Academic literature on the topic 'Heat induced whey proteins fibrils'
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Journal articles on the topic "Heat induced whey proteins fibrils"
Raman, Bakthisaran, Tadato Ban, Miyo Sakai, Saloni Y. Pasta, Tangirala Ramakrishna, Hironobu Naiki, Yuji Goto, and Ch Mohan Rao. "αB-crystallin, a small heat-shock protein, prevents the amyloid fibril growth of an amyloid β-peptide and β2-microglobulin." Biochemical Journal 392, no. 3 (December 6, 2005): 573–81. http://dx.doi.org/10.1042/bj20050339.
Full textRothbard, Jonathan B., Jesse J. Rothbard, Luis Soares, C. Garrison Fathman, and Lawrence Steinman. "Identification of a common immune regulatory pathway induced by small heat shock proteins, amyloid fibrils, and nicotine." Proceedings of the National Academy of Sciences 115, no. 27 (June 18, 2018): 7081–86. http://dx.doi.org/10.1073/pnas.1804599115.
Full textStepanenko, Olga V., M. I. Sulatsky, E. V. Mikhailova, Olesya V. Stepanenko, O. I. Povarova, I. M. Kuznetsova, K. K. Turoverov, and A. I. Sulatskaya. "Alpha-B-Crystallin Effect on Mature Amyloid Fibrils: Different Degradation Mechanisms and Changes in Cytotoxicity." International Journal of Molecular Sciences 21, no. 20 (October 16, 2020): 7659. http://dx.doi.org/10.3390/ijms21207659.
Full textKulig, Melissa, and Heath Ecroyd. "The small heat-shock protein αB-crystallin uses different mechanisms of chaperone action to prevent the amorphous versus fibrillar aggregation of α-lactalbumin." Biochemical Journal 448, no. 3 (November 21, 2012): 343–52. http://dx.doi.org/10.1042/bj20121187.
Full textWinkler, Juliane, Jens Tyedmers, Bernd Bukau, and Axel Mogk. "Hsp70 targets Hsp100 chaperones to substrates for protein disaggregation and prion fragmentation." Journal of Cell Biology 198, no. 3 (August 6, 2012): 387–404. http://dx.doi.org/10.1083/jcb.201201074.
Full textXu, Hong-Hua, Jing Wang, Shi-Rong Dong, Wen Cheng, Bao-Hua Kong, and Jun-Yan Tan. "Acid-responsive properties of fibrils from heat-induced whey protein concentrate." Journal of Dairy Science 99, no. 8 (August 2016): 6052–60. http://dx.doi.org/10.3168/jds.2015-10823.
Full textWang, Jing, Hong Hua Xu, and Yan Xu. "Nanofibril Formation of Whey Protein Concentrate and their Properties of Fibril Dispersions." Advanced Materials Research 634-638 (January 2013): 1268–73. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1268.
Full textČurda, L., L. Belháčová, M. Uhrová, J. Štětina, and L. Fukal. "Assessment of heat-induced denaturation of whey proteins." Journal of Chromatography A 772, no. 1-2 (June 1997): 231–34. http://dx.doi.org/10.1016/s0021-9673(97)00100-3.
Full textBolder, Suzanne G., Astrid J. Vasbinder, Leonard M. C. Sagis, and Erik van der Linden. "Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation." International Dairy Journal 17, no. 7 (July 2007): 846–53. http://dx.doi.org/10.1016/j.idairyj.2006.10.002.
Full textZhang, Lina, Ruoya Zhou, Jinyue Zhang, and Peng Zhou. "Heat-induced denaturation and bioactivity changes of whey proteins." International Dairy Journal 123 (December 2021): 105175. http://dx.doi.org/10.1016/j.idairyj.2021.105175.
Full textDissertations / Theses on the topic "Heat induced whey proteins fibrils"
Lin, Yu-Min, and 林裕閔. "Studies on the Heat-Induced Interaction of Chicken Breast Muscle Salt-Soluble Proteins and Whey Proteins." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/89051839748483490792.
Full text靜宜大學
食品營養研究所
91
The interactions between chicken breast muscle salt-soluble proteins (SSP) and whey protein concentrate (WPC) in 0.6M NaCl/0.05M sodium phosphate buffer (pH 7.0) under various protein concentrations (30mg/ml, 10mg/ml, 5mg/ml), mixed ratios (3:1, 1:1, 1:3) and heat treatments (unheated and 30-100℃, 20min) were investigated. SDS-Polyacrylamide gel electrophoresis technique was used to study the change of protein composition and formation of high molecular weight aggregates. When SSP and WPC were separately heated alone, the results revealted that obvious protein-protein interactions occurred at 50℃for SSP, while 80℃ for WPC. In the mixture of 30 mg/ml SSP and WPC at 1:3 ratio, the above proteins showed remarkable interactions at 90℃; and the phenomena were similar to the results of SSP and WPC heated alone. For the 1:1 mixtures of different protein concentrations, the degree of interactions and formation of large aggregate precipitates increased as protein concentration increased. Most of soluble high molecular weight aggregates formed via inter-molecular interactions could be dissociated with SDS and β-ME. Thus the interactions between proteins involved noncovalent bonds and disulfide bonds. Because the precipitates could be solubilized with urea and dissociated with SDS and β-ME, noncovalent bonds and disulfide bond were involved in the interactions between chicken breast muscle SSP and WPC. In addition, some of precipitates could not be dissociated, indicating the existence of covalent bonds.
Liyanaarachchi, Winston. "Microparticulation of Dairy Proteins." Thesis, 2017. https://vuir.vu.edu.au/33172/.
Full textPatel, Hasmukh Ambalal. "Studies on heat- and pressure-induced interactions of milk proteins : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand." 2007. http://hdl.handle.net/10179/1606.
Full textBook chapters on the topic "Heat induced whey proteins fibrils"
Paulsson, M., and P. Dejmek. "Rheological Properties of Heat-Induced Whey Protein Gels." In Milk Proteins, 174–77. Heidelberg: Steinkopff, 1989. http://dx.doi.org/10.1007/978-3-642-85373-9_28.
Full textBrodkorb, André, Thomas Croguennec, Said Bouhallab, and Joseph J. Kehoe. "Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins." In Advanced Dairy Chemistry, 155–78. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-2800-2_6.
Full textMatsudomi, N., and T. Oshita. "The Role of α-Lactalbumin in Heat-Induced Gelation of Whey Proteins." In ACS Symposium Series, 93–103. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0650.ch007.
Full textGunasekaran, Sundaram, and Oscar Solar. "Heat-Induced Casein–Whey Protein Interactions." In Food Proteins and Peptides, 199–228. CRC Press, 2012. http://dx.doi.org/10.1201/b11768-9.
Full textConference papers on the topic "Heat induced whey proteins fibrils"
Lammers, Steven, Tosin Feyintola, Kendall Hunter, Emily Gibson, Tim Lei, Phil Kao, H. Jerry Qi, Craig Lanning, Robin Shandas, and Kurt Stenmark. "Microstructural Changes in Collagen and Elastin and Their Impact on the Mechanics of the Pulmonary Artery in Hypertension." In ASME 2011 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2011. http://dx.doi.org/10.1115/sbc2011-53958.
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