Buscar
Mostrando ítems 1-10 de 26
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
(Elsevier Science, 2016-06)
The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of ...
Casein glycomacropeptide pH-dependent self-assembly and cold gelation
(Elsevier, 2010-02)
The self-assembly of 3–5% (w/w) casein glycomacropeptide (CMP) at room temperature and pH 3–6.5 was determined by dynamic light scattering immediately after pH adjustment and over time, and the rate of gelation at a ...
Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties
(Elsevier Science, 2017-11)
Several strategies to improve the interfacial properties and foaming properties of proteins may be developed; among them, the use of mixtures of biopolymers that exhibit synergistic interactions. The aim of the present ...
Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey
(Wiley, 2017-02)
Casein glycomacropeptide (CMP) is a 64‐ amino acid peptide found in cheese whey, which is released after κ‐casein specific cleavage by chymosin. CMP lacks aromatic amino acids, a characteristic that makes it usable as a ...
Casein glycomacropeptide pH-driven self-assembly and gelation upon heating
(Elsevier, 2011-07)
Casein glycomacropeptide (CMP) found in cheese whey is a C-terminal hydrophilic glycopeptide released from κ-casein by the action of chymosin during cheese making. In a previous work a self-assembly model for CMP at room ...
Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
(Elsevier, 2013-08)
Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the ...
Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation
(Elsevier, 2015-10)
The effect of casein glycomacropeptide (CMP) on the self-assembly and gelation of sodium caseinate (NaCas) was studied. Acid gelation was induced by the addition of glucono-δ-lactone to NaCas alone and to NaCas/CMP mixtures ...
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 ...
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, ...
Cross-feeding interactions of gut microbes mediated by O-linked glycans from casein glycomacropeptide
(2024)
The human gut microbiota plays an essential role in metabolizing complex compounds that host enzymes cannot degrade in the diet. In turn, the gut microbiota has the ability to interact with the host through mucus that ...