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Sample records for casein curds added

  1. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions.

    Science.gov (United States)

    Hussain, Imtiaz; Yan, Jen; Grandison, Alistair S; Bell, Alan E

    2012-12-01

    The overall quality of Mozzarella-type curds made from buffalo and cows' milks were measured at gelation temperatures of 28, 34 and 39°C, and cutting times of 45, 60, 75 and 90min after chymosin addition. The curd yield and moisture content decreased with increasing gelation temperature, while whey fat losses increased. The effect of higher gelation temperature (39°C) was more pronounced in cows' milk than buffalo milk. This results in more fat losses and lower yields in both milk samples at a gelation temperature of 39°C. The minimum losses of fat and protein in rennet whey occurred at a gelation temperature of 34°C in both milk samples. The curd yield was higher in buffalo milk as compared to cows' milk. This is due to difference in total solids (fat and protein contents) of the two types of bovine milk. The different cutting times had a small effect on the yield and overall quality of curds made from both milk types. Curd moisture and loss tangent have a strong relationship with respect to effects of gelation temperature. Two different curd drainage methods (centrifugation and Buchner funnel filtration) were used to compare the final overall quality of Mozzarella-type curds made from both milk types. The α(s1) and β casein fractions were found to be in different proportions in the two milk types. The total- and casein bound-calcium were higher in buffalo milk than cows' milk. The total protein, casein and fat were also found to be higher in buffalo milk than cows' milk.

  2. Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed

    Directory of Open Access Journals (Sweden)

    Jovanović Snežana T.

    2004-01-01

    Full Text Available The composition of curd A and curd B was investigated as influenced by the technological process known as curd washing after removing 1/3 or 1/2 of whey and replacing by the same volume of water at the drying temperatures of 42ºC and 45ºC, respectively. Milk used for experiments was heat-treated at 87ºC/10 min, during which the chemical complex between casein and whey proteins (milk protein co aggregates was formed. It is shown that the applied drying temperatures of 42ºC (curd A and 45ºC (curd B do not have significant influence on the curd composition. The curd A and B gained without washing of the curd had 50.91% and 50.60% of moisture, respectively. If the curd washing process is applied after removing 1/3 of whey, the resulting curd has higher moisture content, 52.27% and 52.63%, respectively for the curd A and B. The highest moisture content in the curd is noted in the curd gained when 1/2 of whey is replaced by water during washing treatment. The same tendency is noted for the moisture in fat- free basis (MFFB, the parameter used for cheese classification. Also, it is observed that fat, protein and ash content are lower in the curd A and B when the curd washing process is applied than in the curd produced without the curd washing process. However, regardless of the increased moisture content of the curd gained by washing process, it is possible (even from heat-treated milk in which coaggreagates are formed to achieve the average MFFB typical for semi-hard cheeses of Dutch type, by further technological processes such as molding, pressing, salting and ripening.

  3. Relationships between buffalo milk components and curd characteristics

    Directory of Open Access Journals (Sweden)

    F. Zicarelli

    2010-02-01

    Full Text Available The aim of this study was to evaluate the coefficients of correlation between curd chemical composition and milk characteristics, theoretical and real cheese yield and ratios between cheese yield and protein percentage. The analysis were performed on 326 milk samples collected from 60 half sib buffaloes, ascertained by DNA test, every 50 days. The percentages of dry matter, proteins and fat of the curd were inversely correlated to the curd firmness (a30, a low enzymatic phase of coagulation and low pH value. Percentage of dry matter in the curd was positively correlated with proteins, casein and fat of the milk and negatively with lactose. Furthermore, dry matter and proteins percentages are also positively correlated with theoretical cheese yield and its ratio with real cheese yield, curd dry matter from 1 litre of milk and the ratio between curd dry matter and protein percentage. Negative correlations were found with real cheese yield at 28 hours (r = - 0.100; P< 0.01 and its ratio with protein percentage. An inverse relationship was highlighted between curd proteins percentage and fat of either milk and curd, while a direct association was present with lactose. A higher protein percentage in the curd was linked to a lower cheese yield and a lower ratio between cheese yield and proteins. Ash of the curd, finally, showed similar association to those described for proteins.

  4. Syneresis of curd

    NARCIS (Netherlands)

    Dijk, van H.J.M.

    1982-01-01

    This study deals with the syneresis of curd. Rennet gels are primarily considered; some comparisons with acid milk gels are given.After curdling the milk, the curd tends to shrink; in other words, the network of aggregated paracasein micelles (PCM) will be under stress. If the curd is cut or - as wa

  5. Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed

    Directory of Open Access Journals (Sweden)

    Jovanović Snežana T.

    2004-01-01

    Full Text Available The influence of different drying temperatures of curd particles in order to obtain curd particles with chemical composition characteristic for Dutch-type semi-hard cheeses was investigated. The experiments were performed with heat-treated milk at 87ºC for 10 minutes to induce chemical interaction between casein and serum proteins and to form the co-called co aggregates. The curd particles were dried at 42ºC and 45ºC for 60 minutes and two types of curd, named curd A and curd B were formed afterwards. The results of the experiments showed that the used temperatures had no significant influence on chemical composition of the curd. The average total solids of curd A was 49.09%, moisture in fat free basis (MFFB 68.78% protein content 22.23%, lactose content 1.55%, ash 1.98%, titratable acidity 71.700T and pH 6.22. On the other side, the average values for curd B were 49.40%, 68.58%, 22.74%, 1.47%, 1.94%, 75.920T and 6.07, respectively. The use of different drying temperatures, as well as the other treatments (pressing, salting and ripening provide conditions for semihard cheese producing, with the chemical composition similar to the Dutch-type semihard cheese prepared according to the traditional method.

  6. Peppery Hot Bean Curd

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    Peppery Hot Bean Curd is a famous dish that originated in Chengdu,Sichuan Province.Dating back to the year under the reign of Emperor Tongzhi during the Qing Dynasty(1862-1875),a woman chef named Chen created this dish.In Chinese it is called Mapo Bean Curd. Ingredients:Three pieces of bean curd,100 grams lean pork,25 grams green soy beans or garlic

  7. Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion

    Directory of Open Access Journals (Sweden)

    Anca Dumuţa

    2016-10-01

    Full Text Available The curd is a traditional Romanian dairy product highly appreciated by the consumers. The purpose of this study was to produce and analyze from the microbiological point of view a nutraceutical curd containing onion, as a prebiotic source. The synbiotics generate among the organoleptic benefits also health improvement due to the different actions taken by probiotics and prebiotics, working together. The curd was produced by the traditional method using buffalo milk with reduced cholesterol content due to the treatment with crosslinked β-ciclodextrin with adipic acid.The curd prepared by rennet adding and coagulation at 30°C during 30-45 minutes was subjected to the maturation at a temperature of 12-16°C. Considering the microbiological tests, the curd recorded a pozitive evolution, being characterized by a lower microbial load compared with a control curd, prepared without onion.

  8. Incorporation of radiolabeled whey proteins into casein micelles by heat processing

    Energy Technology Data Exchange (ETDEWEB)

    Noh, B.; Richardson, T. (Univ. of California, Davis (USA))

    1989-07-01

    Skim milk was heated at .70, 95, and 140{degree}C to simulate the processes of pasteurization, forewarming, and UHT sterilization, and the specific interactions between {alpha}-lactalbumin or {beta}-lactoglobulin and the caseins studied using tracer amounts of added {sup 14}C-labeled whey protein. Radioactivities of the whey and of the washed casein pellets from renneted skim milk were measured and the extent of the interaction estimated. Upon heating skim milk at 70{degree}C for 45 s, less than 2% {beta}-lactoglobulin and less than .3% {alpha}-lactalbumin were incorporated into the curd. Heating at 95{degree}C for .5 to 20 min resulted in 58 to 85% of the {beta}-lactoglobulin and 8 to 55% of the {alpha}-lactalbumin becoming associated with the curd. Heating at 140{degree}C for 2 and 4 s caused 43 and 54% of the {beta}-lactoglobulin and 9 and 12% of the {alpha}-lactalbumin, respectively, to be bound to the curd fraction. The radiolabeling technique is very sensitive and useful for tracing low levels of interaction between whey proteins and casein in heated milk systems.

  9. Baked Bean Curd

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Two pieces of tender bean curd, shredded shrimp, minced fat and lean pork, minced ham, minced fresh mushrooms, fried dried shrimps, mashed scallion, ginger and garlic, cooking wine, salad oil, salt, MSG and pepper powder. Directions:

  10. Lipase in milk, curd and cheese

    NARCIS (Netherlands)

    Geurts, T.J.; Lettink, F.J.; Wouters, J.T.M.

    2003-01-01

    Presence of lipase in milk, curd, whey and cheese was studied. A small amount of the product was added to a large volume of lipase-free whole milk that had been made sensitive to lipolysis by homogenization. Increase of the acidity of the fat in the mixture, determined after incubation, was interpre

  11. A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages.

    Science.gov (United States)

    Mora, Leticia; Escudero, Elizabeth; Aristoy, M-Concepción; Toldrá, Fidel

    2015-11-06

    Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB) added in the starter. Sodium caseinate is frequently used as an additive in this type of products because of its emulsifying properties, and consequently influences the protein profile available during the proteolysis. In this study, a mass spectrometry approach has been used to determine the impact of added sodium caseinate in the final peptide profile as well as to analyse its possible influence in the presence of certain previously described casein-derived bioactive peptides.

  12. Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.

    Science.gov (United States)

    Brown, K M; McManus, W R; McMahon, D J

    2012-12-01

    Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of low-fat cheese. A series of 17 starches were examined, with 5 starches being selected for in-depth analysis: a modified waxy corn starch (WC), a waxy rice starch (WR), an instant tapioca starch (IT), a modified tapioca starch (MT), and dextrin (DX). Milks containing WC, WR, and DX were given a 72°C heat treatment, whereas those containing IT and MT had a 30-min treatment at 66°C that matched their optimum gelatinization treatments. Curd yields were calculated by weight, estimated starch content in whey was measured gravimetrically by alcohol precipitation, and starch retention in curd was calculated. Curd yields were 13.1% for the control milk (no added starch) and 18.4, 20.7, 21.5, 23.5, and 13.2% for the gels containing starches WC, WR, IT, MT, and DX, respectively. Estimated starch retentions in the curd were, respectively, 71, 90, 90, 21, and 1%. Laser scanning confocal microscopy was used to determine the location of the starches in the curd and their interaction with the protein matrix. Waxy corn, WR, and IT starches have potential to improve texture of low-fat cheese because they had high retention in the curd and they generated interruptions in the protein matrix network that may have helped limit extensive protein-protein interactions. Modified tapioca starch interfered with formation of the protein structure of the curd and produced a soft noncohesive gel, even though most (79%) of the MT starch was lost in the whey. Few distinct starch particles were present in the MT curd network. Dextrin was not retained in the curd and did not disrupt the protein network, making it unsuitable for use in low-fat cheese.

  13. 21 CFR 133.136 - Washed curd and soaked curd cheese.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Washed curd and soaked curd cheese. 133.136... Standardized Cheese and Related Products § 133.136 Washed curd and soaked curd cheese. (a) Description. (1) Washed curd, soaked curd cheese is the food prepared by the procedure set forth in paragraph (a)(3)...

  14. Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture.

    Science.gov (United States)

    Everard, C D; O'Callaghan, D J; Mateo, M J; O'Donnell, C P; Castillo, M; Payne, F A

    2008-07-01

    Recombined whole milk was renneted under constant conditions of pH, temperature, and added calcium, and the gel was cut at a constant firmness. The effects of cutting and stirring on syneresis and curd losses to whey were investigated during cheese making using a factorial design with 3 cutting modes designed to provide 3 different cutting intensity levels (i.e., total cutting revolutions), 3 levels of stirring speed, and 3 replications. These cutting intensities and stirring speeds were selected to give a wide range of curd grain sizes and curd shattering, respectively. Both factors affected curd losses, and correct selection of these factors is important in the cheesemaking industry. Decreased cutting intensity and increased stirring speed significantly increased the losses of fines and fat from the curd to the whey. Cutting intensities and stirring speeds in this study did not show significant effects on curd moisture content over the course of syneresis. Levels of total solids, fines, and fat in whey were shown to change significantly during syneresis. It is believed that larger curd particles resulting from low cutting intensities coupled with faster stirring speeds resulted in a higher degree of curd shattering during stirring, which caused significant curd losses.

  15. Influence of pH on retention of camel chymosin in curd

    DEFF Research Database (Denmark)

    Børsting, Mette Winther; Qvist, Karsten B.; Ardö, Ylva Margareta

    2014-01-01

    Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin. Milk at five different pH levels was coagulated with same...... coagulation activity. The retention of camel chymosin in curd was rather constant at ∼20% between pH 6.65 and 6.00, while it increased almost linear from 2 to 21% for bovine chymosin. The lower pH dependence for retention of camel chymosin than of bovine chymosin may be explained by a lower negative charge...

  16. The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

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    E. Hynes

    2002-12-01

    Full Text Available Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain but was not influenced by the starter strain or counts. Lactococci counts were higher in the miniature cheeses with AM2 starter and added lactobacilli than in the control cheeses without lactobacilli. Gross composition and hydrolysis of s1 casein were similar for miniature cheeses with and without lactobacilli. In the miniature cheeses manufactured with IL416 starter, the lactobacilli adjunct slightly increased the soluble nitrogen content, but that was not verified in the AM2 miniature cheeses. Phosphotungstic acid nitrogen content increased in miniature cheeses manufactured with IL416 when Lactobacillus plantarum 1572 and 1310 adjunct cultures were added. That was also verified for several Lactobacillus strains, specially Lactobacillus casei 1227, for miniature cheeses manufactured with AM2 starter. Free fatty acid content increased in miniature cheeses made with lactobacilli adjuncts 1310, 1308 and 1219 with IL416 starter, and with strains 1218, 1244 and 1308 for miniature cheeses with AM2 starter. These results indicate that production of soluble nitrogen compounds as well as free fatty acid content could be influenced by the lactobacilli adjunct, depending on the starter strain.

  17. Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds.

    Science.gov (United States)

    Zamora, A; Trujillo, A J; Armaforte, E; Waldron, D S; Kelly, A L

    2012-09-01

    The objective of this study was to investigate the influence of conventional and ultra-high-pressure homogenization on interactions between proteins within drained rennet curds. The effect of fat content of milk (0.0, 1.8, or 3.6%) and homogenization treatment on dissociation of proteins by different chemical agents was thus studied. Increasing the fat content of raw milk increased levels of unbound whey proteins and calcium-bonded caseins in curds; in contrast, hydrophobic interactions and hydrogen bonds were inhibited. Both homogenization treatments triggered the incorporation of unbound whey proteins in the curd, and of caseins through ionic bonds involving calcium salts. Conventional homogenization-pasteurization enhanced interactions between caseins through hydrogen bonds and hydrophobic interactions. In contrast, ultra-high-pressure homogenization impaired hydrogen bonding, led to the incorporation of both whey proteins and caseins through hydrophobic interactions and increased the amount of unbound caseins. Thus, both homogenization treatments provoked changes in the protein interactions within rennet curds; however, the nature of the changes depended on the homogenization conditions.

  18. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Science.gov (United States)

    2010-01-01

    ... requirements equivalent to U.S. Standard Grade for Bulk American Cheese for Manufacturing provided the quantity... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized...

  19. The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery.

    Science.gov (United States)

    Bobbo, T; Cipolat-Gotet, C; Bittante, G; Cecchinato, A

    2016-07-01

    The aim of this study was to investigate the relationships between somatic cell count (SCC) in milk and several milk technological traits at the individual cow level. In particular, we determined the effects of very low to very high SCC on traits related to (1) milk yield and composition; (2) coagulation properties, including the traditional milk coagulation properties (MCP) and the new curd firming model parameters; and (3) cheese yield and recovery of milk nutrients in the curd (or loss in the whey). Milk samples from 1,271 Brown Swiss cows from 85 herds were used. Nine coagulation traits were measured: 3 traditional MCP [rennet coagulation time (RCT, min), curd firming rate (k20, min), and curd firmness after 30 min (a30, mm)] and 6 new curd firming and syneresis traits [potential asymptotic curd firmness at infinite time (CFP, mm), curd firming instant rate constant (kCF, % × min(-1)), syneresis instant rate constant (kSR, % × min(-1)), rennet coagulation time estimated using the equation (RCTeq, min), maximum curd firmness achieved within 45 min (CFmax, mm), and time at achievement of CFmax (tmax, min)]. The observed cheese-making traits included 3 cheese yield traits (%CYCURD, %CYSOLIDS, and %CYWATER, which represented the weights of curd, total solids, and water, respectively, as a percentage of the weight of the processed milk) and 4 nutrient recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, which each represented the percentage ratio between the nutrient in the curd and milk). Data were analyzed using a linear mixed model with the fixed effects of days in milk, parity, and somatic cell score (SCS), and the random effect of herd-date. Somatic cell score had strong influences on casein number and lactose, and also affected pH; these were traits characterized by a quadratic pattern of the data. The results also showed a negative linear relationship between SCS and milk yield. Somatic cell score influenced almost all of the tested

  20. 21 CFR 133.137 - Washed curd cheese for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Washed curd cheese for manufacturing. 133.137... Standardized Cheese and Related Products § 133.137 Washed curd cheese for manufacturing. Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by §...

  1. 21 CFR 133.144 - Granular and stirred curd cheese.

    Science.gov (United States)

    2010-04-01

    ..., as to promote and regulate the separation of whey and curd. A part of the whey is drained off. The curd is then alternately stirred and drained to prevent matting and to remove whey from curd. The curd... ingredients. The following safe and suitable ingredients may be used: (1) Dairy ingredients. Milk, nonfat...

  2. Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis.

    Science.gov (United States)

    Fagan, C C; Ferreira, T G; Payne, F A; O'Donnell, C P; O'Callaghan, D J; Castillo, M

    2011-11-01

    A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the selective detection of vitamin A, tryptophan, and riboflavin fluorescence. The evolution of the fluorescence of each fluorophore during milk coagulation and syneresis was monitored to determine if they had the potential to act as intrinsic tracers of syneresis and also coagulation. The fluorescence profiles for 2 of the fluorophores during coagulation could be divided into 3 sections relating to enzymatic hydrolysis of κ-casein, aggregation of casein micelles, and crosslinking. A parameter relating to coagulation kinetics was derived from the tryptophan and riboflavin profiles but this was not possible for the vitamin A response. The study also indicated that tryptophan and riboflavin may act as tracer molecules for syneresis, but this was not shown for vitamin A. The evolution of tryptophan and riboflavin fluorescence during syneresis followed a first-order reaction and had strong relationships with curd moisture and whey total solids content (r=0.86-0.96). Simple 1- and 2-parameter models were developed to predict curd moisture content, curd yield, and whey total solids using parameters derived from the sensor profiles (standard error of prediction=0.0005-0.394%; R(2)=0.963-0.999). The results of this study highlight the potential of tryptophan and riboflavin to act as intrinsic tracer molecules for noninvasive inline monitoring of milk coagulation and curd syneresis. Further work is required to validate these findings under a wider range of processing conditions.

  3. Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.

    Science.gov (United States)

    Sandra, S; Ho, M; Alexander, M; Corredig, M

    2012-01-01

    Addition of calcium chloride to milk has positive effects on cheese-making because it decreases coagulation time, creates firmer gels, and increases curd yield. Although addition of calcium chloride is a widely used industrial practice, the effect of soluble calcium on the preliminary stages of gelation is not fully understood. In addition, it is not known whether the manner of addition and equilibration of the soluble calcium would affect the rennetability of the casein micelles. Therefore, the aim of this paper was to study the details of the coagulation behavior of casein micelles in the presence of additional calcium, and to elucidate whether the manner in which this cation is added (directly as calcium chloride or by gradual exchange through dialysis) affects the functionality of the micelles. Calcium was added as CaCl(2) (1 mM final added concentration) directly to skim milk or indirectly using dialysis against 50 volumes of milk. Additional soluble calcium did not affect the primary phase of the renneting reaction, as demonstrated by the analysis of the casein macropeptide (CMP) released in solution; however, it shortened the coagulation time of the micelles and increased the firmness of the gel. The turbidity parameter of samples with or without calcium showed that similar amounts of CMP were needed for particle interactions to commence. However, the amount of CMP released at the point of gelation, as indicated by rheology, was lesser for samples with added calcium, which can be attributed to a greater extent of calcium bridging on the surface or between micelles. The results also showed that the manner in which calcium was presented to the micelles did not influence the mechanism of gelation.

  4. 7 CFR 58.419 - Curd mill and miscellaneous equipment.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Curd mill and miscellaneous equipment. 58.419 Section... Service 1 Equipment and Utensils § 58.419 Curd mill and miscellaneous equipment. Knives, hand rakes... of the curd mill should be of stainless steel. All pieces of equipment shall be so constructed...

  5. Bovine β-casein

    NARCIS (Netherlands)

    Atamer, Zeynep; Post, Antonie E.; Schubert, Thomas; Holder, Aline; Boom, Remko Marcel; Hinrichs, Jörg

    2017-01-01

    In recent years there has been an increasing interest in pure casein fractions, particularly β-casein due to its physiochemical properties as well as its bio- and techno-functional properties. A range of methods has been developed for the fractionation of casein into its individual proteins. The

  6. Genome-wide association study for cheese yield and curd nutrient recovery in dairy cows.

    Science.gov (United States)

    Dadousis, C; Biffani, S; Cipolat-Gotet, C; Nicolazzi, E L; Rosa, G J M; Gianola, D; Rossoni, A; Santus, E; Bittante, G; Cecchinato, A

    2017-02-01

    Cheese production and consumption are increasing in many countries worldwide. As a result, interest has increased in strategies for genetic selection of individuals for technological traits of milk related to cheese yield (CY) in dairy cattle breeding. However, little is known about the genetic background of a cow's ability to produce cheese. Recently, a relatively large panel (1,264 cows) of different measures of individual cow CY and milk nutrient and energy recoveries in the cheese (REC) became available. Genetic analyses showed considerable variation for CY and for aptitude to retain high proportions of fat, protein, and water in the coagulum. For the dairy industry, these characteristics are of major economic importance. Nevertheless, use of this knowledge in dairy breeding is hampered by high costs, intense labor requirement, and lack of appropriate technology. However, in the era of genomics, new possibilities are available for animal breeding and genetic improvement. For example, identification of genomic regions involved in cow CY might provide potential for marker-assisted selection. The objective of this study was to perform genome-wide association studies on different CY and REC measures. Milk and DNA samples from 1,152 Italian Brown Swiss cows were used. Three CY traits expressing the weight (wt) of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed, and 4 REC (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk) were analyzed. Animals were genotyped with the Illumina BovineSNP50 Bead Chip v.2. Single marker regressions were fitted using the GenABEL R package (genome-wide association using mixed model and regression-genomic control). In total, 103 significant associations (88 single nucleotide polymorphisms) were identified in 10 chromosomes (2, 6, 9, 11, 12, 14, 18, 19, 27, 28). For

  7. Lactoferrin binding to transglutaminase cross-linked casein micelles

    NARCIS (Netherlands)

    Anema, S.G.; de Kruif, C.G.

    2012-01-01

    Casein micelles in skim milk were either untreated (untreated milk) or were cross-linked using transglutaminase (TGA-milk). Added lactoferrin (LF) bound to the casein micelles and followed Langmuir adsorption isotherms. The adsorption level was the same in both milks and decreased the micellar zeta

  8. Short communication: separation and quantification of caseins and casein macropeptide using ion-exchange chromatography.

    Science.gov (United States)

    Holland, B; Rahimi Yazdi, S; Ion Titapiccolo, G; Corredig, M

    2010-03-01

    The aim of this work was to improve an existing method to separate and quantify the 4 major caseins from milk samples (i.e., containing whey proteins) using ion-exchange chromatography. The separation process was carried out using a mini-preparative cation exchange column (1 or 5mL of column volume), using urea acetate as elution buffer at pH 3.5 with a NaCl gradient. All 4 major caseins were separated, and the purity of each peak was assessed using sodium dodecyl sulfate-PAGE. Purified casein fractions were also added to raw milk to confirm their elution volumes. The quantification was carried out using purified caseins in buffer as well as added directly to fresh skim milk. This method can also be employed to determine the decrease in kappa-casein and the release of the casein-macropeptide during enzymatic hydrolysis using rennet. In this case, the main advantage of using this method is the lack of organic solvents compared with the conventional method for separation of macropeptide (using reversed phase HPLC).

  9. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

    Science.gov (United States)

    St-Gelais, D; Lessard, J; Champagne, C P; Vuillemard, J-C

    2009-05-01

    Cheddar cheese in curd form is very popular in eastern Canada. It is retailed immediately after cheese manufacturing and can be maintained at room temperature for 24 h to provide better texture and mouthfeel. Subsequently, the cheese curds must be stored at 4 degrees C. The shelf life is generally 3 d. In this study, Cheddar cheese curds were produced by adding a high diacetyl flavor-producing strain (Lactococcus diacetylactis) to a thermophilic-based starter. The objective was to achieve both postacidification stability to increase the shelf life and enhanced flavor. The addition of L. diacetylactis increased processing time but did not affect cheese composition or the evolution of proteolysis and texture. During cheese manufacturing, streptococci became the dominant microflora in all cheeses, whereas populations of Lactococcus cremoris and L. diacetylactis decreased. During cheese storage, viable counts of L. diacetylactis and Streptococcus thermophilus increased but the counts of L. cremoris decreased. During cheese manufacturing and storage, the concentrations of lactic acid and diacetyl increased rapidly in cheeses produced with L. diacetylactis. Citric acid and galactose contents remained high in cheese made without L. diacetylactis. Sensory evaluation indicated that cheeses containing the L. diacetylactis strain were more flavorful and also had less sourness and could be stored at 4 degrees C for up to 7 d.

  10. Natural variation in casein composition of milk

    NARCIS (Netherlands)

    Bijl, E.

    2014-01-01

    Bovine milk contains 3-4 % protein and almost 80% of the milk protein fraction consist of four caseins; αs1-casein, β-casein, αs2-casein and κ-casein. Most of the caseins in milk are assembled in casein micelles, which consist of several thousands of indi

  11. Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry.

    Science.gov (United States)

    Penasa, Mauro; Toffanin, Valentina; Cologna, Nicola; Cassandro, Martino; De Marchi, Massimo

    2016-05-01

    The objective of the present study was to investigate the effect of environmental factors, milk casein content and titratable acidity on milk coagulation properties (MCP) of samples routinely collected in the Trento province (northeast Italy) under field conditions. Rennet coagulation time (RCT, min), curd-firming time (k20, min) and curd firmness (a30, mm) were determined by Formagraph on 14 971 samples from 635 herds associated to 17 dairy factories. Besides MCP, fat, protein, and casein percentages, titratable acidity (TA), and somatic cell and bacterial counts were available. A standardised index of milk aptitude to coagulate (IAC) was derived using information of RCT and a30. An analysis of variance was conducted on MCP and IAC using a fixed effects linear model. Approximately 3% of milk samples did not form a curd within the testing time (30 min) and k20 was missing for 26% of milks. The percentage of samples without information on k20 largely differed among dairy factories (1·7-20·9%). Significant differences were estimated between the best and the worst dairy factory for RCT (-2 min), k20 (-1·2 min), a30 (+3·4 mm) and IAC (+2·6 points). Milk casein content and TA were important factors in explaining the variation of MCP and IAC, supporting the central role of these two traits on technological properties. The Trento province is heterogeneous in terms of dairy systems and this could explain the differences among dairy factories.

  12. Milk quality, coagulation properties, and curd firmness modeling of purebred Holsteins and first- and second-generation crossbred cows from Swedish Red, Montbéliarde, and Brown Swiss bulls.

    Science.gov (United States)

    Malchiodi, F; Cecchinato, A; Penasa, M; Cipolat-Gotet, C; Bittante, G

    2014-07-01

    The objective of the present study was to investigate how the crossbreeding of Holstein (HO) cows with bulls from Nordic and Alpine European breeds affect milk quality traits, traditional milk coagulation properties (MCP), and curd firmness modeling obtained from individual milk samples. A total of 506 individual milk samples were collected from evening milking at 3 commercial farms located in Northern Italy. Over the past decade, the 3 farms have followed crossbreeding programs in part of their herds, whereas the remainder of the animals consisted of purebred HO. The basic scheme was a 3-breed rotation based on the use of Swedish Red (SR) semen on HO cows (SR × HO), the use of Montbéliarde (MO) semen on first-cross cows [MO × (SR × HO)], and the use of HO semen in the third cross. In all herds, a smaller proportion of purebred HO were mated to M and Brown Swiss (BS) bulls, and these first crosses were mated to SR and MO bulls, respectively. Milk samples were analyzed for milk composition and MCP, and parameters for curd firmness were modeled. Compared with purebred HO, crossbred cows produced less milk with lower lactose content, higher fat and protein content, and a tendency for higher casein content. Crossbred cows generally produced milk with a more favorable curd-firming rate (k₂₀) and curd firmness 30 min after rennet addition, among traditional MCP, and better trends of curd firmness measures as shown by model parameters: estimated rennet coagulation time, asymptotical potential value of curd firmness, and curd-firming instant rate constant. Among crossbred cows, SR × HO presented longer rennet coagulation time compared with MO × HO and BS × HO cows, and MO × HO showed shorter k₂₀ compared with BS × HO cows. Among second-generation cows, those sired by SR bulls showed a lower incidence of noncoagulated samples, higher curd firmness 30 min after rennet addition and asymptotical potential value of curd firmness, and faster curd-firming instant

  13. Estudo de custo-rendimento do precessamento de queijos tipo minas frescal com derivado de soja e diferentes agentes coagulantes Study of cost and yield of minas like fresh cheese produced with added fat freee soybean hydro-soluble extract powder with curd formed by different coagulants agents

    Directory of Open Access Journals (Sweden)

    R. D. Neves-Souza

    2005-03-01

    Full Text Available O desenvolvimento de alimentos é uma constante nas indústrias, nas universidades e nos institutos de pesquisa visando otimizar processamentos, agregar diferentes ingredientes em produtos já existentes, entre outros fatores. Após o desenvolvimento de um produto, informações adicionais podem ser obtidas pela determinação do rendimento e do custo do produto final. O objetivo deste trabalho foi estimar o rendimento e o custo de queijos Minas frescal tradicionais e adicionados de extrato hidrossolúvel de soja desengordurado (EHS processados com coalho bovino e com coagulante microbiano (Aspergillus niger var. awamori. A introdução de 8% do EHS (em relação ao teor de sólidos totais do leite no queijo Minas frescal processado com coalho bovino proporcionou rendimento em gramas de sólidos totais por litro de leite (g ST/L superior de 16,67% em relação ao queijo Minas frescal tradicional processado com o mesmo coalho. O queijo tipo Minas frescal processado com coagulante microbiano e com 8% de EHS apresentou rendimento (g ST/L superior de 16,54%, quando comparado ao seu tradicional. O custo das formulações-base (kg de queijo/100L de leite processadas com coalho bovino e com coagulante microbiano foi US$ 36,75 e US$ 37,50, respectivamente, ao passo que os queijos tradicionais processados com os mesmos agentes coagulantes apresentaram custo equivalente a US$ 35,12 e US$ 35,36.Food products development occur in industries, universities and research centers with the aim of optimizing processes, to include different ingredients to existing products or for other reasons. After developing a product, additional information may be obtained by determining yield and cost of the final product. The objective of this research was to estimate yield and cost of traditional Minas fresh cheese and those produced with added fat free soybean hydro-soluble extract powder (SEP, with curd formed by rennet or microbial coagulant (Aspergillus niger var

  14. Composite β-κ-casein genotypes and their effect on composition and coagulation of milk from Estonian Holstein cows.

    Science.gov (United States)

    Vallas, M; Kaart, T; Värv, S; Pärna, K; Jõudu, I; Viinalass, H; Pärna, E

    2012-11-01

    The objective of this study was to estimate the effect of composite β-κ-CN genotypes on milk coagulation and composition traits, and on the additive genetic variation of these traits in Estonian Holstein dairy cattle. A total of 23,970 milk samples, repeated measurements from the first to third lactation from 2,859 Estonian Holstein cows from 78 herds across the country, were analyzed for milk yield, milk fat and protein percentages, somatic cell count, and milk coagulation properties (milk coagulation time and curd firmness). Each cow had at least 3 measurements per lactation. Two single-trait random regression animal models were fitted for the traits studied. The first model considered fixed effects of year-season of sampling and year-season of calving, calving age (nested within lactation), sample age (only for milk coagulation traits) and days in milk, and random herd, additive genetic, and permanent environmental effects. The animal and permanent environmental effects were modeled over the lactation period by using Legendre polynomials. The second model had the additional fixed β-κ-casein effect in the form of a third-order Legendre polynomial. The 2 most frequent β-κ-casein composite genotypes were A2A2AA and A1A2AA, both with prevalence greater than 20%. Percentages of the remaining 31 genotypes were less than 8%, including 20 genotypes with percentages less than 1%. The β-κ-casein genotype-specific lactation curves were significantly different for milk coagulation traits and milk protein percentage. The B variant of κ-casein showed a favorable effect on both milk coagulation traits, whereas the IB haplotype had an increasing effect on curd firmness and protein percentage. Inclusion of the β-κ-casein genotype effects in the model resulted in decreases in the mean additive genetic variations for milk coagulation time and curd firmness of 12.9 and 51.1%, respectively.

  15. Probiotic potential of lactic acid bacteria present in home made curd in southern India

    Directory of Open Access Journals (Sweden)

    Ramadass Balamurugan

    2014-01-01

    Interpretation & conclusions: LAB in curd had properties consistent with probiotic potential, but these were not consistent across species. LAB abundance in curd increased rapidly at 12 h of fermentation at room temperature and declined thereafter.

  16. Microbiology of traditional fermented soybean curd (Sufu

    Directory of Open Access Journals (Sweden)

    Sukhoom, A.

    2005-03-01

    Full Text Available Microorganisms in traditional fermenting soybean curd (Sufu were quantitated. Total microbial populations of bacteria, molds and yeasts were 1.6×101 to 4.0×105, 2.4×101 to 3.9×105 and 4.4×103 to 8.0×105 CFU/g, respectively. Aspergillus, Penicillium, Rhizopus and Bacillus were dominantly found in koji inoculum. Bacillus, Pediococcus and Saccharomyces were mainly detected throughout the fermentation process. The other microorganisms were Staphylococcus, Pichia and Debaryomyces. All isolated microorganisms were halotolerant at salt concentrations between 5 to 20%. Aspergillus, Penicillium and Bacillus could produce potential proteolytic and amylolytic enzymes, implying that these microorganisms may play significant roles in the fermentation of tofu substrate. The nutritional evaluation of fermenting Sufu had protein content between 16.09-21.91%, sugar 4.23- 9.14%, lipid 7.20- 12.76%, salt 10.06-11.26%, humidity 47.55-57.97%, ash 9.24-15.63%, fibre 0.10-0.16%, pH 4.99-5.75 and fermenting temperature at 29-31ºC. Additionally, aflatoxin B1 at the concentration of 10.8- 22.8 ppb could be detected in the fermenting Sufu by ELISA methods whereas the final product of Sufu remained 18.4 ppb. Additionally, the commercial Sufu in the markets had aflatoxin in the range of 1.5-15.2 ppb which is in the control of FDA (U.S.A. standard that aflatoxin in food and peanut products should be less than 20 ppb.

  17. PROBIOTIC POTENTIALS AMONG LACTIC ACID BACTERIA ISOLATED FROM CURD

    Directory of Open Access Journals (Sweden)

    Shruthy VV

    2011-02-01

    Full Text Available Curd is a commonly used fermented milk product in India since time immemorial. The scientific use of curd as a source of probiotic (good bacteria for health has not been much examined. The yougurt (curd containing probiotics is in Indian market and highly acclaimed. Therefore the status of curd as a source of probiotics is in question and requires scientific examination of its content, so the study was carried out. Probiotic potentials of two bacterial isolates from 20 different curd samples were identified as Lactobacillus spp. by the determination of morphological, cultural, physiological and biochemical characteristics, were investigated. The antibacterial potential against diarrhoegenic bacterial pathogens was also examined. The reference strain used was Lactobacillus acidophilus, MTCC 447. The percentage survivability of the strains at pH 3.5, was found to be satisfactory (>90%. Bile salt resistance (0.3% sodium thioglycollate was found to be between 80.41% and 83.2%. The pH decrease of the strains with time showed slow acidification activity. The lactic acid production of the strains ranges from 1.83 ± 0.12 to 3.93 ± 0.07 g. The strains were β-galactosidase producer and were resistant to principal antibiotics tested. But the absence of plasmids showed that they are intrinsically resistant or chromosome encoded. Strains showed maximum inhibition zone against V. cholerae O139 (13.67 ± 0.57 to 15.33 ± 0.57 mm in comparison to other diarrhoeagenic bacteria. Only 10% of the examined curd samples had probiotic bacteria. Isolated strains of Lactobacillus spp. showed satisfactory probiotic potentials in comparison with reference strains and with antibacterial activity against diarrhoeagenic pathogens and thus maybe useful in the management of diarrhoea and also in functional food industry.

  18. The association of lysozyme with casein

    NARCIS (Netherlands)

    Roos, de A.L.; Walstra, P.; Geurts, T.J.

    1998-01-01

    The association of hen eggs’ lysozyme with caseins was studied by using three casein substrates: (I) solutions of the various caseins, (II) artificially made casein micelles of various compositions and (III) caseins adsorbed onto soya-oil emulsion droplets. In solution, lysozyme associated most stro

  19. 不同矿物元素对干豆腐硬度的影响%Influence of different mineral elements on hardness of dry bean curd

    Institute of Scientific and Technical Information of China (English)

    付佳; 孙冰玉; 刘琳琳; 刘颖; 石彦国

    2013-01-01

    Effects of different mineral elements(Ca,Mg,Zn,Mn,Fe,Cu) on the hardness of dry bean curd were studied by adding them in dry bean curd processing. The result showed that adding of Ca2+、Mg2+、Zn2+ and Fe3+ had significant influence on the hardness of dry bean curd,and with the increasing of the ions,the hardness increased differently. While adding of Cu2+ and Mn2+ did not have significant effect on the hardness of dry bean curd. The reason of this might be the different ionic radius and electronegativity of different ion that caused the different forms of combination with soybean protein ,thus affect the hardness of dry bean curd.%为了研究水质对干豆腐硬度的影响,将去离子水中加入不同的矿物元素(Ca、Mg、Zn、Mn、Fe、Cu)用于干豆腐加工,用物性仪测定干豆腐的硬度指标实验结果显示,Ca2+、Mg2+、Zn2+和Fe3+的添加均对干豆腐的硬度有显著影响,并且随着添加量的增加,干豆腐的硬度均有不同程度的增加而Cu2+、Mn2+的添加对干豆腐的硬度影响并不显著.分析其原因可能是,不同离子的离子半径及电负性的不同导致其与大豆蛋白质结合方式不同,进而影响干豆腐的硬度指标.

  20. USE OF INTELLECTUAL TECHNOLOGIES FOR QUALITY CONTROL OF CURD

    Directory of Open Access Journals (Sweden)

    M. M. Blagoveshchenskaia

    2014-01-01

    Full Text Available Summary. Method of curds quality control, based on neural network model is introduced in the paper. It allows to give fair estimate of final product’s quality without use of professional degustators. Method consists in construction of neural network model to estimate quality of curds by input and output parameters. Hardware software complex of curds taste control is proposed to apply in industry for independent estimate of final product. Operation of neural network model based on usage of artificial neural networks, which is one of directions of artificial intelligence theory. Neural network model consists of several artificial neurons layers, which emulate nerve cells functioning. Feed forward network of MLP type was used in solving of curds taste control problem. Feature of this network is that signals passed from one layer’s neurons to next layer’s neurons only from input layer to output, not the other way. Neural network was trained for its correct operation by selection of optimal synaptic factors. Flow diagram of training algorithm is introduced in the paper. Algorithm of neural network tuning is described in the paper. Author proposed set of recommendations for software-hardware complex deployment. Experiment results show that this taste estimate method based on neural net works simplify a problem of final product control as allow to react to deviations in production process on proper time.

  1. Casein nomenclature, structure and association

    Science.gov (United States)

    This chapter of the Encyclopedia of Dairy Science deals with the recent developments in the nomenclature, classification, structures, and associations of the major milk proteins: the caseins. Identification of the caseins continues to be based upon their primary structures. Significant findings re...

  2. Random curds as mathematical models of fractal rhythm in architecture

    Directory of Open Access Journals (Sweden)

    Ćirović Ivana

    2014-01-01

    Full Text Available The author Carl Bovill has suggested and described a method for generating rhythm in architecture with the help of random curds, as they are the mathematical models of unpredictable and uneven groupings which he recognizes in natural shapes and in natural processes. He specified the rhythm generated in this way as the fractal rhythm. Random curds can be generated by a simple process of curdling, as suggested by B. Mandelbrot. This paper examines the way in which the choice of probability for every stage or level of the curdling process, and the number of stages in the procedure of curdling, affect the characteristics of the obtained fractal object as a potential mathematical model of rhythm in the design process. At the same time, this paper examines the characteristics of rhythm in architecture which determine whether the obtained fractal object will be accepted as an appropriate mathematical model of the observed rhythm.

  3. 姜汁凝乳保健饮料的研制%Functional Beverage of Ginger Milk Curd

    Institute of Scientific and Technical Information of China (English)

    吴桐; 周春生; 杨泠茜; 焦娇; 姜瞻梅

    2014-01-01

    本实验将鲜牛乳和姜汁制成姜汁凝乳,然后与葛根粉、核桃粉进行科学调配与优化,制得姜汁凝乳保健饮料。结果表明,以质构特性和感官评价为检测指标,优化出姜汁凝乳的最佳工艺条件为姜汁添加量为30%、凝乳温度75℃、滴定酸度28°T、钙离子添加量0.25%。利用正交试验设计,确定姜汁凝乳保健饮料的最佳配方为姜汁凝乳、葛根粉汁、核桃粉汁添加量分别为40%、25%、15%(质量分数);产品最佳增稠剂由槐豆胶、卡拉胶、黄原胶混合而成,其添加总量为0.2%,三者添加比例为3∶4∶2。%Ginger milk curd beverage is produced and optimized with ginger milk curd, which is the product of ginger milk and fresh milk, and pueraria powder and walnut powder. With the index of texture properties and sensory evaluation, the optimal condition is determined as a result of the research: volume of ginger milk curd added is 30%;curding temperature is 75℃; titration acidity is 28 °T; volume of calcium ion is 0.25%. The optimal formula is suggested as the result of orthogonal experiments with ginger milk curd, pueraria powder and walnut powder of 40%, 25%,and 15%(quality fraction), respectively. The best thickener, accounting for 0.2%, is a mixture of locust bean gum, carrageenan and xanthan gum in the ratio of 3 to 4 to 2.

  4. Pathway-based genome-wide association analysis of milk coagulation properties, curd firmness, cheese yield, and curd nutrient recovery in dairy cattle.

    Science.gov (United States)

    Dadousis, C; Pegolo, S; Rosa, G J M; Gianola, D; Bittante, G; Cecchinato, A

    2017-02-01

    It is becoming common to complement genome-wide association studies (GWAS) with gene-set enrichment analysis to deepen the understanding of the biological pathways affecting quantitative traits. Our objective was to conduct a gene ontology and pathway-based analysis to identify possible biological mechanisms involved in the regulation of bovine milk technological traits: coagulation properties, curd firmness modeling, individual cheese yield (CY), and milk nutrient recovery into the curd (REC) or whey loss traits. Results from 2 previous GWAS studies using 1,011 cows genotyped for 50k single nucleotide polymorphisms were used. Overall, the phenotypes analyzed consisted of 3 traditional milk coagulation property measures [RCT: rennet coagulation time defined as the time (min) from addition of enzyme to the beginning of coagulation; k20: the interval (min) from RCT to the time at which a curd firmness of 20 mm is attained; a30: a measure of the extent of curd firmness (mm) 30 min after coagulant addition], 6 curd firmness modeling traits [RCTeq: RCT estimated through the CF equation (min); CFP: potential asymptotic curd firmness (mm); kCF: curd-firming rate constant (% × min(-1)); kSR: syneresis rate constant (% × min(-1)); CFmax: maximum curd firmness (mm); and tmax: time to CFmax (min)], 3 individual CY-related traits expressing the weight of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed and 4 milk nutrient and energy recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk), milk pH, and protein percentage. Each trait was analyzed separately. In total, 13,269 annotated genes were used in the analysis. The Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway databases were queried for enrichment analyses. Overall, 21 Gene Ontology and 17 Kyoto Encyclopedia of

  5. Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein

    NARCIS (Netherlands)

    Bijl, E.; Valenberg, van H.J.F.; Sikkes, S.; Jumelet, S.; Sala, G.; Olieman, K.; Hooijdonk, van A.C.M.; Huppertz, T.

