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Mostrando ítems 41-50 de 182
Nanocomplexes formation between polyphenols of apple peels and beta-lactoglobulin for their potential application in functional foodsFormación de nanocomplejos entre polifenoles de cáscaras de manzanas y beta-lactoglobulina para su potencial aplicación en alimentos funcionales
(Laboratorio Tecnológico del Uruguay - LATU, 2018)
Topology to geometry in protein folding: β-Lactoglobulin
(National Academy of Sciences, 2000)
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
(Elsevier, 2020-10)
The objective of this work was to explore the complexation of a whey protein (β-lactoglobulin, β-lg) and a whey protein isolate (WPI) with folic acid (FA) at pH 3.0. Complexes were formed through non-covalent interactions, ...
On the binding of folic acid to food proteins performing as vitamin micro/nanocarriers
(Elsevier, 2018-06)
Folic acid (FA) encapsulation in protein matrices has been reported as a suitable method for preventing FA degradation upon storage or processing as well as to improve its bioavailability. The ability of β-lactoglobulin ...
Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins
(Springer, 2013-09)
The ability of industrially relevant species of thermophilic lactobacilli strains to hydrolyze proteins from animal (caseins and ß-lactoglobulin) and vegetable (soybean and wheat) sources, as well as the influence of the ...
Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins
(Food Research International, 2018)
Isolamento da β-lactoglobulina do soro do leite por cromatografia iônica
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2013-06-28)
The allergy to the cow s milk protein affects 2 to 5% from the infantsand its symptoms
can vary from minor to life threatening. β-lactoglobulin is the protein fraction more
allergenic from the whey. Many processes were ...
Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose: influence of pH
(Elsevier, 2013-06)
The interfacial properties at the air–water (A/W) of each individual whey proteins (β-lactoglobulin, β-lg; α-lactalbumin, α-la; bovin serum albumin, BSA), and their mixtures with a surface-active polysaccharide, ...