Effect Of Genetic Variants On Hydrolysis Of Beta Casein By Chymosin And Pepsin

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Effect of Genetic Variants on Hydrolysis of [beta]-casein by Chymosin and Pepsin

Author : Tharmalingam Jeyaragavan
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.:/5 (615 download)

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Book Synopsis Effect of Genetic Variants on Hydrolysis of [beta]-casein by Chymosin and Pepsin by : Tharmalingam Jeyaragavan

Download or read book Effect of Genetic Variants on Hydrolysis of [beta]-casein by Chymosin and Pepsin written by Tharmalingam Jeyaragavan and published by . This book was released on 2001 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Several studies have demonstrated that certain genetic variants of beta-casein are closely related to milk production, milk composition and technological properties of milk such as coagulation properties during cheese making, calcium precipitation and water binding properties. The objective of current study is to investigate the effect of the genetic variants on hydrolysis of beta-casein by chymosin and pepsin. On the basis of a preliminary analysis, a total of 50 milk samples which provided representatives of different available genetic variants of beta-casein were collected from different herds in Quebec. Casein was prepared from milk samples by the acid precipitation and the genetic variants of beta-casein were identified by both alkaline and acid urea-PAGE. An anion exchange chromatography was employed for the separation of beta-casein from whole casein. An initial hydrolysis of beta-casein of different phenotypes by chymosin and pepsin were achieved under the optimized hydrolytic conditions. Hydrolysates were periodically removed from the reaction mixture and they were analyzed by both RP-HPLC and SDS-PAGE in order to study the hydrolytic pattern of each beta-casein variant with the increasing hydrolytic time. (Abstract shortened by UMI.)" --

Effect of Genetic Variants on Hydrolysis of Bovine K-casein by Chymosin and Pepsin

Author : Julius J. Jefferson
Publisher :
ISBN 13 :
Total Pages : 196 pages
Book Rating : 4.:/5 (615 download)

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Book Synopsis Effect of Genetic Variants on Hydrolysis of Bovine K-casein by Chymosin and Pepsin by : Julius J. Jefferson

Download or read book Effect of Genetic Variants on Hydrolysis of Bovine K-casein by Chymosin and Pepsin written by Julius J. Jefferson and published by . This book was released on 2002 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Caseins are present in milk in the form of large spherical complexes called micelles that are stabilized by kappa-casein found on the surface. This stabilizing effect is lost when milk clotting enzymes hydrolyze kappa-casein thereby initiating the coagulation process. The objective of this study was to analyze the effect of kappa-casein polymorphism upon hydrolysis by proteases. The A and B forms are the most common genetic variants of kappa-casein in Canadian Holstein dairy herds, representing three phenotypes AA, AB and BB. Whole casein from Holstein milk samples was fractionated into its four major components by ion-exchange chromatography using Express Ion Exchanger Q Anion Exchanger and Macro-Prep High Q Anion Exchange Support columns. The kappa-casein fraction was isolated, dialyzed, and assessed for its phenotype and purity by PAGE. The pure forms of the three different phenotypes of kappa-casein (AA, AB, BB) at a final concentration of 0.5% were then hydrolyzed by calf chymosin (1:500) and porcine pepsin (1:1000) at a pH of 5.8 at 37°C. Aliquots were collected at 0, 5, 15, 30, 60 and 90 min and the reaction stopped by using 24% NH4OH. The rate of hydrolysis of the three phenotypes was analyzed by comparing the disappearance of the substrate with time from the RP-HPLC chromatograms using Waters MAXIMA software. SDS-PAGE was used to calculate the approximate molecular weight of the hydrolytic products. Analysis of the hydrolysate profiles indicated that there was significant difference (P

Cheesemaking

Author : André Eck
Publisher : Springer
ISBN 13 : 9781898298656
Total Pages : 831 pages
Book Rating : 4.2/5 (986 download)

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Book Synopsis Cheesemaking by : André Eck

Download or read book Cheesemaking written by André Eck and published by Springer. This book was released on 2000 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering all types of milk from scientific and production perspectives - from biochemistry and chemistry to biology, biotechnology and technology - this revised and expanded text covers the key issues facing the industry from quality assurance, hygiene, chemical, and microbial purity.

