Výsledky vyhledávání - "J.R. Brunner"

Isolation and Partial Characterization of Xanthine Oxidase Associated with the Milk Fat Globule Membrane of Cows’ Milk

Autor: J.R. Brunner, M.E. Mangino

Publikováno v: Journal of Dairy Science. 60:841-850

Xanthine oxidase was isolated directly from fat globule membranes by freeing the bound enzyme with sodium deoxycholate, obviating the use of proteolytic enzymes in the purification procedure. The isolated enzyme possessed a Michaelis constant of 1.29

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d357e6040e193c969a3b97097c2905d
https://doi.org/10.3168/jds.s0022-0302(77)83952-0

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Milk Fat-Globule Membrane as Possible Origin of Proteose-Peptone Glycoproteins

Autor: J.J. Kester, J.R. Brunner

Publikováno v: Journal of Dairy Science. 65:2241-2252

Affinity chromatography on a Concanavalin A-Sepharose support was used to isolate glycoprotein fractions from proteose-peptone and the soluble protein of the milk fat-globule membrane. The proteose-peptone glycoprotein was shown by compositional and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::637fac78cd71a7578e6232643703ab88
https://doi.org/10.3168/jds.s0022-0302(82)82493-4

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Determination of Lactose in Milk Products by High-Performance Liquid Chromatography

Autor: J.R. Brunner, J.R. Euber

Publikováno v: Journal of Dairy Science. 62:685-690

A method to determine lactose in dairy products by high-performance liquid chromatography is described. Samples suitable for assay were prepared from the liquid state by deproteinization with trichloroacetic acid (6% wt/vol, final concentration). Lac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21a324a85de376e444ade25c4278a229
https://doi.org/10.3168/jds.s0022-0302(79)83310-x

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Extracellular Protease of Penicillium roqueforti. II. Characterization of a Purified Enzyme Preparation

Autor: H.W. Modler, J.R. Brunner, C.M. Stine

Publikováno v: Journal of Dairy Science. 57:528-534

The extracellular protease (E.C. 3.4.4.99) of Penicillium roqueforti BP-13 was isolated from concentrated cell-free extract by fractionation on Sephadex. Molecular weights of 49,000 and 45,000 daltons were established from gel filtration and gel elec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dec98bfb6d9b5cddeff0dfce6e734a7
https://doi.org/10.3168/jds.s0022-0302(74)84928-3

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Extracellular Protease of Penicillium roqueforti. I. Production and Characteristics of Crude Enzyme Preparation

Autor: H.W. Modler, J.R. Brunner, C.M. Stine

Publikováno v: Journal of Dairy Science. 57:523-527

The proteolytic activity of various strains of Penicillium roqueforti (ATCC 10110, ATCC 6987, Japan BP-13) was qualitatively assayed by streaking a suspension of spores on the surface of Czapek-Dox agar containing 1.0% sodium caseinate and 20mM calci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b13360b712687cb68d1e570aa8623ced
https://doi.org/10.3168/jds.s0022-0302(74)84927-1

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Reexamination of Fat Globule Clustering and Creaming in Cow Milk

Autor: J.R. Brunner, J.R. Euber

Publikováno v: Journal of Dairy Science. 67:2821-2832

Fat globule clustering, as characterized by cream volume and cluster time, was studied in raw milk, heated milk, homogenized milk, and in model systems. Immunoglobulin M was confirmed as the heat-labile component in fat globule clustering and was sho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::64c4d92199364a28ff3429ff904b11d1
https://doi.org/10.3168/jds.s0022-0302(84)81642-2

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Interaction of κ-Casein with Immobilized β-Lactoglobulin

Autor: J.R. Euber, J.R. Brunner

Publikováno v: Journal of Dairy Science. 65:2384-2387

Soluble κ-casein and β-lactoglobulin covalently fixed on Sepharose CL-4B provided a feasible experimental model for studying their molecular interaction. Aggregation of β-lactoglobulin is not a prerequisite for the interaction, and results were co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcd6fd9e08f706331445a60a7817dd4b
https://doi.org/10.3168/jds.s0022-0302(82)82512-5

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Manufacture and Characterization of Gua-Nai: A New Dairy Food Produced with an Oriental-Type Culture

Autor: John A. Partridge, J.R. Brunner, J. Guan, S.N. Onyeneho

Publikováno v: Journal of Dairy Science. 70:2499-2503

Gua-nai is a sweet-set gel produced from pasteurized whole or skim milk. The milk-clotting enzymes were elaborated from Chinese wine cake culture raised on steamed glutinous rice (sweet rice). The organisms involved were isolated and identified as Am

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9bade3fa1ba48f299ab603c5a277aa91
https://doi.org/10.3168/jds.s0022-0302(87)80317-x

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Blue-Green color and composition of stejneger's beaked whale (Mesoplodon stejnegeri) milk

Autor: D.E. Ullrey, J.R. Euber, J.R. Brunner, S.G. Cheng, T. Rajeshwar Rao, P.A. Whetter, C.C. Schwartz

Publikováno v: Comparative Biochemistry and Physiology Part B: Comparative Biochemistry. 79:349-352

Two hundred ml of milk were obtained from a lactating Stejneger's beaked whale stranded at Ninilchik, Alaska on 21 Oct, 1980. Total solids (41%) were similar to values reported for sperm and belukha whales, while fat (17%) was half as great and crude

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47ade9f80c1b66dccc23693ef4dc4454
https://doi.org/10.1016/0305-0491(84)90387-0

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