    2014-01-01

    The objective of this study was to investigate the impact of natural variations in aS1-casein and b-casein composition of milk on chymosin-induced hydrolysis of these caseins in milk gels and in sodium caseinate solutions. At 50% casein degradation, 15% more of aS1-casein with eight phosphate groups

  6. 豆腐渣在面包中的应用研究%Application of bean curd residue in bread

    Institute of Scientific and Technical Information of China (English)

    芦菲; 李波; 张翼; 张直

    2011-01-01

    Bean curd residue is the by-product of tofu and soybean milk manufactures.It contains rich dietary fiber and protein,and can improve the nutritional value when adding it into bread.Analyzed the effects of bean curd residue,gluten,ascorbic acid sodium,glucose oxidase,α-amylase,glyceryl monostearate,and xanthan gum on bread quality.The results showed that the optimal replacement of bean curd residue powder for flour was 10%.Adding 8% of gluten can markedly improve the bread qulity.Adding 1~5mg/100g of glucose oxidase,0.6mg/100g of α-amylase,0.6% of glyceryl monostearate,or 0.4% of xanthan gum could increase the bread quality to some extent.The best ingredient of bean curd residue bread was 90g of bread flour,10g of bean curd residue powder,8g of gluten,1.5g of yeast,1.0g of salt,10g of sugar,and 0.6g of glyceryl monostearate.%豆腐渣是加工豆腐、豆浆等产品的副产物,富含膳食纤维、蛋白质等营养成分,将其添加到面包中能够改善面包的营养价值。研究了豆腐渣粉、谷朊粉、异抗坏血酸钠、葡萄糖氧化酶、α-淀粉酶、单硬脂酸甘油酯、黄原胶添加量对面包品质的影响,结果显示,豆腐渣粉替代面粉的量以10%为宜,添加8%的谷朊粉能够显著改善豆渣面包的品质,添加1~5mg/100g的葡萄糖氧化酶、0.6mg/100g的α-淀粉酶、0.6%的单硬脂酸甘油酯或0.4%的黄原胶对豆渣面包品质有一定的改良作用。豆腐渣面包的最佳配方为:面包粉90g、豆腐渣粉10g、谷朊粉8g、酵母1.5g、食盐1.0g、砂糖10g、单硬脂酸甘油酯0.6g。

  7. The nfluence of microparticulate on acid coagulation of milk proteins in curd manufacture

    Directory of Open Access Journals (Sweden)

    A. N. Ponomarev

    2016-01-01

    Full Text Available One of the important trends of whey processing is the modification of its composition and properties for the applications in curd technology. Modification of whey composition and properties included ultrafiltration concentration and subsequent microparticulation of the concentrate obtained. Selected modes allowed to obtain particles of microparticulate of whey proteins similar to fat globules in shape and size. Whey proteins microparticulate was proposed to use in curd technology. The influence of mass fraction of whey proteins microparticulate on the process of fermentation and acid clot formation in the production of low-fat curd was investigated. The most intensive growth and titratable and active acidity was observed in samples of curd clots with a mass fraction of whey proteins microparticulate from 10 to 15%. The analysis of organoleptic characteristics of curd clots led to the conclusion that the introduction _ of whey proteins microparticulate gives a smooth appearance to the clot, increases the density, adds a creamy taste. In the process of self-pressing _ of whey proteins microparticulate particles embedded inside impede the process of densification, and the mass fraction of moisture in the curd increases. Application _ of whey proteins microparticulate intensifies the process of curd clot formation and increases the yield of the finished product by 20 - 30%. Application of whey proteins microparticulate for enrichment of normalized mixture in the production of curd allows to expand the range of low-calorie protein products contributes to the intensification of the process of ripening of enriched normalized mixture, increases the yield of curd and its biological value.

  8. Transcriptome analysis of ectopic chloroplast development in green curd cauliflower (Brassica oleracea L. var. botrytis

    Directory of Open Access Journals (Sweden)

    Zhou Xiangjun

    2011-11-01

    Full Text Available Abstract Background Chloroplasts are the green plastids where photosynthesis takes place. The biogenesis of chloroplasts requires the coordinate expression of both nuclear and chloroplast genes and is regulated by developmental and environmental signals. Despite extensive studies of this process, the genetic basis and the regulatory control of chloroplast biogenesis and development remain to be elucidated. Results Green cauliflower mutant causes ectopic development of chloroplasts in the curd tissue of the plant, turning the otherwise white curd green. To investigate the transcriptional control of chloroplast development, we compared gene expression between green and white curds using the RNA-seq approach. Deep sequencing produced over 15 million reads with lengths of 86 base pairs from each cDNA library. A total of 7,155 genes were found to exhibit at least 3-fold changes in expression between green and white curds. These included light-regulated genes, genes encoding chloroplast constituents, and genes involved in chlorophyll biosynthesis. Moreover, we discovered that the cauliflower ELONGATED HYPOCOTYL5 (BoHY5 was expressed higher in green curds than white curds and that 2616 HY5-targeted genes, including 1600 up-regulated genes and 1016 down-regulated genes, were differently expressed in green in comparison to white curd tissue. All these 1600 up-regulated genes were HY5-targeted genes in the light. Conclusions The genome-wide profiling of gene expression by RNA-seq in green curds led to the identification of large numbers of genes associated with chloroplast development, and suggested the role of regulatory genes in the high hierarchy of light signaling pathways in mediating the ectopic chloroplast development in the green curd cauliflower mutant.

  9. 凝乳工艺对功能性低脂干酪中活菌数的影响%Effects of curd process on viable count of functional low-fat cheese

    Institute of Scientific and Technical Information of China (English)

    杨玉红; 郝慧敏

    2012-01-01

    The viable count is an important indexes of functional low-fat cheese. This paper curd process low-fat cheese to functional The viable count was studied, aims to control curd process parameters and make cheese the viable count reach final functional food standards. Through to the single factor experiment and the orthogonal experiment research and analysis, and the results show that: the curd enzyme adding amount of 0.01%, curd 35 °C temperature, pH value of 6.2 curd, CaCl2 adding amount of 0.03%, cheese living bacterium number all can reach 107 mL"1, accord with functional low-fat cheese living bacterium number of requirement, and can obtain a relatively ideal experimental results.%活菌数是功能性低脂干酪的重要指标,本文就凝乳工艺过程对功能性低脂干酪活菌数的影响进行了研究,旨在通过控制凝乳工艺过程参数而使干酪最终活菌数达到功能性食品的标准.通过对单因素实验和正交实验研究与分析,结果表明:凝乳酶添加量0.01%,凝乳温度35℃,凝乳pH值为6.2,CaCl2添加量0.03%,干酪活菌数均能达到107 mL-1,符合功能性低脂干酪的活菌数要求,能够获得较为理想的实验效果.

  10. Antagonistic activity of probiotic lactobacilli against human enteropathogenic bacteria in homemade tvorog curd cheese from Azerbaijan

    Directory of Open Access Journals (Sweden)

    Reza Masoumikia

    2015-08-01

    Conclusion: Homemade tvorog curd cheese in Azerbaijan harbor a variety of probiotics with industrial applications as well as potentiality to be preserved in a biobank for the future medicinal applications especially against antibiotic resistant pathogenes.

  11. Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.

    Science.gov (United States)

    Everard, C D; O'Callaghan, D J; Fagan, C C; O'Donnell, C P; Castillo, M; Payne, F A

    2007-07-01

    Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements.

  12. Development of casein microgels from cross-linking of casein micelles by genipin.

    Science.gov (United States)

    Silva, Naaman F Nogueira; Saint-Jalmes, Arnaud; de Carvalho, Antônio F; Gaucheron, Frédéric

    2014-09-02

    Casein micelles are porous colloidal particles, constituted of casein molecules, water, and minerals. The vulnerability of the supramolecular structure of casein micelles face to changes in the environmental conditions restrains their applications in other domains besides food. Thus, redesigning casein micelles is a challenge to create new functionalities for these biosourced particles. The objective of this work was to create stable casein microgels from casein micelles using a natural cross-linker, named genipin. Suspensions of purified casein micelles (25 g L(-1)) were mixed with genipin solutions to have final concentrations of 5, 10, and 20 mM genipin. Covalently linked casein microgels were formed via cross-linking of lysyl and arginyl residues of casein molecules. The reacted products exhibited blue color. The cross-linking reaction induced gradual changes on the colloidal properties of the particles. The casein microgels were smaller and more negatively charged and presented smoother surfaces than casein micelles. These results were explained based on the cross-linking of free NH2 present in an external layer of κ-casein. Light scattering and rheological measurements showed that the reaction between genipin and casein molecules was intramicellar, as one single population of particles was observed and the values of viscosity (and, consequently, the volume fraction of the particles) were reduced. Contrary to the casein micelles, the casein microgels were resistant to the presence of dissociating agents, e.g., citrate (calcium chelating) and urea, but swelled as a consequence of internal electrostatic repulsion and the disruption of hydrophobic interactions between protein chains. The casein microgels did not dissociate at the air-solution interface and formed solid-like interfaces rather than a viscoelastic gel. The potential use of casein microgels as adaptable nanocarriers is proposed in the article.

  13. Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.

    Science.gov (United States)

    Lu, Y; McMahon, D J; Vollmer, A H

    2016-07-01

    Highly concentrated micellar casein concentrate (HC-MCC), a potential ingredient for cheese making, contains ~20% casein with ~70% of serum proteins removed by microfiltration and diafiltration of skim milk, followed by vacuum evaporation. Our objective was to investigate cold gelation properties of recombined concentrated milk (RCM) by mixing thawed frozen HC-MCC and cream under different casein levels, pH, and protein-to-fat ratios, and with addition of sodium citrate or calcium. The HC-MCC was recombined with cream using low shear at 50°C for 30 min, and rheological measurements were conducted. Cold-gelling temperature [the temperature at which storage modulus (G')=loss modulus (G″)] was linearly correlated with casein levels from 8.6 to 11.5% (R(2)=0.71), pH from 6.6 to 7.0 (R(2)=0.96), and addition of sodium citrate from 0 to 0.36mmol/g of casein (R(2)=0.80). At pH 7.0, gelation occurred at 12, 26, and 38°C with 9, 10, and 11% casein, respectively. At pH 6.6, 6.8, and 7.0, RCM with 12% casein gelled at a mean temperature of 12, 26, and 37°C, respectively. Adding calcium chloride at 0.17mmol/g of casein significantly increased cold-gelling temperature from 18 to ≥50°C, whereas no significant change was observed at levels up to 0.12mmol/g of casein. Different protein to fat ratios ranging from 0.8 to 1.2 did not significantly influence gelling temperature. In transmission electron micrographs of RCM with 12% casein, casein micelles were nonspherical and partially dissociated into small protein strands. Upon addition of calcium chloride at 0.21mmol/g of casein, casein micelles were more spherical and retained colloidal structure with the presence of aggregated casein micelles. These gelation processes of RCM with or without addition of trisodium citrate were both reversible. We propose that cold gelation of RCM occurs when protein strands that have been partially released from the casein micelles entangle, restrict their mobility, and form a fine

  14. Casein Micelle Dispersions under Osmotic Stress

    OpenAIRE

    Bouchoux, Antoine; Cayemitte, Pierre-Emerson; Jardin, Julien; Gésan-Guiziou, Geneviève; Cabane, Bernard

    2009-01-01

    Casein micelles dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis. This technique measured an equation of state of the dispersions over a wide range of pressures and concentrations and at different ionic strengths. Three regimes were found. i), A dilute regime in which the osmotic pressure is proportional to the casein concentration. In this regime, the casein micelles are well separated and rarely interact, whereas the osmotic press...

  15. Rheology and structural arrest of casein suspensions

    OpenAIRE

    Dahbi, Louisa; Alexander, M.; Trappe, Véronique; Dhont, J. K. G.; Schurtenberger, Peter

    2010-01-01

    The rheology of milk powder suspensions is investigated up to very high concentrations, where structural arrest occurs. The main component of the milk powder investigated is casein, so that the suspensions can be regarded as casein suspensions. Four concentration regimes are identified. For effective casein volume fractions less than 0.54 the concentration dependence of the zero-shear viscosity is similar to that of hard-sphere suspensions. However, due to the elastic deformation of the casei...

  16. Function of ram spermatozoa frozen in diluents supplemented with casein and vegetable oils.

    Science.gov (United States)

    Del Valle, I; Souter, A; Maxwell, W M C; Muiño-Blanco, T; Cebrián-Pérez, J A

    2013-05-01

    The aim of this study was to assess biologically safer components as alternatives to egg yolk for the frozen storage of ram semen using casein, coconut or palm oil in either Salamon's diluent (S) or a swim-up medium (SU). Ejaculates were frozen as pellets and sperm motility (subjectively) and acrosome integrity (FITC-PNA/PI) by flow cytometry were assessed at 0, 3 and 6h after thawing and incubation at 37°C. Three experiments were done: different concentrations of palm oil (5%, 10% and 20%); casein added as emulsifier and protective agent; and differences between egg yolk, coconut and palm oil in S and SU. 20% of oil added to SU accounted for a lesser percentage (Poil levels on viable cells. When casein was added to diluents containing 5% of palm oil, no differences were found between palm or casein (P>0.05). No differences were found when S and SU were compared neither as groups nor between S alone and containing coconut or palm oil; however, SU alone yielded less motility than SU 5% coconut. However, in both groups, S and SU, egg yolk accounted for the greatest values in both bases. These results indicate that none of biologically safer media components (casein, palm or coconut oil) used in this study maintained the function of ram spermatozoa after freeze-thawing better than S-containing egg yolk. The application of vegetable oils as substitutes for egg yolk in diluents for the cryopreservation of ram spermatozoa requires further research.

  17. Milk Intolerance, Beta-Casein and Lactose.

    Science.gov (United States)

    Pal, Sebely; Woodford, Keith; Kukuljan, Sonja; Ho, Suleen

    2015-08-31

    True lactose intolerance (symptoms stemming from lactose malabsorption) is less common than is widely perceived, and should be viewed as just one potential cause of cows' milk intolerance. There is increasing evidence that A1 beta-casein, a protein produced by a major proportion of European-origin cattle but not purebred Asian or African cattle, is also associated with cows' milk intolerance. In humans, digestion of bovine A1 beta-casein, but not the alternative A2 beta-casein, releases beta-casomorphin-7, which activates μ-opioid receptors expressed throughout the gastrointestinal tract and body. Studies in rodents show that milk containing A1 beta-casein significantly increases gastrointestinal transit time, production of dipeptidyl peptidase-4 and the inflammatory marker myeloperoxidase compared with milk containing A2 beta-casein. Co-administration of the opioid receptor antagonist naloxone blocks the myeloperoxidase and gastrointestinal motility effects, indicating opioid signaling pathway involvement. In humans, a double-blind, randomized cross-over study showed that participants consuming A1 beta-casein type cows' milk experienced statistically significantly higher Bristol stool values compared with those receiving A2 beta-casein milk. Additionally, a statistically significant positive association between abdominal pain and stool consistency was observed when participants consumed the A1 but not the A2 diet. Further studies of the role of A1 beta-casein in milk intolerance are needed.

  18. Milk Intolerance, Beta-Casein and Lactose

    Directory of Open Access Journals (Sweden)

    Sebely Pal

    2015-08-01

    Full Text Available True lactose intolerance (symptoms stemming from lactose malabsorption is less common than is widely perceived, and should be viewed as just one potential cause of cows’ milk intolerance. There is increasing evidence that A1 beta-casein, a protein produced by a major proportion of European-origin cattle but not purebred Asian or African cattle, is also associated with cows’ milk intolerance. In humans, digestion of bovine A1 beta-casein, but not the alternative A2 beta-casein, releases beta-casomorphin-7, which activates μ-opioid receptors expressed throughout the gastrointestinal tract and body. Studies in rodents show that milk containing A1 beta-casein significantly increases gastrointestinal transit time, production of dipeptidyl peptidase-4 and the inflammatory marker myeloperoxidase compared with milk containing A2 beta-casein. Co-administration of the opioid receptor antagonist naloxone blocks the myeloperoxidase and gastrointestinal motility effects, indicating opioid signaling pathway involvement. In humans, a double-blind, randomized cross-over study showed that participants consuming A1 beta-casein type cows’ milk experienced statistically significantly higher Bristol stool values compared with those receiving A2 beta-casein milk. Additionally, a statistically significant positive association between abdominal pain and stool consistency was observed when participants consumed the A1 but not the A2 diet. Further studies of the role of A1 beta-casein in milk intolerance are needed.

  19. Focusing on the goat casein complex.

    Science.gov (United States)

    Caroli, A; Chiatti, F; Chessa, S; Rignanese, D; Bolla, P; Pagnacco, G

    2006-08-01

    The analysis of casein polymorphisms in goat species is rather difficult, because of a large number of mutations at each locus, and the tight linkage involving the 4 casein genes. Three goat breeds from Northern Italy, Orobica, Verzasca, and Frisa, were analyzed at the casein complex by milk isoelectrofocusing and analyses at the DNA level to identify the majority of all known polymorphisms. The casein gene structure of the 3 local breeds at alpha(S1)-casein (CSN1S1), beta-casein (CSN2), alpha(S2)-casein (CSN1S2), and kappa-casein (CSN3) was compared with that of Camosciata, a more widely distributed breed. A new allele was identified and characterized at CSN2 gene, which seemed to be specific to the Frisa breed. It was named CSN2*E, and was characterized by a transversion TCT --> TAT responsible for the amino acid exchange Ser(166) --> Tyr(166) in the mature protein. The casein haplotype structure is highly different among breeds. A total of 26 haplotypes showed a frequency higher than 0.01 in at least 1 of the 4 breeds considered, with 12, 3, 5, and 19 haplotypes in Frisa, Orobica, Verzasca, and Camosciata breeds, respectively. Only 13 haplotypes occurred at a frequency higher than 0.05 in at least 1 breed. With the molecular knowledge of each locus, the ancestral haplotype coding for CSN1S1*B, CSN2*A, CSN1S2*A, and CSN3*B protein variants can be postulated. A protein evolutionary model considering the whole casein haplotype is proposed.

  20. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: rheology and microstructure.

    Science.gov (United States)

    Hussain, Imtiaz; Grandison, Alistair S; Bell, Alan E

    2012-10-01

    The rheology and microstructure of Mozzarella-type curds made from buffalo and cows' milk were measured at gelation temperatures of 28, 34 and 39 °C after chymosin addition. The maximum curd strength (G') was obtained at a gelation temperature of 34 °C in both types of bovine milk. The viscoelasticity (tan δ) of both curds was increased with increasing gelation temperature. The rennet coagulation time was reduced with increase of gelation temperature in both types of milk. Frequency sweep data (0.1-10 Hz was recorded 90 min after chymosin addition, and both milk samples showed characteristics of weak viscoelastic gel systems. When both milk samples were subjected to shear stress to break the curd system at constant shear rate, 95 min after chymosin addition, the maximum yield stress was obtained at the gelation temperatures of 34 °C and 28 °C in buffalo and cows' curd respectively. The cryo-SEM and CLSM techniques were used to observe the microstructure of Mozzarella-type curd. The porosity was measured using image J software. The cryo-SEM and CLSM micrographs showed that minimum porosity was observed at the gelation temperature of 34 °C in both types of milk. Buffalo curd showed minimum porosity at similar gelation temperature when compared to cows' curd. This may be due to higher protein concentration in buffalo milk.

  1. Syneresis rate of cow's, ewe's, and goat's curd. Effect of thermal treatment and ultrafiltration.

    Science.gov (United States)

    Calvo, M M; Espinoza, N A

    1999-03-01

    The influences of ultrafiltration (UF), the intensity of heat treatment (70 degrees C for 5 or 30 min) applied to milk prior to UF processing, and species on the syneresis rate of curd from cow's, ewe's, and goat's milk were analyzed. The influence of the species was significant (P syneresis rate. The syneresis rate depended significantly on the intensity of the heat treatment applied before UF and the degree of concentration; these two parameters showed significant (P syneresis rate depending on the species studied. These results could indicate a possible difference in the structure of the curd formed. The differences in the curd structure could be due to the different relative composition of the retentates of the different species as well as the possible effect of the UF process on the physicochemical composition of milk.

  2. Do different casein concentrations increase the adverse effect of rutin on the biology of Anticarsia gemmatalis Hübner (Lepidoptera: Noctuidae)?

    Science.gov (United States)

    Salvador, Mariana C; Boiça, Arlindo L; de Oliveira, Maria C N; da Graça, José P; da Silva, Débora M; Hoffmann-Campo, Clara B

    2010-01-01

    The flavonoid rutin is recognized as playing an important role in the protection of plants against lepidopterans. Bioassays with this compound are generally carried out using artificial diets. Proteins of high energy value, such as casein, are important ingredients of insect artificial diets as a source of essential amino acids. However, such proteins can generally increase the allelochemical activity. Our objective was to evaluate the effects of rutin on larvae of the velvetbean caterpillar Anticarsia gemmatalis Hübner by incorporating this allelochemical into diets with different concentrations of casein. Three casein concentrations (0, 7 g, or 14 g) combined with none, 0.65%, or 1.30% of rutin were added to the rearing diet and offered to the larvae from hatching to pupation. Rutin negatively affected larval development, the amount of food consumed, and pupal weight of A. gemmatalis. These negative effects were clearly seen in insects fed on diets with 7 g of casein to which any concentration of rutin was added. The effects of rutin when added to the diets without casein were stronger than in diets containing a suitable amount of casein (14 g). The greater negative effects of rutin in diets containing suboptimal concentrations of casein indicate that casein can increase the effects of rutin only when the diets are nutritionally unsuitable for insect development.

  3. Gastric Emptying and Curding of Pasteurized Donor Human Milk and Mother's Own Milk in Preterm Infants.

    Science.gov (United States)

    Perrella, Sharon L; Hepworth, Anna R; Gridneva, Zoya; Simmer, Karen N; Hartmann, Peter E; Geddes, Donna T

    2015-07-01

    We evaluated the effects of fortification and composition on gastric emptying and curding in un/fortified pairs of mother's own milk (MOM, n = 17) and pasteurized donor human milk (PDHM, n = 15) in preterm infants. Retained meal proportions (%) and curding were determined from sonography. Immediate and subsequent postprandial % were higher for PDHM (23%, P = 0.026; 15%, P = 0.006) and fortified meals (31.5%; 8.8%, both P lactose concentrations were associated with lower immediate postprandial % (all P intolerance.

  4. 糟方的制作方法%The making method of white preserved bean curd

    Institute of Scientific and Technical Information of China (English)

    李学贵

    2011-01-01

    So as to promote the research and development of preserved bean curd products,the processing technology of white preserved bean curd is concluded.The raw material,ingredients and technological process are explained in detail and the operation points are g%为了促进豆腐乳新品的研究和开发,总结了糟方的制作方法,对制作糟方所需的原料、配方和工艺流程做了较为详细的介绍,并着重讨论了制作糟方的操作要点。

  5. Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

    Directory of Open Access Journals (Sweden)

    Jovanović Snežana T.

    2004-01-01

    Full Text Available Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment on induced syneresis. Reconstituted instant skim milk (control samples and reconstituted instant skim milk heated at 87ºC for 10 min (experimental samples were coagulated at 30ºC and 35ºC, and pH of 5.8 and 6.2 with 100, 200 and 400 mg/l of CaCl2 added. According to our results, these parameters had significant influence on nitrogen content of serum as well as on the distribution of nitrogen matter from gel into sera. Due to the formation of coaggregates the best rheological properties of gel were obtained for experimental samples coagulated with 400 mg/l of CaCl2 added at pH 5.8 and temperature of 35ºC.

  6. Stability of casein micelles in milk

    Science.gov (United States)

    Tuinier, R.; de Kruif, C. G.

    2002-07-01

    Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The parameters required are taken from the literature. The results are expressed by the second osmotic virial coefficient and are quite consistent with experimental findings. It appears that the stability is mainly attributable to a steric layer of κ-casein, which can be described as a salted polyelectrolyte brush.

  7. Properties of acid casein gels made by acidification with Glucono-δ-lactone. 1. Rheological properties

    NARCIS (Netherlands)

    Lucey, J.A.; Vliet, van T.; Grolle, K.; Geurts, T.; Walstra, P.

    1997-01-01

    The effects of gelation temperature (20, 30 or 40 °C), assay temperature, concentration of glucono-δ-lactone (GDL) added, and NaCl concentration on the rheological properties of acid casein gels were studied at small and large deformations. Gels prepared at a high incubation temperature had very low

  8. Avaliação da estabilidade e da qualidade do patê de presunto, adicionado de globina bovina e de caseinato de sódio, como agente emulsionante Stability and quality of ham paté added of bovine globin and sodium caseinate as emulsifiers

    Directory of Open Access Journals (Sweden)

    Janaína Guernica Silva

    2003-04-01

    Full Text Available Este trabalho foi conduzido para avaliar o efeito da incorporação das globinas bovina extraída pelo método da acetona acidificada (GT e pelo da carboximetilcelulose (GCMC e do caseinato de sódio (CA sobre a composição química e as qualidades microbiológica e sensorial do patê de presunto. Foi, ainda, avaliada a estabilidade do produto durante os 45 dias de estocagem sob refrigeração, por meio das determinações de pH e do grau de oxidação lipídica. De acordo com os resultados obtidos, pôde-se verificar que a adição dessas proteínas elevou o teor protéico das amostras analisadas. Além disso, observou-se que apenas a GT provocou uma queda do pH e uma elevação de substâncias reativas ao ácido 2-tiobarbitúrico (thiobarbiuric acid reactive substances - TBARS. Com relação à qualidade microbiológica dos produtos, não foram observadas alterações após a incorporação das proteínas e, pela análise sensorial, foram identificadas diferenças significativas entre as duas formulações de patê avaliadas (PCA e PGCMC.This study evaluated the effect of the use of bovine globin extracted by acidified acetone method (GT, bovine globin extracted by carboxymethyl cellulose method (GCMC and sodium caseinate (CA on the chemical composition and on microbiological and sensorial qualities of the ham paté. Also, the stability of this meat product was studied during the storage for 45 days under refrigeration, on the pH and on the lipid oxidation measurements. An increase of the protein contents was observed in all samples. Moreover, only the incorporation of GT produced a significant decrease of pH and an increasing of thiobarbiuric acid reactive substances (TBARS values during storage. No microbial effects were observed while some significant differences were observed between PCA and PGCMC added patés.

  9. Effects of hydrolysed casein, intact casein and intact whey protein on energy expenditure and appetite regulation

    DEFF Research Database (Denmark)

    Bendtsen, Line Quist; Lorenzen, Janne Kunchel; Gomes, Sisse

    2014-01-01

    Casein and whey differ in amino acid composition and in the rate of absorption; however, the absorption rate of casein can be increased to mimic that of whey by exogenous hydrolysis. The objective of the present study was to compare the effects of hydrolysed casein (HC), intact casein (IC......) and intact whey (IW) on energy expenditure (EE) and appetite regulation, and thereby to investigate the influence of amino acid composition and the rate of absorption. In the present randomised cross-over study, twenty-four overweight and moderately obese young men and women consumed three isoenergetic...

  10. COMPARATIVE STUDY ON MILK CASEIN ASSAY METHODS

    Directory of Open Access Journals (Sweden)

    RODICA CĂPRIłĂ

    2013-12-01

    Full Text Available Casein, the main milk protein was determined by different assay methods: the gravimetric method, the method based on the neutralization of the NaOH excess used for the casein precipitate solving and the method based on the titration of the acetic acid used for the casein precipitation. The last method is the simplest one, with the fewer steps, and also with the lowest error degree. The results of the experiment revealed that the percentage of casein from the whole milk protein represents between 72.6–81.3% in experiment 1, between 73.6–81.3% in experiment 2 and between 74.3–81% in experiment 3.

  11. The pressure-induced, lactose-dependent changes in the composition and size of casein micelles.

    Science.gov (United States)

    Wang, Pengjie; Jin, Shaoming; Guo, Huiyuan; Zhao, Liang; Ren, Fazheng

    2015-04-15

    The effects of lactose on the changes in the composition and size of casein micelles induced by high-pressure treatment and the related mechanism of action were investigated. Dispersions of ultracentrifuged casein micelle pellets with 0-10% (w/v) lactose were subjected to high pressure (400 MPa) at 20 °C for 40 min. The results indicated that the level of non-sedimentable caseins was positively related to the amount of lactose added prior to pressure treatment, and negatively correlated to the size. A mechanism for the pressure-induced, lactose-dependent changes in the casein micelles is proposed. Lactose inhibits the hydrophobic interactions between the micellar fragments during or after pressure release, through the hydrophilic layer formed by their hydrogen bonds around the micellar fragments. In addition, lactose does not favour the association between calcium and the casein aggregates after pressure release. Due to these two functions, lactose inhibited the formation of larger micelles after pressure treatment.

  12. Casein micelles and their internal structure

    Energy Technology Data Exchange (ETDEWEB)

    De Kruif, Cornelis G [ORNL; Huppertz, Thom [NIZO Food Research; Urban, Volker S [ORNL; Petukhov, Andrei V [Van ' t Hoff laboratory for Physical and Colloid Chemistry, Utrecht University, The Netherlands

    2012-01-01

    The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition size, polydispersity, density and voluminosity. The internal structure of the casein micelles, i.e. how the various components are distributed within the casein micelle, was modeled according to three different models advocated in the literature; i.e. the classical sub-micelle model, the nanocluster model and the dual binding model. In this paper we present the essential features of these models and combine new and old experimental SANS, SAXS, SLS and DLS scattering data with new calculations that predict the spectra. Further evidence on micellar substructure was obtained by internally cross linking the casein micelles using transglutaminase, which led to casein nanogel particles. In contrast to native casein micelles, the nanogel particles were stable in 6 M urea and after sequestering the calcium using trisodium citrate. The changed scattering properties were again predicted self consistently. An important result is that the radius of gyration is independent of contrast, indicating that the mass distribution within a casein micelle is homogeneous. Experimental contrast is predicted quite well leading to a match point at a D{sub 2}O volume fraction of 0.41 ratio in SANS. Using SANS and SAXS model calculations it is concluded that only the nanocluster model is capable of accounting for the experimental scattering contrast variation data. All features and trends are predicted self consistently, among which the 'famous' shoulder at a wave vector value Q = 0.35 nm{sup -1}. In the nanocluster model, the casein micelle is considered as a (homogeneous) matrix of caseins in which the colloidal calcium phosphate (CCP

  13. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing.

    Science.gov (United States)

    Krishnankutty Nair, P; Corredig, M

    2015-01-01

    Concentrating milk is a common unit operation in the dairy industry. With the reduction of water, the particles interact more frequently with each other and the functionality of the casein micelles may depend on the interactions occurring during concentration. The objective of this research was to investigate the effect of concentration on the renneting properties of the casein micelles by comparing 2 concentration methods: ultrafiltration and osmotic stressing. Both methods selectively concentrate the protein fraction of milk, while the composition of the soluble phase is unaltered. To evaluate possible differences in the rearrangements of the casein micelles during concentration, renneting properties were evaluated with or without the addition of soluble caseins, added either before or after concentration. The results indicate that casein micelles undergo rearrangements during concentration and that shear during membrane filtration may play a role in affecting the final properties of the milk.

  14. Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows.

    Science.gov (United States)

    Dadousis, C; Biffani, S; Cipolat-Gotet, C; Nicolazzi, E L; Rossoni, A; Santus, E; Bittante, G; Cecchinato, A

    2016-05-01

    Cheese production is increasing in many countries, and a desire toward genetic selection for milk coagulation properties in dairy cattle breeding exists. However, measurements of individual cheesemaking properties are hampered by high costs and labor, whereas traditional single-point milk coagulation properties (MCP) are sometimes criticized. Nevertheless, new modeling of the entire curd firmness and syneresis process (CFt equation) offers new insight into the cheesemaking process. Moreover, identification of genomic regions regulating milk cheesemaking properties might enhance direct selection of individuals in breeding programs based on cheese ability rather than related milk components. Therefore, the objective of this study was to perform genome-wide association studies to identify genomic regions linked to traditional MCP and new CFt parameters, milk acidity (pH), and milk protein percentage. Milk and DNA samples from 1,043 Italian Brown Swiss cows were used. Milk pH and 3 MCP traits were grouped together to represent the MCP set. Four CFt equation parameters, 2 derived traits, and protein percentage were considered as the second group of traits (CFt set). Animals were genotyped with the Illumina SNP50 BeadChip v.2 (Illumina Inc., San Diego, CA). Multitrait animal models were used to estimate variance components. For genome-wide association studies, the genome-wide association using mixed model and regression-genomic control approach was used. In total, 106 significant marker traits associations and 66 single nucleotide polymorphisms were identified on 12 chromosomes (1, 6, 9, 11, 13, 15, 16, 19, 20, 23, 26, and 28). Sharp peaks were detected at 84 to 88 Mbp on Bos taurus autosome (BTA) 6, with a peak at 87.4 Mbp in the region harboring the casein genes. Evidence of quantitative trait loci at 82.6 and 88.4 Mbp on the same chromosome was found. All chromosomes but BTA6, BTA11, and BTA28 were associated with only one trait. Only BTA6 was in common between MCP

  15. Application of an Aspergillus saitoi protease preparation to soybean curd to modify its functional and rheological properties.

    Science.gov (United States)

    Nishinoaki, Mizuho; Asakura, Tomiko; Watanabe, Tomomi; Kunizaki, Etsuko; Matsumoto, Mami; Eto, Wakako; Tamura, Tomoko; Minami, Michiko; Obata, Akio; Abe, Keiko; Funaki, Junko

    2008-02-01

    An Aspergillus saitoi protease preparation, Molsin, was found to contain beta-glucosidase as well as protease activities. Application of Molsin to soybean curd improved its functionality by converting the contained isoflavone glycosides to their aglycones through beta-glucosidase, and also modified the rheological property into a creamy consistency through protease. The enzymatically modified soybean curd was characterized by a ductility flow having no particular rupture point.

  16. Caseins from bovine colostrum and milk strongly bind piscidin-1, an antimicrobial peptide from fish.

    Science.gov (United States)

    Kütt, Mary-Liis; Stagsted, Jan

    2014-09-01

    A model system of bovine colostrum and piscidin, a fish-derived antimicrobial peptide, was developed to study potential interactions of antimicrobial peptides in colostrum. We did not detect any antimicrobial activity of colostrum using the radial plate diffusion assay; in fact colostrum completely abrogated activity of added piscidin. This could not be explained by degradation of piscidin by colostrum, which was less than ten percent. We found that colostrum even protected piscidin against degradation by added proteases. We further observed that colostrum and milk rapidly quenched the fluorescence of fluorescein-piscidin but not that of fluorescein. This effect was not seen with BSA and the specific quenching of fluorescein-piscidin by colostrum was saturably inhibited with unlabeled piscidin. Size exclusion chromatography indicated that fluorescein-piscidin bound to casein micelles with no apparent binding to IgG or whey proteins. Further, addition of pure caseins was able to quench fluorescence of fluorescein-piscidin and to inhibit the antimicrobial activity of piscidin. The interaction between caseins and piscidin could be dissociated by guanidine hydrochloride and recovered piscidin had antimicrobial activity against bacteria. Based on our results we propose that caseins could be carriers for antimicrobial peptides in colostrum and milk.

  17. Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes.

    Science.gov (United States)

    Vacca, G M; Pazzola, M; Dettori, M L; Pira, E; Malchiodi, F; Cipolat-Gotet, C; Cecchinato, A; Bittante, G

    2015-04-01

    This study investigated the modeling of curd-firming (CF) over time (CF(t)) of sheep milk. Milk samples from 1,121 Sarda ewes from 23 flocks were analyzed for coagulation properties. Lactodynamographic analyses were conducted for up to 60 min, and 240 CF individual observations from each sample were recorded. Individual sample CFt equation parameters (RCT(eq), rennet coagulation time; CF(P), asymptotic potential value of curd firmness; k(CF), curd-firming instant rate constant; and k(SR), curd syneresis instant rate constant) were estimated, and the derived traits (CF(max), the point at which CF(t) attained its maximum level, and tmax, the time at which CF(max) was attained) were calculated. The incidence of noncoagulating milk samples was 0.4%. The iterative estimation procedure applied to the individual coagulation data showed a small number of not-converged samples (4.4%), which had late coagulation and an almost linear pattern of the ascending part of the CF(t) curve that caused a high value of CF(P), a low value of k(CF), and a high value of k(SR). Converged samples were classified on the basis of their CF(t) curves into no-k(SR) (18.0%), low-k(SR) (72.6%), and high-k(SR) (4.5%). A CF(t) that was growing continuously because of the lack of the syneresis process characterized the no-k(SR) samples. The high-k(SR) samples had a much larger CFP, a smaller k(CF), and an anticipation of tmax, whereas the low-k(SR) samples had a fast k(CF) and a slower k(SR). The part of the average CF(t) curves that showed an increase was similar among the 3 different syneretic groups, whereas the part that decreased was different because of the expulsion of whey from the curd. The traditional milk coagulation properties recorded within 30 min were not able to detect any appreciable differences among the 4 groups of coagulating samples, which could lead to a large underestimation of the maximum CF of all samples (if predicted by a30), with the exception of the no-k(SR) samples

  18. Structure-rheology relations in sodium caseinate containing systems

    NARCIS (Netherlands)

    Ruis, H.G.M.

    2007-01-01

    The general aim of the work described in this thesis was to investigate structure-rheologyrelations for dairy related products, focusing on model systems containing sodium caseinate. The acid inducedgelationof sodium caseinate, of sodium caseinate

  19. Factors influencing casein micelle size in milk of individual cows: Genetic variants and glycosylation of k-casein

    NARCIS (Netherlands)

    Bijl, E.; Vries, de R.F.M.; Valenberg, van H.J.F.; Huppertz, T.; Hooijdonk, van A.C.M.

    2014-01-01

    The average casein micelle size varies widely between milk samples of individual cows. The factors that cause this variation in size are not known but could provide more insight into casein micelle structure and into the physiology of casein micelle formation. The objective of this research was ther

  20. Casein - whey protein interactions in heated milk

    NARCIS (Netherlands)

    Vasbinder, Astrid Jolanda

    2003-01-01

    Heating of milk is an essential step in the processing of various dairy products, like for example yoghurt. A major consequence of the heat treatment is the denaturation of whey proteins, which either associate with the casein micelle or form soluble whey protein aggregates. By combination of enzyma

  1. EFFECT OF CASEIN-BASED SEMISYNTHETIC FOOD ON RENAL ACID EXCRETION AND ACID-BASE STATE OF BLOOD IN DOGS

    NARCIS (Netherlands)

    ZIJLSTRA, WG; LANGBROEK, AJM; KRAAN, J; RISPENS, P; NIJMEIJER, A

    1995-01-01

    Urinary acid excretion and blood acid-base stare were determined in dogs fed a casein-based semi-synthetic food (SSF), to which different amounts of salts had been added, in comparison with feeding normal dog food. Net acid excretion (NAE) and inorganic acid excretion (IAE) increased during SSF feed

  2. Influence of calcium chelators on concentrated micellar casein solutions : from micellar structure to viscosity and heat stability

    NARCIS (Netherlands)

    Kort, de E.J.P.

    2012-01-01

    In practice it is challenging to prepare a concentrated medical product with high heat stability
    and low viscosity. Calcium chelators are often added to dairy products to improve heat stability,
    but this may increase viscosity through interactions with the casein proteins. The aim of thi

  3. [Comparison of the function and conformation of human β-casein and bovine β-casein by spectroscopic study].

    Science.gov (United States)

    Liu, Wei; Li, Meng; Ren, Hao-wei; Liu, Ning

    2014-12-01

    β-Casein was the main component of human milk casein, but the content of β-casein in the bovine milk was less. The difference in β-casein content of the two samples was one of the reasons why human milk is more digestible than bovine milk. Studying the differences of structure and function in human and bovine milk β-casein can help us develop a new human milk simulated infant formula which will be more suitable for the infant gut. The UV spectrophotometer was used to study the solubility, sulfhydryl and emulsification of human milk β-casein and bovine milk β-casein, Fluorescence spectroscopy and the infrared spectroscopy were used to study the structural characteristics of human milk β-casein and bovine milk β-casein. The two samples shared a similar isoelectric point (pH 4.0~5.0), the solubility of human milk β-casein (10.83%) was lower than which in bovine milk β-casein (11.83%) near the pI, while it was higher when it deviated the pI. The emulsion ability (110~140 m2 · g(-1)) of human milk β-casein was higher than that in bovine milk β-casein (70~130 m2 · g(-1)) and surface sulfhydryl group (SH) of two kinds of milk protein were similar [(18.47±0.08) μmol · g(-1) and (18.67±0.17) μmol · g(-1)]. The total sulfhydryl group [(47.46±0.23) μmol · g(-1)] in bovine milk β-casein was more than that in human milk β-casein [(26.17±0.12) μmol · g(-1)]. Functional groups in two samples were similar and they both contained beta sheet, human milk β-casein had less H-bond and internal hydrophobic than bovine milk β-casein. The results showed that the two samples had similar functional groups, while human milk β-casein had much less secondary structure such as α-helix and β-sheet, a looser tertiary structure and a better interfacial activity.

  4. Casein mediated green synthesis and decoration of reduced graphene oxide.

    Science.gov (United States)

    Maddinedi, Sireesh Babu; Mandal, Badal Kumar; Vankayala, Raviraj; Kalluru, Poliraju; Tammina, Sai Kumar; Kiran Kumar, H A

    2014-05-21

    This research is mainly focusing on one-step biosynthesis of graphene from graphene oxide and its stabilization using naturally occurring milk protein, casein. The synthesis of casein reduced graphene oxide (CRGO) was completed within 7h under reflux at 90°C with the formation of few layered fine graphene nanosheets. UV-Vis, XRD, XPS analysis data revealed the reduction process of the graphene oxide. Results of FT-IR, HPLC and TEM analysis have shown that the ensuing material consists of graphene decorated with casein molecules. Aspartic acid and glutamic acid residue present in casein molecules are responsible for the reduction of graphene oxide.

  5. Casein mediated green synthesis and decoration of reduced graphene oxide

    Science.gov (United States)

    Maddinedi, Sireesh Babu; Mandal, Badal Kumar; Vankayala, Raviraj; Kalluru, Poliraju; Tammina, Sai Kumar; Kiran Kumar, H. A.

    This research is mainly focusing on one-step biosynthesis of graphene from graphene oxide and its stabilization using naturally occurring milk protein, casein. The synthesis of casein reduced graphene oxide (CRGO) was completed within 7 h under reflux at 90 °C with the formation of few layered fine graphene nanosheets. UV-Vis, XRD, XPS analysis data revealed the reduction process of the graphene oxide. Results of FT-IR, HPLC and TEM analysis have shown that the ensuing material consists of graphene decorated with casein molecules. Aspartic acid and glutamic acid residue present in casein molecules are responsible for the reduction of graphene oxide.

  6. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

    Science.gov (United States)

    Yang, Juan; Ding, Xiaowen; Qin, Yingrui; Zeng, Yitao

    2014-08-06

    To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.

  7. Validation of a curd-syneresis sensor over a range of milk composition and process parameters.

    Science.gov (United States)

    Mateo, M J; O'Callaghan, D J; Everard, C D; Castillo, M; Payne, F A; O'Donnell, C P

    2009-11-01

    An online visible-near-infrared sensor was used to monitor the course of syneresis during cheesemaking with the purpose of validating syneresis indices obtained using partial least squares, with cross-validation across a range of milk fat levels, gel firmness levels at cutting, curd cutting programs, stirring speeds, milk protein levels, and fat:protein ratio levels. Three series of trials were carried out in an 11-L cheese vat using recombined whole milk. Three factorial experimental designs were used, consisting of 1) 3 curd stirring speeds and 3 cutting programs; 2) 3 milk fat levels and 3 gel firmness levels at cutting; and 3) 2 milk protein levels and 3 fat:protein ratio levels, respectively. Milk was clotted under constant conditions in all experiments and the gel was cut according to the respective experimental design. Prediction models for production of whey and whey fat losses were developed in 2 of the experiments and validated in the other experiment. The best models gave standard error of prediction values of 6.6 g/100 g for yield of whey and 0.05 g/100 g for fat in whey, as compared with 4.4 and 0.013 g/100 g, respectively, for the calibration data sets. Robust models developed for predicting yield of whey and whey fat losses using a validation method have potential application in the cheese industry.