Food Biochemistry and Food Processing

Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1118308050
Total Pages : 909 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Food Biochemistry and Food Processing by : Benjamin K. Simpson

Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

Biochemistry of Milk Products

Author : A T Andrews
Publisher : Elsevier
ISBN 13 : 0857093061
Total Pages : 193 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Biochemistry of Milk Products by : A T Andrews

Download or read book Biochemistry of Milk Products written by A T Andrews and published by Elsevier. This book was released on 1994-09-01 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk.The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way.Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Agrindex

Author :
Publisher :
ISBN 13 :
Total Pages : 936 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Agrindex by :

Download or read book Agrindex written by and published by . This book was released on 1995 with total page 936 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cumulated Index Medicus

Author :
Publisher :
ISBN 13 :
Total Pages : 1124 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Cumulated Index Medicus by :

Download or read book Cumulated Index Medicus written by and published by . This book was released on 1983 with total page 1124 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Proteolytic Enzymes, Volume 1

Author : Alan J. Barrett
Publisher : Elsevier
ISBN 13 : 0080984150
Total Pages : 1182 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Handbook of Proteolytic Enzymes, Volume 1 by : Alan J. Barrett

Download or read book Handbook of Proteolytic Enzymes, Volume 1 written by Alan J. Barrett and published by Elsevier. This book was released on 2012-12-02 with total page 1182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Proteolytic Enzymes, Second Edition, Volume 1: Aspartic and Metallo Peptidases is a compilation of numerous progressive research studies on proteolytic enzymes. This edition is organized into two main sections encompassing 328 chapters. This handbook is organized around a system for the classification of peptidases, which is a hierarchical one built on the concepts of catalytic type, clan, family and peptidase. The concept of catalytic type of a peptidase depends upon the chemical nature of the groups responsible for catalysis. The recognized catalytic types are aspartic, cysteine, metallo, serine, threonine, and the unclassified enzymes, while clans and families are groups of homologous peptidases. Homology at the level of a family of peptidases is shown by statistically significant relationship in amino acid sequence to a representative member called the type example, or to another member of the family that has already been shown to be related to the type example. Each chapter discusses the history, activity, specificity, structural chemistry, preparation, and biological aspects of the enzyme. This book will prove useful to enzyme chemists and researchers.

Milk and Dairy Products as Functional Foods

Author : Ara Kanekanian
Publisher : John Wiley & Sons
ISBN 13 : 1118635086
Total Pages : 472 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Milk and Dairy Products as Functional Foods by : Ara Kanekanian

Download or read book Milk and Dairy Products as Functional Foods written by Ara Kanekanian and published by John Wiley & Sons. This book was released on 2014-04-09 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

The Chemistry of Food

Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1118384962
Total Pages : 1139 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis The Chemistry of Food by : Jan Velisek

Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2013-12-31 with total page 1139 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry. The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.

Dairy Chemistry and Biochemistry

Author : P. F. Fox
Publisher : Springer
ISBN 13 : 3319148923
Total Pages : 598 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox

Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Bio-nanoimaging

Author : Vladimir N Uversky
Publisher : Academic Press
ISBN 13 : 0123978211
Total Pages : 556 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Bio-nanoimaging by : Vladimir N Uversky

Download or read book Bio-nanoimaging written by Vladimir N Uversky and published by Academic Press. This book was released on 2013-11-05 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bio-Nanoimaging: Protein Misfolding & Aggregation provides a unique introduction to both novel and established nanoimaging techniques for visualization and characterization of misfolded and aggregated protein species. The book is divided into three sections covering: - Nanotechnology and nanoimaging technology, including cryoelectron microscopy of beta(2)-microglobulin, studying amyloidogensis by FRET; and scanning tunneling microscopy of protein deposits - Polymorphisms of protein misfolded and aggregated species, including fibrillar polymorphism, amyloid-like protofibrils, and insulin oligomers - Polymorphisms of misfolding and aggregation processes, including multiple pathways of lysozyme aggregation, misfolded intermediate of a PDZ domain, and micelle formation by human islet amyloid polypeptide Protein misfolding and aggregation is a fast-growing frontier in molecular medicine and protein chemistry. Related disorders include cataracts, arthritis, cystic fibrosis, late-onset diabetes mellitus, and numerous neurodegenerative diseases like Alzheimer's and Parkinson's. Nanoimaging technology has proved crucial in understanding protein-misfolding pathologies and in potential drug design aimed at the inhibition or reversal of protein aggregation. Using these technologies, researchers can monitor the aggregation process, visualize protein aggregates and analyze their properties. - Provides practical examples of nanoimaging research from leading molecular biology, cell biology, protein chemistry, biotechnology, genetics, and pharmaceutical labs - Includes over 200 color images to illustrate the power of various nanoimaging technologies - Focuses on nanoimaging techniques applied to protein misfolding and aggregation in molecular medicine

