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Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide
(Elsevier, 2016-07)
The aim of this work was to evaluate the effect of the presence of casein glycomacropeptide (CMP) on the in vitro digestibility and potential allergenicity of β-lactoglobulin (β-lg)-CMP mixtures. The digestion products ...
Astringency reduction in red wine by whey proteins
(Elsevier, 2016-05)
Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a ...
Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin
(Elsevier, 2011-07-15)
The whey protein β-lactoglobulin (BLG) is highly allergenic. Lactic acid bacteria can degrade milk proteins. The capacity of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 to hydrolyse the major BLG epitopes (V41-K60; ...
Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
(Elsevier, 2015-01)
Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year.b-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the ...
Hydrophobic interaction adsorption of whey proteins: effect of temperature and salt concentration and thermodynamic analysis
(Journal of Chromatography B, 2018)
The effect of glycation on oil–water emulsion properties of β-lactoglobulin
(Elsevier Science, 2012-03)
The creaming, flocculation and coalescence processes of destabilization of emulsions prepared with glycated β-lactoglobulin was analyzed. The glycation process was carried out with glucose and lactose in different reaction ...
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase
(Elsevier, 2010-09)
The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, ...
Vitamin E-β-lactoglobulin complexes included in sodium alginate biopolymeric filmsComplejos vitamina E-β-lactoglobulina incluidos en películas biopoliméricas de alginato de sodio
(Laboratorio Tecnológico del Uruguay - LATU, 2018)
Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties
(Food Research International, 2019)