  8. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss.

    Science.gov (United States)

    Cipolat-Gotet, C; Cecchinato, A; Stocco, G; Bittante, G

    2016-02-01

    The aim of this study was to propose and test a new laboratory cheesemaking procedure [9-mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a

  9. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.

    Science.gov (United States)

    Osaili, Tareq M; Ayyash, Mutamed M; Al-Nabulsi, Anas A; Shaker, Reyad R; Shah, Nagendra P

    2010-06-01

    The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactose-fermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 degrees C and the influence of curd washing on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis, meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those with control or 10%. L-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during storage.

  10. Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems

    NARCIS (Netherlands)

    Manski, J.M.; Goot, van der A.J.; Boom, R.M.

    2007-01-01

    Solidification, emulsification and application of shear were combined to induce diversity and heterogeneity in the micro- and macrostructure of concentrated caseinate-based food matrices containing a dispersed fat phase. The products were evaluated with selected parameters from small-scale and large

  11. Origin of suppressed demixing in casein/xanthan mixtures

    NARCIS (Netherlands)

    van Gruijthuijsen, K.; Herle, V.; Tuinier, R.; Schurtenberger, P.; Stradner, A.

    2012-01-01

    We explore the properties of casein/xanthan mixtures for xanthan concentrations beyond those inducing phase separation. Previous work has successfully described the onset of demixing by depletion theory in the protein limit, where the xanthan polysaccharides, the polymers, are larger than the casein

  12. Is there a feeding strategy to increase milk casein content?

    Directory of Open Access Journals (Sweden)

    A. Formigoni

    2010-04-01

    Full Text Available Because more than 60% of milk produced in Italy is transformed into cheese, milk economical value strongly depends on cheese yield. Among the factors that influence cheese yield, milk casein and fat content plays a major role: when milk is converted into Grana Padano and Parmigiano reggiano, three grams of seasoned cheese are produced from one gram of milk casein.....

  13. Quantification of Melanoidin Concentration in Sugar-Casein Systems

    NARCIS (Netherlands)

    Brands, C.M.J.; Wedzicha, B.L.; Boekel, van M.A.J.S.

    2002-01-01

    Melanoidins are the final, brown, high molecular weight products of the Maillard reaction. The aim of the present study was to determine the average molar extinction coefficients of melanoidins formed in heated glucose-casein and fructose-casein systems. The value of the extinction coefficient can b

  14. Phosphorylation of as1-casein is regulated by different genes

    NARCIS (Netherlands)

    Bijl, E.; Valenberg, van H.J.F.; Huppertz, T.; Hooijdonk, van A.C.M.; Bovenhuis, H.

    2014-01-01

    Casein phosphorylation is a posttranslational modification catalyzed by kinase enzymes that attach phosphate groups to specific AA in the protein sequence. This modification is one of the key factors responsible for the stabilization of calcium phosphate nanoclusters in casein micelles and for the i

  15. Physical stability of caseinate stabilized emulsions during heating.

    NARCIS (Netherlands)

    Cruijsen, J.M.M.

    1996-01-01

    The physical stability of caseinate stabilized emulsions was studied during heating (80- 120°C). Coagulation, coalescence and phase separation of the caseinate emulsions was studied using objective heat stability tests. The physical changes were characterized by light microscopy, particle size measu

  16. Water holding capacity and swelling of casein hydrogels

    NARCIS (Netherlands)

    de Kruif, C; Anema, Skelte G.; Zhu, Changjun; Havea, Palatasa; Coker, Christina

    2015-01-01

    The water holding capacity of casein gels was investigated by measuring the swelling and de-swelling under a variety of conditions of temperature and salt concentration. Transglutaminase cross-linked sodium caseinate (15% w/w) gels will swell in good solvents or shrink in poor solvents until an equi

  17. Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein

    Directory of Open Access Journals (Sweden)

    Nataša Mikulec

    2013-08-01

    Full Text Available The aim of this study was to introduce a reference method for the detection of cow milk in ewe and goat cheeses (EC 273/08 in order to protect manufacturers and consumers from adulterations and imitations, and to ensure alignment with the demands of domestic and EU markets. The method includes isolation of casein from cheese, isoelectric focusing of γ2- and γ3-casein originating from the hydrolysis of β-casein by plasmin, the detection and quantitative determination of γ-casein in cow, ewe and goat cheese by densitometry. Ewe or goat cheese products with a minimum of 1 % of cow milk are considered to be adulterated. For the quantitative determination of cow, ewe and goat milk in cheeses, standard mixtures of cow-ewe and cow-goat milk were made by adding 0; 0.5; 1; 2; 5; 10; 25; 50; 75 and 100 % (v/v of cow milk. The quantification was performed by determining the peak area ratio of cow γ-casein in comparison to ewe/goat casein in prepared standard cheeses. The calibration curves were calculated based on the relation of the peak area ratio of cow γ-caseins (calculated as the percentage of total γ-caseins in contrast to the relative content (% of cow milk in the mixture. The method proved to be adequate for the detection of raw and heat-treated cow milk in fresh and ripened cheeses made from ewe or goat milk, or a mixture of ewe and goat milk.

  18. Nitrogen balance in lambs fed low-quality brome hay and infused with differing proportions of casein in the rumen and abomasum.

    Science.gov (United States)

    Swanson, K C; Freetly, H C; Ferrell, C L

    2004-02-01

    Twenty wether lambs (46 +/- 2 kg) fitted with ruminal and abomasal infusion catheters were used in a completely randomized design to determine the effects of differing proportions of ruminal and abomasal casein infusion on N balance in lambs fed low-quality brome hay (0.8% N, DM basis) for ad libitum intake. Wethers were infused with 0 (control) or 10.7 g/d of N from casein with ratios of ruminal:abomasal infusion of 100:0 (100R:0A), 67:33 (67R:33A), 33:67 (33R:67A), or 0:100% (0R:100A), respectively, over a 12-d period. Total N supply (hay N intake + N from casein infusion) was greater (P = 0.001) in lambs receiving casein infusion than in controls. Urinary N excretion (g/d) was greater (P = 0.001) in lambs receiving casein infusion than in controls. Urinary N excretion decreased as casein infusion was shifted from 100R:0A to 33R:67A and then slightly increased in lambs receiving 0R:100A (quadratic, P = 0.02). Total N excretion was greater (P = 0.001) in lambs receiving casein infusion than in controls and decreased linearly (P = 0.005) as casein infusion was shifted to the abomasum. Retained N (g/d, % of N intake, and % of digested N) was greater (P = 0.001) in lambs receiving casein than in controls. Retained N increased as infusion was shifted from 100R:0A to 33R:67A and then slightly decreased in lambs receiving 0R: 100A (quadratic, P infusion to maximize N retention was 68% into the abomasum. The regression suggests that supplementation with undegradable intake protein had an additional benefit over supplementation with ruminally degradable intake protein (100R:0A) and that changing the percentage of ruminally undegradable intake protein in supplemental protein from 33 to 100% resulted in minimal differences in N retention. Apparent N, DM, OM, and energy digestibility (% of intake) was greater (P infused with casein than controls but did not differ among casein infusion groups. These data suggest that feeding protein supplements containing a portion (greater

  19. PURIFICATION AND CHARACTERIZATION OF NISIN PRODUCED BY LACTOCOCCUS LACTIS ISOLATED FROM INDIAN CURD

    Directory of Open Access Journals (Sweden)

    Saba A. Mahdy

    2015-12-01

    Full Text Available Lactococcus lactis isolated from traditional dairy Indian curd. Strains were preliminarily identified by PCR analysis and partial 16S rRNA confirmed that N5 were 100% identical to Lactococcus. lactis sp. lactis. The results revealed that only the bacteriocin produced from strain N5 was shown as being active against mostly gram positive bacteria The bacteriocin produced purified by precipitation followed by loading with gel chromatography. The partially purified bacteriocin was found to be stable over a wide range of pH, temperature and enzymes. The molecular weight of the peptide was judged to be 3.5 kDa by SDSpolyacrylamide gel electrophoresis.and conform to the result of mass spectrometry by maldi-tof test which calculated the mass of 3354.07 Da for nisin.These results indicate that bacteriocin produced by L. lactis sp. lactis N5 is a nisin.

  20. [Effects of glycerol on the spectral properties of sodium caseinate].

    Science.gov (United States)

    Li, Yan; Chang, Fen-fen; Gao, Huan-yuan; Cao, Qing; Jin, Li-e

    2015-01-01

    Although the immigration of water molecule, and diffusion and traversing of oxygen can be prevented by the edible film prepared through sodium caseinate, which plays a good protection role for the food, the strong hydrophilicity makes its watertightness and mechanical properties become inferior. Because the toughness and water resistance of SC films can be enhanced by glycerol (G) as an additive, it is necessary to elucidate the interaction between G and SC through the spectral characteristics such as fluorescence spectra, infrared spectra and UV spectra. The results show that the fluorescence intensity of SC decreases due to the addition of G. The binding constant obtained by the double logarithmic regression curve analysis is 1. 127 x 10(3) L . mol-1 and the number of binding sites reaches 1. 161. It indicates that the weak chemical bond is primary between G and SC molecules; From IR the absorption peaks of SC are almost the same before and after adding G. However, there is a certain difference among their absorption intensities. It reveals that the secondary structure of SC is affected, β folding length decreases, α helix, random coil structure, β angle structure increases, and the intermolecular hydrogen bond is strengthened; From UV the peptide bond structure of SC is not changed after the addition of G, but the polymer with larger molecular weight, which is formed by non-covalent bond, makes the peak intensity decrease. The research gives the mode of G and SC from the molecular level.

  1. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.

    Science.gov (United States)

    Hou, Jia; McSweeney, Paul L H; Beresford, Thomas P; Guinee, Timothy P

    2014-10-01

    Washed (W) and nonwashed (NW) variants of standard (SCa) and reduced-calcium (RCa) Cheddar cheeses were made in triplicate, ripened for a 270-d period, and analyzed for composition and changes during maturation. Curd washing was applied to cheeses to give a target level of lactose plus lactic acid in cheese moisture of 3.9 g/100 g in the W cheese, compared with a value of 5.3 g/100 g of lactose plus lactic acid in cheese moisture in the control NW cheeses. The 4 cheese types were denoted standard calcium nonwashed (SCaNW), standard calcium washed (SCaW), reduced-calcium nonwashed (RCaNW), and reduced-calcium washed (RCaW). The mean calcium level was 760 mg/100 g in the SCaNW and SCaW and 660 mg/100 g in the RCaNW and RCaW cheeses. Otherwise the gross composition of all cheeses was similar, each with protein, fat, and moisture levels of ~26, 32, and 36 g/100 g, respectively. Curd washing significantly reduced the mean level of lactic acid in the SCaW cheese and residual lactose in both SCaW and RCaW cheeses. The mean pH of the standard-calcium cheese over the 270-d ripening period increased significantly with curd washing and ripening time, in contrast to the reduced-calcium cheese, which was not affected by the latter parameters. Otherwise curd washing had little effect on changes in populations of starter bacteria or nonstarter lactic acid bacteria, proteolysis, rheology, or color of the cheese during ripening. Descriptive sensory analysis at 270 d indicated that the SCaW cheese had a nuttier, sweeter, less fruity, and less rancid taste than the corresponding SCaNW cheese. In contrast, curd washing was not as effective in discriminating between the RCaW and RCaNW cheeses. The RCaW cheese had a more buttery, caramel odor and flavor, and a more bitter, less sweet, and nutty taste than the SCaW cheese, whereas the RCaNW had a more pungent and less fruity flavor, a less fruity odor, a saltier, more-bitter, and less acidic taste, and a more astringent mouthfeel than

  2. Prolactin-like activity of anti-prolactin receptor antibodies on casein and DNA synthesis in the mammary gland.

    OpenAIRE

    Djiane, J; Houdebine, L M; Kelly, P A

    1981-01-01

    Prolactin receptors were partially purified from rabbit mammary gland membranes by using an affinity chromatography technique. Antibodies against this prolactin receptor preparation were obtained in guinea pig and sheep. Both antisera were able to inhibit the binding of 125I-labeled ovine prolactin to rabbit mammary gland membranes. When added to culture media of rabbit mammary explants, the anti-prolactin receptor antiserum inhibited the capacity of prolactin to initiate casein synthesis and...

  3. Nucleolin (C23), a physiological substrate for casein kinase II

    DEFF Research Database (Denmark)

    Schneider, H R; Issinger, O G

    1988-01-01

    Nucleolin (C23), a 110 kDa phosphoprotein, which is mainly found in the nucleolus has been shown to be a physiological substrate for casein kinase II (CKII). Nucleolin was identified and characterized by immunodetection using an anti-nucleolin antibody. Phosphopeptide patterns from nucleolin...... phosphorylated by purified casein kinase II and of phosphorylated nucleolin which had been isolated from tumor cells grown in the presence of [32P]-o-phosphate, were identical. The partial tryptic digest revealed nine phosphopeptides. Nucleolin isolated from Krebs II mouse ascites cells was phosphorylated...... by purified casein kinase II with about two moles phosphate per one mole of nucleolin....

  4. Alginate-Casein Microspheres as Bioactive Vehicles for Nutrients

    Institute of Scientific and Technical Information of China (English)

    何志敏; 张茜青; 齐崴; 黄仁亮; 苏荣欣

    2015-01-01

    The aim of this work was to develop an alginate-casein composite microsphere as a bioactive vehicle for oral administration of nutrients by a simple extrusion dripping method. Riboflavin was selected as a model drug, and the microencapsulation efficiency was raised to 97.94%after optimizing the preparation conditions by response surface methodology. In vitro release studies showed that riboflavin was released completely from alginate-casein microspheres in simulated intestinal fluids. Meanwhile, the morphology, structure and interaction between alginate and casein were characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectra.

  5. Prospect and development of Xinjiang curd-cheese%新疆奶酪现状及前景探讨

    Institute of Scientific and Technical Information of China (English)

    古丽奴儿·吐拉西; 普燕; 张富春

    2011-01-01

    分别对新疆传统奶酪的种类、生产方法、酶凝奶酪和酸凝奶酪的凝乳机理、凝乳酶特性及其在新疆奶酪中的应用现状等问题进行了详细介绍,进而探讨了新疆奶酪产业的发展前景.%Coagulation is the fundamental process in cheese making. Cheese prepared by different methods have different flavors. In this paper , the classification and production of Xinjiang traditional cheese are introduced in detail, the mechanism of curd-cheese and acid-cheese ,characteristic and application of chymosin in Xinjiang cheese are discussed as well in this paper, which intend to describe the prospect for the Xinjiang curd-cheese.

  6. Immune activation by casein dietary antigens in bipolar disorder

    NARCIS (Netherlands)

    Severance, E.G.; Dupont, D.; Dickerson, F.B.; Stallings, C.R.; Origoni, A.E.; Krivogorsky, B.; Yang, S.; Haasnoot, W.; Yolken, R.H.

    2010-01-01

    Objectives: Inflammation and other immune processes are increasingly linked to psychiatric diseases. Antigenic triggers specific to bipolar disorder are not yet defined. We tested whether antibodies to bovine milk caseins were associated with bipolar disorder, and whether patients recognized differe

  7. Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process.

    Science.gov (United States)

    Cipolat-Gotet, C; Bittante, G; Cecchinato, A

    2015-01-01

    Traits associated with cheese yield and milk nutrient recovery in curd are used to describe the efficiency of the cheese-making process. This is fundamental for all dairy species, including the Italian Mediterranean buffalo, which is largely used for milk production aimed at the dairy industry. To assess cheese-making traits among buffalo, a model cheese-manufacturing process was tested; it was capable of processing 24 samples per run, using 0.5-L samples of milk from individual buffalo. In total, 180 buffalo reared in 7 herds located in Northeast Italy were sampled once. Briefly, each sample was weighed and heated (35°C for 30min), inoculated with starter culture (90min), and mixed with rennet (51.2 international milk-clotting units/L of milk). After 10min of gelation, the curd was cut; 5min after the cut, the curd was separated from the whey, and the curd was subjected to draining (for 30min) and pressing (18h). The curd and whey were weighed, analyzed for pH and the total solid, fat, lactose, and protein contents, and subjected to estimation of the energy content. Three measures of cheese yield (%CY), %CYCURD, %CYSOLIDS, and %CYWATER, were computed as the ratios between the weight of the curd, the curd dry matter, and the water retained in the curd, respectively, and the weight of the milk processed. These traits were multiplied by the daily milk yield to define the 3 corresponding measures of daily cheese yield (dCY, kg/d). The milk component recoveries (REC) in the curd, RECFAT, RECPROTEIN, and RECSOLIDS, represented the ratios between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Finally, energy recovery (RECENERGY) was estimated. The values for %CYCURD, %CYSOLIDS, %CYWATER, RECPROTEIN, RECFAT, RECSOLIDS, and RECENERGY averaged 25.6, 12.7, 12.9, 80.4, 95.1, 66.7, and 79.3%, respectively, indicating that buffalo milk has a higher aptitude to cheese-making than bovine milk. The effect

  8. Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese

    Directory of Open Access Journals (Sweden)

    F.P. Cuscunà

    2010-02-01

    Full Text Available Two groups of twenty milking Mediterranean buffalo cows were fed two diets, with the same energy and protein content, based on Italian ryegrass hay (diet G1 and Italian ryegrass hay silage (diet G2. Presumptive lactobacilli and lactococci were determined on milk, curd and mozzarella cheese, collected at 30, 60, 90 days from the beginning of the trial. Milk and mozzarella cheese at 30, 60, 90 days showed significantly higher microbial counts in diet G2 with respect to diet G1, apart from lactococci in milk at 90 days. For curd at 30, 60, 90 days the numbers of lactobacilli and lactococci in diet G1 were significantly higher with respect to diet G2, apart from lactococci at 30 days. Genetic analysis by 16S rDNA characterization of colonies, randomly isolated, showed in diet G2 also the presence of not lactic species. Probably Italian ryegrass hay silage, present in diet G2, could bring bacteria in the environment and consequently in the milk that are detrimental for the proper growing of lactic microflora in the curd and that are resistant to the high temperature used in the mozzarella cheese making process.

  9. Examination of rheological properties of aqueous solutions of sodium caseinate

    Directory of Open Access Journals (Sweden)

    Jolanta Gawałek

    2012-12-01

    Full Text Available Application of sodium caseinate as a functional additive in manufacturing processes requires production of its concentrated aqueous solutions which, in industrial conditions, presents a number of difficulties. In order to develop an effective and optimal industrial process of mixing – manufacturing a concentrated solution of sodium caseinate, it is essential to know rheological properties in a definite range of concentrations changing in the course of the dissolving process. The material for investigations was typical commercial sodium caseinate in the form of dry powder manufactured in Poland from acid casein using the method of extrusion. The objective of the undertaken empirical studies was the assessment of the impact of the concentration on rheological properties of sodium caseinate concentrates. Investigations were carried out for five concentrates manufactured in a mixer equipped in a mechanical agitator at concentrations ranging X (% Î (2.5¸12.5 and changing mass proportions of sodium caseinate in the aqueous solution as follows: GS/G (kgS·kg-1 = 0.025. On the basis of the obtained research results, classical flow curves were plotted for individual concentrates. The determined values of viscosity and density of the examined solutions were correlated in the form of h = f(GS/G and r = f(GS/G dependencies which were used during the determination of classical characteristics of mixing forces essential for the assessment of energetic expenditures required to manufacture concentrates in a mixer equipped in a mechanical agitator. The density of the examined concentrates increased in a way directly proportional, while the dynamic viscosity coefficient increased exponentially together with the increase of sodium caseinate concentration. Sodium caseinate concentrates exhibited Newtonian character in the examined range of concentrations.

  10. Na-caseinate/oil/water systems: emulsion morphology diagrams.

    Science.gov (United States)

    Tan, Hui Lin; McGrath, Kathryn M

    2012-09-01

    The concentrated (dispersed phase 50-70 wt%) composition space of Na-caseinate, a family of milk proteins, stabilised emulsions was investigated for three different oils: soybean oil, palm olein and tetradecane with pH 6.8 phosphate buffer continuous phase. The variation of emulsion stability and microstructure were explored using static light scattering, diffusion nuclear magnetic resonance, cryo-scanning electron microscopy, rheology and the time varying macroscopic phase separation of the emulsions. For soybean oil and palm olein a rich diversity of emulsion microstructures and stabilities are realised. Five emulsion domains, each having a different microstructure and macroscopic stability have been identified within the composition space probed. For the lowest concentrations of emulsifier bridging flocculation is evident and emulsions are of low stability. Increasing Na-caseinate concentration leads to an increased stability and the existence of distinct individual oil droplets, visualised using cryo-scanning electron microscopy. Further increases in Na-caseinate concentration reduce emulsion stability due to depletion flocculation. Na-caseinate self-assembly is then initiated. At sufficiently high Na-caseinate and/or oil concentrations the continuous phase of the emulsion is a three-dimensional protein network and emulsion stability is again enhanced. At the limits of the emulsion composition space a gel-like paste is formed. The diversity of emulsion microstructure is reduced when tetradecane is the discrete phase. Na-caseinate self-assembly is limited and there is no evidence for formation of a protein network.

  11. Casein kinase-2 structure-function relationship

    DEFF Research Database (Denmark)

    Boldyreff, B; Meggio, F; Pinna, L A

    1992-01-01

    Nine mutants of human casein kinase-2 beta subunit have been created and assayed for their ability to assemble with the catalytic alpha subunit to give, at a 1:1 molar ratio, a fully competent CK-2 holoenzyme as judged by the following criteria: 1) the generation of an active heterotetrameric form......, consequently, stimulation of activity. This indicates that residue(s) located in the 171-209 sequence is essential for reconstitution. Also a four residue's N-terminal deletion (removing the autophosphorylation site) and single to quintuple substitutions of alanine for the acidic residues clustered in the 55......-70 sequence give rise to mutants that still assemble with the alpha subunit to give a tetrameric holoenzyme. However, in the case of the mutants A57,59, A63,64, A59-61,63,64 in vitro assembly with the CK-2 alpha subunit was not complete. There were also intermediate complexes, free alpha-subunit and beta...

  12. Structural investigations of sodium caseinate micelles in complex environments

    Energy Technology Data Exchange (ETDEWEB)

    Huck Iriart, C.; Herrera, M.L.; Candal, R. [Universidad de Buenos Aires, Buenos Aires (Argentina); Oliveira, C.L.P. [Universidade de Sao Paulo (USP), Sao Paulo, SP (Brazil); Torriani, I. [Laboratorio Nacional de Luz Sincrotron (LNLS), Campinas, SP (Brazil)

    2012-07-01

    Full text: The most frequent destabilization mechanisms in Sodium Caseinate (NaCas) emulsions are creaming and flocculation. Coarse or fine emulsions with low protein con- tent destabilize mainly by creaming. If migration mechanism is suppressed, flocculation may become the main mechanism of destabilization. Small Angle X-Ray Scattering (SAXS) technique was applied to investigate sodium caseinate micelles structure in different environments. As many natural products, Sodium Caseinate samples have large polydisperse size distribution. The experimental data was analyzed using advanced modeling approaches. The Form Factor for the Caseinate micelle subunits was described by an ellipsoidal core shell model and the structure factor was split into two contributions, one corresponding to the particle-particle interactions and another one for the long range correlation of the subunits in the supramolecular structure. For the first term the hard sphere structure factor using the Percus-Yevick approximation for closure relation was used and for the second term a fractal model was applied. Three concentrations of sodium Caseinate (2, 5 and 7.5 %wt.) were measured in pure water, sugar solutions (20 %wt.) and in three different lipid phase emulsions containing 10 %wt. sunflower seed, olive and fish oils. Data analysis provided an average casein subunit radius of 4 nm, an average distance between the subunits of around 20nm and a fractal dimension value of around 3 for all samples. As indicated by the values of the correlation lengths for the set of studied samples, the casein aggregation is strongly affected by simple sugar additions and it is enhanced by emulsion droplets hydrophobic interaction. As will be presented, these nanoscale structural results provided by scattering experiments is consistent with macroscopic results obtained from several techniques, providing a new understanding of NaCas emulsions. (author)

  13. The role of casein in supporting the operation of surface bound kinesin

    Directory of Open Access Journals (Sweden)

    Hancock William O

    2008-10-01

    Full Text Available Abstract Microtubules and associated motor proteins such as kinesin are envisioned for applications such as bioseparation and molecular sorting to powering hybrid synthetic mechanical devices. One of the challenges in realizing such systems is retaining motor functionality on device surfaces. Kinesin motors adsorbed onto glass surfaces lose their functionality or ability to interact with microtubules if not adsorbed with other supporting proteins. Casein, a milk protein, is commonly used in microtubule motility assays to preserve kinesin functionality. However, the mechanism responsible for this preservation of motor function is unknown. To study casein and kinesin interaction, a series of microtubule motility assays were performed where whole milk casein, or its αs1 and αs2, β or κ subunits, were introduced or omitted at various steps of the motility assay. In addition, a series of epifluorescence and total internal reflection microscopy (TIRF experiments were conducted where fluorescently labeled casein was introduced at various steps of the motility assay to assess casein-casein and casein-glass binding dynamics. From these experiments it is concluded that casein forms a bi-layer which supports the operation of kinesin. The first tightly bound layer of casein mainly performs the function of anchoring the kinesin while the second more loosely bound layer of casein positions the head domain of the kinesin to more optimally interact with microtubules. Studies on individual casein subunits indicate that β casein was most effective in supporting kinesin functionality while κ casein was found to be least effective.

  14. Modulation of mice fecal microbiota by administration of casein glycomacropeptide

    Directory of Open Access Journals (Sweden)

    Qingsen Chen

    2012-12-01

    Full Text Available Casein glycomacropeptide (GMP is known to promote the in vitro growth of Bifidobacteria and Lactobacilli. In this paper, we used conven- tional culture techniques and fluorescent in situ hybridization (FISH techniques to investigate the effect of casein GMP on mice fecal microbiota. The population structure of the intestinal microbiota, including Lactobacillus, Bifidobacteria, Enterococcus, coliforms and Enterobacteriaceae, was tested and compared. After consecutive administration of casein GMP for 15 days, numbers of Lactobacillus and Bifidobacteria increased significantly (P<0.01, numbers of Enterobacteriaceae and Coliforms decreased significantly (P<0.05 while no significant changes were observed for Enterococcus. The detection limits of FISH technique were significantly lower (P<0.01 than the traditional culture method. These results suggested that consumption of casein GMP had a prebiotic effect on male BALB/c mice. Casein GMP helped establish a healthier intestinal microbiota. Additionally, FISH was proved to be a rapid and relatively low-cost detection method that can be used to further our understanding of human intestinal microbiota.

  15. Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis.

    Science.gov (United States)

    Stocco, G; Cipolat-Gotet, C; Bobbo, T; Cecchinato, A; Bittante, G

    2017-01-01

    Milk coagulation properties (MCP) have been widely investigated in the past using milk collected from different cattle breeds and herds. However, to our knowledge, no previous studies have assessed MCP in individual milk samples from several multi-breed herds characterized by either high or low milk productivity, thereby allowing the effects of herd and cow breed to be evaluated independently. Multi-breed herds (n=41) were classified into 2 categories based on milk productivity (high vs. low), defined according to the average milk net energy yielded daily by lactating cows. Milk samples were taken from 1,508 cows of 6 different breeds: 3 specialized dairy (Holstein-Friesian, Brown Swiss, Jersey) and 3 dual-purpose (Simmental, Rendena, Alpine Grey) breeds, and analyzed in duplicate (3,016 tests) using 2 lactodynamographs to obtain 240 curd firming (CF) measurements over 60min (1 every 15 s) for each duplicate. The 5 traditional single-point MCP (RCT, k20, a30, a45, and a60) were yielded directly by the instrument from the available CF measures. All 240 CF measures of each replicate were also used to estimate 4 individual equation parameters: RCT estimated according to curd firm change over time modeling (RCTeq), asymptotic potential curd firmness (CFP), curd firming instant rate constant (kCF), and syneresis instant rate constant (kSR) and 2 derived traits: maximum curd firmness achieved within 45min (CFmax) and time at achievement of CFmax (tmax) by curvilinear regression using a nonlinear procedure. Results showed that the effect of herd-date on traditional and modeled MCP was modest, ranging from 6.1% of total variance for k20 to 10.7% for RCT, whereas individual animal variance was the highest, ranging from 32.0% for tmax to 82.5% for RCTeq. The repeatability of MCP was high (>80%) for all traits except those associated with the last part of the lactodynamographic curve (i.e., a60, kSR, kCF, and tmax: 57 to 71%). Reproducibility, taking into account the effect

  16. Casein micelles: size distribution in milks from individual cows.

    Science.gov (United States)

    de Kruif, C G Kees; Huppertz, Thom

    2012-05-09

    The size distribution and protein composition of casein micelles in the milk of Holstein-Friesian cows was determined as a function of stage and number of lactations. Protein composition did not vary significantly between the milks of different cows or as a function of lactation stage. Differences in the size and polydispersity of the casein micelles were observed between the milks of different cows, but not as a function of stage of milking or stage of lactation and not even over successive lactations periods. Modal radii varied from 55 to 70 nm, whereas hydrodynamic radii at a scattering angle of 73° (Q² = 350 μm⁻²) varied from 77 to 115 nm and polydispersity varied from 0.27 to 0.41, in a log-normal distribution. Casein micelle size in the milks of individual cows was not correlated with age, milk production, or lactation stage of the cows or fat or protein content of the milk.

  17. Rheology and phase behavior of dense casein micelle dispersions

    Science.gov (United States)

    Bouchoux, A.; Debbou, B.; Gésan-Guiziou, G.; Famelart, M.-H.; Doublier, J.-L.; Cabane, B.

    2009-10-01

    Casein micelle dispersions have been concentrated through osmotic stress and examined through rheological experiments. In conditions where the casein micelles are separated from each other, i.e., below random-close packing, the dispersions have exactly the flow and dynamic properties of the polydisperse hard-sphere fluid, demonstrating that the micelles interact only through excluded volume effects in this regime. These interactions cause the viscosity and the elastic modulus to increase by three orders of magnitude approaching the concentration of random-close packing estimated at Cmax≈178 g/l. Above Cmax, the dispersions progressively turn into "gels" (i.e., soft solids) as C increases, with elastic moduli G' that are nearly frequency independent. In this second regime, the micelles deform and/or deswell as C increases, and the resistance to deformation results from the formation of bonds between micelles combined with the intrinsic mechanical resistance of the micelles. The variation in G' with C is then very similar to that observed with concentrated emulsions where the resistance to deformation originates from a set of membranes that separate the droplets. As in the case of emulsions, the G' values at high frequency are also nearly identical to the osmotic pressures required to compress the casein dispersions. The rheology of sodium caseinate dispersions in which the caseins are not structured into micelles is also reported. Such dispersions have the behavior of associative polymer solutions at all the concentrations investigated, further confirming the importance of structure in determining the rheological properties of casein micelle systems.

  18. A sialic acid assay in isolation and purification of bovine k-casein glycomacropeptide: a review.

    Science.gov (United States)

    Nakano, Takuo; Ozimek, Lech

    2014-01-01

    Sialic acid is a carbohydrate moiety of k-casein glycomacropeptide (GMP), which is a 64 amino acid residue C-terminal sialylated phosphorylated glycopeptide released from k-casein by the action of chymosin during cheese making. GMP lacks aromatic amino acids including phenylalanine, tyrosine, and tryptophan. Because of its unique amino acid composition and various biological activities, GMP is thought to be a potential ingredient for dietetic foods (e.g., a food for PKU patients) and pharmaceuticals. Thus, increased attention has been given to the development of techniques to purify GMP. In this review, techniques of GMP purification described in patents and scientific research papers were introduced. A sialic acid assay is the important method to track GMP isolation and purification processes, for which the thiobarbituric acid reaction with 1-propanol as a chromophore extracting solvent is an inexpensive, practical and specific technique. Sephacryl S-200 gel filtration chromatography, cellulose acetate electrophoresis, and sodium dodecyl sulfate polyacrylamide gel electrophoresis are the major techniques to identify sialic acid specific to GMP. Sephacryl S-200 chromatography and cellulose acetate electrophoresis are also used to detect GMP sialic acid in whey pearmeate and whey added commercial margarine samples. Future research includes development of an economical industrial scale method to produce high purity GMP.

  19. Electrochemical immunosensor for the determination of β-casein

    Directory of Open Access Journals (Sweden)

    Judith Molinari

    2015-03-01

    Full Text Available An amperometric biosensor for the quantification of food allergens based on an inhibitory immunoassay is presented. As a proof of concept, the experimental conditions were optimized for the detection of β-casein in the 0-10 ppm range. Eight electro­che­mi­cal cells were integrated into a small-sized portable potentiostat controlled by a smart­phone via Bluetooth communication. The determination of β-casein in eight different samples can be measured with the electrochemical biosensor, which has the potential to be modified for the detection of multiple allergens.

  20. Expression of casein kinase 2 during mouse embryogenesis

    DEFF Research Database (Denmark)

    Mestres, P; Boldyreff, B; Ebensperger, C;

    1994-01-01

    This paper deals with the expression and distribution of casein kinase 2 (CK-2) subunits in mouse embryos at different developmental stages. Expression was investigated at the mRNA level of CK-2 alpha- and beta-subunits by in situ hybridization and distribution at the protein level by immunohisto......This paper deals with the expression and distribution of casein kinase 2 (CK-2) subunits in mouse embryos at different developmental stages. Expression was investigated at the mRNA level of CK-2 alpha- and beta-subunits by in situ hybridization and distribution at the protein level...

  1. Adding Ajax

    CERN Document Server

    Powers, Shelley

    2007-01-01

    Ajax can bring many advantages to an existing web application without forcing you to redo the whole thing. This book explains how you can add Ajax to enhance, rather than replace, the way your application works. For instance, if you have a traditional web application based on submitting a form to update a table, you can enhance it by adding the capability to update the table with changes to the form fields, without actually having to submit the form. That's just one example.Adding Ajax is for those of you more interested in extending existing applications than in creating Rich Internet Applica

  2. Horseradish peroxidase-catalyzed cross-linking of feruloylated arabinoxylans with β-casein

    NARCIS (Netherlands)

    Boeriu, C.G.; Oudgenoeg, G.; Spekking, W.T.J.; Berendsen, L.B.J.M.; Vancon, L.; Boumans, H.; Gruppen, H.; Berkel, W.J.H. van; Laane, C.; Voragen, A.G.J.

    2004-01-01

    Heterologous conjugates of wheat arabinoxylan and β-casein were prepared via enzymatic cross-linking, using sequential addition of the arabinoxylan to a mixture of β-casein, peroxidase, and hydrogen peroxide. The maximal formation of adducts between the β-casein and the feruloylated arabinoxylan was

  3. Purification and properties of a ribosomal casein kinase from rabbit reticulocytes

    DEFF Research Database (Denmark)

    Issinger, O G

    1977-01-01

    suggested that the casein kinase is a dimer composed of subunits of identical molecular weight. The enzyme utilizes GTP as well as ATP as a phosphoryl donor. It preferentially phosphorylates acidic proteins, in particular the model substrates casein and phosvitin. Casein kinase is cyclic AMP...

  4. Indirect and direct determination of the casein content of milk by Kjeldahl nitrogen analysis: collaborative study.

    Science.gov (United States)

    Lynch, J M; Barbano, D M; Fleming, J R

    1998-01-01

    The classic method for determination of milk casein is based on precipitation of casein at pH 4.6. Precipitated milk casein is removed by filtration and the nitrogen content of either the precipitate (direct casein method) or filtrate (noncasein nitrogen; NCN) is determined by Kjeldahl analysis. For the indirect casein method, milk total nitrogen (TN; Method 991.20) is also determined and casein is calculated as TN minus NCN. Ten laboratories tested 9 pairs of blind duplicate raw milk materials with a casein range of 2.42-3.05% by both the direct and indirect casein methods. Statistical performance expressed in protein equivalents (nitrogen x 6.38) with invalid and outlier data removed was as follows: NCN method (wt%), mean = 0.762, sr = 0.010, sR = 0.016, repeatability relative standard deviation (RSDr) = 1.287%, reproducibility relative standard deviation (RSDr) = 2.146%; indirect casein method (wt%), mean = 2.585, repeatability = 0.015, reproducibility = 0.022, RSDr = 0.560%, RSDR = 0.841; direct casein method (wt%), mean = 2.575, sr = 0.015, sR = 0.025, RSDr = 0.597%, RSDR = 0.988%. Method performance was acceptable and comparable to similar Kjeldahl methods for determining nitrogen content of milk (Methods 991.20, 991.21, 991.22, 991.23). The direct casein, indirect casein, and noncasein nitrogen methods have been adopted by AOAC INTERNATIONAL.

  5. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.

    Science.gov (United States)

    Akalın, A S; Unal, G; Dinkci, N; Hayaloglu, A A

    2012-07-01

    The influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of probiotic yogurt during a refrigerated storage period of 28 d was studied. Milk was fortified with 2% (wt/vol) skim milk powder as control, 2% (wt/vol) sodium calcium caseinate (SCaCN), 2% (wt/vol) whey protein concentrate (WPC) or a blend of 1% (wt/vol) SCaCN and 1% (wt/vol) WPC. A commercial yogurt starter culture and Bifidobacterium lactis Bb12 as probiotic bacteria were used for the production. The fortification with SCaCN improved the firmness and adhesiveness. Higher values of viscosity were also obtained in probiotic yogurts with SCaCN during storage. However, WPC enhanced water-holding capacity more than the caseinate. Addition of SCaCN resulted in a coarse, smooth, and more compact protein network; however, WPC gave finer and bunched structures in the scanning electron microscopy micrographs. The use of SCaCN decreased texture scores in probiotic yogurt; probably due to the lower water-holding capacity and higher syneresis values in the caseinate-added yogurt sample. Therefore, the textural characteristics of probiotic yogurts improved depending on the ingredient variety.

  6. PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL PROTEIN CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture

    Directory of Open Access Journals (Sweden)

    Dahrul Syah1,2*

    2012-06-01

    Full Text Available The research aims to study the effect of coagulation parameters to the electrophoretical profile of coagulated soybean protein as well as to texture properties and perception. Several coagulation parameters such as type of coagulant, concentration or age of coagulant, and coagulation temperature were studied. The type of coagulant used in this study were GDL (glucono delta Lactone and tofu whey. The concentrations of GDL were 0.4%, 0.8%, and 1.2% and the ages of tofu whey were 1 day, 2 days, and 3 days. Two coagulation temperatures, 60°C and 80°C, were applied. The results of curd protein profile and texture profile analysis showed that coagulant type and coagulation condition did not affect the electrophoretical profile of soybean coagulated protein. However, the proportion of each subunit was affected significantly. Texture profiles, such as hardness, cohesiveness, and gumminess, were also affected by coagulant type and coagulation condition. Based on the subunits proportion, it can be concluded that 11 S and 7S protein proportions as well as the 11S/7S ratio correlated significantly with the hardness and gumminess of soybean curd made by tofu whey.

  7. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese.

    Science.gov (United States)

    Lu, Y; McMahon, D J

    2015-01-01

    A challenge in manufacturing reduced-sodium cheese is that whey expulsion after salting decreases when less salt is applied. Our objectives were (1) to determine whether changing the salting method would increase whey syneresis when making a lower sodium cheese and (2) to better understand factors contributing to salt-induced curd syneresis. Unsalted milled Cheddar curds were salted using different salting intervals (5 or 10 min), different salting levels (20, 25, or 30g/kg), different numbers of applications when using only 20g/kg salt (1, 2, or 3 applications), and salting with the equivalent of 30g/kg NaCl using a 2:1 molar ratio of NaCl and KCl. Whey from these curds was collected every 5 or 10 min until 30 or 40 min after the start of salting, and curds were subsequently pressed for 3h. Additional trials were conducted in which salted milled Cheddar cheese curd was immersed at 22°C for 6h in various solutions to determine how milled curd pieces respond to different levels of salt and Ca. The use of 10-min intervals delayed whey syneresis without influencing total whey expulsion or cheese composition after pressing. Lowering the salt level reduced whey expulsion, resulting in cheeses with higher moisture and slightly lower pH. Adding salt faster did not increase whey expulsion in reduced-salt cheese. Partial substitution with KCl restored the extent of whey expulsion. When salted milled curd was immersed in a 30g/L salt solution, there was a net influx of salt solution into the curd and curd weight increased. When curd was immersed in 60g/L salt solution, a contraction of curd occurred. Curd shrinkage was more pronounced as the salt solution concentration was increased to 90 and 120g/L. Increasing the Ca concentration in test solutions (such that both serum and total Ca in the curd increased) also promoted curd contraction, resulting in lower curd moisture and pH and less weight gain by the curd. The proportion of Ca in the curd that was bound to the para-casein

  8. Processing of Lacton Bean Curd with Soybean and Fruit%水果内酯豆腐的研制

    Institute of Scientific and Technical Information of China (English)

    冯文红; 周生民; 李翠; 张玲; 方建; 高钊; 赵伟

    2015-01-01

    以苹果汁与大豆为原料制作具有水果清香的内酯豆腐。对影响内酯豆腐的各个因素进行试验并优化,以内酯豆腐的外观和口感等因素为评判指标,最终确定最优搭配为豆浆与苹果汁比例为8.5∶1.5、内酯添加量为2g/L和凝固温度为85℃。%Special lacton bean curd was made of apple juice and soybean. Factors of lacton bean curd processing had been experiment and optimization. With appearance and texture as selection standard, optimum conditions were as followed:soybean milk∶apple juice is 8.5∶1.5, 0.2%lacton and 85℃solidification temperature.

  9. Development and Utilization of Bean Curd Products%豆渣产品的开发与利用

    Institute of Scientific and Technical Information of China (English)

    邹坤; 李小林; 曾永贤

    2011-01-01

    The pre-fermentation was carried out by using Mucor and Monascus, then mixed for appropriate ratio, the post fermentation was carried out to produce mould bean curd. The results showed that the ability of Mucor and Monascus for producing a-starch enzyme is weak, and the ability of for Mucor producing protein enzyme is better than Monascus. The content of amino-acid nitrogen and free amino acid was close.After post fermentation of mould bean curd, it was showed pink color and had unique aroma.%利用毛霉(Mucor)和红曲霉(Monascus)分别进行前发酵后,按合适比例混合进行后发酵制作霉豆渣.结果表明:毛霉与红曲霉产a-淀粉酶的能力均很弱,且毛霉的产蛋白酶能力高于红曲霉,毛霉与红曲霉发酵豆渣的氨基酸态氮及游离氨基酸含量都比较接近;霉豆渣经后发酵后,呈天然淡红色,具有独特的香味.

  10. Preparation and acetylated debitterizing of yak milk casein peptides%牦牛乳酪蛋白肽制备及乙酰化脱苦

    Institute of Scientific and Technical Information of China (English)

    纪银莉; 高维东; 宋礼; 何潇; 丁建明; 射小冬

    2013-01-01

    采用碱性蛋白酶对牦牛乳酪蛋白进行水解,得到牦牛乳酪蛋白肽.以醋酸酐为酰化试剂,利用结构修饰的方法对牦牛乳酪蛋白肽进行脱苦研究,探讨醋酸酐添加量、pH对牦牛乳酪蛋白肽酰化度及苦味的影响.结果显示,碱性蛋白酶最佳水解条件为,温度55℃,pH7.0,酶添加量1.25%,反应3h.维持酰化反应pH7以上,产物乙酰化程度最高,醋酸酐的添加量与脱苦效果呈正比,当醋酸酐添加量为40%时,牦牛乳酪蛋白肽酰化产物的苦味基本消失.%Preparation of yak milk casein peptides by hydrolysis of yak milk casein with alkaline protease was studied. Yak milk casein peptides was modified to carry out on the debitterizing research by the acetic anhydride of structural modification.The influence of the adding amount of acetic anhydride and pH on the degree of Yak milk casein peptides acetylation and bitterness was discussed. The result showed that: the enzyme dosage of substrate 1.25% ,pH7.0,55℃ ,3h had the optimum hydrolysis conditions. Maintaining acylation reaction pH above 7, the degree of acetylation were the highest, the acetic anhydride adding amount proportional to the effects of debittering. When acetic anhydride dosage was 40%,the bitterness of yak milk casein peptide acylation product would be disappeared.

