Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. C. Martín-Hernández"'
Autor:
María Pilar Castro-Gómez, Javier Fontecha, Loreto Alonso-Miravalles, M. C. Martín-Hernández, Rosa García-Martín, Alba M. García-Serrano, Javier Megino-Tello, Maria V. Calvo, Leocadio Alonso
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::695b8119713ee06440995f02432179bf
http://hdl.handle.net/10261/220045
http://hdl.handle.net/10261/220045
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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The aim of the present work was to investigate the interaction of nanoparticles (NPs) with proteins during the digestion of selected food matrices. To accomplish this, magnetic silica NPs were added to skimmed milk powder (SMP), peanuts, and tofu, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c424ec527f4510060dfa2c9d03a4287f
https://doi.org/10.1016/j.lwt.2021.112303
https://doi.org/10.1016/j.lwt.2021.112303
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The specificity of the bound and free forms of Lactobacillus casei subsp. casei IFPL 731 proteinase towards the α(s1)-casein-(1-23)-fragment has been studied. The use of the chelant agent EDTA for the extraction of the proteinase affects its specifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d04acdc967644cb025cbca7025926e92
https://doi.org/10.1111/j.1472-765x.1997.tb00002.x
https://doi.org/10.1111/j.1472-765x.1997.tb00002.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:3778-3781
The cell-free extract of Lactobacillus casei subsp. casei IFPL 731 was subjected to ammonium sulfate precipitation, hydrophobic interaction chromatography, two steps of anion-exchange chromatography, and gel filtration. Six peaks with aminopeptidase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f9e0112083dca25502b7eddfdffe246
https://doi.org/10.1021/jf9703213
https://doi.org/10.1021/jf9703213
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:3401-3405
A cell wall proteinase from Lactobacillus casei subsp. casei IFPL 731 has been released in the presence of ethylenediaminetetraacetic acid and purified by ammonium sulfate precipitation, hydrophobic interaction, and ion exchange chromatography. Its m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f2abe7c3036719aa4b51af5ed57f55
https://doi.org/10.1021/jf970125w
https://doi.org/10.1021/jf970125w
Publikováno v:
Letters in Applied Microbiology. 25:215-219
1997. Proteinase-deficient (Prt-) and aminopeptidase-deficient (Amp - ) variants of Lactobacillus casei subsp. casei IFPL 731 were isolated and characterized. The Prt-mutant was isolated from strains that developed poorly on glucose milk agar. The Am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f70411eddf57a3c1edbcc5f5152e62b
https://doi.org/10.1046/j.1472-765x.1997.00212.x
https://doi.org/10.1046/j.1472-765x.1997.00212.x
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Different methods of releasing the cell-envelope proteinase (CEP) from Lactococcus lactis IFPL 359 (Lc-CEP) and Lactobacillus casei IFPL 731 (Lb-CEP) have been tested. Release of Lc-CEP was higher in Ca2+-free buffer than in the presence of lysozyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb4af34a7b5271b1a556f5fa660576d
https://doi.org/10.1007/bf01193207
https://doi.org/10.1007/bf01193207
Publikováno v:
Journal of Dairy Science. 75:1747-1752
Changes in composition, N and lipid fractions, casein breakdown, and hardness were studied in two batches of three different types of goat cheese: fresh; semi-hard, washed curd and Majorero cheese. The characteristics of the fresh cheese were not alt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de2ec955fe2b1ce9066b373f0b902826
https://doi.org/10.3168/jds.s0022-0302(92)77933-8
https://doi.org/10.3168/jds.s0022-0302(92)77933-8
Publikováno v:
Applied and Environmental Microbiology. 63:314-316
A peptidase showing a high level of specificity towards dipeptides of the X-Pro type was purified to homogeneity from the cell extract of Lactobacillus casei subsp. casei IFPL 731. The enzyme was a monomer having a molecular mass of 41 kDa. The pH an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20f73345fd22e9c5271840f2163d486a
https://doi.org/10.1128/aem.63.1.314-316.1997
https://doi.org/10.1128/aem.63.1.314-316.1997
Publikováno v:
Letters in applied microbiology. 25(3)
Proteinase-deficient (Prt-) and aminopeptidase-deficient (Amp-) variants of Lactobacillus casei subsp. casei IFPL 731 were isolated and characterized. The Prt- mutant was isolated from strains that developed poorly on glucose milk agar. The Amp- muta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::993fe36c60a8b8f75ba7491a628150eb
https://pubmed.ncbi.nlm.nih.gov/9351266
https://pubmed.ncbi.nlm.nih.gov/9351266