Influence of calcium on the properties of micellar casein in goat milk

LWT ◽  
2021 ◽  
pp. 111935
Author(s):  
Xinqi Zhao ◽  
Cunfang Wang ◽  
Ming Cheng ◽  
Xiaoning Zhang ◽  
Hua Jiang
Keyword(s):  
Goat Milk ◽  
Micellar Casein

Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Baoyu Yang ◽  
Shuwen Zhang ◽  
Xiaoyang Pang ◽  
Jing Lu ◽  
Zheng Wu ◽  
...  
Keyword(s):  
Ceramic Membrane ◽  
Serum Proteins ◽  
Goat Milk ◽  
Pilot Scale ◽  
Micellar Casein

INTERACTION OF MICELLAR CASEIN AND i -CARRAGEENAN: INFLUENCE OF HIGH PRESSURE

2003 ◽  
Vol 23 (1-2) ◽  
pp. 1-1
Author(s):  
SOLEIMAN ABBASI
Keyword(s):  
High Pressure ◽  
Micellar Casein

Development of synbiotic ice cream from goat milk

2020 ◽  
Vol 73 (02) ◽  
pp. 111-115
Author(s):  
Ajisha Robins ◽  
K Radha
Keyword(s):  
Goat Milk ◽  
Ice Cream

Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk

2020 ◽  
Vol 104 ◽  
pp. 104642 ◽  
Author(s):  
Eman Saad Ragab ◽  
Shuwen Zhang ◽  
Xiaoyang Pang ◽  
Jing Lu ◽  
Khaled Sobhy Nassar ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Goat Milk

scholarly journals Fermented goat milk product: Improvement of the production technology

2021 ◽  
Vol 677 (3) ◽  
pp. 032083
Author(s):  
Ya P Serdyukova ◽  
I G Kazarova ◽  
A A Zakurdaeva ◽  
I F Gorlov ◽  
E Yu Anisimova ◽  
...  
Keyword(s):  
Production Technology ◽  
Goat Milk ◽  
Milk Product ◽  
Product Improvement

scholarly journals Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 410-421
Author(s):  
Golfo Moatsou ◽  
Ekaterini Moschopoulou ◽  
Evangelia Zoidou ◽  
Aggeliki Kamvysi ◽  
Dimitra Liaskou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Enzyme Activities ◽  
Goat Milk ◽  
Raw Milk ◽  
Heat Treatments ◽  
Clotting Time ◽  
Sheep Milk ◽  
Native Whey ◽  
Flow Through ◽  
Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

Effect of reducing sugars on the in-vitro glycation of goat milk whey protein by mass spectrometry

LWT ◽  
2021 ◽  
pp. 111608
Author(s):  
Lina Zhang ◽  
Manik Chandra Roy ◽  
Peng Zhou
Keyword(s):  
Mass Spectrometry ◽  
Whey Protein ◽  
Reducing Sugars ◽  
Goat Milk ◽  
Milk Whey ◽  
Milk Whey Protein

scholarly journals Compositional and functional characteristics of goat milk and relevance as a base for infant formula

2021 ◽  
Vol 86 (2) ◽  
pp. 257-265
Author(s):  
Colin G Prosser
Keyword(s):  
Infant Formula ◽  
Goat Milk ◽  
Functional Characteristics

scholarly journals Post translational modifications of milk proteins in geographically diverse goat breeds

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
P. K. Rout ◽  
M. Verma
Keyword(s):  
Protein Function ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Peptide Sequence ◽  
Cow Milk ◽  
Post Translational Modification ◽  
Post Translational Modifications ◽  
Functional Roles ◽  
Dpp Iv

AbstractGoat milk is a source of nutrition in difficult areas and has lesser allerginicity than cow milk. It is leading in the area for nutraceutical formulation and drug development using goat mammary gland as a bioreactor. Post translational modifications of a protein regulate protein function, biological activity, stabilization and interactions. The protein variants of goat milk from 10 breeds were studied for the post translational modifications by combining highly sensitive 2DE and Q-Exactive LC-MS/MS. Here we observed high levels of post translational modifications in 201 peptides of 120 goat milk proteins. The phosphosites observed for CSN2, CSN1S1, CSN1S2, CSN3 were 11P, 13P, 17P and 6P, respectively in 105 casein phosphopeptides. Whey proteins BLG and LALBA showed 19 and 4 phosphosites respectively. Post translational modification was observed in 45 low abundant non-casein milk proteins mainly associated with signal transduction, immune system, developmental biology and metabolism pathways. Pasp is reported for the first time in 47 sites. The rare conserved peptide sequence of (SSSEE) was observed in αS1 and αS2 casein. The functional roles of identified phosphopeptides included anti-microbial, DPP-IV inhibitory, anti-inflammatory and ACE inhibitory. This is first report from tropics, investigating post translational modifications in casein and non-casein goat milk proteins and studies their interactions.

scholarly journals Fermented goat milk modulates immune response during iron deficiency anemia recovery

2021 ◽  
Author(s):  
María García‐Burgos ◽  
Jorge Moreno‐Fernández ◽  
Javier Díaz‐Castro ◽  
José M. Alférez ◽  
Inmaculada López‐Aliaga
Keyword(s):  
Immune Response ◽  
Iron Deficiency ◽  
Iron Deficiency Anemia ◽  
Goat Milk ◽  
Deficiency Anemia
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