  11. Casein Micelles: Size Distribution in Milks from Individual Cows

    NARCIS (Netherlands)

    de Kruif, C.G.; Huppertz, T.

    2012-01-01

    The size distribution and protein composition of casein micelles in the milk of Holstein-Friesian cows was determined as a function of stage and number of lactations. Protein composition did not vary significantly between the milks of different cows or as a function of lactation stage. Differences i

  12. Enhanced casein kinase II activity in human tumour cell cultures

    DEFF Research Database (Denmark)

    Prowald, K; Fischer, H; Issinger, O G

    1984-01-01

    Casein kinase II (CKII) activity is enhanced as much as 2-3 fold in established and 4-5-fold in transformed human cell lines when compared to that of fibroblasts and primary human tumour cell cultures where CKII activity never exceeded a basic level. The high activity of CKII in transformed cells...

  13. Modification of Casein%酪素的改性

    Institute of Scientific and Technical Information of China (English)

    杨秦欢

    2013-01-01

    In this paper, the structure, characteristics, modification methods and application of casein are summarized. It is hoped that this can be helpful to related researchers.%  综述了酪素的结构、特性、改性方法和用途,希望能作为相关科技工作者的参考。

  14. Pressure-Aided Proteolysis of ß-Casein

    NARCIS (Netherlands)

    Bruins, M.E.; Creusot, N.P.; Gruppen, H.; Janssen, A.E.M.; Boom, R.M.

    2009-01-01

    ß-Casein, which is present in the form of micelles at atmospheric pressure, has been hydrolyzed during pressure treatment to improve the accessibility of the protein. Two proteolytic enzymes with different specificities were used. Trypsin was aimed at mainly hydrolyzing hydrophilic segments of ß-cas

  15. Modification of Casein by the Lipid Oxidation Product Malondialdehyde

    NARCIS (Netherlands)

    Adams, A.; Kimpe, de N.; Boekel, van T.

    2008-01-01

    The reaction of malondialdehyde with casein was studied in aqueous solution to evaluate the impact of this lipid oxidation product on food protein modification. By using multiresponse modeling, a kinetic model was developed for this reaction. The influence of temperature and pH on protein browning a

  16. Short communication: casein haplotype variability in sicilian dairy goat breeds.

    Science.gov (United States)

    Gigli, I; Maizon, D O; Riggio, V; Sardina, M T; Portolano, B

    2008-09-01

    In the Mediterranean region, goat milk production is an important economic activity. In the present study, 4 casein genes were genotyped in 5 Sicilian goat breeds to 1) identify casein haplotypes present in the Argentata dell'Etna, Girgentana, Messinese, Derivata di Siria, and Maltese goat breeds; and 2) describe the structure of the Sicilian goat breeds based on casein haplotypes and allele frequencies. In a sample of 540 dairy goats, 67 different haplotypes with frequency >or=0.01 and 27 with frequency >or=0.03 were observed. The most common CSN1S1-CSN2-CSN1S2-CSN3 haplotype for Derivata di Siria and Maltese was FCFB (0.17 and 0.22, respectively), whereas for Argentata dell'Etna, Girgentana and Messinese was ACAB (0.06, 0.23, and 0.10, respectively). According to the haplotype reconstruction, Argentata dell'Etna, Girgentana, and Messinese breeds presented the most favorable haplotype for cheese production, because the casein concentration in milk of these breeds might be greater than that in Derivata di Siria and Maltese breeds. Based on a cluster analysis, the breeds formed 2 main groups: Derivata di Siria, and Maltese in one group, and Argentata dell'Etna and Messinese in the other; the Girgentana breed was between these groups but closer to the latter.

  17. Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

    Directory of Open Access Journals (Sweden)

    María E. Hidalgo

    2016-09-01

    Full Text Available The aim of this work was to study the effect of xanthan gum (XG on the gelation process of bovine sodium caseinate (NaCAS induced by acidification with glucono-δ-lactone (GDL and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions.

  18. On studying protein phosphorylation patterns using bottom-up LC-MS/MS: the case of human alpha-casein

    DEFF Research Database (Denmark)

    Kjeldsen, Frank; Savitski, Mikhail M; Nielsen, Michael L

    2007-01-01

    minerals to the new-born. Human alpha(s1)-casein has been reported to be much less phosphorylated than ruminant caseins, which may indicate a different function of caseins in humans. Revealing the phosphorylation pattern in human casein can thus shed light on its function. The current study found...

  19. The Effect of the Addition of Active Digester Effluent for Start-up Accelerator in Anaerobic Digestion of Soybean Curd Industry Waste Water (Basic Research for Biogas Power Generation

    Directory of Open Access Journals (Sweden)

    Arini Wresta

    2012-12-01

    Full Text Available Biogas production from soybean curd industry waste water was studied in laboratory scale to improve the application of anaerobic digestion process. The problem with the soybean curd waste water was the fact that it does not sufficiently contain anaerobic microorganisms required in biogas production. Therefore, it is necessary to add a well-developed population of anaerobic microorganisms to accelerate the start-up of the anerobic digestion. This research was aimed to verify the influence of the addition of active digester effluent into the soybean curd waste water batches in an anaerobic digestion process. Batch experiments were done in two digesters. The first digester was only fed with soybean curd waste water while the second digester was fed with soybean curd waste water and active digester effluent from a digester processing cow manure which was very rich in anaerobic microorganism consortium. The results indicated that soybean curd industry waste water did not contain methanogenic bacteria but there existed some acidogenic bacteria. The addition of active digester effluent accelerated the anaerobic digestion start-up and directed the process pathway towards methanogenic process so that more methane was obtained. The high methane content obtained (more than 64% volume was very potential for power generation. The capacity of soybean curd industry must be as high as 697.13 kg soybean per day to generate the electric energy of 8.4 kWh.

  20. Effects of Biomass Extract Foliar Fertilizer on Growth of Flue-curd Tobacco%生物质叶面肥对烤烟生长的影响

    Institute of Scientific and Technical Information of China (English)

    王玉; 黄慧; 王小东

    2012-01-01

    [Objective]The research aimed to study the effects of biomass extract foliar fertilizer on the growth of flue-curd tobacco. [Method] Randomized block experiment was carried out. [ Result] The application of biomass extract foliar fertilizer increased the yield and the economic benefit of flue-curd tobacco. The yield of flue-curd tobacco was increased by 30. 4% , and the economic benefit was increased by 34.1%. [Conclusion] Biomass extract foliar fertilizer has a good application prospect in the production of high quality flue-curd tobacco.%[目的]为了研究喷施生物质叶面肥对烤烟生长的影响.[方法]采用随机区组试验设计方法.[结果]生物质叶面肥能提高烤烟的产量与经济效益,提高幅度分别为30.4%和34.1%.[结论]生物质叶面肥在烟草生产中具有很好的应用前景.

  1. Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat.

    Science.gov (United States)

    Fagan, C C; Du, C J; O'Donnell, C P; Castillo, M; Everard, C D; O'Callaghan, D J; Payne, F A

    2008-08-01

    A noninvasive technology, which could be employed online to monitor syneresis, would facilitate the production of higher quality and more consistent cheese products. Computer vision techniques such as image texture analysis have been successfully established as rapid, consistent, and nondestructive tools for determining the quality of food products. In this study, the potential of image texture analysis to monitor syneresis of cheese curd in a stirred vat was studied. A fully randomized 2-factor (milk pH and stirring speed), 2-level factorial design was carried out in triplicate. During syneresis, images of the surface of the stirred curd-whey mixture were captured using a computer vision system. The images were subjected to 5 image texture analysis methods by which 109 image texture features were extracted. Significant correlations were observed between a number of image texture features and curd moisture and whey solids. Multiscale analysis techniques of fractal dimension and wavelet transform were demonstrated to be the most useful for predicting syneresis indices. Fractal dimension features predicted curd moisture and whey solids during syneresis with standard errors of prediction of 1.03% (w/w) and 0.58 g/kg, respectively. It was concluded that syneresis indices were most closely related to the image texture features of multiscale representation. The results of this study indicate that image texture analysis has potential for monitoring syneresis.

  2. The Effect of Different Strains on the QuaI ity of Fermented Bean Curd%不同菌种发酵对腐乳品质的影响研究

    Institute of Scientific and Technical Information of China (English)

    崔晓红; 马力; 刘平

    2016-01-01

    In this study,use different strains to ferment fermented bean curd,observe the changes of biochemical indexes during the post-fermentation process,the sensory evaluation of mature fermented bean curd is carried out,and the effect of strains on the quality of fermented bean curd is researched. The results show that during the post-fermentation,mucor fermented bean curd has higher amino nitrogen and water-soluble protein content,the content of rhizopus fermented bean curd is relatively low,but the total acids content of rhizopus fermented bean curd is relatively high.The biochemical indexes can reach a high level of mucor and rhizopus fermented bean curd,and combined with the sensory evaluation,mucor and rhizopus fermented bean curd is better in quality of fermented bean curd.%该研究采用不同菌种发酵腐乳,对其后期发酵过程中生化指标的变化进行观测,并对成熟腐乳进行感官评价,从而研究菌种对腐乳品质的影响。结果表明:在后期发酵过程中,毛霉发酵腐乳的氨基酸态氮和水溶性蛋白的含量较高,根霉发酵腐乳相对低一些,但根霉发酵腐乳的总酸含量相对较高,而毛霉和根霉混菌发酵腐乳的生化指标均可达到一个相对较高的水平,结合感官评价,毛霉和根霉混菌发酵的豆腐乳品质更好。

  3. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.

    Science.gov (United States)

    Cecchinato, A; Bittante, G

    2016-03-01

    The aim of this study was to elucidate the relationships between various cheesemaking-related traits, namely the well-known traditional milk coagulation properties (MCP), the new curd firming and syneresis traits, the cheese yield, and the curd nutrient recoveries or whey losses (all measured at the individual level). Data were obtained from 1,167 Brown Swiss cows reared in 85 herds. A 2-L milk sample was collected once from each animal and assessed for 10 phenotypes related to changes in curd firmness (CF) over time, plus 7 cheesemaking traits. The CF-related traits included 4 traditional single-point lactodynamographic properties [rennet coagulation time (RCT, min); time to a CF of 20mm, min; and the CF 30 and 45 min after rennet addition (a30 and a45, respectively)], 4 parameters used to model the 360 CF data recorded over time for each milk sample [the potential asymptotic CF at infinite time (CFP, mm); the CF instant rate constant, % × min(-1); the syneresis instant rate constant, % × min(-1); and the RCT obtained from modeling individual samples], and 2 traits calculated from individual equations [the maximum CF(CFmax, mm); and the time at CFmax, min]. The cheesemaking traits included 3 cheese yield traits (weights of the fresh curd, curd solids and curd moisture as percent of the weights of the processed milk) and 4 milk nutrient recoveries in the curd (calculated as the percent ratios between a given nutrient in the curd versus that in the processed milk). Bayesian methodology-based multivariate analyses were used to estimate the phenotypic, additive genetic, herd/date, and residual relationships between the aforementioned traits, whereas statistical inferences were based on the marginal posterior distributions of the parameters of concern. The a45, CFP, and CFmax traits were genetically associated with all of the percent cheese yield traits (the additive genetic correlations varied from 0.752 to 0.855 for a45; 0.496 to 0.583 for CFP; and 0.750 to 0

  4. Quantitative determination of casein genetic variants in goat milk: Application in Girgentana dairy goat breed.

    Science.gov (United States)

    Montalbano, Maria; Segreto, Roberta; Di Gerlando, Rosalia; Mastrangelo, Salvatore; Sardina, Maria Teresa

    2016-02-01

    The study was conducted to develop a high-performance liquid chromatographic (HPLC) method to quantify casein genetic variants (αs2-, β-, and κ-casein) in milk of homozygous individuals of Girgentana goat breed. For calibration experiments, pure genetic variants were extracted from individual milk samples of animals with known genotypes. The described HPLC approach was precise, accurate and highly suitable for quantification of goat casein genetic variants of homozygous individuals. The amount of each casein per allele was: αs2-casein A = 2.9 ± 0.8 g/L and F = 1.8 ± 0.4 g/L; β-casein C = 3.0 ± 0.8 g/L and C1 = 2.0 ± 0.7 g/L and κ-casein A = 1.6 ± 0.3 g/L and B = 1.1 ± 0.2 g/L. A good correlation was found between the quantities of αs2-casein genetic variants A and F, and β-casein C and C1 with other previously described method. The main important result was obtained for κ-casein because, till now, no data were available on quantification of single genetic variants for this protein.

  5. Digestibility of transglutaminase cross-linked caseinate versus native caseinate in an in vitro multicompartmental model simulating young child and adult gastrointestinal conditions

    NARCIS (Netherlands)

    Havenaar, R.; Jong, A. de; Koenen, M.E.; Bilsen, J. van; Janssen, A.M.; Labij, E.; Westerbeek, H.J.M.

    2013-01-01

    Aim of this study was to investigate the digestion of transglutaminase cross-linked caseinate (XLC) versus native caseinate (NC) in solution and in cheese spread under digestive conditions for adults and children mimicked in a gastrointestinal model. Samples were collected for gel electrophoresis an

  6. Characterization of the Casein/Keratin Self-Assembly Nanomicelles

    Directory of Open Access Journals (Sweden)

    Su Xiao-Zhou

    2014-01-01

    Full Text Available Complex nanomicelles were made from casein and keratin through electrostatic self-assembly and transglutaminase fixation that was proved to be harmless and green. The complex nanomicelles were characterized by dynamic light scattering, scanning electron microscopy, atomic force microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and steady-state florescence. The results show that the complex nanomcelles acquired at the neutral pH in the mass ratio of casein to keratin 4 : 1 exhibit an anomalous sphere shape with uniform size which the diameter is about 40–70 nm. The complex nanomicelles in solution possess excellent dilution and storage stability due to the fixation and their high ζ-potential (22.8 mV. The complex nanomicelles are relatively hydrophilic and have a good potential for industrial application.

  7. Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd.

    Science.gov (United States)

    Li, Yen-Yi; Yu, Roch-Chui; Chou, Cheng-Chun

    2010-04-28

    In this study, sufu, a fermented product of soybean curd, was prepared by ripening the salted tofu in the mash of Aspergillus oryzae -fermented rice-soybean koji possessing various hydrolytic enzymes for 16 days. It was found that protease, alpha-amylase, beta-amylase, and lipase activities observed in the koji granules reduced most pronouncedly during the initial 4 or 8 days of ripening. Meanwhile, an increase in the activity of the various enzymes was noted in the ripening infusion and tofu cubes. During the ripening period, the content of total nitrogen, pH, and hardness of sufu decreased, while the titratable acidity, protein dissolution ratio, content of free fatty acid, and free amino acid increased with glutamic acid, showing the largest magnitude of increase at the end of the 16 day ripening period. Additionally, the color of tofu cubes changed from pale yellow to yellowish brown at the end of the ripening period.

  8. Geographic distribution of haplotype diversity at the bovine casein locus

    Directory of Open Access Journals (Sweden)

    Moazami-Goudarzi Katy

    2004-03-01

    Full Text Available Abstract The genetic diversity of the casein locus in cattle was studied on the basis of haplotype analysis. Consideration of recently described genetic variants of the casein genes which to date have not been the subject of diversity studies, allowed the identification of new haplotypes. Genotyping of 30 cattle breeds from four continents revealed a geographically associated distribution of haplotypes, mainly defined by frequencies of alleles at CSN1S1 and CSN3. The genetic diversity within taurine breeds in Europe was found to decrease significantly from the south to the north and from the east to the west. Such geographic patterns of cattle genetic variation at the casein locus may be a result of the domestication process of modern cattle as well as geographically differentiated natural or artificial selection. The comparison of African Bos taurus and Bos indicus breeds allowed the identification of several Bos indicus specific haplotypes (CSN1S1*C-CSN2*A2-CSN3*AI/CSN3*H that are not found in pure taurine breeds. The occurrence of such haplotypes in southern European breeds also suggests that an introgression of indicine genes into taurine breeds could have contributed to the distribution of the genetic variation observed.

  9. Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat.

    Science.gov (United States)

    Mucchetti, G; Gatti, M; Nocetti, M; Reverberi, P; Bianchi, A; Galati, F; Petroni, A

    2014-03-01

    Parmigiano Reggiano cheese dairies develop specific cheese-making strategies to adapt the variable characteristics of raw, not standardized milk to the final goal of obtaining cheese consistent with the standard. Analyzing 1,175 cheese-making reports from 30 out of 383 dairies associated with the Parmigiano Reggiano Consortium in 2010 and 2011, 4 groups of Parmigiano Reggiano dairies using specific cheese-making technologies were discriminated by means of multiple linear discriminant analysis. Cheese makers manage cheese-making practices to obtain curd with different roughness properties, classified according to jargon words such as "rigata" and "giusta" or synonyms, because they believe that the roughness of the cheese curd surface immediately after the extraction from the vat is associated with different whey-draining properties and to the final outcome of the cheese. The aspect of the surfaces of the curds produced by the 4 groups of dairies was different according to the technology applied by each group. Cutting of the coagulum when it is still soft for a longer time and faster cooking of the cheese curd grains were associated with a less rough appearance of the surface of the curd, whereas under the opposite conditions, cutting the coagulum when it is firm for a shorter time, led to a curd with a rougher surface. These findings partially support the traditional feeling of Parmigiano Reggiano cheese makers, who consider the curd surface aspect one of the main drivers for their technological choices; to date, however, no data are provided about correlation between the aspect of the curd and the quality of the ripened cheese. If a sufficiently strong correlation could be demonstrated by the future development of the research, the operational effectiveness of Parmigiano Reggiano dairies will be able to largely benefit from the availability of sound and early process markers.

  10. Gluten- and casein-free diets for autistic spectrum disorder

    Science.gov (United States)

    Millward, Claire; Ferriter, Michael; Calver, Sarah J; Connell-Jones, Graham G

    2014-01-01

    Background It has been suggested that peptides from gluten and casein may have a role in the origins of autism and that the physiology and psychology of autism might be explained by excessive opioid activity linked to these peptides. Research has reported abnormal levels of peptides in the urine and cerebrospinal fluid of people with autism. Objectives To determine the efficacy of gluten and/or casein free diets as an intervention to improve behaviour, cognitive and social functioning in individuals with autism. Search methods The following electronic databases were searched: CENTRAL(The Cochrane Library Issue 2, 2007), MEDLINE (1966 to April 2007), PsycINFO (1971 to April 2007), EMBASE (1974 to April 2007), CINAHL (1982 to April 2007), ERIC (1965 to 2007), LILACS (1982 to April 2007), and the National Research register 2007 (Issue1). Review bibliographies were also examined to identify potential trials. Selection criteria All randomised controlled trials (RCT) involving programmes which eliminated gluten, casein or both gluten and casein from the diets of individuals diagnosed with an autistic spectrum disorder. Data collection and analysis Abstracts of studies identified in searches of electronic databases were assessed to determine inclusion by two independent authors The included trials did not share common outcome measures and therefore no meta-analysis was possible. Data are presented in narrative form. Main results Two small RCTs were identified (n = 35). No meta-analysis was possible. There were only three significant treatment effects in favour of the diet intervention: overall autistic traits, mean difference (MD) = −5.60 (95% CI −9.02 to −2.18), z = 3.21, p=0.001 (Knivsberg 2002) ; social isolation, MD = −3.20 (95% CI −5.20 to 1.20), z = 3.14, p = 0.002) and overall ability to communicate and interact, MD = 1.70 (95% CI 0.50 to 2.90), z = 2.77, p = 0.006) (Knivsberg 2003). In addition three outcomes showed no significant difference between the

  11. On Enzymatic Production of Low Salt Fermented Bean Curd Peanut Sauce%复合酶法生产低盐花生腐乳酱的工艺研究

    Institute of Scientific and Technical Information of China (English)

    徐慧诠; 张文森; 陈晓滨

    2016-01-01

    Traditional complex microbial inoculantswere used as microorganism material which were allowed to grow mycelium on the tofu. When tofu is wrapped up by mycelium, compound enzyme, Monascus, peanut butter and other food materials are added and mashed to produce low salt fermented tofu peanut sauce. The effects of enzyme concentration, hydrolysis temperature, hydrolysis time, on the content of amino acid nitrogen were studied by addition of 5% of Monascus, 10%of the peanut butter, 3% salt, of 3% of the ethanol. The optimal hydrolysis conditions were obtained through orthogonal experiment analysis method:enzyme concentration was 0.015%, hydrolysis temperature is 30 degrees, hydrolysis time for 7 days. Under these conditions, the maximum amino acid nitrogen obtained is 0.605 (calculated by mass percentage). By studying the key technology for Enzymatic Production of Low Salt Fermented Bean Curd Peanut Sauce , this paper intends to offer theoretical reference for Production of Low Salt Fermented Bean Curd Peanut Sauce.%采用传统复合菌为微生物材料,待菌种在白坯上生成的菌丝体将坯体包裹成型后,经打浆后添加复合酶、红曲、花生酱等食品辅料来制备低盐花生腐乳酱。以氨基酸态氮含量为指标,在添加5%的红曲,10%的花生酱,3%的食盐,3%的乙醇的条件下,考察酶浓度、水解温度、水解时间、对氨基酸态氮含量的影响。通过正交试验分析法得到最佳水解条件:酶浓度为0.015%,水解温度为30℃,水解时间为7d,在此条件下得到最大氨基酸态氮含量为0.605(以质量百分数算)。文章通过对复合酶法低盐花生腐乳酱生产关键技术的研究,为生产酶促低盐花生腐乳酱提供了一定的理论参考。

  12. Characterization of casein and alpha lactalbumin of African elephant (Loxodonta africana) milk.

    Science.gov (United States)

    Madende, M; Osthoff, G; Patterton, H-G; Patterton, H E; Martin, P; Opperman, D J

    2015-12-01

    The current research reports partial characterization of the caseins and α-lactalbumin (α-LA) of the African elephant with proposed unique structure-function properties. Extensive research has been carried out to understand the structure of the casein micelles. Crystallographic structure elucidation of caseins and casein micelles is not possible. Consequently, several models have been developed in an effort to describe the casein micelle, specifically of cow milk. Here we report the characterization of African elephant milk caseins. The κ-caseins and β-caseins were investigated, and their relative ratio was found to be approximately 1:8.5, whereas α-caseins were not detected. The gene sequence of β-casein in the NCBI database was revisited, and a different sequence in the N-terminal region is proposed. Amino acid sequence alignment and hydropathy plots showed that the κ-casein of African elephant milk is similar to that of other mammals, whereas the β-casein is similar to the human protein, and displayed a section of unique AA composition and additional hydrophilic regions compared with bovine caseins. Elephant milk is destabilized by 62% alcohol, and it is speculated that the β-casein characteristics may allow maintenance of the colloidal nature of the casein micelle, a role that was previously only associated with κ-casein. The oligosaccharide content of milk was reported to be low in dairy animals but high in some other species such as humans and elephants. In the milk of the African elephant, lactose and oligosaccharides both occur at high levels. These levels are typically related to the content of α-LA in the mammary gland and thus point to a specialized carbohydrate synthesis, where the whey protein α-LA plays a role. We report the characterization of African elephant α-LA. Homology modeling of the α-LA showed that it is structurally similar to crystal structures of other mammalian species, which in turn may be an indication that its functional

  13. Related Research and Development Progress in Fermented Bean Curd%腐乳相关研究及开发进展

    Institute of Scientific and Technical Information of China (English)

    凃婧; 李笑梅

    2016-01-01

    文中全面系统地对腐乳的种类、原辅料、加工工艺、生产用菌、风味特征、营养价值以及研发方向进行了综合分析讨论,旨在为进一步推动腐乳传统食品商品的多样化、携带食用方便化提供有价值的参考。%The kinds of fermented bean curd, raw materials, processing technology, production bacteria, flavor characteristics, nutritional value, as well as research and development direction were analysed and discussed systematically. The aim of the paper was to further promote the diversification of traditional fer⁃mented bean curd food.

  14. Polymorphism of caprine milk alphas1-casein in relation to performance of four Polish goat breeds.

    Science.gov (United States)

    Barłowska, J; Litwińczuk, Z; Kedzierska-Matysek, M; Litwińczuk, A

    2007-01-01

    Polymorphism of goat milk alphas1-casein was determined and potential relations between genetic variants of this protein fraction and goat performance were evaluated. The investigations were performed on 598 goats assigned to of 4 breed groups (White improved 254 units, Coloured improved--124, White non-improved--146 and Coloured non-improved--74). For each goat, alphas1-casein polymorphism was determined in polyacrylamide gel by the PAGE-SDS method and percentage of milk alphas1-casein and gene frequency established. There was evaluated goat performance at successive lactations. In the goat population investigated, AA, AB, BB, AE, BE and EE alphas1-casein genotypes were identified. In all four breeds, alphas1-casein genotype EE clearly predominated (27.2-39.2%), recognized as "medium" and its share was higher in the groups of non-improved goats. It was conditioned by high frequency of gene E alphas1-casein (0.419-0.622). Generally, EE genotype percentage was higher in the non-improved goat groups. The improved goats, though, obtained higher productivity in each of the lactation studied. Analysis of relationships between alphas1-casein genetic variants and goats performance confirmed a significant influence on milk, protein and fat yields only in the Coloured improved goat group. There was revealed a more general tendency indicating a significant impact of "strong" alphas1-casein genotypes on a concentration of basic milk components, i.e. fat and protein, especially casein. In a group of goats producing milk of the highest casein content (over 2.4%) and protein (over 3.0%), the animals showing "strong" alphas1-casein variants dominated (85 and 70 %).

  15. Qualitative, Biochemical and Nanoparticle-Antimicrobial Analysis of Lactobacillus SPS screened from the various milk and curd samples of southern Tamilnadu

    Directory of Open Access Journals (Sweden)

    U. Malathi

    2015-03-01

    Full Text Available To study probiotic microbes like lactobacillus species were isolated from various milk and curd samples was collected from different places such as vellore , kannamangalam , gudiyatham. Which were subjected to screening and characterized and examined for the presence of probiotic properties of lactobacillus. Lactobacillus is a genus of lactic acid bacteria and It’s a group of regular,non-sporing, gram positive bacteria,rod shaped,non-motile and absence of catalase enzyme. Milk and curd samples is an important culture media for lactobacillus. Analysis for quality of milk and curd samples by mbrt test. To detect various adulterants present in milk by using specific biochemical test. The main aim of this study to isolates were obtained by growing on de man rogosa and sharpe[MRS] Agar medium. Lactobacillus was isolated for the production of silver nanoparticles was monitered by UV-spectroscopic analysis.The peak was observed between 400-450nm indicating this presence. Finally the antibacterial activity of nanoparticles were checked against lactobacillus.

  16. Curd development associated gene (CDAG1) in cauliflower (Brassica oleracea L. var. botrytis) could result in enlarged organ size and increased biomass.

    Science.gov (United States)

    Li, Hui; Liu, Qian; Zhang, Qingli; Qin, Erjun; Jin, Chuan; Wang, Yu; Wu, Mei; Shen, Guangshuang; Chen, Chengbin; Song, Wenqin; Wang, Chunguo

    2017-01-01

    The curd is a specialized organ and the most important product organ of cauliflower (Brassica oleracea L. var. botrytis). However, the mechanism underlying the regulation of curd formation and development remains largely unknown. In the present study, a novel homologous gene containing the Organ Size Related (OSR) domain, namely, CDAG1 (Curd Development Associated Gene 1) was identified in cauliflower. Quantitative analysis indicated that CDAG1 showed significantly higher transcript levels in young tissues. Functional analysis demonstrated that the ectopic overexpression of CDAG1 in Arabidopsis and cauliflower could significantly promote organ growth and result in larger organ size and increased biomass. Organ enlargement was predominantly due to increased cell number. In addition, 228 genes involved in the CDAG1-mediated regulatory network were discovered by transcriptome analysis. Among these genes, CDAG1 was confirmed to inhibit the transcriptional expression of the endogenous OSR genes, ARGOS and ARL, while a series of ethylene-responsive transcription factors (ERFs) were found to increased expression in 35S:CDAG1 transgenic Arabidopsis plants. This implies that CDAG1 may function in the ethylene-mediated signal pathway. These findings provide new insight into the function of OSR genes, and suggest potential applications of CDAG1 in breeding high-yielding crops.

  17. A DIGITAL TOOL FOR CASEIN ISOLECTRIC POINT DETERMINATION

    Directory of Open Access Journals (Sweden)

    V. M.T. Trindade

    2015-08-01

    Full Text Available Introduction: Casein is a milk protein that has the same number of positive and negative charges in a pH around 4.7. This characteristic is called the isoelectric point (pI. The pI varies from protein to protein and it depends on the charges of the lateral chain of the constituent aminoacids. At this pH value the protein has its minimum solubility since the net charge is zero and the repulsion between molecules is decreased. Furthermore, the electrostatic interaction occurs between the protein molecules. Thus, they form clumps which tend to precipitate. On the other hand, when they are placed in a solution whose pH is above or below of its pI, the protein molecules have respectively a negative or positive net charge, with strong repulsion between themselves and great interaction with the solvent (water. Objective: This learning object presents a simulation of a laboratory practice for the determination of casein isoelectric point. Materials and Methods: Cartoons were planned in order to show the methodology procedures and biochemical fundamentals. Animations were developed with the aid of the Adobe ® Flash 8 software associated with logic programming. Results: The simulation consists of six steps that reproduce the activities performed in the laboratory. Among them, the user can observe different degrees of turbidity and / or precipitation of casein in solutions with different pH values, he can measure these values with paper indicator strips and then determine the pI of this protein. Conclusions: This learning object was tested by students of Biochemistry I, Pharmacy course since 2012/2. The navigation features, design, interaction, interactivity were considered excellent by 80% of students indicating that this object can be used as an interesting tool to assist the teaching and learning of basic biochemistry.  Available at:www.ufrgs.br/gcoeb/PontoIsoleletricoDaCaseina/PontoIsoleletricoDaCaseina.swf

  18. A DIGITAL TOOL FOR CASEIN ISOLECTRIC POINT DETERMINATION

    OpenAIRE

    V.M.T. Trindade; Santos, I. B.; Zanatta,G.; P. R. Arantes; Salbego, C. G.

    2015-01-01

    Introduction: Casein is a milk protein that has the same number of positive and negative charges in a pH around 4.7. This characteristic is called the isoelectric point (pI). The pI varies from protein to protein and it depends on the charges of the lateral chain of the constituent aminoacids. At this pH value the protein has its minimum solubility since the net charge is zero and the repulsion between molecules is decreased. Furthermore, the electrostatic interaction occurs between the prote...

  19. Monitoring the aggregation of single casein micelles using fluorescence microscopy

    DEFF Research Database (Denmark)

    Bomholt, Julie; Moth-Poulsen, Kasper; Harboe, Marianne

    2011-01-01

    The aggregation of casein micelles (CMs) induced by milk-clotting enzymes is a process of fundamental importance in the dairy industry for cheese production; however, it is not well characterized on the nanoscale. Here we enabled the monitoring of the kinetics of aggregation between single CMs (30......, suggesting significant differences in their composition or structure. Detailed size histograms of CMs during aggregation also revealed the presence of two distinct subpopulations with different growth amplitudes and kinetics. The dependence of these distinct nanoscale processes/parameters on aggregation...

  20. DNA polymorphism at the casein loci in sheep.

    Science.gov (United States)

    Di Gregorio, P; Rando, A; Pieragostini, E; Masina, P

    1991-01-01

    By using seven endonucleases and four bovine cDNA probes specific for alpha S1-, alpha S2-, beta-, and kappa-casein genes, nine restriction fragment length polymorphisms (RFLPs) have been found in the sheep orthologous DNA regions. In contrast to the low level of variation observed at the protein level, these DNA polymorphisms determine a high level of heterozygosity and, therefore, represent useful tools for genetic analyses since they can also be obtained without the need for gene expression. In fact, informative matings suggest that in sheep, as in cattle, the four loci are linked.

  1. Subunit and whole molecule specificity of the anti-bovine casein immune response in recent onset psychosis and schizophrenia

    NARCIS (Netherlands)

    Severance, E.G.; Dickerson, F.B.; Halling, M.; Krivogorsky, B.; Haile, L.; Yang, S.; Stallings, C.R.; Origoni, A.E.; Bossis, I.; Xiao, J.; Dupont, D.; Haasnoot, W.; Yolken, R.H.

    2010-01-01

    Previous studies show increased antibody levels to bovine casein in some individuals with schizophrenia. The immunogenicity of specific domains of bovine casein varies among people with milk sensitivities and thus could vary among different neuropsychiatric disorders. Using ELISAs and immunoblotting

  2. Lipoprotein(a) and dietary proteins: casein lowers lipoprotein(a) concentrations as compared with soy protein1-3

    DEFF Research Database (Denmark)

    Nilausen, Karin Johanne; Meinertz, H.

    1999-01-01

    Lipoprotein(a), plasma lipoproteins, dietary proteins, soy protein, casein, liquid-formula, coronary artery disease, men, Denmark......Lipoprotein(a), plasma lipoproteins, dietary proteins, soy protein, casein, liquid-formula, coronary artery disease, men, Denmark...

  3. String Theory on AdS Spaces

    NARCIS (Netherlands)

    de Boer, J.

    2000-01-01

    In these notes we discuss various aspects of string theory in AdS spaces. We briefly review the formulation in terms of Green-Schwarz, NSR, and Berkovits variables, as well as the construction of exact conformal field theories with AdS backgrounds. Based on lectures given at the Kyoto YITP Workshop

  4. Foams and surface rheological properties of b-casein, gliadin and glycinin

    NARCIS (Netherlands)

    Bos, M.A.; Dunnewind, B.; Vliet, van T.

    2003-01-01

    Interfacial rheological properties and their suitability for foam production and stability of two vegetable proteins were studied and compared to ß-casein. Proteins used ranged from flexible to rigid/globular in the order of ß-casein, gliadin and soy glycinin. Experiments were performed at pH 6.7. N

  5. Behaviour of casein micelles at conditions comparable to those in ice cream

    NARCIS (Netherlands)

    Jonkman, M.J.

    2000-01-01

    The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since the behav

  6. Foams and surface rheological properties of β-casein, gliadin and glycinin

    NARCIS (Netherlands)

    Bos, M.A.; Dunnewind, B.; Vliet, T. van

    2003-01-01

    Interfacial rheological properties and their suitability for foam production and stability of two vegetable proteins were studied and compared to β-casein. Proteins used ranged from flexible to rigid/globular in the order of β-casein, gliadin and soy glycinin. Experiments were performed at pH 6.7. N

  7. The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk.

    Science.gov (United States)

    Cheema, M; Mohan, M S; Campagna, S R; Jurat-Fuentes, J L; Harte, F M

    2015-08-01

    The agreed biological function of the casein micelles in milk is to carry minerals (calcium, magnesium, and phosphorus) from mother to young along with amino acids for growth and development. Recently, native and modified casein micelles were used as encapsulating and delivery agents for various hydrophobic low-molecular-weight probes. The ability of modified casein micelles to bind certain probes may derive from the binding affinity of native casein micelles. Hence, a study with milk from single cows was conducted to further elucidate the association of hydrophobic molecules into native casein micelles and further understand their biological function. Hydrophobic and hydrophilic extraction followed by ultraperformance liquid chromatography-high resolution mass spectrometry analysis were performed over protein fractions obtained from size exclusion fractionation of raw skim milk. Hydrophobic compounds, including phosphatidylcholine, lyso-phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin, showed strong association exclusively to casein micelles as compared with whey proteins, whereas hydrophilic compounds did not display any preference for their association among milk proteins. Further analysis using liquid chromatography-tandem mass spectrometry detected 42 compounds associated solely with the casein-micelles fraction. Mass fragments in tandem mass spectrometry identified 4 of these compounds as phosphatidylcholine with fatty acid composition of 16:0/18:1, 14:0/16:0, 16:0/16:0, and 18:1/18:0. These results support that transporting low-molecular-weight hydrophobic molecules is also a biological function of the casein micelles in milk.

  8. Proteomic analysis and cross species comparison of casein fractions from the milk of dairy animals

    Science.gov (United States)

    Wang, Xiaxia; Zhao, Xiaowei; Huang, Dongwei; Pan, Xiaocheng; Qi, Yunxia; Yang, Yongxin; Zhao, Huiling; Cheng, Guanglong

    2017-01-01

    Casein micelles contribute to the physicochemical properties of milk and may also influence its functionality. At present, however, there is an incomplete understanding of the casein micelle associated proteins and its diversity among the milk obtained from different species. Therefore, milk samples were collected from seven dairy animals groups, casein fractions were prepared by ultracentrifugation and their constituent proteins were identified by liquid chromatography tandem mass spectrometry. A total of 193 distinct proteins were identified among all the casein micelle preparations. Protein interaction analysis indicated that caseins could interact with major whey proteins, including β-lactoglobulin, α-lactalbumin, lactoferrin, and serum albumin, and then whey proteins interacted with other proteins. Pathway analysis found that the peroxisome proliferator-activated receptor signaling pathway is shared among the studied animals. Additionally, galactose metabolism pathway is also found to be commonly involved for proteins derived from camel and horse milk. According to the similarity of casein micelle proteomes, two major sample clusters were classified into ruminant animals (Holstein and Jersey cows, buffaloes, yaks, and goats) and non-ruminants (camels and horses). Our results provide new insights into the protein profile associated with casein micelles and the functionality of the casein micelle from the studied animals. PMID:28240229

  9. Categorization of rheological scaling models for particle gels applied to casein gels

    NARCIS (Netherlands)

    Mellema, M.; Opheusden, van J.H.J.; Vliet, van T.

    2002-01-01

    Rennet-induced casein gels made from skim milk were studied rheologically. A scaling model or framework for describing the rheological behavior of gels is discussed and used for classification of the structure of casein gels. There are two main parameters in the model that describe the number of def

  10. Effect of boiling on the antidiabetic property of enzyme treated sheep milk casein

    Directory of Open Access Journals (Sweden)

    Farhath Jan

    2016-10-01

    Full Text Available Aim: Sheep milk-born bioactive peptides have been found to exhibit various physiological activities. The present work was designed with the aim to evaluate the effect of boiling on antidiabetic property of peptides derived from sheep milk caseinate on hydrolysis with three different proteases. Materials and Methods: In this investigation, casein prepared from raw and boiled sheep milk was hydrolyzed by three commercially available proteases (trypsin, pepsin, and chymotrypsin. These hydrolysates collected at different hydrolysis times (60, 120, 160, and 240 min were assayed for their antidiabetic activity. Results: Among the three different enzyme hydrolysates, casein treated with chymotrypsin shows the highest antidiabetic activity among other enzymes. While the antidiabetic effect of raw milk-derived casein hydrolysates always exceeds than effect shown by boiled milk casein hydrolysates. Conclusion: The result obtained hence shows that the effect of boiling on the properties of bioactive peptides released during different enzyme digestion depends largely on the enzymatic formulation used and treatment conditions. Chymotrypsin treatment of raw casein yields peptides with maximum antidiabetic activity as compared to pepsin and trypsin. Moreover, the peptides produced after enzymatic treatment of boiled casein show reduced antidiabetic properties. Therefore, enzymatically treated raw milk casein hydrolysates may be used as effective nutritional supplements for diabetic patients, as it causes a significant inhibition of α-amylase activity.

  11. Bioavailability of lysine for kittens in overheated casein is underestimated by the rat growth assay method.

    Science.gov (United States)

    Larsen, J A; Fascetti, A J; Calvert, C C; Rogers, Q R

    2010-10-01

    Growth assays were performed to determine lysine bioavailability for kittens and rats in untreated and heated casein; these values were compared with estimates obtained with an in vitro method. Body weight, food intake, nitrogen and dry matter digestibility, and plasma lysine were determined during an 80-day growth trial using kittens (n = 16). Body weight and food intake were determined during a 21-day growth trial using weanling rats (n = 80). The growth data showed bioavailable lysine to be 102.4% and 100.2% (for untreated casein) and 66.1% and 51.7% (for heated casein) for kittens and rats, respectively. There was no relationship between plasma lysine and dietary lysine concentrations for kittens. There were no significant differences in nitrogen or dry matter digestibility among diets for kittens. The chemically reactive lysine content of untreated casein was 99.6%, and of heated casein was 67.1%. Heat treatment of casein resulted in significantly decreased lysine bioavailability as estimated by all methods. For untreated casein, both growth assays showed good agreement with the in vitro method for available lysine. For heated casein, the rat growth assay significantly underestimated bioavailable lysine as determined in kittens while the in vitro method closely approximated this value for the cat.

  12. Orthokinetic flocculation of caseinate-stabilized emulsions : influence of calcium concentration, shear rate and protein content

    NARCIS (Netherlands)

    Schokker, E.P.; Dalgleish, D.G.

    2000-01-01

    Calcium-induced flocculation of caseinate-stabilized soybean oil-in- water emulsions in conditions of Couette flow was studied. A concentrated emulsion (20% oil, 0.5-2.0% sodium caseinate in 20 mM imidazole, pH 7) was diluted 20 times in buffer containing concentrations of CaCl2 between 9 and 17 mM

  13. Antimutagenic activity of casein against MNNG in the E. coli DNA repair host-mediated assay.

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.; Goeptar, A.R.; Alink, G.M.

    1997-01-01

    The effect of caseinate and soy protein in the diet on the mutagenicity induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) was assessed in-vivo and ex-vivo in the DNA-repair host-mediated assay and liquid suspension assay, respectively. Of the two proteins only casein showed a strong antimutagen

  14. Bovine Chymosin: A Computational Study of Recognition and Binding of Bovine κ-Casein

    DEFF Research Database (Denmark)

    Palmer, David S.; Christensen, Anders Uhrenholt; Sørensen, Jesper

    2010-01-01

    Bovine chymosin is an aspartic protease that selectively cleaves the milk protein κ-casein. The enzyme is widely used to promote milk clotting in cheese manufacturing. We have developed models of residues 97-112 of bovine κ-casein complexed with bovine chymosin, using ligand docking, conformational...

  15. Casein haplotypes and their association with milk production traits in the Finnish Ayrshire cattle.

    Science.gov (United States)

    Velmala, R; Vilkki, J; Elo, K; Mäki-Tanila, A

    1995-12-01

    Polymorphism of casein genes was studied in half-sib families of artificial insemination bulls of the Finnish Ayrshire dairy breed. Ten grandsires and 300 of their sons were genotyped for the following polymorphisms: alpha s1-casein (B, C), beta-casein (A1, A2), the microsatellite within the kappa-casein gene (ms5, ms4) and kappa-casein (A, B, E). Nine different combinations of these alleles, casein haplotypes, were found. Associations between casein haplotypes and milk production traits (milk and protein yield, fat and protein percentage and milking speed) were studied with ordinary least-squares analysis to find a direct effect of the haplotypes or an association within individual grandsire families using the granddaughter design. Estimated breeding values of sons were obtained from cow evaluation by animal model. No direct effect of the casein haplotypes on the traits was found. Within grandsire families, in one out of four families the chromosomal segment characterized by haplotype 3 (B-A2-ms4-A) was associated with an increase in milk yield (P < 0.01) and a decrease in fat percentage (P < 0.01) when contrasted with haplotype 8 (B-A1-ms4-E). The results provide evidence that in the Finnish Ayrshire breed at least one quantitative trait locus affecting the genetic variation in yields traits is segregating linked to either haplotype 3 (B-A2-ms4-A) or 8 (B-A1-ms4-E).

  16. Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates

    NARCIS (Netherlands)

    Ven, van der C.; Bont, D.B.A.; Voragen, A.G.J.

    2002-01-01

    Whey protein and casein were hydrolyzed with 11 commercially available enzymes. Foam properties of 44 samples were measured and were related to biochemical properties of the hydrolysates using statistical data analysis. All casein hydrolysates formed high initial foam levels, whereas whey hydrolysat

  17. Online Ad Assignment with an Ad Exchange

    OpenAIRE

    Dvořák, Wolfgang; Henzinger, Monika

    2016-01-01

    Ad exchanges are becoming an increasingly popular way to sell advertisement slots on the internet. An ad exchange is basically a spot market for ad impressions. A publisher who has already signed contracts reserving advertisement impressions on his pages can choose between assigning a new ad impression for a new page view to a contracted advertiser or to sell it at an ad exchange. This leads to an online revenue maximization problem for the publisher. Given a new impression to sell decide whe...

  18. Synthesis and biological response of casein-based silica nano-composite film for drug delivery system.

    Science.gov (United States)

    Ma, Jianzhong; Xu, Qunna; Zhou, Jianhua; Zhang, Jing; Zhang, Limin; Tang, Huiru; Chen, Lihong

    2013-11-01

    Casein possesses many interesting properties that make it a good candidate for conventional and novel drug delivery systems. In this study, casein-based silica nano-composite was prepared via double in situ method, and the as-prepared latex particles were evaluated in terms of their morphology and size through transmission electron microscopy (TEM). The film morphology was investigated by scanning electron microscopy (SEM) and energy dispersive X-ray (EDX), and the mechanical property and response behavior of the films as a function of silica content were discussed. Ibuprofen was used as the model drug. The drug load and release properties were studied by solid-state nuclear magnetic resonance (solid-state NMR), Fourier transform infrared (FT-IR), SEM and in vitro test. The composite latex particle showed a stable core-shell structure, and the film exhibited a regular surface with even SiO2 distribution. The drug load efficiency of the composite films increased with adding silica because of the adsorption of the drugs on the silica. In an acidic release medium, the ibuprofen-loaded composite showed a slower drug release dependent on the silica content. These behaviors were most likely due to the reduced diffusion rate of the drug through the composite microsphere, which resulted from the interaction between the silica and the drug.

  19. Dissolution and enzymatic hydrolysis of casein micelles studied by dynamic light scattering

    Institute of Scientific and Technical Information of China (English)

    LIU Rui; QI Wei; SU Rongxin; ZHANG Yubin; JIN Fengmin; HE Zhimin

    2007-01-01

    The effects of temperature,ionic strength,and enzymatic hydrolysis on the average hydrodynamic radius (Rh) of casein micelles in phosphate buffer were studied by using dynamic light scattering.The results showed that the average Rh value of casein mieelles decreased irreversibly during the heating,decreased with the increase of ionic strength in lower ionic strength solution (less than 0.05 tool/L),but opposite in higher ionic strength solution (above 0.1 tool/L).The Rh value of casein increased rapidly during the process of enzymatic hydrolysis,and the structural model of casein micelles in the enzymatic hydrolysis process was also proposed,i.e.the casein micelle changed from compact sphere into unfolded and regularly flocky peptides.

  20. Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates.

    Science.gov (United States)

    van der Ven, Cornelly; Gruppen, Harry; de Bont, Dries B A; Voragen, Alphons G J

    2002-05-08

    Whey protein and casein were hydrolyzed with 11 commercially available enzymes. Foam properties of 44 samples were measured and were related to biochemical properties of the hydrolysates using statistical data analysis. All casein hydrolysates formed high initial foam levels, whereas whey hydrolysates differed in their foam-forming abilities. Regression analysis using the molecular weight distribution of whey hydrolysates as predictors showed that the hydrolysate fraction containing peptides of 3-5 kDa was most strongly related to foam formation. Foam stability of whey hydrolysates and of most casein hydrolysates was inferior to that of the intact proteins. The foam stability of casein hydrolysate foams was correlated to the molecular weight distribution of the hydrolysates; a high proportion of peptides >7 kDa, composed of both intact casein and high molecular weight peptides, was positively related to foam stability.

  1. Compound exocytosis of casein micelles in mammary epithelial cells.

    Science.gov (United States)

    Dylewski, D P; Keenan, T W

    1983-07-01

    Ultrastructure of lactating bovine and rat mammary epithelial cells was studied with emphasis on secretory vesicle interactions. In the apical zone of the cell, adjacent secretory vesicles formed ball and socket configurations at their points of apposition. Similar configurations were formed between plasma membrane and secretory vesicle membrane. These structures may be formed by the diffusion of water between vesicles with different osmotic potentials. Frequently, vesicular chains consisting of 10 or more linked secretory vesicles were observed. Prior to the exocytotic release of casein micelles, adjacent vesicles fused through fragmentation of the ball and socket membrane. These membrane fragments and the casein micelles appeared to be secreted into the alveolar lumen after passing from one vesicle into another and finally through a pore in the apical plasma membrane. Emptied vesicular chains appeared to collapse and fragmentation of their membrane was observed. Based on these observations, we suggest that most vesicular membrane does not directly contact or become incorporated into the plasma membrane during secretion of the nonfat phase of milk.

  2. Preparation of Ultra-High-Speed Casein Trade Mark Adhesive

    Institute of Scientific and Technical Information of China (English)

    Xiong-Zhi Wu; Yu-Jiao Li

    2005-01-01

    @@ 1Introduction In present trade mark adhesives for beer bottle labeling are mostly prepared based on starch[1] ,polyvinyl formal[2] and their derivants[3-5] ,but they can only be applied to the labeling speed of 20 000 bottle/h and their water proofness are not satisfactory, especially when the water temperature is 0℃ below. The application of metal foil requires that sealing and labeling must be finished at the same time, but different penetrating speed of water in metal foil and paper label causes different drying speed, and also, the labeling speed and need of iced beer are increasing now, so these changes result in more strict requirements for adhesive.In this paper the chelating casein adhesive was obtained with casein as main moldings, urea as dispersing agent, starch as auxiliary, and ZnSO4 as cross-linked agent. The effects of dispersing agent, cross-linked agent and starch on the performances of adhesive were investigated.

  3. A Milk Protein, Casein, as a Proliferation Promoting Factor in Prostate Cancer Cells

    Science.gov (United States)

    Park, Sung-Woo; Kim, Joo-Young; Kim, You-Sun; Lee, Sang Jin; Chung, Moon Kee

    2014-01-01

    Purpose Despite most epidemiologic studies reporting that an increase in milk intake affects the growth of prostate cancer, the results of experimental studies are not consistent. In this study, we investigated the proliferation of prostate cancer cells treated with casein, the main protein in milk. Materials and Methods Prostate cancer cells (LNCaP and PC3), lung cancer cells (A459), stomach cancer cells (SNU484), breast cancer cells (MCF7), immortalized human embryonic kidney cells (HEK293), and immortalized normal prostate cells (RWPE1) were treated with either 0.1 or 1 mg/mL of α-casein and total casein extracted from bovine milk. Treatments were carried out in serum-free media for 72 hours. The proliferation of each cell line was evaluated by an 3-(4,5-Dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay. Results α-Casein and total casein did not affect the proliferations of RWPE1, HEK293, A459, SNU484, MCF7, HEK293, or RWPE1 cells. However, PC3 cells treated with 1 mg/mL of α-casein and casein showed increased proliferation (228% and 166%, respectively), and the proliferation of LNCaP cells was also enhanced by 134% and 142%, respectively. The proliferation mechanism of α-casein in PC3 and LNCaP cells did not appear to be related to the induction of Insulin-like growth factor-1 (IGF-1), since the level of IGF-1 did not change upon the supplementation of casein. Conclusions The milk protein, casein, promotes the proliferation of prostate cancer cells such as PC3 and LNCaP. PMID:25237656

  4. Optimal Parmeters Study on Processing Casein Phosphopeptide%生物活性肽-酪蛋白磷酸肽(CPP)的研制

    Institute of Scientific and Technical Information of China (English)

    蔡为荣; 薛正莲

    2001-01-01

    摸索了2709碱性蛋白酶水解酪蛋白制备CPP的最佳工艺条件:底物浓度10%、用酶量1500μ/g反应温度45℃、pH10.5、反应时间150min。采用选择沉淀法分离CPP,在pH4.5添加1.1%CaCl2(w/v)和50%(v/v)乙醇,室温沉淀4h,得到CPP产品的N/P、得率分别为6.39%和13.94%。%In this study, alcalase was used for producing CPP by hydrolyzing casein. The optimum conditions: casein concentration 10%, enzyme usage 1500u/g substrate, temperature 45℃, pH10. 5 and time 150mins were determined. A selective precipitation procedure was also used to isolate CPP from the hydrolyzate of casein. The N/P ratio and the yield of CPP obtained by adding 1.1% CaCl2 (w / v ) and 50% (v / v ) alcohol to the hyrolyzate at pH4. 5 were 6. 39% and 13.94% respectively.

  5. Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

    Directory of Open Access Journals (Sweden)

    Pınar Balkir

    2011-09-01

    Full Text Available Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05. Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05.

  6. Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysates.

    Science.gov (United States)

    Holder, Aline; Thienel, Katharina; Klaiber, Iris; Pfannstiel, Jens; Weiss, Jochen; Hinrichs, Jörg

    2014-09-01

    Numerous peptides generated by triptic hydrolysis of micellar casein and β-casein from bovine milk have been reported to exhibit bio-functional or techno-functional activities. In this study, the focus was placed on the quantification of eleven potential functional peptides generated by enzymatic hydrolysis with trypsin. The identity of the target peptides was verified by LC-ESI-MS/MS and a reverse phase high performance liquid chromatography method (RP-HPLC) was established to quantify the peptides. The quantification was based on calibration curves drawn using synthesised purified peptides. The regression analysis comparing >30 standard measurements of each peptide standard showed a regression coefficient R(2)>0.9958. The inter-day repeatability of the quantification method was always within a relative error of 0.2-6.5%, while the relative error of the accuracy for reproducibility was in the range of 0.1-2.4%. The established method was successfully applied for the quantitative analysis of the eleven functional peptides in different dairy fractions generated by cross-flow ultrafiltration.

  7. Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems.

    Science.gov (United States)

    Siew, D C; Heilmann, C; Easteal, A J; Cooney, R P

    1999-08-01

    The aim of this study is to determine the effects of plasticizer hydrogen bonding capability and chain length on the molecular structure of sodium caseinate (NaCAS), in NaCAS/glycerol and NaCAS/polyethylene glycol 400 (PEG) systems. Both solution and film phases were investigated. Glycerol and PEG reduced the viscosity of aqueous NaCAS, with the latter having a greater effect. This was explained in terms of protein/plasticizer aggregate size and changes to the conformation of the caseinate chain. In the film phase, glycerol caused more pronounced changes to the film tensile strength compared with PEG. However, the effect of glycerol on film water vapor permeability was smaller. These observations are attributed to the differences in plasticizer size and hydrogen bonding strength that controls the protein-plasticizer and protein-protein interactions in the films. Glass transition calculations from the tensile strength data indicate that the distribution of bonding interactions is more homogeneous in NaCAS/PEG films than in NaCAS/glycerol films.

  8. Utilization of ice regenerative heat system for cooling process in manufacturing bean curd, and realization of productivity enhancement as well as cost reduction; Tofu seizo no reikyaku kotei ni kori chikunetsu system wo katsuyoshi, seisansei kojo to costdown wo jitsugen

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1999-10-01

    There is a process of cooling a product finished at high temperature in the manufacturing of bean curd. The temperature reaches 60-70 degrees C in the center of the bean curd just finished. In the conventional process, bean curd used to be cooled by ground water, by keeping the bean curd for along time in the temperature range of 30-40 degrees C which is liable to growth of miscellaneous bacteria. Instead, a rapid cooling method was employed using an ice regenerative system. This cooling system by an ice regenerative heat pump is such that ice made by night electricity is stored in a heat storage tank and that the ice is used as cooling water at 2 degree C during the daytime. Consequently, it can contribute to the reduction of cooling time and to the suppression of bacteria growth. Naturally, being rapid cooling, the method does not spoil the flavor of bean curd. Moreover, since the operation is fully automatic, there is no need to assign a man specially for the operation, while the cold water is ready to be used immediately from the start. In addition, the cooling temperature is constant, with less amount of water serving the purpose. An industrial regenerative adjustment contract makes it possible to use electricity at the economical night rate and to contrive a large reduction in cost. (NEDO)

  9. Polarised black holes in AdS

    Science.gov (United States)

    Costa, Miguel S.; Greenspan, Lauren; Oliveira, Miguel; Penedones, João; Santos, Jorge E.

    2016-06-01

    We consider solutions in Einstein-Maxwell theory with a negative cosmological constant that asymptote to global AdS 4 with conformal boundary {S}2× {{{R}}}t. At the sphere at infinity we turn on a space-dependent electrostatic potential, which does not destroy the asymptotic AdS behaviour. For simplicity we focus on the case of a dipolar electrostatic potential. We find two new geometries: (i) an AdS soliton that includes the full backreaction of the electric field on the AdS geometry; (ii) a polarised neutral black hole that is deformed by the electric field, accumulating opposite charges in each hemisphere. For both geometries we study boundary data such as the charge density and the stress tensor. For the black hole we also study the horizon charge density and area, and further verify a Smarr formula. Then we consider this system at finite temperature and compute the Gibbs free energy for both AdS soliton and black hole phases. The corresponding phase diagram generalizes the Hawking-Page phase transition. The AdS soliton dominates the low temperature phase and the black hole the high temperature phase, with a critical temperature that decreases as the external electric field increases. Finally, we consider the simple case of a free charged scalar field on {S}2× {{{R}}}t with conformal coupling. For a field in the SU(N ) adjoint representation we compare the phase diagram with the above gravitational system.

  10. Segmented Strings in $AdS_3$

    CERN Document Server

    Callebaut, Nele; Samberg, Andreas; Toldo, Chiara

    2015-01-01

    We study segmented strings in flat space and in $AdS_3$. In flat space, these well known classical motions describe strings which at any instant of time are piecewise linear. In $AdS_3$, the worldsheet is composed of faces each of which is a region bounded by null geodesics in an $AdS_2$ subspace of $AdS_3$. The time evolution can be described by specifying the null geodesic motion of kinks in the string at which two segments are joined. The outcome of collisions of kinks on the worldsheet can be worked out essentially using considerations of causality. We study several examples of closed segmented strings in $AdS_3$ and find an unexpected quasi-periodic behavior. We also work out a WKB analysis of quantum states of yo-yo strings in $AdS_3$ and find a logarithmic term reminiscent of the logarithmic twist of string states on the leading Regge trajectory.

  11. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum.

    Science.gov (United States)

    Moschakis, Thomas; Murray, Brent S; Dickinson, Eric

    2005-04-15

    The time-dependent evolution of the phase-separated microstructure of a caseinate-stabilised emulsion containing xanthan gum added before emulsification has been investigated by confocal laser scanning microscopy, image analysis and rheology. Moderately low levels of xanthan addition lead to depletion flocculation and gravity-induced phase separation. Increasing the polysaccharide concentration causes immobilisation of the microstructure due to an increase in the local viscoelasticity: that is, the emulsion structure cannot easily rearrange to expel xanthan-enriched aqueous serum phase because a weak gel-like network is generated. The effect of xanthan on the evolving microstructure of phase-separated regions, which reflects indirectly the local emulsion micro-rheology, has been estimated from image analysis of time sequences of confocal micrographs. A comparison has been made between object shape analysis using four different shape descriptors. The roundness parameter has been found to be a convenient descriptor for reliably quantifying the structural change in terms of the relaxation rate of xanthan-rich aqueous drops. The Taylor parameter has been used to link the kinetics of drop relaxation to the time-dependent small-deformation rheological behaviour. The analysis of the combined experimental data reveals the difficulty of relating the evolving microstructure to bulk rheological measurements.

  12. A novel method for separation of caseins from milk by phosphates precipitation.

    Science.gov (United States)

    Yen, Chon-Ho; Lin, Yin-Shen; Tu, Ching-Fu

    2015-01-01

    Milk protein of farm animals is difficult to isolate because of the presence of casein micelles, which are hard to separate from whey by using centrifugation or filtration. Insoluble casein micelles also create an obstacle for purification instruments to operate efficiently. The conventional method, to precipitate caseins by lowering pH to 4.6 and then recover the whey fraction for further purification using chromatography techniques, is not applicable to proteins having an isoelectric point similar to caseins. In addition, the acid condition used for casein removal usually leads to significantly poor yields and reduced biological activities. In this study, a novel method of precipitating caseins under neutral or weak acidic conditions is presented. The method employs a phosphate salt and a freeze-thaw procedure to obtain a casein-free whey protein fraction. This fraction contains more than 90% yield with little loss of bioactivity of the target protein, and is readily available for further chromatographic purification. This method was successfully applied to purify recombinant human factor IX and recombinant hirudin from the milk of transgenic pigs in the presented study. It is an efficient pretreatment approach prior to chromatographic purification of milk protein from farm animals and particularly of great value to collect those recombinants secreted from transgenic livestock.

  13. Spectrofluoremetric and molecular docking study on the interaction of bisdemethoxycurcumin with bovine β-casein nanoparticles

    Energy Technology Data Exchange (ETDEWEB)

    Mehranfar, Fahimeh [Department of Chemistry, University of Isfahan, Isfahan 81746-73441 (Iran, Islamic Republic of); Bordbar, Abdol-Khalegh, E-mail: bordbar@chem.ui.ac.ir [Department of Chemistry, University of Isfahan, Isfahan 81746-73441 (Iran, Islamic Republic of); Keyhanfar, Mehrnaz; Behbahani, Mandana [Faculty of Advanced Sciences and Technologies, Department of Biotechnology, University of Isfahan, Isfahan, 81746-73441 (Iran, Islamic Republic of)

    2013-11-15

    The interaction of bisdemethoxycurcumin (BDMC), as one of the main active component of turmeric (Curcuma longa L.), with bovine β-casein nanoparticle, as an efficient drug carrier system, was investigated using steady-state fluorescence spectroscopy and molecular docking calculations. Results of fluorescence quenching experiments, Forster energy transfer measurements and molecular docking calculations suggested that BDMC bind to the hydrophobic core of β-casein via formation of 3 hydrogen bonds and several vander Waals contacts that represented the encapsulation of BDMC in β-casein micelle nanoparticles. The binding parameters including number of substantive binding sites and the binding constants were evaluated by fluorescence quenching method. Additionally, the cytotoxicity of free BDMC and BDMC-β-casein complex in human breast cancer cell line MCF7 was evaluated in vitro. The study revealed the higher cytotoxic effects of encapsulated BDMC on MCF7 cells compared to equal dose of free BDMC. -- Highlights: • BDMC binds to the hydrophobic core of β-casein. • The effective encapsulation of BDMC in β-casein micelle nanoparticles was shown. • Enhanced cytotoxicity was observed for encapsulated BDMC in β-casein nanoparticles.

  14. Proteomic characterization of specific minor proteins in the human milk casein fraction.

    Science.gov (United States)

    Liao, Yalin; Alvarado, Rudy; Phinney, Brett; Lönnerdal, Bo

    2011-12-02

    Human milk contains many bioactive proteins that are likely to support the early development of the newborn. The aim of this study was to identify whether there are specific minor proteins associated with the human milk casein micelle prepared by the acid precipitation method. Protein identification was performed by liquid chromatography tandem mass spectrometry analysis. Eighty-two proteins were identified in the casein micelle, 18 of which are not present in their whey compartment. Thirty-two of these proteins specifically associated with the casein micelle have not previously been identified in human milk or colostrum. Proteins involved in immune function comprised the major part (28%) of total proteins, and another significant part is involved in metabolism/energy production (22%). Most of the proteins were of extracellular or cytoplasmic origin (accounting for 50 and 29%, respectively). This study indicates that various soluble proteins should be considered as part of the casein compartment, prepared by the acid precipitation method. The data provide new insight not only into the proteomic profile of the human milk casein micelle and its physiological significance, but also into the proper proportion of casein and casein-associated proteins to use in infant formula.

  15. Association of triclosan to casein proteins through solvent-mediated high-pressure homogenization.

    Science.gov (United States)

    Roach, A; Dunlap, J; Harte, F

    2009-03-01

    The association of triclosan (TCS), a widely used hydrophobic compound, to the bovine casein micelle is investigated in this study. The use of high-pressure homogenization (HPH) at 0, 100, 200, and 300 MPa was introduced as a method for the dissociation of casein micelles in a skim milk/ethanol solution (1: 1, v/v) in the presence of TCS at 20, 80, and 160 mg/L where ethanol evaporation served as the final step for TCS association to caseins. The majority of TCS (over 80%) was associated with the caseins regardless of initial TCS concentration or applied pressure. TCS association to caseins was enhanced by 30% with continued pressurization to 300 MPa. Micellar dissociation and reassociation was found to be an irreversible process as evidenced by microscopy images. Pressurization to 300 MPa resulted in the formation of an integrated protein network of casein proteins and noncovalently linked whey proteins where the solubility of TCS was enhanced up to 40 times its reported water solubility at the highest initial TCS level of 160 mg/L. Reformed micelles exhibited Newtonian flow behavior at all pressure levels. This study provides evidence for the solubility enhancing quality of TCS through the solvent-mediated pressure/shear-induced dissociation of casein proteins.

  16. Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex

    Institute of Scientific and Technical Information of China (English)

    SINDAYIKENGERA Séverin; XIA Wen-shui

    2006-01-01

    Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by Protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard.The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements.

  17. Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex.

    Science.gov (United States)

    Sindayikengera, Séverin; Xia, Wen-shui

    2006-02-01

    Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by Protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard. The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements.

  18. Characterization and genetic analysis of bovine alpha S1-casein I variant.

    Science.gov (United States)

    Lühken, G; Caroli, A; Ibeagha-Awemu, E M; Erhardt, G

    2009-08-01

    The aim of this study was to identify the molecular genetic origin underlying the I variant of alpha(s1)-casein and to develop a DNA-based test for this polymorphism as a tool for genetic analyses independent of milk sample testing. All coding exons and flanking regions of the alpha(s1)-casein gene were sequenced in DNA samples from cattle of known alpha(s1)-casein genotypes (BI, CI, II, CC), determined by isoelectric focusing of milk samples. A nucleotide substitution (A>T) in exon 11 (g.19836A>T) leads to the exchange of Glu with Asp at amino acid position 84 of the mature protein (p.Glu84Asp) and perfectly co-segregated with the presence of the alpha(s1)-casein I variant in the milk of the analysed animals. Genotyping of a total of 680 DNA samples from 31 Bos taurus and Bos indicus cattle breeds and from Bos grunniens, Bison bison and Bison bonasus by restriction fragment length polymorphism analysis revealed the occurrence of Asp at position 84 at low frequencies in Bos taurus and Bos indicus breeds and established its origin from the alpha(s1)-casein C variant (p.Glu192Gly). Ten different intragenic haplotypes in the gene region from intron 8 to intron 12 were observed by sequencing, of which two occurred in Bison bison and one in Bison bonasus only. Using available casein gene complex information, an association of Asp at position 84 to beta-casein A(2) and kappa-casein B was shown in the Bos indicus breed Banyo Gudali. Taken together, we can postulate that the alpha(s1)-casein variant I is caused by a non-synonymous nucleotide substitution in exon 11 of the gene and that it originated within Bos indicus and spread to Bos taurus subsequently.

  19. β-casein as a functional food component

    DEFF Research Database (Denmark)

    Sulewska, Anna Maria

    Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into two classes: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactions...... which can improve stability and safety of food. Traditional methods of food preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture. Development of novel food processing methods, which allow to create new milk-based products...... with novel textures, is highly valuable to the dairy industry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregation is required to achieve desired texture of the final product....

  20. Detecting β-Casein Variation in Bovine Milk

    Directory of Open Access Journals (Sweden)

    Anna Maria Caroli

    2016-01-01

    Full Text Available In bovine species, β-casein (β-CN is characterized by genetic polymorphism. The two most common protein variants are β-CN A2 (the original one and A1, differing from A2 for one amino acid substitution (Pro67 to His67. Several bioactive peptides affecting milk nutritional properties can originate from β-CN. Among them, β-casomorphin-7 (BCM7 ranging from amino acid 60 to 66 can be released more easily from β-CN variants carrying His67 (A1 type instead of Pro67 (A2 type. Nowadays, “A2 milk” is produced in different countries claiming its potential benefits in human health. The aim of this study was to further develop and apply an isoelectric focusing electrophoresis (IEF method to bulk and individual milk samples in order to improve its use for β-CN studies. We succeeded in identifying A2 milk samples correctly and quantifying the percentage of A2, A1, and B variants in bulk samples not derived from A2 milk as well as in individual milk samples. The method allows us to quantify the relative proportion of β-CN variants in whole milk without eliminating whey protein by acid or enzymatic precipitation of caseins. The aim of this study was also to study the different behavior of β-CN and β-lactoglobulin (β-LG in the presence of trichloroacetic acid (TCA. The higher sensitivity of β-CN to TCA allows quantifying β-CN variants after TCA fixation because β-LG is not visible. Monitoring β-CN variation in cattle breeds is important in order to maintain a certain balance between Pro67 and His67 in dairy products. Overall, the debate between A1 and A2 milk needs further investigation.

  1. Polarised Black Holes in AdS

    CERN Document Server

    Costa, Miguel S; Oliveira, Miguel; Penedones, João; Santos, Jorge E

    2015-01-01

    We consider solutions in Einstein-Maxwell theory with a negative cosmological constant that asymptote to global $AdS_{4}$ with conformal boundary $S^{2}\\times\\mathbb{R}_{t}$. At the sphere at infinity we turn on a space-dependent electrostatic potential, which does not destroy the asymptotic $AdS$ behaviour. For simplicity we focus on the case of a dipolar electrostatic potential. We find two new geometries: (i) an $AdS$ soliton that includes the full backreaction of the electric field on the $AdS$ geometry; (ii) a polarised neutral black hole that is deformed by the electric field, accumulating opposite charges in each hemisphere. For both geometries we study boundary data such as the charge density and the stress tensor. For the black hole we also study the horizon charge density and area, and further verify a Smarr formula. Then we consider this system at finite temperature and compute the Gibbs free energy for both $AdS$ soliton and black hole phases. The corresponding phase diagram generalizes the Hawkin...

  2. Restriction fragment length polymorphism of ovine casein genes: close linkage between the alpha s1-, alpha s2-, beta- and kappa-casein loci.

    Science.gov (United States)

    Leveziel, H; Metenier, L; Guerin, G; Cullen, P; Provot, C; Bertaud, M; Mercier, J C

    1991-01-01

    Restriction fragment length polymorphism (RFLP) of ovine casein genes was investigated. Genomic DNA from 56 rams was digested with 10 restriction endonucleases and Southern blots probed with the four ovine casein cDNAs (alpha s1-, beta-, alpha s2- and kappa-Cn). Five enzymes, namely, BglI, PvuII, RsaI, TaqI and HindIII revealed nine different RFLPs. The inheritance of six of these polymorphisms was studied by segregation analysis of gametes in nine rams' families, and each of them could be related to the existence of alleles at the relevant casein locus. A close linkage between the four ovine casein genes was demonstrated since no recombination within the four pairs of loci examined, alpha s1-beta-Cn, alpha s1-kappa-Cn, beta-kappa-Cn and alpha s2-kappa-Cn, was observed in the progeny of double heterozygous rams. The casein genes are thus clustered in the ovine species as in the case of other mammals.

  3. Comparative screening of single nucleotide polymorphisms in β-casein and κ-casein gene in different livestock breeds of India.

    Science.gov (United States)

    Singh, Lakshya Veer; Jayakumar, S; Sharma, Anurodh; Gupta, Shishir Kumar; Dixit, S P; Gupta, Neelam; Gupta, S C

    2015-06-01

    The most polymorphic milk protein gene is β-casein; 13 protein variants are known in cattle. Milk protein genetic polymorphism has received considerable research interest in recent years because of possible associations between milk protein and economically important traits in livestock. The present study was undertaken to explore the genetic polymorphisms in exon 7 of β-casein and exon 4 of κ-casein genes in Arunachali yaks (Bos grunniens), Sahiwal (Bos indicus) cattle, malpura sheep (Ovis aries) and Gaddi goat (Capra hircus). Results of the study revealed presence of 11 SNP variants in all livestock species. Four SNPs were observed in Bos indicus; two SNPs in Bos grunniens; three SNPs in Ovis aries and three SNPs in Capra hircus. These variations are found to be synonymous in nature as these variations do not result in their corresponding amino acids. A total of five polymorphic sites have been described at the κ-casein (CSN3) locus in the Indian domestic Gaddi goat (Capra hircus) when compared with exotic goat (X60763) while sequence analysis of κ-casein gene in sheep showed three novel nucleotide changes in malpura sheep when compared with the exotic sheep (AY237637). These results highlight the importance of taking into consideration the CSN3 SNPs when performing selection for milk composition in dairy livestock breeds.

  4. The Development of Undaria Pinnatifida Bean Curd%裙带菜保健豆腐的研制

    Institute of Scientific and Technical Information of China (English)

    李兴霞

    2014-01-01

    以裙带菜汁、大豆为主要原料,葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出一种色泽浅绿,营养丰富的裙带菜豆腐。采用单因素实验确定裙带菜汁的添加量和豆浆的浓度,通过三因素三水平实验确定凝固的工艺条件,通过四因素三水平试验确定裙带菜豆腐的最佳配方,工艺条件是:裙带菜的添加量是20%,豆与水的比例是1∶4.5,GDL的用量为0.30%,凝固时间是15 min,凝固温度是95℃。%Using Undaria pinnatifida juice and soya bean as main material,glucono delta lactone (GDL) as coagulant,we produced light green and very nourishing Undaria pinnatifida bean curd.Using the single factor experiment to determine the quantity and concentration of Undaria pinnatifida juice milk, process conditions of coagulation is determined by three factors three levels experiment, the best formulation of Undaria pinnatifida tofu is determined by test of four factors and three levels, process conditions are: the addition of Undaria pinnatifida is 20%, soya-bean milk concentration is1∶4.5, the amount of GDL is 0.30%, solidification time is 15 min, solidification temperature is 95℃.

  5. Study on Compound Acid Curd in Soybean%豆汁复合酸凝乳的加工研究

    Institute of Scientific and Technical Information of China (English)

    白伟

    2012-01-01

    本文以大豆和新鲜牛乳为原料,以青海老酸奶作为发酵剂进行乳酸发酵生产酸乳,研究TSL酸菌发酵大豆酸乳的优化工艺条件和优化配方。通过两次L9(3^4)正交试验进行工艺与配方优化,得出大豆酸乳的优化工艺条件为:发酵温度37.5℃,打浆时豆与水的比例1:5,后酸化时间24h;优化工艺配方为:接种量2%,蔗糖量8%,豆乳比1:2。在以上加工工艺条件下生产的豆汁酸凝乳工艺品质较好,为实际生产提供了依据。%The Yogurt was produced with Qinghai Lao -yogurt as fermentation agent, with soybean and fresh milk as raw materials. The optimization process and formula were studied for fermenting soybean yogurt with using lactic acid bacteria. The process and formula were optimized by L9(3^4) orthogonal test. It is concluded that fermentation temperature is 37.5℃ ,the proportion of water and soybean is 1:5 ,the time of acidification is 24h,The optimization for mula is,inoculum size is 2% ,sucrose is 6% ,the proportion of soybean and milk is 2:3. It is a practical way in producing soybean acid curd.

  6. Ensiling of soybean curd residue and wet brewers grains with or without other feeds as a total mixed ration.

    Science.gov (United States)

    Wang, F; Nishino, N

    2008-06-01

    Wet brewers grains and soybean curd residue were stored in laboratory-scale silos without (BG and SC silages, respectively) or with other ingredients as total mixed rations (BGT and SCT silages, respectively). Silages were opened after 14 and 56 d, and microbial counts, fermentation products, and aerobic stability were determined. Denaturing gradient gel electrophoresis was carried out to examine bacterial communities, and several bacteria that appeared to be involved in fermentation were identified. Lactic acid content was greater in SCT than in BGT silage, but lower in SC than in BG silage. Ethanol content was greater in BG than in SC regardless of silage type. Aerobic deterioration occurred promptly in ensiling materials (nonensiled by-products and total mixed ration mixtures) and in silages stored alone; however, SCT and BGT silages resisted deterioration and no heating was found for more than 5.5 d regardless of storage period. Silages were stable even with high yeast populations at silo opening, whereas prolonged ensiling decreased yeast counts in the 2 total mixed ration silages. The denaturing gradient gel electrophoresis profiles appeared similar between SCT and BGT silages but not between SC and BG silages. Weissella spp. and Lactobacillus brevis were common in aerobically stable SCT and BGT silages, and Lactobacillus buchneri was detected only in BGT silage. Both L. brevis and L. buchneri were found in silage but not in ensiling materials. Several other lactic acid bacteria were also identified in SCT and BGT silages, but did not appear to be related to fermentation and aerobic stability.

  7. Irradiation Technology Research of Packed Spicy Dried Bean Curd%袋装麻辣豆腐干辐照工艺研究

    Institute of Scientific and Technical Information of China (English)

    何江; 黄敏; 谢艳; 陈浩; 伍玲; 高鹏; 王艳

    2013-01-01

    The packed spicy dried bean curd was irradiated by 60Co-γ at the dose of 0,2,5,8 kGy respectively,then stored at 37 ℃.Microbial indicators,crude protein content,fatty acid composition and sensory evaluation of the packed spicy dried bean curd during storage were detected.The results showed that irradiation treatment could obviously inhibit the growth of microorganisms in dried bean curd while had little impact on the sensory quality and crude protein content.There was certain influence on the fatty acid composition.The total bacteria number of packed spicy dried bean curd irradiated at the dose of 5 kGy still met the national standard after stored at 37 ℃ for 15 d;the texture,color and flavor had no obvious change,and the sensory quality was highly acceptable.%分别采用0、2、5、8 kGy剂量60Co-γ辐照处理麻辣豆腐干后于37℃条件下贮藏,检测各处理豆腐干的微生物指标、粗蛋白质含量、脂肪酸组成等理化指标并进行感官评定.结果表明,辐照处理能够明显抑制豆腐干中微生物的生长,对感官品质和粗蛋白质含量的影响较小,对脂肪酸组成有一定影响.以5 kGy的辐照剂量处理豆腐干,在37℃贮藏15d后微生物指标符合国家标准,质地、色泽和风味无明显变化,感官品质的可接受性较高.

  8. Constructing Lifshitz solutions from AdS

    CERN Document Server

    Cassani, Davide

    2011-01-01

    Under general assumptions, we show that a gravitational theory in d+1 dimensions admitting an AdS solution can be reduced to a d-dimensional theory containing a Lifshitz solution with dynamical exponent z=2. Working in a d=4, N=2 supergravity setup, we prove that if the AdS background is N=2 supersymmetric, then the Lifshitz geometry preserves 1/4 of the supercharges, and we construct the corresponding Killing spinors. We illustrate these results in examples from supersymmetric consistent truncations of type IIB supergravity, enhancing the class of known 4-dimensional Lifshitz solutions of string theory. As a byproduct, we find a new AdS4 x S1 x T(1,1) solution of type IIB.

  9. Ad Hoc网络%Ad Hoc Network

    Institute of Scientific and Technical Information of China (English)

    王海涛

    2005-01-01

    首先介绍了Ad Hoc网络的基本概念、技术特点以及关键技术等,然后较为全面地归纳了Ad Hoc网络的典型应用,最后讨论了Ad Hoc网络的发展趋势和有待解决的问题.

  10. Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows.

    Science.gov (United States)

    Cecchinato, A; Albera, A; Cipolat-Gotet, C; Ferragina, A; Bittante, G

    2015-07-01

    Cheese yield is the most important technological parameter in the dairy industry in many countries. The aim of this study was to infer (co)variance components for cheese yields (CY) and nutrient recoveries in curd (REC) predicted using Fourier-transform infrared (FTIR) spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows. A total of 311,354 FTIR spectra representing the test-day records of 29,208 dairy cows (Holstein, Brown Swiss, and Simmental) from 654 herds, collected over a 3-yr period, were available for the study. The traits of interest for each cow consisted of 3 cheese yield traits (%CY: fresh curd, curd total solids, and curd water as a percent of the weight of the processed milk), 4 curd nutrient recovery traits (REC: fat, protein, total solids, and the energy of the curd as a percent of the same nutrient in the processed milk), and 3 daily cheese production traits (daily fresh curd, total solids, and the water of the curd per cow). Calibration equations (freely available upon request to the corresponding author) were used to predict individual test-day observations for these traits. The (co)variance components were estimated for the CY, REC, milk production, and milk composition traits via a set of 4-trait analyses within each breed. All analyses were performed using REML and linear animal models. The heritabilities of the %CY were always higher for Holstein and Brown Swiss cows (0.22 to 0.33) compared with Simmental cows (0.14 to 0.18). In general, the fresh cheese yield (%CYCURD) showed genetic variation and heritability estimates that were slightly higher than those of its components, %CYSOLIDS and %CYWATER. The parameter RECPROTEIN was the most heritable trait in all the 3 breeds, with values ranging from 0.32 to 0.41. Our estimation of the genetic relationships of the CY and REC with milk production and composition revealed that the current selection strategies used in dairy cattle are expected

  11. Optimal conditions to glycosylate and cross-link casein by transglutaminase and some functional properties of the modified product%酪蛋白的转谷氨酰胺酶酶促糖基化交联条件及产物性质

    Institute of Scientific and Technical Information of China (English)

    姜淑娟; 冯镇; 赵新淮

    2011-01-01

    Glycosylation and cross-linking of casein catalyzed by transglutaminase in presence of glucosamine was studied in this work. When the concentration of casein was fixed at 3% (w/v) and glucosamine added to the final concentration of 3 mol glucosamine /kg casein, the content of glucosamine conjugated in the modified casein product was used as an index, the pH of reaction system, addition level of transglutaminase, reaction temperature and time were studied by single factor experiments. The optimal modification conditions final selected were as fellow: a pH of 7.5, enzyme addition level of 10 kU/kg casein, temperature of 37 ℃ and reaction time of 4 h. Compared to the original casein and the cross-linked casein by transglutaminase, the modified casein product exhibited markedly improved emulsifying and gelation properties; moreover, its digestibility in vitro wasn't impaired upon this modification. Our results indicated that glycosylation and cross-linking of casein catalyzed by transglutaminase could improve these important properties of casein.%在氨基葡萄糖存在的条件下,利用转谷氨酰胺酶(EC 2.3.2.13)对酪蛋白进行糖基化交联修饰.以修饰酪蛋白产物中氨基葡萄糖的导入量为指标,采用单因素试验分别考察反应体系pH值、酶添加量、反应温度和时间对修饰反应的影响.优化后的适宜修饰条件为:酪蛋白底物质量浓度为30 g/L,氨基葡萄糖添加量为3 mol(每kg酪蛋白中)、pH值为7.5、酶添加量为10 kU(每kg酪蛋白中)、反应温度为37 C、时间4h.与酪蛋白和转谷氨酰胺酶促交联的酪蛋白相比,修饰酪蛋白产物的乳化性质和胶凝性质得到显著改善,并且体外消化性能未受到影响,表明转谷氨酰胺酶催化的糖基化交联修饰可以用于改善酪蛋白的这些功能性质.

  12. Hydrolyzed casein reduces diet-induced obesity in male C57BL/6J mice

    DEFF Research Database (Denmark)

    Lillefosse, Haldis Haukås; Tastesen, Hanne Sørup; Du, Zhen-Yu;

    2013-01-01

    The digestion rate of dietary protein is a regulating factor for postprandial metabolism both in humans and animal models. However, few data exist about the habitual consumption of proteins with different digestion rates with regard to the development of body mass and diet-induced obesity. Here, we...... used a factorial ANOVA design to investigate the effects of protein form (intact vs. hydrolyzed casein) and protein level (16 vs. 32 energy percent protein) on body mass gain and adiposity in obesity-prone male C57BL/6J mice fed Western diets with 35 energy percent fat. Mice fed the hydrolyzed casein...... by hydrolyzed casein ingestion translated into decreased body and adipose tissue masses. We conclude that chronic consumption of extensively hydrolyzed casein reduces body mass gain and diet-induced obesity in male C57BL/6J mice....

  13. Spectroscopic Evaluation of Effects of Heat Treatments on the Structures and Emulsifying Properties of Caseins

    Institute of Scientific and Technical Information of China (English)

    ZHANG Hao; WANG Peng-jie; LEI Xin-gen; YANG Hong-ju; ZHANG Lu-da; REN Fa-zheng; ZHENG Li-min

    2013-01-01

    The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60 to 100 ℃ resulted in an increase in their fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying activity index,but decreased the size polydispersity of caseins.In the pH range of 5.5 to 7.0,the fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying properties decreased with increased heating pH,but the size polydispersity of caseins increased with increased pH.The relationship between the surface fluorescence intensity and emulsifying activity was also investigated,revealing a correlation coefficient of 0.90.These results suggested that heat treatment could be used to modify the structures and emulsifying properties of caseins by appropriately selecting heating conditions.

  14. Skim Milk, Whey, and Casein Increase Body Weight and Whey and Casein Increase the Plasma C-Peptide Concentration in Overweight Adolescents12

    DEFF Research Database (Denmark)

    Arnberg, Karina; Mølgaard, Christian; Michaelsen, Kim Fleischer

    2012-01-01

    insulin, and insulin secretion estimated as the plasma C-peptide concentration in overweight adolescents. Overweight adolescents (n = 203) aged 12–15 y with a BMI of 25.4 ± 2.3 kg/m2 (mean ± SD) were randomized to 1 L/d of skim milk, whey, casein, or water for 12 wk. All milk drinks contained 35 g protein....... Outcomes were BMI-for-age Z-scores (BAZs), waist circumference, plasma insulin, homeostatic model assessment, and plasma C-peptide. We found no change in BAZ in the pretest control and water groups, whereas it was greater at 12 wk in the skim milk, whey, and casein groups compared with baseline...... and with the water and pretest control groups. The plasma C-peptide concentration increased from baseline to wk 12 in the whey and casein groups and increments were greater than in the pretest control (P milk or water group. These data suggest...

  15. Electrochemical Sensing of Casein Based on the Interaction between Its Phosphate Groups and a Ruthenium(III) Complex.

    Science.gov (United States)

    Inaba, Iku; Kuramitz, Hideki; Sugawara, Kazuharu

    2016-01-01

    A reaction to casein, along with β-lactoglobulin, is a main cause of milk allergies, and also is a useful indicator of protein in allergic analyses. In the present study, a simple casein sensor was developed based on the interaction between a phosphate group of casein and electroactive [Ru(NH3)6](3+). We evaluated the voltammetric behavior of a casein-[Ru(NH3)6](3+) complex using a glassy carbon electrode. When the ruthenium(III) complex was combined with the phosphate groups of casein, the structure of the casein was changed. Since the hydrophobicity of casein was increased due to the binding, the casein was adsorbed onto the electrode. Furthermore, we modified an electrode with a ruthenium(III) ions/collagen film. When the sensor was applied to the detection of the casein contained in milk, the values coincided with those indicated by the manufacturer. Accordingly, this electrode could be a powerful sensor for the determination of casein in several foods.

  16. Effect of boiling on the antidiabetic property of enzyme treated sheep milk casein

    OpenAIRE

    Farhath Jan; Santosh Kumar; Richa Jha

    2016-01-01

    Aim: Sheep milk-born bioactive peptides have been found to exhibit various physiological activities. The present work was designed with the aim to evaluate the effect of boiling on antidiabetic property of peptides derived from sheep milk caseinate on hydrolysis with three different proteases. Materials and Methods: In this investigation, casein prepared from raw and boiled sheep milk was hydrolyzed by three commercially available proteases (trypsin, pepsin, and chymotrypsin). These hydrol...

  17. Systematic Characterization of the Immune Response to Gluten and Casein in Autism Spectrum Disorders. Revision

    Science.gov (United States)

    2013-08-01

    of the Immune Response to Gluten and Casein in Autism Spectrum Disorders PRINCIPAL INVESTIGATOR: Armin Alaedini, PhD CONTRACTING... Gluten and Casein in Autism Spectrum Disorders 5a. CONTRACT NUMBER 5b. GRANT NUMBER W81XWH 10-1-0887 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S...heterogeneity within this spectrum and the lack of biomarkers to characterize disease phenotypes and to understand treatment outcome. Dietary gluten

  18. AdS orbifolds and Penrose limits

    Energy Technology Data Exchange (ETDEWEB)

    Alishahiha, Mohsen; Sheikh-Jabbari, Mohammad M.; Tatar, Radu

    2002-12-09

    In this paper we study the Penrose limit of AdS{sub 5} orbifolds. The orbifold can be either in the pure spatial directions or space and time directions. For the AdS{sub 5}/{Lambda} x S{sup 5} spatial orbifold we observe that after the Penrose limit we obtain the same result as the Penrose limit of AdS{sub 5} x S{sup 5}/{Lambda}. We identify the corresponding BMN operators in terms of operators of the gauge theory on R x S{sup 3}/{Lambda}. The semi-classical description of rotating strings in these backgrounds have also been studied. For the spatial AdS orbifold we show that in the quadratic order the obtained action for the fluctuations is the same as that in S{sup 5} orbifold, however, the higher loop correction can distinguish between two cases.

  19. Adsorption of hydrophobin/β-casein mixtures at the solid-liquid interface.

    Science.gov (United States)

    Tucker, I M; Petkov, J T; Penfold, J; Thomas, R K; Cox, A R; Hedges, N

    2016-09-15

    The adsorption behaviour of mixtures of the proteins β-casein and hydrophobin at the hydrophilic solid-liquid surface have been studied by neutron reflectivity. The results of measurements from sequential adsorption and co-adsorption from solution are contrasted. The adsorption properties of protein mixtures are important for a wide range of applications. Because of competing factors the adsorption behaviour of protein mixtures at interfaces is often difficult to predict. This is particularly true for mixtures containing hydrophobin as hydrophobin possesses some unusual surface properties. At β-casein concentrations ⩾0.1wt% β-casein largely displaces a pre-adsorbed layer of hydrophobin at the interface, similar to that observed in hydrophobin-surfactant mixtures. In the composition and concentration range studied here for the co-adsorption of β-casein-hydrophobin mixtures the adsorption is dominated by the β-casein adsorption. The results provide an important insight into how the competitive adsorption in protein mixtures of hydrophobin and β-casein can impact upon the modification of solid surface properties and the potential for a wide range of colloid stabilisation applications.

  20. Micellisation and immunoreactivities of dimeric beta-caseins.

    Science.gov (United States)

    Yousefi, Reza; Gaudin, Jean-Charles; Chobert, Jean-Marc; Pourpak, Zahra; Moin, Mostafa; Moosavi-Movahedi, Ali Akbar; Haertle, Thomas

    2009-12-01

    Bovine beta-casein (beta-CN) is a highly amphiphilic micellising phospho-protein showing chaperone-like activity in vitro. Recently, existence of multiple sequential epitopes on beta-CN polypeptide chain in both hydrophilic-polar (psi) and hydrophobic-apolar domains (phi) has been evidenced. In order to clarify specific contribution of polar and apolar domains in micellisation process and in shaping immunoreactivity of beta-CN, its dimeric/bi-amphiphilic "quasi palindromic" forms covalently connected by a disulfide bond linking either N-terminal (C4 beta-CND) or C-terminal domain (C208 beta-CND) were produced and studied. Depending on the C- or N-terminal position of inserted cysteine, each dimeric beta-CN contains one polar/apolar region at the centre and two external hydrophobic/hydrophilic ends. Consequently, such casein dimers have radically different polarities/hydrophobicities on their outside surfaces. Dynamic light scattering (DLS) measurements indicate that these dimeric casein molecules form micelles of different sizes depending on arrangement of polar fragments of the beta-CN mutants in their constrained dimers. Non-aggregated dimers have different hydrodynamic diameters that could be explained by their different geometries. Measurements of fluorescence showed more hydrophobic environment of Trp residues of C208 beta-CND, while in similar experimental conditions Trp residues of C4 beta-CND and native beta-CN were more exposed to the polar medium. Both fluorescence and DLS studies showed greater propensity for micellisation of the dimeric beta-CNs, suggesting that the factors inducing the formation of micelles are stronger in the bi-amphiphilic dimers. 1-anilino-naphthalene-8-sulfonate (ANS) binding studies showed different binding of ANS by these dimers as well as different exposition of ANS binding (hydrophobic) regions in the micellar states. The differences in fluorescence resonance energy transfer (FRET) profiles of C4 beta-CND and C208 beta-CND can

  1. Optimization of rennet coagulation technology in the process of production of rennet casein%酶凝干酪素生产过程中酶凝工艺的优化

    Institute of Scientific and Technical Information of China (English)

    刘佳; 李青; 赵秀明; 赵征

    2012-01-01

    The effect of the amount of rennet added, rennet coagulation temperature and time on the technology of rennet casein were studied. The optimal rennet coagulation processing parameters of the production of rennet casein were determined by sensory evaluation on the process of coagulation. The results showed that the coagulation temperature and time have a significant effect on rennet coagulation status of rennet casein production. The optimal conditions of rennet coagulation were: the addition of rennet was 0.078%, the temperature of coagulation was 32 ℃ and coagulation time was 28 min. The physicochemical properties of rennet casein produced under this condition were similar to those of commercial rennet casein.%研究了凝乳酶添加量、凝乳温度和凝乳时间对酶凝干酪素酶凝工艺的影响,通过对凝乳过程的感官评价,最终确定了酶凝干酪素的最佳酶凝工艺参数.结果表明:凝乳温度和凝乳时间对酶凝干酪素酶凝状态有显著影响,确定最优工艺条件为:凝乳酶添加量的体积分数为0.078%,凝乳温度为32℃,凝乳时间28 min.此条件下生产的酶凝干酪素与市售酶凝干酪素理化指标接近.

  2. Superradiant instability in AdS

    CERN Document Server

    Ganchev, Bogdan

    2016-01-01

    The phenomenon of superradiance in the context of asymptotically global AdS spacetimes is investigated with particular accent on its effect on the stability of the systems under consideration. To this end, the concept of an asymptotically AdS spacetime is explained, together with its implications on the boundary conditions at $\\mathcal{I}$, as well as the Newman-Penrose-Teukolsky formalism, whereby the Teukolsky master equation in a most general form for Kerr-AdS is given. Furthermore, work done in the cases of RN-AdS and Kerr-AdS is laid out in a concise manner, putting emphasis on the important steps taken in determining the endpoint of the superradiant instability in the two configurations. For the former this turns out to be a black hole with reduced charge and a static charged scalar condensate around it, whereas for the latter two of the more probable outcomes are presented, both of which imply a violation of one of the cosmic censorships.

  3. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.

    Science.gov (United States)

    Nguyen, Bach T; Balakrishnan, Gireeshkumar; Jacquette, Boris; Nicolai, Taco; Chassenieux, Christophe; Schmitt, Christophe; Bovetto, Lionel

    2016-11-14

    Heat-induced aggregation and gelation of aqueous solutions of whey protein isolate (WPI) in the presence of sodium caseinate (SC) and CaCl2 was studied at pH 6.6. The effect of adding SC (0-100 g/L) on the structure of the aggregates and the gels was investigated by light scattering and confocal laser scanning microscopy at different CaCl2 concentration ([CaCl2] = 0-30 mM). The gelation process was studied by oscillatory shear rheology. At the whey protein concentrations studied here (34 and 60 g/L), no gels were formed in the absence of CaCl2 and SC. However, WPI solutions gelled above a critical CaCl2 concentration that increased with increasing SC concentration. In the absence of CaCl2, WPI gels were formed only above a critical SC concentration. The critical SC concentration needed to induce WPI gelation decreased weakly when CaCl2 was added. In an intermediate range of CaCl2 concentrations, gels were formed both at low and high SC concentrations, but not at intermediate SC concentrations. Finally, at high CaCl2 concentrations gels were formed at all SC concentrations. The gelation rate and the gel structure of the gels formed at low and high casein concentrations were very different. The effect of SC on the thermal gelation of WPI was interpreted by competition for Ca(2+), a chaperon effect, and microphase separation.

  4. Effect of casein-based semi-synthetic food on renal acid excretion and acid-base state of blood in dogs.

    Science.gov (United States)

    Zijlstra, W G; Langbroek, A J; Kraan, J; Rispens, P; Nijmeijer, A

    1995-01-01

    Urinary acid excretion and blood acid-base state were determined in dogs fed a casein-based semi-synthetic food (SSF), to which different amounts of salts had been added, in comparison with feeding normal dog food. Net acid excretion (NAE) and inorganic acid excretion (IAE) increased during SSF feeding. IAE was higher than the acid load calculated from the sulphur and phosphorus content of the casein. This higher IAE appeared to be due to the presence of calcium and magnesium phosphate in the diet, because calcium and magnesium may be in part precipitated as carbonate, leaving phosphate to be absorbed as phosphoric acid. Acid excretion decreased by addition of CaO. When no neutral Na+ and K+ salts were added, the increase in NAE was accompanied by a metabolic acidosis. K+ was more effective in attenuating the acidosis than Na+. On the basis of these findings a diet can be made which imposes a known acid load, and provides stable baseline values. Hence, any additions that influence the acid-base balance can be properly studied. The data obtained in these and future studies utilising this diet may be of help in optimising the composition of nutrient solutions to be used in the care of critically ill patients.

  5. Mayaro virus infection cycle relies on casein kinase 2 activity.

    Science.gov (United States)

    Barroso, Madalena M S; Lima, Carla S; Silva-Neto, Mário A C; Da Poian, Andrea T

    2002-09-06

    Replication of Mayaro virus in Vero cells induces dramatic cytopathic effects and cell death. In this study, we have evaluated the role of casein kinase 2 (CK2) during Mayaro virus infection cycle. We found that CK2 was activated during the initial stages of infection ( approximately 36% after 4h). This activation was further confirmed when the enzyme was partially purified from the cellular lysate either by Mono Q 5/5Hr column or heparin-agarose column. Using this later column, we found that the elution profile of CK2 activity from infected cells was different from that obtained for control cell enzyme, suggesting a structural modification of CK2 after infection. Treatment of infected cells with a cell-permeable inhibitor of CK2, dichloro-1-(beta-D-ribofuranosyl)benzimidazole (DRB), abolished the cytopathic effect in a dose-dependent manner. Together this set of data demonstrates for the first time that CK2 activity in host cells is required in Mayaro virus infection cycle.

  6. Casein/pectin nanocomplexes as potential oral delivery vehicles.

    Science.gov (United States)

    Luo, Yangchao; Pan, Kang; Zhong, Qixin

    2015-01-01

    Delivery systems prepared with natural biopolymers are of particular interests for applications in food, pharmaceutics and biomedicine. In this study, nanocomplex particles of sodium caseinate (NaCas) and pectin were fabricated and investigated as potential oral delivery vehicles. Nanocomplexes were prepared with three mass ratios of NaCas/pectin by acidification using glucono-δ-lactone and thermal treatment. NaCas/pectin at 1:1 mass ratio resulted in dispersions with the lowest turbidity and the smallest and most uniform nanocomplexes. Thermal treatment at 85 °C for 30 min facilitated the formation of stable, compact, and spherical nanocomplexes. Heating not only greatly increased the yield of nanocomplexes but also significantly improved the encapsulation capability of rutin studied as a model compound. Pectin in nanocomplexes delayed the hydrolysis of NaCas by pepsin at gastric conditions and enabled the controlled release of most rutin in simulated intestinal conditions. The nanocomplexes based on food-sourced biopolymers have promising features for oral delivery of nutrients and medicines.

  7. Boson Stars in AdS

    CERN Document Server

    Buchel, Alex; Lehner, Luis

    2013-01-01

    We construct boson stars in global Anti de Sitter (AdS) space and study their stability. Linear perturbation results suggest that the ground state along with the first three excited state boson stars are stable. We evolve some of these solutions and study their nonlinear stability in light of recent work \\cite{Bizon:2011gg} arguing that a weakly turbulent instability drives scalar perturbations of AdS to black hole formation. However evolutions suggest that boson stars are nonlinearly stable and immune to the instability for sufficiently small perturbation. Furthermore, these studies find other families of initial data which similarly avoid the instability for sufficiently weak parameters. Heuristically, we argue that initial data families with widely distributed mass-energy distort the spacetime sufficiently to oppose the coherent amplification favored by the instability. From the dual CFT perspective our findings suggest that there exist families of rather generic initial conditions in strongly coupled CFT ...

  8. AdS solutions through transgression

    Energy Technology Data Exchange (ETDEWEB)

    Donos, A. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany). Theory Group; Gauntlett, J.P. [Imperial College, London (United Kingdom). Blackett Lab.]|[Imperial College, London (United Kingdom). The Institute for Mathematical Sciences; Kim, Nakwoo [Kyung Hee Univ., Seoul (Korea). Dept. of Physics and Research Inst. of Basic Science

    2008-07-15

    We present new classes of explicit supersymmetric AdS{sub 3} solutions of type IIB supergravity with non-vanishing five-form flux and AdS{sub 2} solutions of D=11 supergravity with electric four-form flux. The former are dual to two-dimensional SCFTs with (0,2) supersymmetry and the latter to supersymmetric quantum mechanics with two supercharges. We also investigate more general classes of AdS{sub 3} solutions of type IIB supergravity and AdS{sub 2} solutions of D=11 supergravity which in addition have non-vanishing three-form flux and magnetic four-form flux, respectively. The construction of these more general solutions makes essential use of the Chern-Simons or ''transgression'' terms in the Bianchi identity or the equation of motion of the field strengths in the supergravity theories. We construct infinite new classes of explicit examples and for some of the type IIB solutions determine the central charge of the dual SCFTs. The type IIB solutions with non-vanishing three-form flux that we construct include a two-torus, and after two T-dualities and an S-duality, we obtain new AdS3 solutions with only the NS fields being non-trivial. (orig.)

  9. Ser2 is the autophosphorylation site in the beta subunit from bicistronically expressed human casein kinase-2 and from native rat liver casein kinase-2 beta

    DEFF Research Database (Denmark)

    Boldyreff, B; James, P; Staudenmann, W;

    1993-01-01

    Human casein kinase-2 (CK-2) subunits alpha and beta were bicistronically expressed in bacteria. The recombinant holoenzyme shared all investigated properties with the native CK-2 from mammalian sources (rat liver, Krebs II mouse ascites tumour cells). Contrary to recombinant human CK-2 produced...

  10. Moleculer analysis of genotype kappa casein and composition of goat milk Etawah grade, Saanen and their crossbred

    OpenAIRE

    Yayu Zurriyati; R. R. Noor; R. R. A. Maheswari

    2011-01-01

    Polymorphism of goat casein gene closely linked to the quality of milk protein. κ-casein is one of the casein fractions that influence the shape and stability of grain milk. This study is aimed to identify the variation of genotype κ-casein and related with milk quality from Etawah grade, Saanen and their crossbreed (PE-SA). The number of dairy goats used in this study was 150 animals consisted of Etawah grade (48 animals), Saanen (51 animals) and PE-SA (51 animals). Steps of experiment were:...

  11. Effect of cross-linking on microstructure and physical performance of casein protein.

    Science.gov (United States)

    Ghosh, Arun; Ali, M Azam; Dias, George J

    2009-07-13

    The development of advanced materials from biorenewable protein biopolymers requires the generation of more exogenous bonds to maintain the microstructure and durability in the final products. Casein is the main protein of milk, representing about 80% of the total protein. In the present investigation the casein protein was solubilized and/or emulsified in aqueous alkaline solutions, and 2D films and 3D matrices were produced. The effects of silane (3-aminopropyl triethoxy silane), DL-glyceraldehyde and glutaraldehyde on tensile properties and water swelling/absorption of 2D casein films and also the microstructure of the freeze-dried 3D matrices were analyzed. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that there were no significant changes in the molecular weight (19-23.9 kDa) of the casein proteins on exposure to alkaline solutions of sodium hydroxide and silane. The casein films produced without glycerol plasticizer and with heat treatment (130 °C for 18 h) were fragile. However, the fragile films were transformed into ductile and tough materials on exposure to moisture (i.e., conditioned for one week at 50 ± 2% relative humidity and 22 ± 2 °C) and showed a maximum average tensile strength of 49-52 MPa and modulus of 1107-1391 MPa. The chemical cross-linkers (i.e., DL-glyceraldehyde and glutaraldehyde) improved the microstructure of glycerol plasticized casein protein, when analyzed under scanning electron microscope (SEM). Furthermore, these chemical cross-linking agents enhanced the mechanical properties and water resistant properties of casein films.

  12. Characterization of the casein gene complex in West African goats and description of a new alpha(s1)-casein polymorphism.

    Science.gov (United States)

    Caroli, A; Chiatti, F; Chessa, S; Rignanese, D; Ibeagha-Awemu, E M; Erhardt, G

    2007-06-01

    The analysis of casein polymorphisms was carried out in West Africa goat populations: Red Sokoto (n = 57), West African Dwarf Nigeria (n = 27), West African Dwarf Cameroon (n = 39), and Borno (n = 37). The 4 casein genes alpha(s1) (CSN1S1), beta (CSN2), alpha(s2) (CSN1S2), and kappa (CSN3) were typed at the DNA level. No null alleles were found in any of the genes analyzed. A PCR single-strand conformation polymorphism method was implemented for the identification of CSN1S1*F allele simultaneously with A/0(1), B/E, N and the new allele. The allele differed from CSN1S1*B by a synonymous transversion TCG-->TCT in the codon corresponding to Ser(66) of the mature protein. The new allele, named CSN1S1*B', occurred at a high frequency in all the populations, ranging from 0.295 (West African Dwarf Cameroon) to 0.405 (Borno). A greater frequency was found for alleles associated with high alpha(s1)-casein quantity, as has already been observed in the goat populations from the Mediterranean area. The intermediate E allele occurred only in the Red Sokoto and at a low frequency. The faint F allele occurred in 3 populations at frequencies lower than 0.03. Linkage disequilibrium occurred in all the populations, with highly significant differences in Borno, Red Sokoto, and West Africa Dwarf Nigeria, and significant differences in West Africa Dwarf Cameroon. Only 10 haplotypes showed frequencies > or =0.05 in at least 1 of the 4 populations considered, and the overall frequency was >0.1 only for 4 haplotypes: BAAB, B'ACA, ACAB, and BACA (in the order CSN1S1-CSN2-CSN1S2-CSN3). Haplotype BAAB, postulated as an ancestral haplotype in previous studies, was the most common haplotype in all breeds except Borno, where B'ACA was predominant. The results obtained are of considerable significance given that very little information exists on the subject for African goats. The high frequency of strong alleles in the calcium-sensitive caseins as well as the high linkage disequilibrium found

  13. Skim milk, whey, and casein increase body weight and whey and casein increase the plasma C-peptide concentration in overweight adolescents.

    Science.gov (United States)

    Arnberg, Karina; Mølgaard, Christian; Michaelsen, Kim Fleischer; Jensen, Signe Marie; Trolle, Ellen; Larnkjær, Anni

    2012-12-01

    In adults, dietary protein seems to induce weight loss and dairy proteins may be insulinotropic. However, the effect of milk proteins in adolescents is unclear. The objective was to test whether milk and milk proteins reduce body weight, waist circumference, homeostatic model assessment, plasma insulin, and insulin secretion estimated as the plasma C-peptide concentration in overweight adolescents. Overweight adolescents (n = 203) aged 12-15 y with a BMI of 25.4 ± 2.3 kg/m(2) (mean ± SD) were randomized to 1 L/d of skim milk, whey, casein, or water for 12 wk. All milk drinks contained 35 g protein/L. Before randomization, a subgroup of adolescents (n = 32) was studied for 12 wk before the intervention began as a pretest control group. The effects of the milk-based test drinks were compared with baseline (wk 0), the water group, and the pretest control group. Diet and physical activity were registered. Outcomes were BMI-for-age Z-scores (BAZs), waist circumference, plasma insulin, homeostatic model assessment, and plasma C-peptide. We found no change in BAZ in the pretest control and water groups, whereas it was greater at 12 wk in the skim milk, whey, and casein groups compared with baseline and with the water and pretest control groups. The plasma C-peptide concentration increased from baseline to wk 12 in the whey and casein groups and increments were greater than in the pretest control (P milk or water group. These data suggest that high intakes of skim milk, whey, and casein increase BAZs in overweight adolescents and that whey and casein increase insulin secretion. Whether the effect on body weight is primary or secondary to the increased insulin secretion remains to be elucidated.

  14. Refined Holographic Entanglement Entropy for the AdS Solitons and AdS black Holes

    CERN Document Server

    Ishihara, Masafumi; Ning, Bo

    2012-01-01

    We consider the refinement of the holographic entanglement entropy on a disk region for the holographic dual theories to the AdS solitons and AdS black holes, including the corrected ones by the Gauss-Bonnet term. The AdS soliton is dual to a gapped system with an IR fixed-point. The refinement is obtained by extracting the UV-independent piece of the holographic entanglement entropy. We then study the renormalization group (RG) flow of the refinement by tuning the linear size of the chosen disk region. Our main results are (i) the RG flow of the refinement decreases monotonically for most of the cases; (ii) there is no topological entanglement entropy for AdS$_5$ soliton even with Gauss-Bonnet correction; (iii) for the AdS black holes, the refinement obeys the volume law at IR regime, and the transition between UV and IR regimes is a smooth crossover; however, the crossover will turn into phase transition by the Gauss-Bonnet correction; (iv) for the AdS solitons, there are discontinuous phase transitions bet...

  15. Predicting AD conversion

    DEFF Research Database (Denmark)

    Liu, Yawu; Mattila, Jussi; Ruiz, Miguel �ngel Mu�oz

    2013-01-01

    To compare the accuracies of predicting AD conversion by using a decision support system (PredictAD tool) and current research criteria of prodromal AD as identified by combinations of episodic memory impairment of hippocampal type and visual assessment of medial temporal lobe atrophy (MTA) on MRI...

  16. An AdS Crunch in Supergravity

    Science.gov (United States)

    Hertog, Thomas

    2004-12-01

    We review some properties of N=8 gauged supergravity in four dimensions with modified, but AdS invariant boundary conditions on the m2 = -2 scalars. There is a one-parameter class of asymptotic conditions on these fields and the metric components, for which the full AdS symmetry group is preserved. The generators of the asymptotic symmetries are finite, but acquire a contribution from the scalar fields. For a large class of such boundary conditions, we find there exist black holes with scalar hair that are specified by a single conserved charge. Since Schwarschild-AdS is a solution too for all boundary conditions, this provides an example of black hole non-uniqueness. We also show there exist solutions where smooth initial data evolve to a big crunch singularity. This opens up the possibility of using the dual conformal field theory to obtain a fully quantum description of the cosmological singularity, and we report on a preliminary study of this.

  17. Isolation and Preliminary Identification of Specific Spoilage Organisms from Traditional Soybean Products White Bean Curd and Bean Curd%传统豆制品白干与薄百叶中优势腐败菌的分离与初步鉴定

    Institute of Scientific and Technical Information of China (English)

    欧杰; 李晓蓓; 胡洁云; 陈平; 林露; 严维凌

    2012-01-01

    The spoilage organisms in white bean curd and bean curd during storage period were isolated and identified in this experiment. Nineteen strains obviously different in morphology were screened out, and the gram staining and their physical and chemical characteristic were identified using the method of pure culture. DNA were extracted from the pure culture of bacterium and yeast,and amplified the 16S rDNA and 26S rDNA;PCR products were sequenced and the results were identified and com pared with the closest known sequences from NCBI to determine the various bacteria and yeast respective genus. The pure cul ture of mould were dyed to review the conidium morphology to indentify the genus of the strains. Results indicated that the com mon dominant spoilage organisms in the white bean curd and bean curd were Staphylococcus caseolyticus, Bacillus subtilis ,Acin-etobacter johnsonii, Pediococcus pentosaceus; Pichia guilliermondii, Trichosporon cutaneum; Penicillium cyclopium, Penicillium toxicarum Miyake. In addition,Candida zeylanoides was specific organism in white bean curd,and Pseudomonas luteola and Tri chosporon cutaneum in bean curd.%以传统豆制品白干和薄百叶为材料,对贮藏过程中主要腐败微生物进行分离鉴定.利用纯培养的方法共筛选出菌落形态差别比较明显的菌株19株.对细菌菌株进行形态观察、革兰氏染色和生理生化鉴定,同时对细菌和酵母菌纯培养物提取DNA,分别进行16S rDNA和26S rDNA PCR扩增,PCR产物经测序后与NCBI中已知序列进行比对和鉴定,确定各细菌和酵母菌菌株的种属;霉菌纯培养物染色后观察孢子繁殖形态,最终确定这些菌株的种属.结果表明:白干和薄百叶中共有的优势腐败菌是溶酪葡萄球菌,枯草芽孢杆菌,约翰逊不动杆菌,戊糖片球菌;季也蒙毕赤酵母,皮状丝孢酵母;圆弧青霉和黄绿青霉.此外,白干中还有诞沫假丝酵母;薄百叶中有浅黄假单胞菌,芸苔丝孢酵母.

  18. Milk and growth in children: effects of whey and casein.

    Science.gov (United States)

    Mølgaard, Christian; Larnkjær, Anni; Arnberg, Karina; Michaelsen, Kim F

    2011-01-01

    Consumption of cow's milk is recommended in many countries. Observational and intervention studies show that cow's milk most likely has a positive influence on growth in children. The strongest evidence comes from observational studies and intervention studies in low-income countries, but there are also observational studies from high-income countries showing positive associations between milk intake and growth. Milk seems thus to have a specific stimulating effect on linear growth, not only in developing countries with high rates of malnutrition, but also in industrialized countries. However, it is not known which components in milk stimulate growth. Possible components are proteins, minerals, vitamins or combinations of these. Cow's milk proteins have a high protein quality, and whey has a slightly higher quality than casein, according to some indices based on amino acid composition. Studies, mainly from sport medicine, have suggested that whey protein also has the potential to increase muscle mass. Whether whey improves body composition to a larger extent than other milk proteins is not clear. The mechanism behind a possible growth-stimulating effect of milk and milk components is likely to be through a stimulation of insulin-like growth factor-I synthesis and maybe insulin secretion. In conclusion, there is strong evidence that milk stimulates linear growth. The mechanism is not yet clear, and more intervention studies are needed to understand which components in milk are responsible for the growth stimulation. The effects of milk on linear growth and adult height may have both positive and negative long-term implications.

  19. Casein kinase Iepsilon modulates the signaling specificities of dishevelled.

    Science.gov (United States)

    Cong, Feng; Schweizer, Liang; Varmus, Harold

    2004-03-01

    Wnt signaling is critical to many aspects of development, and aberrant activation of the Wnt signaling pathway can cause cancer. Dishevelled (Dvl) protein plays a central role in this pathway by transducing the signal from the Wnt receptor complex to the beta-catenin destruction complex. Dvl also plays a pivotal role in the planar cell polarity pathway that involves the c-Jun N-terminal kinase (JNK). How functions of Dvl are regulated in these two distinct pathways is not clear. We show that deleting the C-terminal two-thirds of Dvl, which includes the PDZ and DEP domains and is essential for Dvl-induced JNK activation, rendered the molecule a much more potent activator of the beta-catenin pathway. We also found that casein kinase Iepsilon (CKIepsilon), a previously identified positive regulator of Wnt signaling, stimulated Dvl activity in the Wnt pathway, but dramatically inhibited Dvl activity in the JNK pathway. Consistent with this, overexpression of CKIepsilon in Drosophila melanogaster stimulated Wnt signaling and disrupted planar cell polarity. We also observed a correlation between the localization and the signaling activity of Dvl in the beta-catenin pathway and the JNK pathway. Furthermore, by using RNA interference, we demonstrate that the Drosophila CKIepsilon homologue Double time positively regulates the beta-catenin pathway through Dvl and negatively regulates the Dvl-induced JNK pathway. We suggest that CKIepsilon functions as a molecular switch to direct Dvl from the JNK pathway to the beta-catenin pathway, possibly by altering the conformation of the C terminus of Dvl.

  20. Analysis of Casein Biopolymers Adsorption to Lignocellulosic Biomass as a Potential Cellulase Stabilizer

    Science.gov (United States)

    Eckard, Anahita Dehkhoda; Muthukumarappan, Kasiviswanathan; Gibbons, William

    2012-01-01

    Although lignocellulosic materials have a good potential to substitute current feedstocks used for ethanol production, conversion of these materials to fermentable sugars is still not economical through enzymatic hydrolysis. High cost of cellulase has prompted research to explore techniques that can prevent from enzyme deactivation. Colloidal proteins of casein can form monolayers on hydrophobic surfaces that alleviate the de-activation of protein of interest. Scanning electron microscope (SEM), fourier transform infrared spectroscopy (FT-IR), capillary electrophoresis (CE), and Kjeldahl and BSA protein assays were used to investigate the unknown mechanism of action of induced cellulase activity during hydrolysis of casein-treated biomass. Adsorption of casein to biomass was observed with all of the analytical techniques used and varied depending on the pretreatment techniques of biomass. FT-IR analysis of amides I and II suggested that the substructure of protein from casein or skim milk were deformed at the time of contact with biomass. With no additive, the majority of one of the cellulase mono-component, 97.1 ± 1.1, was adsorbed to CS within 24 h, this adsorption was irreversible and increased by 2% after 72 h. However, biomass treatment with skim-milk and casein reduced the adsorption to 32.9% ± 6.0 and 82.8% ± 6.0, respectively. PMID:23118515

  1. How to squeeze a sponge: casein micelles under osmotic stress, a SAXS study.

    Science.gov (United States)

    Bouchoux, Antoine; Gésan-Guiziou, Geneviève; Pérez, Javier; Cabane, Bernard

    2010-12-01

    By combining the osmotic stress technique with small-angle x-ray scattering measurements, we followed the structural response of the casein micelle to an overall increase in concentration. When the aqueous phase that separates the micelles is extracted, they behave as polydisperse repelling spheres and their internal structure is not affected. When they are compressed, the micelles lose water and shrink to a smaller volume. Our results indicate that this compression is nonaffine, i.e., some parts of the micelle collapse, whereas other parts resist deformation. We suggest that this behavior is consistent with a spongelike casein micelle having a triple hierarchical structure. The lowest level of the structure consists of the CaP nanoclusters that serve as anchors for the casein molecules. The intermediate level consists of 10- to 40-nm hard regions that resist compression and contain the nanoclusters. Those regions are connected and/or partially merged with each other, thus forming a continuous and porous material. The third level of structure is the casein micelle itself, with an average size of 100 nm. In our view, such a structure is consistent with the observation of 10- to 20-nm casein particles in the Golgi vesicles of lactating cells: upon aggregation, those particles would rearrange, fuse, and/or swell to form the spongelike micelle.

  2. Analysis of Casein Biopolymers Adsorption to Lignocellulosic Biomass as a Potential Cellulase Stabilizer

    Directory of Open Access Journals (Sweden)

    Anahita Dehkhoda Eckard

    2012-01-01

    Full Text Available Although lignocellulosic materials have a good potential to substitute current feedstocks used for ethanol production, conversion of these materials to fermentable sugars is still not economical through enzymatic hydrolysis. High cost of cellulase has prompted research to explore techniques that can prevent from enzyme deactivation. Colloidal proteins of casein can form monolayers on hydrophobic surfaces that alleviate the de-activation of protein of interest. Scanning electron microscope (SEM, fourier transform infrared spectroscopy (FT-IR, capillary electrophoresis (CE, and Kjeldahl and BSA protein assays were used to investigate the unknown mechanism of action of induced cellulase activity during hydrolysis of casein-treated biomass. Adsorption of casein to biomass was observed with all of the analytical techniques used and varied depending on the pretreatment techniques of biomass. FT-IR analysis of amides I and II suggested that the substructure of protein from casein or skim milk were deformed at the time of contact with biomass. With no additive, the majority of one of the cellulase mono-component, 97.1 ± 1.1, was adsorbed to CS within 24 h, this adsorption was irreversible and increased by 2% after 72 h. However, biomass treatment with skim-milk and casein reduced the adsorption to 32.9% ± 6.0 and 82.8% ± 6.0, respectively.

  3. Analysis of polymorphism in the bovine casein genes by use of the polymerase chain reaction.

    Science.gov (United States)

    Pinder, S J; Perry, B N; Skidmore, C J; Savva, D

    1991-01-01

    Methods have been devised for detecting polymorphisms in the bovine beta- and kappa-casein genes using the polymerase chain reaction (PCR) followed either by restriction enzyme digestion (to reveal a restriction fragment length polymorphism (RFLP] or by hybridization of an allele-specific oligonucleotide. These methods, as well as being faster and more sensitive than traditional RFLP methods, are of more general applicability since they can detect any change in DNA sequence. They require only a small sample of blood or semen and are applicable to animals of any age or sex. These methods make possible large-scale screening and thus selection for alleles at these loci. Typing of blood DNA can give erroneous results when the animal concerned is a twin; however, this can be overcome by retesting using milk or semen. Analysis of the kappa-casein genotype of Holstein-Friesian bulls gives frequencies for the A and B alleles of 0.80 and 0.20 respectively. Selection in favour of the B allele, which is superior for cheese production, could thus have a large effect. The A3 and B alleles at the beta-casein locus have been shown to be rare in the Holstein-Friesian population. Linkage disequilibrium exists between beta-casein B and kappa-casein B.

  4. Adding more value to added-value

    DEFF Research Database (Denmark)

    Marian, Livia

    regulation. The results of a qualitative concept test reveal positive attitudes towards the proposed production process. The discussions about fewer standards being sufficient or about options “in-between” conventional and organic standards indicate that the difference in production processes is noticed, yet...... it is probably valued less than expected. The added attributes need to be thoroughly considered when developing and marketing “organic plus” products, as their effect on other product characteristics (e.g. high prices) can detract from their added value....

  5. The membrane-associated form of α(s1-casein interacts with cholesterol-rich detergent-resistant microdomains.

    Directory of Open Access Journals (Sweden)

    Annabelle Le Parc

    Full Text Available Caseins, the main milk proteins, interact with colloidal calcium phosphate to form the casein micelle. The mesostructure of this supramolecular assembly markedly influences its nutritional and technological functionalities. However, its detailed molecular organization and the cellular mechanisms involved in its biogenesis have been only partially established. There is a growing body of evidence to support the concept that α(s1-casein takes center stage in casein micelle building and transport in the secretory pathway of mammary epithelial cells. Here we have investigated the membrane-associated form of α(s1-casein in rat mammary epithelial cells. Using metabolic labelling we show that α(s1-casein becomes associated with membranes at the level of the endoplasmic reticulum, with no subsequent increase at the level of the Golgi apparatus. From morphological and biochemical data, it appears that caseins are in a tight relationship with membranes throughout the secretory pathway. On the other hand, we have observed that the membrane-associated form of α(s1-casein co-purified with detergent-resistant membranes. It was poorly solubilised by Tween 20, partially insoluble in Lubrol WX, and substantially insoluble in Triton X-100. Finally, we found that cholesterol depletion results in the release of the membrane-associated form of α(s1-casein. These experiments reveal that the insolubility of α(s1-casein reflects its partial association with a cholesterol-rich detergent-resistant microdomain. We propose that the membrane-associated form of α(s1-casein interacts with the lipid microdomain, or lipid raft, that forms within the membranes of the endoplasmic reticulum, for efficient forward transport and sorting in the secretory pathway of mammary epithelial cells.

  6. Drainage of curd.

    NARCIS (Netherlands)

    Akkerman, J.C.

    1992-01-01

    Cheese making starts with transformation of the liquid milk into a gel by proteolytic enzymes and/or acid producing bacteria. The gel is cut into pieces. The protein matrix contracts, by which whey is expelled from the pieces, this process is called syneresis. The process of whey expulsion is enhanc

  7. Probing crunching AdS cosmologies

    Science.gov (United States)

    Kumar, S. Prem; Vaganov, Vladislav

    2016-02-01

    Holographic gravity duals of deformations of CFTs formulated on de Sitter spacetime contain FRW geometries behind a horizon, with cosmological big crunch singularities. Using a specific analytically tractable solution within a particular single scalar truncation of {N}=8 supergravity on AdS4, we first probe such crunching cosmologies with spacelike radial geodesics that compute spatially antipodal correlators of large dimension boundary operators. At late times, the geodesics lie on the FRW slice of maximal expansion behind the horizon. The late time two-point functions factorise, and when transformed to the Einstein static universe, they exhibit a temporal non-analyticity determined by the maximal value of the scale factor ã max. Radial geodesics connecting antipodal points necessarily have de Sitter energy Ɛ ≲ ã max, while geodesics with Ɛ > ã max terminate at the crunch, the two categories of geodesics being separated by the maximal expansion slice. The spacelike crunch singularity is curved "outward" in the Penrose diagram for the deformed AdS backgrounds, and thus geodesic limits of the antipodal correlators do not directly probe the crunch. Beyond the geodesic limit, we point out that the scalar wave equation, analytically continued into the FRW patch, has a potential which is singular at the crunch along with complex WKB turning points in the vicinity of the FRW crunch. We then argue that the frequency space Green's function has a branch point determined by ã max which corresponds to the lowest quasinormal frequency.

  8. Effect of dairy farming system, herd, season, parity, and days in milk on modeling of the coagulation, curd firming, and syneresis of bovine milk.

    Science.gov (United States)

    Bittante, G; Cipolat-Gotet, C; Malchiodi, F; Sturaro, E; Tagliapietra, F; Schiavon, S; Cecchinato, A

    2015-04-01

    The objectives of this study were to characterize the variation in curd firmness model parameters obtained from coagulating bovine milk samples, and to investigate the effects of the dairy system, season, individual farm, and factors related to individual cows (days in milk and parity). Individual milk samples (n = 1,264) were collected during the evening milking of 85 farms representing different environments and farming systems in the northeastern Italian Alps. The dairy herds were classified into 4 farming system categories: traditional system with tied animals (29 herds), modern dairy systems with traditional feeding based on hay and compound feed (30 herds), modern dairy system with total mixed ration (TMR) that included silage as a large proportion of the diet (9 herds), and modern dairy system with silage-free TMR (17 herds). Milk samples were analyzed for milk composition and coagulation properties, and parameters were modeled using curd firmness measures (CFt) collected every 15 s from a lacto-dynamographic analysis of 90 min. When compared with traditional milk coagulation properties (MCP), the curd firming measures showed greater variability and yielded a more accurate description of the milk coagulation process: the model converged for 93.1% of the milk samples, allowing estimation of 4 CFt parameters and 2 derived traits [maximum CF (CF(max)) and time from rennet addition to CF(max) (t(max))] for each sample. The milk samples whose CFt equations did not converge showed longer rennet coagulation times obtained from the model (RCT(eq)) and higher somatic cell score, and came from less-productive cows. Among the sources of variation tested for the CFt parameters, dairy herd system yielded the greatest differences for the contrast between the traditional farm and the 3 modern farms, with the latter showing earlier coagulation and greater instant syneresis rate constant (k(SR)). The use of TMR yielded a greater tmax because of a higher instant curd

  9. Effect of Fatty acids and beeswax addition on properties of sodium caseinate dispersions and films.

    Science.gov (United States)

    Fabra, M J; Jiménez, A; Atarés, L; Talens, P; Chiralt, A

    2009-06-08

    Edible films based on sodium caseinate and different saturated fatty acids, oleic acid, or beeswax were formulated. Film-forming emulsions were characterized in terms of particle size distribution, rheological behavior and surface tension. In order to evaluate the influence of lipids on sodium caseinate matrices, mechanical, optical, and water vapor barrier properties were studied, taking into account the effect of water content and film structure on such properties. Saturated fatty acids affected the film properties in a particular way due to the formation of bilayer structures which limited water vapor permeability, giving rise to nonflexible and more opaque films. Oleic acid and beeswax were less effective as water vapor barriers, although the former imparted more flexibility to the caseinate films and did not reduce the film transparency notably.

  10. Study on Metamorphic Degree of Lactone Bean Curd by the Conductivity%电导率测定内酯豆腐变质程度的研究

    Institute of Scientific and Technical Information of China (English)

    姚永志; 左锦静

    2013-01-01

    The conductivity and total bacteria of lactone bean curd were determined at 4℃storage conditions in this paper, and it discussed the feasibility for the determination of it's metamorphic degree with conductivity , and explore the correlation between total bacteria and conductivity further. The results showed that it was a high correlation between total bacteria and conductivity, R2 linear=0.994, the linear equation was y=0.007 6x-3.549 9. Therefore, the conductivity can be used as evaluation index to quickly detect the metamorphic degree of lactone bean curd.%通过测定内酯豆腐样品在4℃贮藏条件下随时间不断变化的电导率和样品菌落总数,探讨了用电导率测定内酯豆腐变质程度的可行性,并进一步探讨了电导率数值变化与内酯豆腐菌落总数的相关性。结果表明电导率与内酯豆腐菌落总数之间有高度的相关性,R2线性=0.994,线性方程为y=0.0076x-3.5499。因此,电导率可以作为评价指标来快速检测内酯豆腐的变质程度。

  11. Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes

    DEFF Research Database (Denmark)

    Sulewska, Anna Maria

    Agaricus bisporus and equine cytochrome c. Only for the first target β-casein was acting as a molecular chaperone i.e. its presence resulted in higher residual activity (higher degree of the function preservation). β-Casein did not have any influence on the residual activity of tyrosinase. Surprisingly...

  12. Identification of casein as the major allergenic and antigenic protein of cow's milk.

    Science.gov (United States)

    Docena, G H; Fernandez, R; Chirdo, F G; Fossati, C A

    1996-06-01

    The objective of this study was to analyze both the allergenicity and immunogenicity of cow's milk proteins. To this end, 80 milk-atopic patients were selected on the basis of the presence of cow's milk-specific IgE antibodies in serum and compatible clinical history. Fifteen patients allergic to other allergens and 10 nonatopic subjects were studied as controls. The specificity of serum IgG and IgE antibodies was determined by immunoblotting, employing both cow's milk and milk components, i.e., alpha- and beta-casein, beta-lactoglobulin, and alpha-lactalbumin separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The experiments showed that casein-specific IgE antibodies were present in all (80/80) sera examined; 10/80 showed reactivity to beta-lactoglobulin, and 5/80 showed reactivity to alpha-lactalbumin. None of the 25 negative control sera analyzed showed the presence of specific IgE antibodies against milk proteins. These results were similar to those corresponding to the detection, by the radioallergosorbent test, of IgE antibodies against the milk components coupled to paper disks. All sera from milk-atopic patients also showed IgE reactivity against a high-molecular-mass fraction that hardly enters the gel. This fraction, after separation by gel filtration and treatment with beta-mercaptoethanol and urea, was shown by SDS-PAGE analysis to be formed by casein monomers. All sera analyzed by immunoblotting reacted against the components corresponding to casein monomers. Inhibition of immunoblotting by adsorption with different milk components confirmed that those high-molecular-mass aggregates are formed by casein components. The results presented here strongly suggest that casein is the major allergenic component of cow's milk.

  13. Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates.

    Science.gov (United States)

    Ghorbani Gorji, Sara; Ghorbani Gorji, Elham; Mohammadifar, Mohammad Amin; Zargaraan, Azizollaah

    2014-06-01

    We investigated complex coacervation of sodium caseinate/Astragalus rahensis (A.r) as a function of pH with light scattering, spectrophotometry, and viscosity measurements. Interestingly, sodium caseinate/A.r displayed five structural transitions; pH 7.00 to pH ∼5.40: no interaction occurred, pH ∼5.40 to pH ∼4.80: initiation of the formation of primary soluble complexes, pH ∼4.80 to ∼4.30: formation of interpolymer complexes, pH ∼4.30 to ∼4.02: optimum coacervation and pH ∼4.02 to ∼2.50: suppression of coacervation. In addition, rheological properties of sodium caseinate/A.r coacervates were studied at various pH values. A much higher storage modulus (G') than loss modulus (G″) for all sodium caseinate/A.r coacervates suggests the formation of highly interconnected gel-like network structures with mainly elastic behaviour. Moreover, sodium caseinate/A.r coacervates at all pH values exhibited a shear thinning behaviour across the entire shear rate range investigated. Effects of different species of gum tragacanth on the interactions with sodium caseinate have been scarcely studied. Our study showed that systems containing various species (A.r, soluble fraction of A.r and Astragalus gossypinus (A.g)) had different critical pH values and particle sizes during complex coacervation, which could be due to different ratio of soluble to insoluble fractions and uronic acid content of various species.

  14. Analysis of beta-casein gene (CSN2 polymorphism in different breeds of cattle

    Directory of Open Access Journals (Sweden)

    Martina Miluchová

    2014-11-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE MicrosoftInternetExplorer4 The goal of work was identification of b - casein gene polymorphism in different breeds of cow. The beta - casein constitutes up to 45 % of the casein of bovine milk. The most common forms of beta-casein in dairy cattle breeds are A1 and A2, while B is less common. The b-casein A1 variant was associated with the incidence of diabetes mellitus 1st type, coronary heart disease and autism. The A2 variant reduces serum cholesterol. The material involved 287 cows (Simmental breed – 111 cows, Pinzgau breed – 89 cows, Holstein breed – 87 cows. Bovine genomic DNA was extracted from whole blood by using commercial kit and used in order to estimate b - casein genotypes by means of PCR-RFLP method. In the populations included in the study were detected all three genotypes – homozygote genotype A1A1, heterozygote genotype A1A2 and homozygote genotype A2A2 with frequencies 0.1261, 0.3333 and 0.5405 in Simmental breed; 0.1379, 0.4598 and 0.4023 in Holstein breed, 0.3034, 0.5168 and 0.1798 in Pinzgau breed. In population of Simmental breed and Holstein breed was higher frequency of allele A2 (0.7072 and 0.6322. In opposite, in population of Pinzgau breed was present higher frequency of the allele A1 (0.5618.

  15. Whey or Casein Hydrolysate with Carbohydrate for Metabolism and Performance in Cycling.

    Science.gov (United States)

    Oosthuyse, T; Carstens, M; Millen, A M E

    2015-07-01

    The protein type most suitable for ingestion during endurance exercise is undefined. This study compared co-ingestion of either 15 g/h whey or casein hydrolysate with 63 g/h fructose: maltodextrin (0.8:1) on exogenous carbohydrate oxidation, exercise metabolism and performance. 2 h postprandial, 8 male cyclists ingested either: carbohydrate-only, carbohydrate-whey hydrolysate, carbohydrate-casein hydrolysate or placebo-water in a crossover, double-blind design during 2 h of exercise at 60%W max followed by a 16-km time trial. Data were evaluated by magnitude-based inferential statistics. Exogenous carbohydrate oxidation, measured from (13)CO2 breath enrichment, was not substantially influenced by co-ingestion of either protein hydrolysate. However, only co-ingestion of carbohydrate-casein hydrolysate substantially decreased (98% very likely decrease) total carbohydrate oxidation (mean±SD, 242±44; 258±47; 277±33 g for carbohydrate-casein, carbohydrate-whey and carbohydrate-only, respectively) and substantially increased (93% likely increase) total fat oxidation (92±14; 83±27; 73±19 g) compared with carbohydrate-only. Furthermore, only carbohydrate-casein hydrolysate ingestion resulted in a faster time trial (-3.6%; 90% CI: ±3.2%) compared with placebo-water (95% likely benefit). However, neither protein hydrolysate enhanced time trial performance when compared with carbohydrate-only. Under the conditions of this study, ingesting carbohydrate-casein, but not carbohydrate-whey hydrolysate, favourably alters metabolism during prolonged moderate-strenuous cycling without substantially altering cycling performance compared with carbohydrate-only.

  16. The political attack ad

    Directory of Open Access Journals (Sweden)

    Palma Peña-Jiménez, Ph.D.

    2011-01-01

    Full Text Available During election campaigns the political spot has a clear objective: to win votes. This message is communicated to the electorate through television and Internet, and usually presents a negative approach, which includes a direct critical message against the opponent, rather than an exposition of proposals. This article is focused on the analysis of the campaign attack video ad purposely created to encourage the disapproval of the political opponent among voters. These ads focus on discrediting the opponent, many times, through the transmission of ad hominem messages, instead of disseminating the potential of the political party and the virtues and manifesto of its candidate. The article reviews the development of the attack ad since its first appearance, which in Spain dates back to 1996, when the famous Doberman ad was broadcast, and examines the most memorable campaign attack ads.

  17. Serotonin suppresses β-casein expression via PTP1B activation in human mammary epithelial cells.

    Science.gov (United States)

    Chiba, Takeshi; Maeda, Tomoji; Sanbe, Atsushi; Kudo, Kenzo

    2016-04-22

    Serotonin (5-hydroxytriptamine, 5-HT) has an important role in milk volume homeostasis within the mammary gland during lactation. We have previously shown that the expression of β-casein, a differentiation marker in mammary epithelial cells, is suppressed via 5-HT-mediated inhibition of signal transduction and activator of transcription 5 (STAT5) phosphorylation in the human mammary epithelial MCF-12A cell line. In addition, the reduction of β-casein in turn was associated with 5-HT7 receptor expression in the cells. The objective of this study was to determine the mechanisms underlying the 5-HT-mediated suppression of β-casein and STAT5 phosphorylation. The β-casein level and phosphorylated STAT5 (pSTAT5)/STAT5 ratio in the cells co-treated with 5-HT and a protein kinase A (PKA) inhibitor (KT5720) were significantly higher than those of cells treated with 5-HT alone. Exposure to 100 μM db-cAMP for 6 h significantly decreased the protein levels of β-casein and pSTAT5 and the pSTAT5/STAT5 ratio, and significantly increased PTP1B protein levels. In the cells co-treated with 5-HT and an extracellular signal-regulated kinase1/2 (ERK) inhibitor (FR180294) or Akt inhibitor (124005), the β-casein level and pSTAT5/STAT5 ratio were equal to those of cells treated with 5-HT alone. Treatment with 5-HT significantly induced PTP1B protein levels, whereas its increase was inhibited by KT5720. In addition, the PTP1B inhibitor sc-222227 increased the expression levels of β-casein and the pSTAT5/STAT5 ratio. Our observations indicate that PTP1B directly regulates STAT5 phosphorylation and that its activation via the cAMP/PKA pathway downstream of the 5-HT7 receptor is involved in the suppression of β-casein expression in MCF-12A cells.

  18. Phosphorylation of acidic ribosomal proteins from rabbit reticulocytes by a ribosome-associated casein kinase

    DEFF Research Database (Denmark)

    Issinger, O G

    1977-01-01

    Two acidic proteins from 80-S ribosomes were isolated and purified to homogeneity. The purified acidic proteins could be phosphorylated by casein kinase using [gamma-32P]ATP and [gamma-32P]GTP as a phosphoryl donor. The proteins became phosphorylated in situ, too. Sodium dodecyl sulfate polyacryl......Two acidic proteins from 80-S ribosomes were isolated and purified to homogeneity. The purified acidic proteins could be phosphorylated by casein kinase using [gamma-32P]ATP and [gamma-32P]GTP as a phosphoryl donor. The proteins became phosphorylated in situ, too. Sodium dodecyl sulfate...

  19. Treatment of post-orthodontic white spot lesions with casein phosphopeptide-stabilised amorphous calcium phosphate

    DEFF Research Database (Denmark)

    Bröchner, Ann; Christensen, Carsten; Kristensen, Bjarne;

    2010-01-01

    This study aims to investigate the effect of topical applications of 10% casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) on white spot lesions (WSL) detected after treatment with fixed orthodontic appliances. Sixty healthy adolescents with >/=1 clinically visible WSL at debonding were...... findings were largely reflected by the clinical scores. No side effects were reported. Topical treatment of white spot lesions after debonding of orthodontic appliances with a casein phosphopeptide-stabilised amorphous calcium phosphate agent resulted in significantly reduced fluorescence and a reduced...

  20. Probing crunching AdS cosmologies

    CERN Document Server

    Kumar, S Prem

    2015-01-01

    Holographic gravity duals of deformations of CFTs formulated on de Sitter spacetime contain FRW geometries behind a horizon, with cosmological big crunch singularities. Using a specific analytically tractable solution within a particular single scalar truncation of N=8 supergravity on AdS_4, we first probe such crunching cosmologies with spacelike radial geodesics that compute spatially antipodal correlators of large dimension boundary operators. At late times, the geodesics lie on the FRW slice of maximal expansion behind the horizon. The late time two-point functions factorise, and when transformed to the Einstein static universe, they exhibit a temporal non-analyticity determined by the maximal value of the scale factor a_{max} . Radial geodesics connecting antipodal points necessarily have de Sitter energy E \\leq a_{max}, while geodesics with E > a_{max} terminate at the crunch, the two categories of geodesics being separated by the maximal expansion slice. The spacelike crunch singularity is curved "outw...

  1. Twistor methods for AdS$_5$

    CERN Document Server

    Adamo, Tim; Williams, Jack

    2016-01-01

    We consider the application of twistor theory to five-dimensional anti-de Sitter space. The twistor space of AdS$_5$ is the same as the ambitwistor space of the four-dimensional conformal boundary; the geometry of this correspondence is reviewed for both the bulk and boundary. A Penrose transform allows us to describe free bulk fields, with or without mass, in terms of data on twistor space. Explicit representatives for the bulk-to-boundary propagators of scalars and spinors are constructed, along with twistor action functionals for the free theories. Evaluating these twistor actions on bulk-to-boundary propagators is shown to produce the correct two-point functions.

  2. Holography of AdS vacuum bubbles

    Energy Technology Data Exchange (ETDEWEB)

    Barbon, J.L.F. [Instituto de Fisica Teorica IFT UAM/CSIC, Cantoblanco, Madrid 28049 (Spain); Rabinovici, E. [Racah Institute of Physics, Hebrew University, Jerusalem 91904 (Israel)

    2011-07-15

    We consider the fate of AdS vacua connected by tunneling events. A precise holographic dual of thin-walled Coleman-de Luccia bounces is proposed in terms of Fubini instantons in an unstable CFT. This proposal is backed by several qualitative and quantitative checks, including the precise calculation of the instanton action appearing in evaluating the decay rate. Big crunches manifest themselves as time dependent processes which reach the boundary of field space in a finite time. The infinite energy difference involved is identified on the boundary and highlights the ill-defined nature of the bulk setup. We propose a qualitative scenario in which the crunch is resolved by stabilizing the CFT, so that all attempts at crunching always end up shielded from the boundary by the formation of black hole horizons. In all these well defined bulk processes the configurations have the same asymptotics and are finite energy excitations.

  3. Casein addition to a whey-based formula has limited effects on gut function in preterm pigs

    DEFF Research Database (Denmark)

    Thymann, T.; Støy, Ann Cathrine Findal; Bering, S. B.

    2012-01-01

    followed by 30 h of enteral feeding with whey [protein fraction of milk formula based on whey (WHEY); n = 11] or casein and/or whey [protein fraction of milk formula based on a combination of casein and whey (CASEIN); n = 9]-based formulas. Sugar absorptive function was investigated at 6 and 30 h after......Preterm infants are susceptible to necrotizing enterocolitis (NEC). Using preterm pigs, we determined whether a whey–casein-based formula would be superior to a formula based on whey protein alone. Twenty cesarean-derived preterm pigs (92% gestation) were given total parenteral nutrition for 36 h...... studied in gut contents. Severity of NEC lesions was similar between diet groups but galactose absorption was markedly higher in CASEIN than in WHEY (P

  4. Magnetic bead and gold nanoparticle probes based immunoassay for β-casein detection in bovine milk samples.

    Science.gov (United States)

    Li, Y S; Meng, X Y; Zhou, Y; Zhang, Y Y; Meng, X M; Yang, L; Hu, P; Lu, S Y; Ren, H L; Liu, Z S; Wang, X R

    2015-04-15

    In this work, a double-probe based immunoassay was developed for rapid and sensitive determination of β-casein in bovine milk samples. In the method, magnetic beads (MBs), employed as supports for the immobilization of anti-β-casein polyclonal antibody (PAb), were used as the capture probe. Colloidal gold nanoparticles (AuNPs), employed as a bridge for loading anti-β-casein monoclonal antibody (McAb) and horseradish peroxidase (HRP), were used as the amplification probe. The presence of β-casein causes the sandwich structures of MBs-PAb-β-casein-McAb-AuNPs through the interaction between β-casein and the anti-β-casein antibodies. The HRP, used as an enzymatic-amplified tracer, can catalytically oxidize the substrate 3,3',5,5'-tetramethylbenzidine (TMB), generating optical signals that are proportional to the quantity of β-casein. The linear range of the immunoassay was from 6.5 to 1520ngmL(-1). The limit of detection (LOD) was 4.8ngmL(-1) which was 700 times lower than that of MBs-antibody-HRP based immunoassay and 6-7 times lower than that from the microplate-antibody-HRP based assay. The recoveries of β-casein from bovine milk samples were from 95.0% to 104.3% that had a good correlation coefficient (R(2)=0.9956) with those obtained by an official standard Kjeldahl method. For higher sensitivity, simple sample pretreatment and shorter time requirement of the antigen-antibody reaction, the developed immunoassay demonstrated the viability for detection of β-casein in bovine milk samples.

  5. Skil problemerne ad

    DEFF Research Database (Denmark)

    Kaspersen, Peter

    2007-01-01

    På grundlag af evalueringer og forskning i gymnasiereformen 2005 foreslås det at skille problemerne ad i forskellige niveauer. Herved kan der arbejdes med niveaudelte løsninger.......På grundlag af evalueringer og forskning i gymnasiereformen 2005 foreslås det at skille problemerne ad i forskellige niveauer. Herved kan der arbejdes med niveaudelte løsninger....

  6. 葡萄糖对脱脂乳酪蛋白胶束稳定性的影响研究%Study on the influence of glucose on the stability of casein micelles in skim milk

    Institute of Scientific and Technical Information of China (English)

    杨敏; 梁琪; 乔海军; 张卫兵; 孙雪燕; 甘伯中

    2012-01-01

    摘要:研究了葡萄糖添加量、体系pH、热处理温度、热处理时间对脱脂牛乳酪蛋白胶束稳定性的影响。研究表明,在接近中性pH条件下,少量葡萄糖分子可降低脱脂乳酪蛋白胶束的稳定性,大量葡萄糖分子可增强其稳定性。添加葡萄糖后,在高温热处理的诱导下,酪蛋白沉淀的pH升高。随着热处理时间的延长,脱脂乳中酪蛋白胶束表现出聚集行为.致使粒径增大.浊度和沉淀率总体呈现上升趋势。该研究结论可为乳品加工提供参考依据。%The influence of the glucose amount,the system pH,the heat treatment temperature,the heat treatment time on the stability of casein micelles of skim milk were studied. The result showed that,nearly neutral pH,the stability of skim milk casein micelles was reduced with a small amount of glucose,which was increased with a large number of glucose. The pH of the casein precipitation was increased by adding glucose on the high temperature heat treatment. With the extension of the heat treatment time,casein micelles showed aggregation behavior,the particle size was increased,which induced the turbidity and sedimentation amount upward. The conclusion would provide a reference for the dairy processing.

  7. Stimulation of muscle protein synthesis by whey and caseinate ingestion after resistance exercise in elderly individuals

    DEFF Research Database (Denmark)

    Dideriksen, K J; Reitelseder, S; Petersen, S G;

    2011-01-01

    before exercise (CasPre), caseinate intake immediately after exercise (CasPost), whey intake immediately after exercise (Whey), or intake of a non-caloric control drink (Control). Muscle myofibrillar and collagen fractional synthesis rates (FSR) were measured by a primed continuous infusion of L-[1...... protein synthesis (MPS) to intakes of whey and caseinate after heavy resistance exercise in healthy elderly individuals, and, furthermore, to compare the timing effect of caseinate intake. Twenty-four elderly men and women (mean ± SEM; 68 ± 1 years) were randomized to one of four groups: caseinate intake......-(13) C]leucine using labeled proteins during a 6-h recovery period. No differences were observed in muscle myofibrillar and collagen FSR with Whey (0.09 ± 0.01%/h) compared with CasPost (0.09 ± 0.003%/h), and it did not differ between CasPre (0.10 ± 0.01%/h) and CasPost. MPS does not differ with whey...

  8. The balance between caseins and whey proteins in cow's milk determines its allergenicity.

    Science.gov (United States)

    Lara-Villoslada, F; Olivares, M; Xaus, J

    2005-05-01

    Cow's milk allergy is quite common in the first years of human life. Protein composition plays an important role in this pathology, particularly the casein/whey protein ratio. It is known that milks from different species have different sensitization capacities although their protein sources are quite similar. Thus, the objective of this work was to compare the allergenicity of native cow's milk and milk with a modified ratio of casein and whey proteins in a murine model of atopy. Twenty-four Balb/c mice were orally sensitized to native cow's milk or modified cow's milk with a casein/whey protein ratio of 40:60. During the sensitization period, the number of mice suffering from diarrhea was significantly higher in the native cow's milk-sensitized group than in the modified milk-sensitized group. Once mice were killed, plasma histamine levels were shown to be significantly higher in native cow's milk-sensitized mice. In addition, cow's milk proteins induced a higher lymphocyte sensitization in the native milk-sensitized mice, with a significant increase in the specific proliferation ratio of these cells. These results suggest that the balance between caseins and whey proteins plays an important role in the sensitization capacity of cow's milk, and its modification might be a way to reduce the allergenicity of cow's milk.

  9. Cloning and sequencing of the casein kinase 2 alpha subunit from Zea mays

    DEFF Research Database (Denmark)

    Dobrowolska, G; Boldyreff, B; Issinger, O G

    1991-01-01

    The nucleotide sequence of the cDNA coding for the alpha subunit of casein kinase 2 of Zea mays has been determined. The cDNA clone contains an open reading frame of 996 nucleotides encoding a polypeptide comprising 332 amino acids. The primary amino acid sequence exhibits 75% identity to the alpha...

  10. Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology.

    Science.gov (United States)

    Sadeghi, Mahboubeh; Madadlou, Ashkan; Khosrowshahi, Asghar; Mohammadifar, Mohammadamin

    2014-09-01

    Gelation process of acid-induced casein gels was studied using response surface method (RSM). Ratio of casein to whey proteins, incubation and heating temperatures were independent variables. Final storage modulus (G') measured 200 min after the addition of glucono-δ-lactone and the gelation time i.e. the time at which G' of gels became greater than 1 Pa were the parameters studied. Incubation temperature strongly affected both parameters. The higher the incubation temperature, the lower was the G' and the shorter the gelation time. Increased heating temperature however, increased the G' but again shortened the gelation time. Increase in G' was attributed to the formation of disulphide cross-linkages between denatured whey proteins and casein chains; whilst the latter was legitimized by considering the higher isoelectric pH of whey proteins. Maximum response (G' = 268.93 Pa) was obtained at 2.7 % w/w, 25 °C and 90 °C for casein content, incubation and heating temperatures, respectively.

  11. The adsorption of lysozyme and chymosin onto emulsion droplets and their association with caseins

    NARCIS (Netherlands)

    Roos, de A.

    1999-01-01

    The proteolytic action of proteases present in cheese plays a major role in the ripening of cheese. These proteases originate from the rennet, the starter cultures and from the milk itself. The proteolysis in cheese results in the degradation of the casein proteins into smaller peptides and free ami

  12. Trichostatin A inhibits beta-casein expression in mammary epithelial cells

    Energy Technology Data Exchange (ETDEWEB)

    Pujuguet, Philippe; Radisky, Derek; Levy, Dinah; Lacza, Charlemagne; Bissell, Mina J.

    2002-02-22

    Many aspects of cellular behavior are affected by information derived from association of the extracellular matrix (ECM) and with cell membrane receptors. When cultured in the presence of laminin-containing ECM and prolactin (Prl), normal mammary epithelial cells express the milk protein beta-casein. Previously, we defined the minimal ECM- and Prl-responsive enhancer element BCE-1 from the upstream region of the beta-casein gene. We also found that BCE-1 was only active when stably integrated into chromatin, and that trichostatin A (TSA), a reagent that leads to alterations in chromatin structure, was able to activate the integrated enhancer element. We now show that endogenous b-casein gene, which is controlled by a genetic assembly that is highly similar to that of BCE-1 and which is also activated by incubation in ECM and Prl, is instead inhibited by TSA. We provide evidence that the differing response of b-casein and BCE-1 to TSA is neither due to an unusual effect of TSA on mammary epithelial cells, nor to secondary consequences from the expression of a separate gene, nor to a particular property of the BCE-1 construct. As a component of this investigation, we also showed that ECM could mediate rapid histone deacetylation in mammary epithelial cells. These results are discussed in combination with previous work showing that TSA mediates the differentiation of many types of cancer cells but inhibits differentiation of some nonmalignant cell types.

  13. Casein and soybean protein-based thermoplastics and composites as alternative biodegradable polymers for biomedical applications

    NARCIS (Netherlands)

    Vaz, C.M.; Fossen, M.; Tuil, van R.F.; Graaf, de L.A.; Reis, R.L.; Cunha, A.M.

    2003-01-01

    This work reports on the development and characterization of novel meltable polymers and composites based on casein and soybean proteins. The effects of inert (Al2O3) and bioactive (tricalcium phosphate) ceramic reinforcements over the mechanical performance, water absorption, and bioactivity behavi

  14. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

    NARCIS (Netherlands)

    Mellema, M.; Walstra, P.; Opheusden, van J.H.J.; Vliet, van T.

    2002-01-01

    During ageing of casein or skim milk gels, structural changes take place that affect gel parameters, such as pore size and storage modulus. These changes can be explained in terms of rearrangements of the gel network at various length scales. In this paper, rheological experiments on rennet-induced

  15. The influence of casein and urea as nitrogen sources on in vitro equine caecal fermentation

    NARCIS (Netherlands)

    Santos, A.S.; Ferreira, L.M.M.; Martin-Rosset, W.; Cotovio, M.; Silva, F.; Bennett, R.N.; Cone, J.W.; Bessa, R.J.B.; Rodrigues, M.A.M.

    2012-01-01

    To access the fermentative response of equine caecal microbial population to nitrogen availability, an in vitro study was conducted using caecal contents provided with adequate energy sources and nitrogen as limiting nutrient. Two nitrogen (N) sources were provided, protein (casein) and non-protein

  16. Ultrasound effects on the assembly of casein micelles in reconstituted skim milk.

    Science.gov (United States)

    Liu, Zheng; Juliano, Pablo; Williams, Roderick P W; Niere, Julie; Augustin, Mary Ann

    2014-05-01

    Reconstituted skim milks (10 % w/w total solids, pH 6·7-8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of <30 °C. Application of ultrasound to milk at different pH altered the assembly of the casein micelle in milk, with greater effects at higher pH and lower frequency. Low frequency ultrasound caused greater disruption of casein micelles causing release of protein from the micellar to the serum phase than high frequency. The released protein re-associated to form aggregates of smaller size but with surface charge similar to the casein micelles in the original milk. Ultrasound may be used as a physical intervention to alter the size of the micelles and the partitioning of caseins between the micellar and serum phases in milk. The altered protein equilibria induced by ultrasound treatment may have potential for the development of milk with novel functionality.

  17. Divergence at the casein haplotypes in dairy and meat goat breeds.

    Science.gov (United States)

    Küpper, Julia; Chessa, Stefania; Rignanese, Daniela; Caroli, Anna; Erhardt, Georg

    2010-02-01

    Casein genes have been proved to have an influence on milk properties, and are in addition appropriate for phylogeny studies. A large number of casein polymorphisms exist in goats, making their analysis quite complex. The four casein loci were analyzed by molecular techniques for genetic polymorphism detection in the two dairy goat breeds Bunte Deutsche Edelziege (BDE; n=96), Weisse Deutsche Edelziege (WDE; n=91), and the meat goat breed Buren (n=75). Of the 35 analyzed alleles, 18 were found in BDE, and 17 in Buren goats and WDE. In addition, a new allele was identified at the CSN1S1 locus in the BDE, showing a frequency of 0.05. This variant, named CSN1S1*A', is characterized by a t-->c transversion in intron 9. Linkage disequilibrium was found at the casein haplotype in all three breeds. A total of 30 haplotypes showed frequencies higher than 0.01. In the Buren breed only one haplotype showed a frequency higher than 0.1. The ancestral haplotype B-A-A-B (in the order: CSN1S1-CSN2-CSN1S2-CSN3) occurred in all three breeds, showing a very high frequency (>0.8) in the Buren.

  18. The Gluten-Free, Casein-Free Diet and Autism: Limited Return on Family Investment

    Science.gov (United States)

    Hurwitz, Sarah

    2013-01-01

    The gluten-free, casein-free (GFCF) diet is widely used by families of children with autism spectrum disorders (ASD). Despite its popularity, there is limited evidence in support of the diet. The purpose of this article was to identify and evaluate well-controlled studies of the GFCF diet that have been implemented with children with ASD. A review…

  19. Phosphorylation of nm23/nucleoside diphosphate kinase by casein kinase 2 in vitro

    DEFF Research Database (Denmark)

    Engel, M; Issinger, O G; Lascu, I;

    1994-01-01

    We have investigated phosphorylation of human nucleoside diphosphate kinase (NDPK) and of homologous NDPK from different species by human casein kinase 2 (CK-2). The human NDPK isotypes A and B were phosphorylated by CK-2 in vitro both when the purified proteins and total lysate of HL-60 leukemia...

  20. Reconstitution of normal and hyperactivated forms of casein kinase-2 by variably mutated beta-subunits

    DEFF Research Database (Denmark)

    Boldyreff, B; Meggio, F; Pinna, L A;

    1993-01-01

    Twenty-one mutants of the noncatalytic beta-subunit of human casein kinase-2 have been created, expressed in Escherichia coli, and purified to homogeneity. They are either modified at the autophosphorylation site (mutants beta delta 1-4 and beta A 5,6) or bear variable deletions in their C...

  1. Analysis of the endogenous peptide profile of milk: identification of 248 mainly casein-derived peptides.

    Science.gov (United States)

    Baum, Florian; Fedorova, Maria; Ebner, Jennifer; Hoffmann, Ralf; Pischetsrieder, Monika

    2013-12-06

    Milk is an excellent source of bioactive peptides. However, the composition of the native milk peptidome has only been partially elucidated. The present study applied matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) directly or after prefractionation of the milk peptides by reverse-phase high-performance liquid chromatography (RP-HPLC) or OFFGEL fractionation for the comprehensive analysis of the peptide profile of raw milk. The peptide sequences were determined by MALDI-TOF/TOF or nano-ultra-performance liquid chromatography-nanoelectrospray ionization-LTQ-Orbitrap-MS. Direct MALDI-TOF-MS analysis led to the assignment of 57 peptides. Prefractionation by both complementary methods led to the assignment of another 191 peptides. Most peptides originate from α(S1)-casein, followed by β-casein, and α(S2)-casein. κ-Casein and whey proteins seem to play only a minor role as peptide precursors. The formation of many, but not all, peptides could be explained by the activity of the endogenous peptidases, plasmin or cathepsin D, B, and G. Database searches revealed the presence of 22 peptides with established physiological function, including those with angiotensin-converting-enzyme (ACE) inhibitory, immunomodulating, or antimicrobial activity.

  2. Interfacial properties, thin film stability and foam stability of casein micelle dispersions

    NARCIS (Netherlands)

    Chen, Min; Sala, G.; Meinders, M.B.J.; Valenberg, van H.J.F.; Linden, van der E.; Sagis, L.M.C.

    2017-01-01

    Foam stability of casein micelle dispersions (CMDs) strongly depends on aggregate size. To elucidate the underlying mechanism, the role of interfacial and thin film properties was investigated. CMDs were prepared at 4 °C and 20 °C, designated as CMD4 °C and CMD20 °C. At equal protein concentrations,

  3. Mobile ad hoc networking

    CERN Document Server

    John Wiley & Sons

    2004-01-01

    "Assimilating the most up-to-date information on research and development activities in this rapidly growing area, Mobile Ad Hoc Networking covers physical, data link, network, and transport layers, as well as application, security, simulation, and power management issues in sensor, local area, personal, and mobile ad hoc networks. Each of the book's sixteen chapters has been written by a top expert and discusses in-depth the most important topics in the field. Mobile Ad Hoc Networking is an excellent reference and guide for professionals seeking an in-depth examination of topics that also provides a comprehensive overview of the current state-of-the-art."--Jacket.

  4. Impact of Casein and Gluten Free Dietary Intervention on Selected Autistic Children

    Directory of Open Access Journals (Sweden)

    Veerappan Nishadevi

    2008-09-01

    Full Text Available Objective: Autism is a life long developmental disorder that emerges in early childhood and results in significant lifelong disability. The goal of treatment is to promote the childs social and language development and minimize behaviors that interfere with the childs functioning and learning. This study evaluated the impact of casein and gluten free diet among selected autistic children. Methods: Three private special schools in Salem District, Tamilnadu, India were selected. A total number of 50 autistic children 10 from SIMEC, 10 from MMIC and 30 from CSI comprised the study sample. Background information, clinical history and nutritional status, dietary pattern were collected from the 50 selected autistic children. Out of 50 autistic children 30 autistic children were selected for the dietary intervention. Diet counseling regarding casein free diet was imparted to Group I (n=10, gluten free diet to Group II (n=10 and both casein and gluten free diet for Group III (n=10. The diet was followed for a period of 2 months. The efficacy of the dietary exclusion of casein and gluten was evaluated using a food and behavior diary on a day to day basis, using observation method. Findings: Results about Group I autistic children who followed dietary exclusion of casein free diet showed that the mean scores before and after casein free dietary intervention depiticted these improvements as, 1 to 1.2 for attention, 2.8 to 2.9 for sleep, 1.1 to 1.3 for hyperactivity, 1.1 to 1.2 for anxiety/compulsion. For Group II autistic children who followed dietary exclusion of gluten free diet showed the improvements as 1.1 to 1.4 for attention 2.5 to 3 for sleep, 1.7 to 1.9 for hyperactivity, 1.1 to 1.2 for anxiety/compulsion. About Group III autistic children who followed dietary exclusion of both casein and gluten free diet showed the improvements as 1.1 to 1.3 for attention, 2.5 to 2.7 for sleep, 1.3 to 1.7 for hyperactivity, and 1.1 to 1.2 for anxiety

  5. Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys.

    Science.gov (United States)

    Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

    2014-11-01

    The aim of this work was to evaluate the antioxidant activity of yogurt made from milk characterized by different casein (CN) haplotypes (αs1-, β-, κ-CN) and fortified with chestnut and sulla honeys. The CN haplotype was determined by isoelectric focusing, whereas antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. The results showed that chestnut honey presented the highest phenolic acid and flavonoid contents, which are closely associated with its high antioxidant activity. The antioxidant activity of fortified yogurt samples was affected both by different CN haplotypes and by type of honey added. Yogurts fortified with chestnut honey showed higher antioxidant activity than those fortified with sulla honey. The different behavior observed among the fortified yogurts led us to hypothesize that the effects of protein-polyphenol complex on antioxidant activity are interactive. The results suggest that milk proteins polymorphism and polyphenols play different roles in affecting the bioavailability and the antioxidant activity of yogurt.

  6. Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk.

    Science.gov (United States)

    Liu, JinRu; Nakamura, Akihiro; Corredig, Milena

    2006-08-23

    Pectins are negatively charged polysaccharides employed as stabilizers in acidified milk dispersions, where caseins aggregate because of the low pH and serum separation needs to be prevented. The objective of this research was to study the effect of charge on the stabilizing functionality of the polysaccharide in acid milk drinks. Unstandardized pectins with various charges (as degree of esterification, DE) as well as soybean soluble polysaccharide (SSPS) were tested for their stabilizing behavior as a function of pH and concentration. Skim milk was acidified by glucono-delta-lactone and then homogenized in the presence of polysaccharide at different pH values (in the range from 4.2 to 3.0). Measurements of particle size distribution demonstrated that pectins with a DE of 71.4, 68.6, and 67.4 stabilized milk at pH > 4.0. Pectins with a lower DE (63.9%) needed a higher concentration (0.4%) at the same pH to show a monomodal distribution of particle sizes. Pectins with lower DE (milk, at pH milk dispersion was pH-dependent, and results were similar to those for samples containing pectin alone. This suggested that in the mixture, pectin dominated the behavior over SSPS, even when an excess of SSPS was added to the dispersions before homogenization.

  7. Relative efficacy of casein or soya protein combined with palm or safflower-seed oil on hyperuricaemia in rats.

    Science.gov (United States)

    Lo, Hui-Chen; Wang, Yao-Horng; Chiou, Hue-Ying; Lai, Shan-Hu; Yang, Yu

    2010-07-01

    Diets that ameliorate the adverse effects of uric acid (UA) on renal damage deserve attention. The effects of casein or soya protein combined with palm or safflower-seed oil on various serum parameters and renal histology were investigated on hyperuricaemic rats. Male Wistar rats administered with oxonic acid and UA to induce hyperuricaemia were fed with casein or soya protein plus palm- or safflower-seed oil-supplemented diets. Normal rats and hyperuricaemic rats with or without allopurinol treatment (150 mg/l in drinking water) were fed with casein plus maize oil-supplemented diets. After 8 weeks, allopurinol treatment and soya protein plus safflower-seed oil-supplemented diet significantly decreased serum UA in hyperuricaemic rats (one-way ANOVA; P soya protein and casein attenuated hyperuricaemia-induced decreases in serum albumin and insulin, respectively (two-way ANOVA; P soya protein significantly decreased renal NO and nitrotyrosine and palm oil significantly decreased renal nitrotyrosine, TNF-alpha and interferon-gamma and increased renal transforming growth factor-beta. Casein with safflower-seed oil significantly attenuated renal tubulointerstitial nephritis, crystals and fibrosis. Comparing casein v. soya protein combined with palm or safflower-seed oil, the results support that casein with safflower-seed oil may be effective in attenuating hyperuricaemia-associated renal damage, while soya protein with safflower-seed oil may be beneficial in lowering serum UA and TAG.

  8. Purification and characterization of a casein kinase 2-type protein kinase from pea nuclei

    Science.gov (United States)

    Li, H.; Roux, S. J.

    1992-01-01

    Almost all the polyamine-stimulated protein kinase activity associated with the chromatin fraction of nuclei purified from etiolated pea (Pisum sativum L.) plumules is present in a single enzyme that can be extracted from chromatin by 0.35 molar NaCl. This protein kinase can be further purified over 2000-fold by salt fractionation and anion-exchange and casein-agarose column chromatography, after which it is more than 90% pure. The purified kinase has a specific activity of about 650 nanomoles per minute per milligram protein in the absence of polyamines, with either ATP or GTP as phosphoryl donor. Spermidine can stimulate its activity fourfold, with half-maximal activation at about 2 millimolar. Spermine and putrescine also stimulate activity, although somewhat less effectively. This kinase has a tetrameric alpha 2 beta 2 structure with a native molecular weight of 130,000, and subunit molecular weights of 36,000 for the catalytic subunit (alpha) and 29,000 for the regulatory subunit (beta). In western blot analyses, only the alpha subunit reacts strongly with polyclonal antibodies to a Drosophila casein kinase II. The pea kinase can use casein and phosvitin as artificial substrates, phosphorylating both the serine and threonine residues of casein. It has a pH optimum near 8.0, a Vmax of 1.5 micromoles per minute per milligram protein, and a Km for ATP of approximately 75 micromolar. Its activity can be almost completely inhibited by heparin at 5 micrograms per milliliter, but is relatively insensitive to concentrations of staurosporine, K252a, and chlorpromazine that strongly antagonize Ca(2+) -regulated protein kinases. These results are discussed in relation to recent findings that casein kinase 2-type kinases may phosphorylate trans-acting factors that bind to light-regulated promoters in plants.

  9. Characterization of casein gene complex and genetic diversity analysis in Indian goats.

    Science.gov (United States)

    Rout, P K; Kumar, A; Mandal, A; Laloe, D; Singh, S K; Roy, R

    2010-04-01

    Milk protein polymorphism plays an important role in genetic diversity analysis, phylogenetic studies, establishing geographical diversity, conservation decision, and improving breeding goals. Milk protein polymorphism in Indian goat breeds has not been well studied; therefore, an investigation was carried out to analyze the genetic structure of the casein gene and milk protein diversity at six milk protein loci in nine Indian goat breeds/genetic groups from varied agro-climatic zones. Milk protein genotyping was carried out in 1098 individual milk samples by SDS-PAGE at alphaS1-CN (CSN1S1), beta-CN (CSN2), alphaS2-CN (CSN1S2), kappa-CN (CSN3), beta-LG, and alpha-LA loci. Indian goats exhibited alphaS1-casein A allele in higher frequency in the majority of breeds except Ganjam and local goats. The alphaS1-casein A allele frequencies varied from 0.45 to 0.77. A total of 16 casein haplotypes were observed in seven breeds and breed specific haplotypes were observed with respect to geographic region. The average number of alleles was lowest in Ganjam (1.66 +/- 0.81) and highest in Sirohi goats (2.50 +/- 1.05). Expected heterozygosity at six different loci demonstrated genetic diversity and breed fragmentation. Neighbor-Joining tree was built basing on Nei's distance. There was about 16.95% variability due to differences between breeds, indicating a strong subdivision. Principal component analysis was carried out to highlight the relationship among breeds. The variability among goat breeds was contributed by alphaS2-CN, beta-LG and alphaS1-CN. The Indian goats exhibited alphaS1-CN (CSN1S1) A allele in higher frequency in all the breeds indicating the higher casein yield in their milk.

  10. Identification of protein tyrosine phosphatase 1B and casein as substrates for 124-v-Mos

    Directory of Open Access Journals (Sweden)

    Stabel Silvia

    2002-04-01

    Full Text Available Abstract Background The mos proto-oncogene encodes a cytoplasmic serine/threonine-specific protein kinase with crucial function during meiotic cell division in vertebrates. Based on oncogenic amino acid substitutions the viral derivative, 124-v-Mos, displays constitutive protein kinase activity and functions independent of unknown upstream effectors of mos protein kinase. We have utilized this property of 124-v-Mos and screened for novel mos substrates in immunocomplex kinase assays in vitro. Results We generated recombinant 124-v-Mos using the baculovirus expression system in Spodoptera frugiperda cells and demonstrated constitutive kinase activity by the ability of 124-v-Mos to auto-phosphorylate and to phosphorylate vimentin, a known substrate of c-Mos. Using this approach we analyzed a panel of acidic and basic substrates in immunocomplex protein kinase assays and identified novel in vitro substrates for 124-v-Mos, the protein tyrosine phosphatase 1B (PTP1B, alpha-casein and beta-casein. We controlled mos-specific phosphorylation of PTP1B and casein in comparative assays using a synthetic kinase-inactive 124-v-Mos mutant and further, tryptic digests of mos-phosphorylated beta-casein identified a phosphopeptide specifically targeted by wild-type 124-v-Mos. Two-dimensional phosphoamino acid analyses showed that 124-v-mos targets serine and threonine residues for phosphorylation in casein at a 1:1 ratio but auto-phosphorylation occurs predominantly on serine residues. Conclusion The mos substrates identified in this study represent a basis to approach the identification of the mos-consensus phosphorylation motif, important for the development of specific inhibitors of the Mos protein kinase.

  11. Value Adding Management

    DEFF Research Database (Denmark)

    Jensen, Per Anker; Katchamart, Akarapong

    2011-01-01

    Purpose: To investigate how Facilities Management (FM) can add value and develop a management concept that can assist facilities managers in implementing value adding strategies and practices. Theory: The study is based on the management model for FM included in the European FM standards, recent...... theories on added value of FM and real estate and the related concept of Value Management from building projects. The study is related to the EuroFM research group on The Added Value of FM. Design/methodology/approach: The study outlines a preliminary theoretical based management concept, which...... is investigated, tested and discussed based on a case study of an international corporation. Findings: The study shows that the management model for FM creates a relevant starting point but also that stakeholder and relationship management is an essential aspect of Value Adding Management. The case study confirms...

  12. Antiproton-Decelerator (AD)

    CERN Multimedia

    Laurent Guiraud

    1998-01-01

    When the Low-Energy Antiproton Ring (LEAR) was stopped in 1996, because of its costly operation, a cheaper way of continuing low-energy antiproton physics was sought. The Antiproton-Collector (AC), added in 1987 to the Antiproton Accumulator (AA) to provide a tenfold intensity increase, was converted into the Antiproton-Decelerator (AD). Antiprotons from the target at 3.5 GeV/c are decelerated to 100 MeV/c, and fast-ejected to the experiments. Major changes were necessary. Above all, the conversion from a constant-field machine to one with a magnetic cycle, modulating the field by an impressive factor 35. New systems for stochastic and electron cooling had to be added. Beam diagnostics at an intensity of only 2E7 antiprotons was a challenge. In 2000, the AD began delivery of antiprotons to the experiments.

  13. AdS_3: the NHEK generation

    CERN Document Server

    Bena, Iosif; Puhm, Andrea

    2015-01-01

    It was argued in arXiv:1203.4227 that the five-dimensional near-horizon extremal Kerr (NHEK) geometry can be embedded in String Theory as the infrared region of an infinite family of non-supersymmetric geometries that have D1, D5, momentum and KK monopole charges. We show that there exists a method to embed these geometries into asymptotically-AdS_3 x S^3/Z_N solutions, and hence to obtain infinite families of flows whose infrared is NHEK. This indicates that the CFT dual to the NHEK geometry is the IR fixed point of a Renormalization Group flow from a known local UV CFT and opens the door to its explicit construction.

  14. Study on Desalination of DA201-C Macroporous Adsorption Resin on Fermented Bean Curd Polypeptide%DA201-C大孔吸附树脂对腐乳多肽脱盐作用的研究

    Institute of Scientific and Technical Information of China (English)

    范文; 阮长青; 王鹤霖

    2011-01-01

    In order to remove the salt of fermented bean curd, benefit the separation and purification of active peptide and realize the target of the recovery rate of fermented bean curd polypeptides,the desalting technology of fermented bean curd polypeptides which were water - soluble after ultrafiltration by DA201 - C macroporous adsorption resin was investigated. The results indicated that the optimum condition for desalting was obtained as follows: loading sample concentration of 45 mg/mL,flow speed of 120 mL/h and 70% alcohol as eluent. Under these conditions,the ratio of fermented bean curd polypeptides desalination reached to 98. 19% , and the recovery of peptides was more than 90%. Moreover,its antioxidant activity was enhanced. In conclusion,the desalination method by using DA201 -C macroporous adsorption resin applied to fermented bean curd polypeptides was a simple and available method.%为去除腐乳中的盐分,利于其中活性肽的分离纯化,以腐乳多肽的回收率为指标,采用DA201-C大孔吸附树脂对超滤的水溶性低聚肽的脱盐工艺进行了研究.结果表明:DA201-C大孔吸附树脂对腐乳多肽较佳的脱盐工艺条件为上样浓度45 mg/mL、洗脱流速120 mL/h、解吸剂为70%乙醇.腐乳多肽经DA201-C大孔吸附树脂处理后脱盐率达到98.19%,肽回收率大于90%,抗氧化活性得到提高.利用DA201-C大孔吸附树脂是进行腐乳多肽脱盐处理的一种简便有效方法.

  15. Effect of Fluoride, Casein Phosphopeptide–Amorphous Calcium Phosphate and Casein Phosphopeptide–Amorphous Calcium Phosphate Fluoride on Enamel Surface Microhardness After Microabrasion: An In Vitro Study

    Directory of Open Access Journals (Sweden)

    Ghazaleh Ahmadi Zenouz

    2016-03-01

    Full Text Available Objectives: This study aimed to assess the effect of applying casein phosphopeptide–amorphous calcium phosphate (CPP-ACP paste, casein phosphopeptide–amorphous calcium phosphate fluoride (CPP-ACPF paste and sodium fluoride gel on surface microhardness of enamel after microabrasion.Materials and Methods: Thirty freshly extracted human premolars were selected. All samples were subjected to hardness indentations made with the Vickers hardness machine and the average value was recorded as the initial surface microhardness. The specimens were then randomly divided into three groups (n=10 of CPP-ACPF, fluoride and CPP-ACP. The teeth were micro-abraded with Opalustre. Microhardness test was performed to assess the post-abrasion hardness. Three remineralization modalities were performed on samples of each group. The enamel surface microhardness measurements were performed. To compare the difference between groups, the rehardening and softening values were defined. One-way ANOVA and Tukey’s post hoc test at a significance level of 5% were used for statistical analysis.Results: The mean microhardness value (MMV had a significant decrease after microabrasion from baseline. The MMV had a significant increase after remineralization in all groups. The MMV of CPP-ACPF group was significantly more than that of fluoride group (P=0.027. The rehardening value of fluoride group was significantly more than that of other groups (P<0.001.Conclusion: All the remineralizing agents were effective for rehardening the enamel after microabrasion. The CPP-ACP and CPP-ACPF pastes are effective, but to a lesser extent than neutral sodium fluoride gel in remineralizing enamel surface. Incorporation of fluoride to CPP-ACP formulation does not provide any additional remineralizing potential.Keywords: Casein phosphopeptide-amorphous calcium phosphate nanocomplex; Enamel Microabrasion; Hardness; Sodium Fluoride

  16. Eating ad Libitum

    DEFF Research Database (Denmark)

    Hillersdal, Line

    in the context of the 'ad libitum meal'. The analytical interest is thus what kind of eaters and bodies are enacted in the meal test and what ideas of prevention and treatment are embedded in their standards. Drawing from ongoing empirical work among Danish obesity researchers performing scientific meal tests I...... ask what make up food stuff and eaters in the meal tests? More specifically I explore a scientific testing of changes in taste preferences before and after weight-loss surgery using an ad libitum buffet with a selection of different foods and another testing the effect of exercise on appetite also...... using an ad libitum meal consisting of spaghetti bolognaise. I analyse the entanglement and concurrence of different knowledge practices and show how several scalings of appetite play out, one ex explaining the aim of the test, being to ”measure what your body would want the most” and hence producing...

