially hydrolyzed α-lactalbumin organizes in a 10-start helix forming tubes with diameters of only 21 nm. We probed
Publikováno v:
Journal of Applied Crystallography. 39:180-184
Partial hydrolysis of α-lactalbumin by a protease fromBacillus licheniformisunder appropriate conditions leads to the formation of nanotubular structures. The growth of α-lactalbumin nanotubes and their dimensions were analysed using transmission e
Publikováno v:
Journal of Microencapsulation. 21:667-679
Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulat
Publikováno v:
Biomacromolecules. 5:1437-1445
Complex coacervation in whey protein/gum arabic (WP/GA) mixtures was studied as a function of three main key parameters: pH, initial protein to polysaccharide mixing ratio (Pr:Ps)(ini), and ionic strength. Previous studies had already revealed under