Modern Applications of Plant Biotechnology in Pharmaceutical Sciences

Author : Saurabh Bhatia
Publisher : Academic Press
ISBN 13 : 0128024984
Total Pages : 452 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Modern Applications of Plant Biotechnology in Pharmaceutical Sciences by : Saurabh Bhatia

Download or read book Modern Applications of Plant Biotechnology in Pharmaceutical Sciences written by Saurabh Bhatia and published by Academic Press. This book was released on 2015-07-22 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern Applications of Plant Biotechnology in Pharmaceutical Sciences explores advanced techniques in plant biotechnology, their applications to pharmaceutical sciences, and how these methods can lead to more effective, safe, and affordable drugs. The book covers modern approaches in a practical, step-by-step manner, and includes illustrations, examples, and case studies to enhance understanding. Key topics include plant-made pharmaceuticals, classical and non-classical techniques for secondary metabolite production in plant cell culture and their relevance to pharmaceutical science, edible vaccines, novel delivery systems for plant-based products, international industry regulatory guidelines, and more. Readers will find the book to be a comprehensive and valuable resource for the study of modern plant biotechnology approaches and their pharmaceutical applications. Builds upon the basic concepts of cell and plant tissue culture and recombinant DNA technology to better illustrate the modern and potential applications of plant biotechnology to the pharmaceutical sciences Provides detailed yet practical coverage of complex techniques, such as micropropogation, gene transfer, and biosynthesis Examines critical issues of international importance and offers real-life examples and potential solutions

Specificity of Proteolysis

Author : Borivoj Keil
Publisher : Springer Science & Business Media
ISBN 13 : 3642483801
Total Pages : 343 pages
Book Rating : 4.6/5 (424 download)

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Book Synopsis Specificity of Proteolysis by : Borivoj Keil

Download or read book Specificity of Proteolysis written by Borivoj Keil and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specificity of Proteolysis presents a survey and conclusions on the action or proteinases - enzymes which are cleaving proteins or peptides. The specificity of proteinases which is determined as the sequence of amino acids at the cleavage site of a substrate, is an important criteria to choose an enzyme as tool in protein research. Whenever one is looking for an enzyme to act at a defined site or to give defined cleavage products one will find comprehensive information in this work. Comprehensive information about more than 280 endopeptidases which are based on the database LYSIS including a calculation program to determine cleavage sites, is given in the book.

Fundamentals of Cheese Science

Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox

Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Textbook of Nephro-Endocrinology

Author : Ajay K. Singh
Publisher : Academic Press
ISBN 13 : 0080920462
Total Pages : 534 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Textbook of Nephro-Endocrinology by : Ajay K. Singh

Download or read book Textbook of Nephro-Endocrinology written by Ajay K. Singh and published by Academic Press. This book was released on 2009-01-12 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Textbook of Nephro-Endocrinology is the definitive translational reference in the field of nephro-endocrinology, investigating both the endocrine functions of the kidneys and how the kidney acts as a target for hormones from other organ systems. It offers researchers and clinicians expert, gold-standard analyses of nephro-endocrine research and translation into the treatment of diseases such as anemia, chronic kidney disease (CKD), rickets, osteoporosis, and, hypoparathyroidism. - Investigates both the endocrine functions of the kidneys and how the kidney acts as a target for hormones from other organ systems - Presents a uniquely comprehensive and cross-disciplinary look at all aspects of nephro-endocrine disorders in one reference work - Clear translational presentations by the top endocrinologists and nephrologists in each specific hormone or functional/systems field

Bioactive Components in Milk and Dairy Products

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 0813819490
Total Pages : 439 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Bioactive Components in Milk and Dairy Products by : Young W. Park

Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-09-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists