Buscar
Mostrando ítems 11-20 de 182
Antimicrobial activity of bovine β-lactoglobulin against mastitis-causing bacteria
(American Dairy Science Association, 2011-01)
Bovine mastitis is one of the most economically deleterious diseases affecting dairy herds and results from an infection of the udder by pathogenic microorganisms such as Staphylococcus aureus, Streptococcus uberis, and ...
How the presence of a small molecule affects the complex coacervation between lactoferrin and -lactoglobulin
(International Journal of Biological Macromolecules, 2017)
Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces
(Elsevier, 2015-07)
Abstract Particle size distributions as well the interfacial and rheological properties of the films at the oil/water interface were used to study the effect of the interacting system between β-lactoglobulin, cyanidin-3-glucoside ...
Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures
(Elsevier, 2016-04)
The interactions effect between (+)-catechin, β-lactoglobulin and two types of polysaccharides (pectin and chitosan) were studied at pH 4. Dynamic light scattering (DLS) revealed that pectin formed smaller complexes in the ...
Interaction between β‑Lactoglobuline and Weak Polyelectrolyte Chains: A Study Using Monte Carlo Simulation
(American Chemical Society, 2019-10)
Complexation between the β-lactoglobulin and a weak acid polyelectrolyte (PE) has been studied using Monte Carlo simulations. Different coarse-grained models were used to represent the system, and two different acidic ...
Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysis
(Elsevier, 2013-11)
Growing attempts are being made to rationally utilize foods for human health improvement and disease prevention. Milk proteins are well suited for this purpose, since they are widely consumed, offer nutritional benefits ...
Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
(Elsevier, 2017-03)
A β-Lactoglobulin fraction (r-βLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the hydrolysis process on the r-βLg structure and the rheological properties of heat-induced ...
On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics
(Universiti Putra Malaysia. Faculty of Food Science & Technology, 2018-04)
There are a lot of works in literature about the size particle of β-lactoglobulin (β-lg) at different conditions and also about its rheological properties; however, there are not works which connect both results. The aim ...
Thermodynamic and structural analysis of homodimeric proteins: Model of β-lactoglobulin
(Elsevier Science, 2012-02)
The energetics of protein homo-oligomerization was analyzed in detail with the application of a general thermodynamic model. We have studied the thermodynamic aspects of protein-protein interaction employing β-lactoglobulin ...