  17. Dynamic ad hoc networks

    CERN Document Server

    Rashvand, Habib

    2013-01-01

    Motivated by the exciting new application paradigm of using amalgamated technologies of the Internet and wireless, the next generation communication networks (also called 'ubiquitous', 'complex' and 'unstructured' networking) are changing the way we develop and apply our future systems and services at home and on local, national and global scales. Whatever the interconnection - a WiMAX enabled networked mobile vehicle, MEMS or nanotechnology enabled distributed sensor systems, Vehicular Ad hoc Networking (VANET) or Mobile Ad hoc Networking (MANET) - all can be classified under new networking s

  18. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier.

    Science.gov (United States)

    Subtil, S F; Rocha-Selmi, G A; Thomazini, M; Trindade, M A; Netto, F M; Favaro-Trindade, C S

    2014-09-01

    This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.

  19. The effects of glycine, L-threonine, and L-cystine supplementation to a 9% casein diet on the conversions of L-tryptophan to nicotinamide and to serotonin in rats.

    Science.gov (United States)

    Shibata, Katsumi; Imai, Shoko; Nakata, Chifumi; Fukuwatari, Tsutomu

    2013-01-01

    Nicotinamide and serotonin are synthesized from L-tryptophan in mammals. It is important to know the nutritional factors affecting the synthesis of nicotinamide and serotonin. We investigated the effects of amino acid composition. Young adult rats were fed ad libitum for 21 d a low-protein (9% casein) diet([1] control), or one of the low protein diets supplemented with following amino acids: [2] glycine, L-threonine, and L-cystine, [3] L-threonine and L-cystine, [4] glycine and L-cystine, and [5] glycine and L-threonine. The amounts of glycine, L-threonine and L-cystine supplementations were 2%, 0.078%, and 0.2%, respectively, and the amino acid contents of all diet were adjusted with supplementation of L-glutamic acid. The body weight gain, food efficiency ratio, and the amino acid nutrition biomarker, which is the urinary excretion ratio of (N(1)-methyl-2-pyridone-5-carboxamide+N(1)-methyl-4-pyridone-3-carboxamide)/N(1)-methylnicotinamide, improved by adding the amino acids glycine, L-threonine and L-cystine to a 9% casein diet. The conversion percentage of L-tryptophan to nicotinamide decreased with the addition of the amino acids glycine, L-threonine and L-cystine to a 9% casein diet, while the concentrations of serotonin in the brain, stomach and small intestine were not affected at all. The effects of each amino acid on body weight gain and the conversion ratios were also investigated. Glycine did not affect these variables. L-Cystine improved the body weight gain, the food efficiency ratio and the urine ratio, and decreased the conversion percentage. L-Threonine did not affect body weight gain or food efficiency ratio; however, it improved the urine ratio and decreased the conversion percentage.

  20. Effects of Dietary Fibre (Pectin and/or Increased Protein (Casein or Pea on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats.

    Directory of Open Access Journals (Sweden)

    Clare L Adam

    Full Text Available Dietary constituents that suppress appetite, such as dietary fibre and protein, may aid weight loss in obesity. The soluble fermentable dietary fibre pectin promotes satiety and decreases adiposity in diet-induced obese rats but effects of increased protein are unknown. Adult diet-induced obese rats reared on high fat diet (45% energy from fat were given experimental diets ad libitum for 4 weeks (n = 8/group: high fat control, high fat with high protein (40% energy as casein or pea protein, or these diets with added 10% w/w pectin. Dietary pectin, but not high protein, decreased food intake by 23% and induced 23% body fat loss, leading to 12% lower final body weight and 44% lower total body fat mass than controls. Plasma concentrations of satiety hormones PYY and total GLP-1 were increased by dietary pectin (168% and 151%, respectively but not by high protein. Plasma leptin was decreased by 62% on pectin diets and 38% on high pea (but not casein protein, while plasma insulin was decreased by 44% on pectin, 38% on high pea and 18% on high casein protein diets. Caecal weight and short-chain fatty acid concentrations in the caecum were increased in pectin-fed and high pea protein groups: caecal succinate was increased by pectin (900%, acetate and propionate by pectin (123% and 118%, respectively and pea protein (147% and 144%, respectively, and butyrate only by pea protein (309%. Caecal branched-chain fatty acid concentrations were decreased by pectin (down 78% but increased by pea protein (164%. Therefore, the soluble fermentable fibre pectin appeared more effective than high protein for increasing satiety and decreasing caloric intake and adiposity while on high fat diet, and produced a fermentation environment more likely to promote hindgut health. Altogether these data indicate that high fibre may be better than high protein for weight (fat loss in obesity.

  1. Lactic Acid Bacteria in Total Mixed Ration Silage Containing Soybean Curd Residue: Their Isolation, Identification and Ability to Inhibit Aerobic Deterioration

    Science.gov (United States)

    Li, Y.; Wang, F.; Nishino, N.

    2016-01-01

    We investigated the effects of the predominant lactic acid bacteria (LAB) on the fermentation characteristics and aerobic stability of total mixed ration (TMR) silage containing soybean curd residue (SC-TMR silage). The SC-TMR materials were ensiled in laboratory silos for 14 or 56 days. LAB predominant in SC-TMR silage were identified (Exp. 1). Lactobacillus fermentum (L. fermentum) and Streptococcus bovis (S. bovis) were found in the untreated materials, Leuconostoc pseudomesenteroides (L. pseudomesenteroides) in 14-day silage and Lactobacillus plantarum (L. plantarum) in all silages. Pediococcus acidilactici (P. acidilactici), Lactobacillus paracasei (L. paracasei), and Lactobacillus brevis (L. brevis) formed more than 90% of the isolates in 56-day silage. Italian ryegrass and whole crop maize were inoculated with P. acidilactici and L. brevis isolates and the fermentation and aerobic stability determined (Exp. 2). Inoculation with P. acidilactici and L. brevis alone or combined improved the fermentation products in ryegrass silage and markedly enhanced its aerobic stability. In maize silage, P. acidilactici and L. brevis inoculation caused no changes and suppressed deterioration when combined with increases in acetic acid content. The results indicate that P. acidilactici and L. brevis may produce a synergistic effect to inhibit SC-TMR silage deterioration. Further studies are needed to identify the inhibitory substances, which may be useful for developing potential antifungal agents. PMID:26949952

  2. Surface-active potential of biosurfactants produced in curd whey by Pseudomonas aeruginosa strain-PP2 and Kocuria turfanesis strain-J at extreme environmental conditions.

    Science.gov (United States)

    Dubey, Kirti V; Charde, Pravin N; Meshram, Sudhir U; Shendre, Latika P; Dubey, Vijay S; Juwarkar, Asha A

    2012-12-01

    Surface-active potential of biosurfactants produced cost-effectively in curd whey by Pseudomonas aeruginosa strain-PP2 and Kocuria turfanesis strain-J were tested using parameters viz. surface tension (ST) reduction, F(CMC) (highest dilution factor to reach critical micelle concentration) and emulsification index (EI-24) of pesticides; monocrotophos and imidacloprid at extreme environmental conditions. Results have shown that ST reduction of biosurfactants was stable at pH 2-11. High F(CMC) of the biosurfactant in the fermented whey at low pH improved emulsification of pesticides. ST marginally increased at 5% and 15% NaCl, resulting in high EI-24 and F(CMC). Over a range of temperatures 30-121 °C, ST remained low with a higher F(CMC) and EI-24 at 60 °C than at 121 and 30 °C. The biosurfactants have shown differences in their surface-active property and have marked specificity to emulsify pesticides in extreme environmental conditions.

  3. Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue.

    Science.gov (United States)

    Shi, Min; Yang, Yingnan; Hu, Xuansheng; Zhang, Zhenya

    2014-07-15

    A crude Ganoderma lucidum polysaccharide (GLPL) was extracted from fermented soybean curd residue by ultrasonic assisted extraction. The optimal extraction conditions were 30 min at 80 °C with 80 W and water to solid ratio of 10, and with this method 115.47 ± 2.95 mg/g of GLPL yield was obtained. Additionally, the antioxidant and immunomodulatory activities of GLPL were investigated. The results showed that GLPL exhibited strong antioxidant effects, which included scavenging activities against DPPH radicals, hydrogen oxide and ABTS radicals with IC50 values of 0.23, 0.48 and 0.69 mg/mL, respectively. For immunomodulatory activities, GLPL was shown to strongly stimulate the proliferation of macrophages (158.02 ± 13.12%), the production of nitric oxide and phagocytosis (21.16 ± 1.65 μM), and, at 40.00 μg/mL, protected macrophage from Doxorubicin (DOX) (0.16 ± 0.003).

  4. Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake.

    Science.gov (United States)

    Yasuda, Kaori; Kitagawa, Masayuki; Oishi, Kazato; Hirooka, Hiroyuki; Tamura, Takemi; Kumagai, Hajime

    2016-07-01

    This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a(*) value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids.

  5. Lactic Acid Bacteria in Total Mixed Ration Silage Containing Soybean Curd Residue: Their Isolation, Identification and Ability to Inhibit Aerobic Deterioration.

    Science.gov (United States)

    Li, Y; Wang, F; Nishino, N

    2016-04-01

    We investigated the effects of the predominant lactic acid bacteria (LAB) on the fermentation characteristics and aerobic stability of total mixed ration (TMR) silage containing soybean curd residue (SC-TMR silage). The SC-TMR materials were ensiled in laboratory silos for 14 or 56 days. LAB predominant in SC-TMR silage were identified (Exp. 1). Lactobacillus fermentum (L. fermentum) and Streptococcus bovis (S. bovis) were found in the untreated materials, Leuconostoc pseudomesenteroides (L. pseudomesenteroides) in 14-day silage and Lactobacillus plantarum (L. plantarum) in all silages. Pediococcus acidilactici (P. acidilactici), Lactobacillus paracasei (L. paracasei), and Lactobacillus brevis (L. brevis) formed more than 90% of the isolates in 56-day silage. Italian ryegrass and whole crop maize were inoculated with P. acidilactici and L. brevis isolates and the fermentation and aerobic stability determined (Exp. 2). Inoculation with P. acidilactici and L. brevis alone or combined improved the fermentation products in ryegrass silage and markedly enhanced its aerobic stability. In maize silage, P. acidilactici and L. brevis inoculation caused no changes and suppressed deterioration when combined with increases in acetic acid content. The results indicate that P. acidilactici and L. brevis may produce a synergistic effect to inhibit SC-TMR silage deterioration. Further studies are needed to identify the inhibitory substances, which may be useful for developing potential antifungal agents.

  6. Casein addition to a whey-based formula has limited effects on gut function in preterm pigs.

    Science.gov (United States)

    Thymann, T; Støy, C A F; Bering, S B; Mølbak, L; Sangild, P T

    2012-12-01

    Preterm infants are susceptible to necrotizing enterocolitis (NEC). Using preterm pigs, we determined whether a whey-casein-based formula would be superior to a formula based on whey protein alone. Twenty cesarean-derived preterm pigs (92% gestation) were given total parenteral nutrition for 36 h followed by 30 h of enteral feeding with whey [protein fraction of milk formula based on whey (WHEY); n = 11] or casein and/or whey [protein fraction of milk formula based on a combination of casein and whey (CASEIN); n = 9]-based formulas. Sugar absorptive function was investigated at 6 and 30 h after initiation of enteral feeding using bolus feedings with galactose and mannitol. Pigs were killed after the last in vivo sugar absorption test and evaluated for NEC and the mid intestine was used for ex vivo measurements of hexose absorption. Microbiota profile and short chain fatty acid (SCFA) levels were studied in gut contents. Severity of NEC lesions was similar between diet groups but galactose absorption was markedly higher in CASEIN than in WHEY (P SCFA concentration. Casein may transiently stimulate intestinal sugar absorption but has limited effects on gut structure, microbiota, and NEC in preterm pigs.

  7. Moleculer analysis of genotype kappa casein and composition of goat milk Etawah grade, Saanen and their crossbred

    Directory of Open Access Journals (Sweden)

    Yayu Zurriyati

    2011-03-01

    Full Text Available Polymorphism of goat casein gene closely linked to the quality of milk protein. κ-casein is one of the casein fractions that influence the shape and stability of grain milk. This study is aimed to identify the variation of genotype κ-casein and related with milk quality from Etawah grade, Saanen and their crossbreed (PE-SA. The number of dairy goats used in this study was 150 animals consisted of Etawah grade (48 animals, Saanen (51 animals and PE-SA (51 animals. Steps of experiment were: blood and milk sampling collection, DNA amplification by PCR and the product digestion using Pst1 enzyme, κ-casein gene sequencing and analyzing the quality of fresh milk. The results showed that κ-casein gene is monomorphic by PCR-RFLP (Pst1 for all the goat breeds, but DNA sequencing indicated 38 point of mutation. Observation on goat milk quality showed that Etawah grade milk had highest (P < 0.05 density value (1.033 ± 0.002 and solid non fat (9.577 ± 0.704% than those of Saanen and PE-SA fresh milk goat.

  8. Estimation of whey protein in casein coprecipitate and milk powder by high-performance liquid chromatography quantification of cysteine.

    Science.gov (United States)

    Ballin, Nicolai Z

    2006-06-14

    An analytical high-performance liquid chromatography (HPLC)-fluorescence method for indirect measuring of whey protein in casein coprecipitate and milk powder was developed. Samples were hydrolyzed with HCl, and cysteyl residues were derivatized with 3,3'-dithiodipropionic acid and 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate. The cysteine content was used to calculate the percentage of whey protein in commercial samples with use of European Union Regulation cysteine reference values in both casein and whey protein. Method validation studies were performed for caseinates and milk powder, and results indicate that the present HPLC approach can be applied as a fast method with a standard deviation of repeatability between 3.3 and 9.5%. Applicability was studied by analysis of 40 commercial caseinate samples, and all complied to European legislation with a content of whey protein not exceeding 5%. Finally, an approach used to estimate the cysteine amount in pure casein by comparison of calculated and experimental values questions the generally accepted cysteine reference value in casein, which is most likely an overestimation.

  9. Localization on $AdS_2\\times S^1$

    CERN Document Server

    David, Justin R; Gupta, Rajesh Kumar; Narain, Kumar

    2016-01-01

    Conformal symmetry relates the metric on $AdS_2 \\times S^{1}$ to that of $S^3$. This implies that under a suitable choice of boundary conditions for fields on $AdS_2$ the partition function of conformal field theories on these spaces must agree which makes $AdS_2 \\times S^{1}$ a good testing ground to study localization on non-compact spaces. We study supersymmetry on $AdS_2\\times S^1$ and determine the localizing Lagrangian for ${\\cal N}=2$ supersymmetric Chern-Simons theory on $AdS_2\\times S^1$. We evaluate the partition function of ${\\cal N}=2$ supersymmetric Chern-Simons theory on $AdS_2 \\times S^1$ using localization, where the radius of $S^1$ is $q$ times that of $AdS_2$. With boundary conditions on $AdS_2\\times S^1$ which ensure that all the physical fields are normalizable and lie in the space of square integrable wave functions in $AdS_2$, the result for the partition function precisely agrees with that of the theory on the $q$-fold covering of $S^3$.

  10. D-branes in Lorentzian AdS(3)

    CERN Document Server

    Israel, D

    2005-01-01

    We study the exact construction of D-branes in Lorentzian AdS(3). We start by defining a family of conformal field theories that gives a natural Euclidean version of the SL(2,R) CFT and does not correspond to H(3)+, the analytic continuation of AdS(3). We argue that one can recuperate the exact CFT results of Lorentzian AdS(3), upon an analytic continuation in the moduli space of these conformal field theories. Then we construct exact boundary states for various symmetric and symmetry-breaking D-branes in AdS(3).

  11. Interfacial properties, thin film stability and foam stability of casein micelle dispersions.

    Science.gov (United States)

    Chen, Min; Sala, Guido; Meinders, Marcel B J; van Valenberg, Hein J F; van der Linden, Erik; Sagis, Leonard M C

    2017-01-01

    Foam stability of casein micelle dispersions (CMDs) strongly depends on aggregate size. To elucidate the underlying mechanism, the role of interfacial and thin film properties was investigated. CMDs were prepared at 4°C and 20°C, designated as CMD4°C and CMD20°C. At equal protein concentrations, foam stability of CMD4°C (with casein micelle aggregates) was markedly higher than CMD20°C (without aggregates). Although the elastic modulus of CMD4°C was twice as that of CMD20°C at 0.005Hz, the protein adsorbed amount was slightly higher for CMD20°C than for CMD4°C, which indicated a slight difference in interfacial composition of the air/water interface. Non-linear surface dilatational rheology showed minor differences between mechanical properties of air/water interfaces stabilized by two CMDs. These differences in interfacial properties could not explain the large difference in foam stability between two CMDs. Thin film analysis showed that films made with CMD20°C drained to a more homogeneous film compared to films stabilized by CMD4°C. Large casein micelle aggregates trapped in the thin film of CMD4°C made the film more heterogeneous. The rupture time of thin films was significantly longer for CMD4°C (>1h) than for CMD20°C (foam stability decreased significantly. In conclusion, the increased stability of foam prepared with CMD4°C appears to be the result of entrapment of casein micelle aggregates in the liquid films of the foam.

  12. How to Squeeze a Sponge: Casein Micelles under Osmotic Stress, a SAXS Study

    OpenAIRE

    Bouchoux, Antoine; Gésan-Guiziou, Geneviève; Pérez, Javier; Cabane, Bernard

    2010-01-01

    By combining the osmotic stress technique with small-angle x-ray scattering measurements, we followed the structural response of the casein micelle to an overall increase in concentration. When the aqueous phase that separates the micelles is extracted, they behave as polydisperse repelling spheres and their internal structure is not affected. When they are compressed, the micelles lose water and shrink to a smaller volume. Our results indicate that this compression is nonaffine, i.e., some p...

  13. Gluten-free and casein-free diets in the treatment of autism

    OpenAIRE

    Andreas Reissmann; Joachim Hauser; Ewelina Makulska-Gertruda; Loredana Tomsa; Lange, Klaus W.

    2014-01-01

    Background: Autism is a complex psychiatric disorder characterized by three core symptoms, i.e. impairments in social interaction, restricted patterns of behavior and impairments in communication. In the framework of the “opioid excess theory”, the disorder symptoms are compared to the behavioral effects of opiates. Based on this, a possible nutritional basis of autism has been proposed, hypothesizing that certain food proteins such as gluten and casein can be transformed ...

  14. A review of gluten- and casein-free diets for treatment of autism: 2005–2015

    OpenAIRE

    Elder, Jennifer; Kreider, Consuelo; Schaefer, Nancy; deLaosa,Mary

    2015-01-01

    Jennifer Harrison Elder,1 Consuelo Maun Kreider,2 Nancy M Schaefer,3 Mary B de Laosa4 1Department of Family and Community Health Nursing Science, 2Department of Occupational Therapy, 3Health Science Center Library, 4Department of Psychology, University of Florida, Gainesville, FL, USA Background: The gluten-free, casein-free (GFCF) diet is heralded by strong anecdotal parental reports to greatly improve and even "cure" symptoms of autism spectrum disorders (ASDs). Yet, to d...

  15. A review of gluten- and casein-free diets for treatment of autism: 2005–2015

    OpenAIRE

    Elder JH; Kreider CM; Schaefer NM; de Laosa MB

    2015-01-01

    Jennifer Harrison Elder,1 Consuelo Maun Kreider,2 Nancy M Schaefer,3 Mary B de Laosa4 1Department of Family and Community Health Nursing Science, 2Department of Occupational Therapy, 3Health Science Center Library, 4Department of Psychology, University of Florida, Gainesville, FL, USA Background: The gluten-free, casein-free (GFCF) diet is heralded by strong anecdotal parental reports to greatly improve and even "cure" symptoms of autism spectrum disorders (ASDs). Yet, to date, lit...

  16. Kappa-casein gene study in Iranian Sistani cattle breed (Bos indicus) using PCR-RFLP.

    Science.gov (United States)

    Rohallah, Alinaghizadeh; Mohammadreza, Mohammad Abadi; Shahin, Moradnasab Badrabadi

    2007-12-01

    In cattle, caseins are subdivided into four main groups: alphaS1-, alphaaS2-, beta- and kappa-caseins. kappa-caseins (CSN2) considerably differ from other caseins in structure and other properties. Testing the A and B alleles is of practical importance, because the milk of cows that carry the B allele of CSN3 has a better thermal resistance and shorter coagulation time, better curdles and contains micelles of different sizes. Iranian Sistani cattle (Bos indicus) are a heavy built breed and used as dual-purpose cattle breed in Eastern Iran. This breed is a genetic resource that shows special features of adaptation to rustic environments. One of the most distinctive features of Sistani cattle is its great capability to resist diseases which makes it a potential reservoir of germplasm useful for future crosses. Our main goal was to study DNA-polymorphism of the CSN3 gene in the Iranian Sistani native cattle (Bos indicus) and analyze the information value of CSN3 gene polymorphism as a genetic marker. We genotyped and analyzed 65 animals of this breed using PCR-RFLP. The frequencies of A and B alleles were 0.6385 and 0.3615 and those of AA, AB and BB genotypes were 0.4000, 0.4769 and 0.1231, respectively. In the Sistani Zebu breed, frequency of B allele is higher than other Zebu breeds, indicating that intensive selection for dairy production have been done and indirectly influenced CSN3 allele frequencies.

  17. Short communication: genetic variability in the predicted microRNA target sites of caprine casein genes.

    Science.gov (United States)

    Zidi, A; Amills, M; Tomás, A; Vidal, O; Ramírez, O; Carrizosa, J; Urrutia, B; Serradilla, J M; Clop, A

    2010-04-01

    The main goal of the current work was to identify single nucleotide polymorphisms (SNP) that might create or disrupt microRNA (miRNA) target sites in the caprine casein genes. The 3' untranslated regions of the goat alpha(S1)-, alpha(S2)-, beta-, and kappa-casein genes (CSN1S1, CSN1S2, CSN2, and CSN3, respectively) were resequenced in 25 individuals of the Murciano-Granadina, Cashmere, Canarian, Saanen, and Sahelian breeds. Five SNP were identified through this strategy: c.175C>T at CSN1S1; c.109T>C, c.139G>C, and c.160T>C at CSN1S2; and c.216C>T at CSN2. Analysis with the Patrocles Finder tool predicted that all of these SNP are located within regions complementary to the seed of diverse miRNA sequences. These in silico results suggest that polymorphism at miRNA target sites might have some effect on casein expression. We explored this issue by genotyping the c.175C>T SNP (CSN1S1) in 85 Murciano-Granadina goats with records for milk CSN1S1 concentrations. This substitution destroys a putative target site for miR-101, a miRNA known to be expressed in the bovine mammary gland. Although TT goats had higher levels (6.25 g/L) of CSN1S1 than their CT (6.05 g/L) and CC (6.04 g/L) counterparts, these differences were not significant. Experimental confirmation of the miRNA target sites predicted in the current work and performance of additional association analyses in other goat populations will be an essential step to find out if polymorphic miRNA target sites constitute an important source of variation in casein expression.

  18. K-酪蛋白研究进展%Research on k-casein: A review

    Institute of Scientific and Technical Information of China (English)

    刘文静; 郑玉才; 钟光辉

    2001-01-01

    对k-酪蛋白(kappa-casein,k-CN)的基本特征,遗传多态性及其与乳成分、凝乳性能的关系,以及k-CN定型技术作了综述;并探讨了k-CN遗传多态性在乳酪生产和牦牛育种中的应用前景.

  19. Galactose content of legumes, caseinates, and some hard cheeses: implications for diet treatment of classic galactosemia.

    Science.gov (United States)

    Van Calcar, Sandra C; Bernstein, Laurie E; Rohr, Frances J; Yannicelli, Steven; Berry, Gerard T; Scaman, Christine H

    2014-02-12

    There are inconsistent reports on the lactose and/or galactose content of some foods traditionally restricted from the diet for classic galactosemia. Therefore, samples of cheeses, caseinates, and canned black, pinto, kidney, and garbanzo beans were analyzed for free galactose content using HPLC with refractive index or pulsed amperometric detection. Galactose concentrations in several hard and aged cheeses and three mild/medium Cheddars, produced by smaller local dairies, was galactosemia.

  20. Bovine kappa-casein gene polymorphism and its association with milk production traits

    Directory of Open Access Journals (Sweden)

    Satyanarayana Rachagani

    2008-12-01

    Full Text Available Point mutations in exon IV of the bovine κ-casein (CSN3 gene determine two allelic variants, A and B. These variants were distinguished by polymerase chain reaction and restriction fragment length polymorphism (PCR-RFLP analysis in the indigenous Sahiwal and Tharparkar cattle breeds. DNA samples (252 Sahiwal and 56 Tharparkar were analyzed for allelic variants of the CSN3 gene. Polymorphism was detected by digestion of PCR-amplified products with HindIII, HhaI and HaeIII restriction enzymes, followed by separation on 3% agarose gels, and resolved by ethidium bromide staining. Allele A of the κ-casein gene occurred at a higher frequency than allele B, in both Sahiwal and Tharparkar breeds. The genotypic frequencies of AA, AB, and BB in the Sahiwal and Tharparkar breeds were 0.758, 0.230 and 0.012, and 0.0.732, 0.250 and 0.018, respectively. The frequencies of alleles A and B in the Sahiwal and Tharparkar breeds were 0.873 and 0.127, and 0.857 and 0.143, respectively. Genotype BB of the kappa-casein gene had more influence on the monthly milk yield, 305-days milk yield, monthly solids-not-fat (SNF yield, and monthly protein yield, in the Sahiwal cattle.

  1. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.

    Science.gov (United States)

    Cunha, Clarissa R; Viotto, Walkiria H

    2010-01-01

    "Requeijão cremoso" is a traditional Brazilian processed cheese spread, showing ample acceptance on the national market. Emulsifying salts (ES) are an important factor influencing the characteristics of processed cheeses, but the literature presents conflicting results about their action on cheese functionality. Requeijão cremoso obtained from anhydrous ingredients allows the study of the influence of each type of ES on the cheese properties, since it can be treated as a model system where the variables are limited and well known. The objective of this study was to evaluate the effect of different types of ES (TSC-sodium citrate, SHMP-sodium hexametaphosphate, STPP-sodium tripolyphosphate, and TSPP-tetrasodium pyrophosphate) on the sensory and functional characteristics of requeijão cremoso-processed cheeses obtained from anhydrous ingredients. The physicochemical composition, degree of casein dissociation, fat particle size, melting index, color, texture profile, and sensory acceptance of the cheeses were determined. The functional behavior of processed cheeses was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the casein dispersion during cooking, and the possible creation of cross-links with casein during cooling. The cheese made with SHMP was the one most differentiated from the others, presenting lower melting index, whiter color, and higher values for hardness, gumminess, and adhesiveness. The differences in texture had an impact on sensory acceptance: with the exception of the sample manufactured with sodium hexametaphosphate, all the samples presented good sensory acceptance.

  2. Genetic parameters for casein and urea content in the Italian Brown Swiss dairy cattle

    Directory of Open Access Journals (Sweden)

    O. Pedron

    2010-04-01

    Full Text Available A total of 137,753 test day records of 20,745 Italian Brown Swiss dairy cows from 26 provinces of Italy were used to estimate heritability for casein and urea content in milk and their genetic correlations with other production traits and milk somatic cell score. Milk component values were obtained by Fourier Transformed Infrared (IR Spectroscopy from milk samples collected during national routine recording and were analysed using test day repeatability animal models. Fixed effects included 1,001 levels of herd-test date, 15 classes of days in milk, and 13 classes of age at calving within parity. The variation among cows was large for most of the traits. The heritability value for casein content was 0.31, as for protein content, and genetic and phenotypic correlations between these two traits were large (0.99 and 0.97 respectively. Milk urea content had a heritability of 0.17 and a positive genetic relationship with fat (0.12, null with protein (0.03 and casein (0.002 content and a negative genetic correlation with milk yield (-0.17 suggesting that the genetic improvement for milk urea content would be possible, but genetic gain would be affected by other traits included as selection criteria in the economic index and by their relative economic emphasis.

  3. Influence of ultrasound on chemically induced gelation of micellar casein systems.

    Science.gov (United States)

    Chandrapala, Jayani; Zisu, Bogdan; Kentish, Sandra; Ashokkumar, Muthupandian

    2013-05-01

    Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7.6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

  4. Kinetics of N(ε)-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein.

    Science.gov (United States)

    Nguyen, Ha T; van der Fels-Klerx, H J; van Boekel, Martinus A J S

    2016-02-01

    This study investigated the formation of N(ε)-carboxymethyllysine (CML) in two caseinate solutions containing: (1) glucose, (2) lactose, each heated at 120 °C and 130 °C. At both heating temperatures, CML concentration in lactose-caseinate solution was higher than in glucose-caseinate solution. In both solutions, more CML was formed at 130 °C than at 120 °C. Using multiresponse modelling, two degradation routes for the sugars were confirmed: (1) isomerisation of glucose or lactose and subsequent degradation via Lobry de Bruyn-Alberda van Ekenstein (LA) arrangement; (2) the Maillard reaction between the reducing sugar and lysine residues. Modelling results suggested that CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the Amadori rearrangement product. Since CML appeared to be thermally unstable under the current study conditions, it may not be a perfect indicator for heat damage of processed foods. This is the first study in which CML formation was linked to available information on the Maillard reaction via multiresponse modelling.

  5. Enhanced dispersibility and bioactivity of curcumin by encapsulation in casein nanocapsules.

    Science.gov (United States)

    Pan, Kang; Zhong, Qixin; Baek, Seung Joon

    2013-06-26

    In this work, a novel encapsulation method was studied by spray-drying a warm aqueous ethanol solution with codissolved sodium caseinate (NaCas) and lipophilic food components, using curcumin as a model compound. The encapsulation caused the loss of crystallinity of curcumin. After hydration of spray-dried powder and centrifugation, 137 μg/mL curcumin was dispersed in the transparent dispersion, which was 4 decades higher than its water solubility. Dynamic light scattering and atomic force microscopy results showed that curcumin-loaded casein nanoparticles were bigger than those of NaCas processed at encapsulation conditions but were smaller than those of the native NaCas. The increased nanoparticle dimension, together with fluorescence and FTIR spectroscopy results, suggested that curcumin was entrapped in the nanoparticle core through hydrophobic interactions. The curcumin encapsulated in casein nanoparticles had higher biological activity, as assessed by antioxidant and cell proliferation assays, than pristine curcumin, likely due to the improved dispersibility. This simple approach may be applied to encapsulate various lipophilic bioactive compounds.

  6. Calcium, vitamin D, casein and whey protein intakes and periodontitis among Danish adults

    DEFF Research Database (Denmark)

    Adegboye, Amanda Ra; Boucher, Barbara J; Kongstad, Johanne

    2016-01-01

    OBJECTIVE: To investigate whether intakes of Ca, vitamin D, casein and whey are associated with periodontitis and to investigate the possibility of interactions between them. DESIGN: Cross-sectional study. An Internet-based, 267-item FFQ was used to assess dietary intake. Intakes of casein (32.0 g....../d), whey proteins (9.6 g/d) and vitamin D (5.8 μg/d) were classified as within v. above the 50th percentile. Ca intake was classified as within v. below age-specific recommendations. Severe periodontitis was defined as having ≥2 inter-proximal sites with clinical attachment loss ≥6 mm (not on the same...... study of DANHES 2007-2008. RESULTS: Intakes of Ca within recommendations (OR=0.76; 95% CI 0.58, 0.99), whey ≥9.6 g/d (OR=0.75; 95% CI 0.58, 0.97) and casein ≥32 g/d (OR=0.75 95% CI 0.58, 0.97) were associated with lower likelihood of severe periodontitis after adjustment for age, gender, education...

  7. Stimulation of muscle protein synthesis by whey and caseinate ingestion after resistance exercise in elderly individuals

    DEFF Research Database (Denmark)

    Dideriksen, Kasper; Reitelseder, Søren; Petersen, S.G.

    2011-01-01

    -(13) C]leucine using labeled proteins during a 6-h recovery period. No differences were observed in muscle myofibrillar and collagen FSR with Whey (0.09 ± 0.01%/h) compared with CasPost (0.09 ± 0.003%/h), and it did not differ between CasPre (0.10 ± 0.01%/h) and CasPost. MPS does not differ with whey......Sarcopenia is a well-known phenomenon in elderly individuals and resistance exercise together with sufficient amino acid (AA) availability has proved to be a counteractive implement. However, the source of AA and supplement timing require further investigation. The objective was to compare muscle...... protein synthesis (MPS) to intakes of whey and caseinate after heavy resistance exercise in healthy elderly individuals, and, furthermore, to compare the timing effect of caseinate intake. Twenty-four elderly men and women (mean ± SEM; 68 ± 1 years) were randomized to one of four groups: caseinate intake...

  8. Biosurfactant Production by Cultivation of Bacillus atrophaeus ATCC 9372 in Semidefined Glucose/Casein-Based Media

    Science.gov (United States)

    Das Neves, Luiz Carlos Martins; de Oliveira, Kátia Silva; Kobayashi, Márcio Junji; Vessoni Penna, Thereza Christina; Converti, Attilio

    Biosurfactants are proteins with detergent, emulsifier, and antimicrobial actions that have potential application in environmental applications such as the treatment of organic pollutants and oil recovery. Bacillus atrophaeus strains are nonpathogenic and are suitable source of biosurfactants, among which is surfactin. The aim of this work is to establish a culture medium composition able to stimulate biosurfactants production by B. atrophaeus ATCC 9372. Batch cultivations were carried out in a rotary shaker at 150 rpm and 35°C for 24 h on glucose- and/or casein-based semidefined culture media also containing sodium chloride, dibasic sodium phosphate, and soy flour. The addition of 14.0 g/L glucose in a culture medium containing 10.0 g/L of casein resulted in 17 times higher biosurfactant production (B max=635.0 mg/L). Besides, the simultaneous presence of digested casein (10.0 g/L), digested soy flour (3.0 g/L), and glucose (18.0 g/L) in the medium was responsible for a diauxic effect during cell growth. Once the diauxie started, the average biosurfactants concentration was 16.8% less than that observed before this phenomenon. The capability of B. atrophaeus strain to adapt its own metabolism to use several nutrients as energy sources and to preserve high levels of biosurfactants in the medium during the stationary phase is a promising feature for its possible application in biological treatments.

  9. Gluten- and casein-free dietary intervention for autism spectrum conditions.

    Directory of Open Access Journals (Sweden)

    Paul eWhiteley

    2013-01-01

    Full Text Available Dietary intervention as a tool for maintaining and improving physical health and wellbeing is a widely researched and discussed topic. Speculation that diet may similarly affect mental health and wellbeing particularly in cases of psychiatric and behavioural symptomatology opens up various avenues for potentially improving quality of life. We examine evidence suggestive that a gluten-free, casein-free or combined gluten- and casein-free diet can ameliorate core and peripheral symptoms and improve developmental outcome in some cases of autism spectrum conditions. Although not wholly affirmative, the majority of published studies indicate statistically significant positive changes to symptom presentation following dietary intervention. In particular, changes to areas of communication, attention and hyperactivity are detailed, despite the presence of various methodological shortcomings. Specific characteristics of best- and non-responders to intervention have not been fully elucidated; neither has the precise mode of action for any universal effect outside of known individual cases of food-related co-morbidity. With the publication of controlled medium- and long-term group studies of a gluten- and casein-free diet alongside more consolidated biological findings potentially linked to intervention, the appearance of a possible diet-related autism phenotype seems to be emerging supportive of a positive dietary effect in some cases. Further debate on whether such dietary intervention should form part of best practice guidelines for autism spectrum conditions and onward representative of an autism dietary-sensitive enteropathy is warranted.

  10. Ads in Indonesia

    Directory of Open Access Journals (Sweden)

    Wulan Roro Retno

    2017-01-01

    Full Text Available Cosmetics industry created the beauty myth for women through advertising. A cosmetic ad in Indonesia has spread a new concept of white skin: East Asia beauty myth. The white concept of Asia white skin basically derived from colonial legacy. The purpose of the research was analyzing the beauty myth in Indonesia ads using postcolonial perspective. The principal result brought the discourse analysis and postcolonial perspective a new insight in communication research. Particularly on media and cultural studies. Major conclusions showed that the beauty myth since the Dutch colonial period never been change. The main concept is always in colonialism’s idea: “white is better”. The West is better than the East.

  11. Adding linear orders

    CERN Document Server

    Shelah, Saharon

    2011-01-01

    We address the following question: Can we expand an NIP theory by adding a linear order such that the expansion is still NIP? Easily, if acl(A)=A for all A, then this is true. Otherwise, we give counterexamples. More precisely, there is a totally categorical theory for which every expansion by a linear order has IP. There is also an \\omega-stable NDOP theory for which every expansion by a linear order interprets bounded arithmetic.

  12. Effect of fermentation with Lactobacillus delbrueckii subsp.Bulgaricus on the antigenicity ofβ-casein in cow's milk%德氏乳杆菌保加利亚亚种发酵对牛乳中β-酪蛋白抗原性的影响

    Institute of Scientific and Technical Information of China (English)

    廖萍; 罗永康; 李铮; 刘晓宇

    2012-01-01

    复原脱脂牛乳经德氏乳杆菌保加利亚亚种发酵至凝乳,然后在4℃下冷藏5d.用间接竞争ELISA法测定了其中β-酪蛋白(β-CN)的抗原残留量,并且对发酵样品的蛋白水解程度与滴定酸度进行了分析.结果表明,复原脱脂乳经90~95℃处理5min后,β-CN的抗原残留量为60.25%,发酵过程中其抗原残留量持续下降,凝乳时下降到55.46%,而冷藏1d后降到了最低值54.03%,随后又缓慢上升,冷藏3d后为55.87%,继续冷藏至5d,β-CN的抗原残留量基本没有变化,维持在55.5%与55.9%之间.因此采用德氏乳杆菌保加利亚亚种发酵能够在一定程度上降低牛乳中β-CN的抗原性,但是在冷藏5d的过程中其抗原性又有一定程度的升高.%Reconstituted skimmed milk was fermented to form into curd with Lactobadllus delbrueckii subsp. Bulgarians, then stored at 4 °C for 5 days. The residual antigenicity of/3-casein (jS-CN) in it was estimated by indirect competitive ELISA method, the hydrolysis degree of milk proteins and titratable acidity were analysed as well. The results indicated that, after processing in 90~95 t for 5 min, the residual antigenicity of/3-CN was 60.25%, and it decreased throughout the fermentation, to 55.46% when the milk formed into curd. The lowest antigenicity 54.03% appeared when the milk was stored at 4 °C for 1 day, then it went up slighdy to 55.87% when the storage time extended to 3 days. Followed by storage in 4 t to 5 days, the residual antigenicity of/3-CN remained between 55.5% and 55.9%. It was proved that fermentation with Lactobacillus delbrueckii subsp. Bulgaricus could reduce the antigenicity of/3-casein in cow's milk to some extent, but it goes up a little when the ferment product is stored in 4 XI for 5 days.

  13. Casein kinase II protein kinase is bound to lamina-matrix and phosphorylates lamin-like protein in isolated pea nuclei

    Science.gov (United States)

    Li, H.; Roux, S. J.

    1992-01-01

    A casein kinase II (CK II)-like protein kinase was identified and partially isolated from a purified envelope-matrix fraction of pea (Pisum sativum L.) nuclei. When [gamma-32P]ATP was directly added to the envelope-matrix preparation, the three most heavily labeled protein bands had molecular masses near 71, 48, and 46 kDa. Protein kinases were removed from the preparation by sequential extraction with Triton X-100, EGTA, 0.3 M NaCl, and a pH 10.5 buffer, but an active kinase still remained bound to the remaining lamina-matrix fraction after these treatments. This kinase had properties resembling CK II kinases previously characterized from animal and plant sources: it preferred casein as an artificial substrate, could use GTP as efficiently as ATP as the phosphoryl donor, was stimulated by spermine, was calcium independent, and had a catalytic subunit of 36 kDa. Some animal and plant CK II kinases have regulatory subunits near 29 kDa, and a lamina-matrix-bound protein of this molecular mass was recognized on immunoblot by anti-Drosophila CK II polyclonal antibodies. Also found associated with the envelope-matrix fraction of pea nuclei were p34cdc2-like and Ca(2+)-dependent protein kinases, but their properties could not account for the protein kinase activity bound to the lamina. The 71-kDa substrate of the CK II-like kinase was lamin A-like, both in its molecular mass and in its cross-reactivity with anti-intermediate filament antibodies. Lamin phosphorylation is considered a crucial early step in the entry of cells into mitosis, so lamina-bound CK II kinases may be important control points for cellular proliferation.

  14. AdS 3-manifolds and Higgs bundles

    DEFF Research Database (Denmark)

    Alessandrini, Daniele; Li, Qiongling

    2015-01-01

    In this paper we investigate the relationships between closed AdS 3-manifolds and Higgs bundles. We have a new way to construct AdS structures that allows us to see many of their properties explicitly, for example we can recover the very recent formula by Tholozan for the volumes. We also find...

  15. Optimization of caseinate-coated simvastatin-zein nanoparticles: improved bioavailability and modified release characteristics

    Directory of Open Access Journals (Sweden)

    Ahmed OA

    2015-01-01

    Full Text Available Osama AA Ahmed,1,2 Khaled M Hosny,1,3 Majid M Al-Sawahli,1,4 Usama A Fahmy11Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia; 2Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Minia University, Minia, Egypt; 3Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Beni Suef University, Beni Suef, Egypt; 4Holding Company for Biological Products & Vaccines (VACSERA, Cairo, EgyptAbstract: The current study focuses on utilization of the natural biocompatible polymer zein to formulate simvastatin (SMV nanoparticles coated with caseinate, to improve solubility and hence bioavailability, and in addition, to modify SMV-release characteristics. This formulation can be utilized for oral or possible depot parenteral applications. Fifteen formulations were prepared by liquid–liquid phase separation method, according to the Box–Behnken design, to optimize formulation variables. Sodium caseinate was used as an electrosteric stabilizer. The factors studied were: percentage of SMV in the SMV-zein mixture (X1, ethanol concentration (X2, and caseinate concentration (X3. The selected dependent variables were mean particle size (Y1, SMV encapsulation efficiency (Y2, and cumulative percentage of drug permeated after 1 hour (Y3. The diffusion of SMV from the prepared nanoparticles specified by the design was carried out using an automated Franz diffusion cell apparatus. The optimized SMV-zein formula was investigated for in vivo pharmacokinetic parameters compared with an oral SMV suspension. The optimized nanosized SMV-zein formula showed a 131 nm mean particle size and 89% encapsulation efficiency. In vitro permeation studies displayed delayed permeation characteristics, with about 42% and 85% of SMV cumulative amount released after 12 and 48 hours, respectively. Bioavailability estimation in rats revealed an augmentation in SMV bioavailability

  16. Pathologies in Lovelock AdS Black Branes and AdS/CFT

    CERN Document Server

    Takahashi, Tomohiro

    2011-01-01

    We study the pathologies in AdS black branes in Lovelock theory. More precisely, we examine the conditions that AdS black branes have the naked singularity, the ghost instability and the dynamical instability. From the point of view of the AdS/CFT correspondence, the pathologies in AdS black branes indicate the pathologies in the corresponding CFT. Hence, we need to be careful when we apply AdS/CFT in Lovelock theory to various phenomena such as the shear viscosity to entropy ratio in strongly coupled quantum filed theory.

  17. Bioavailability of free lysine and protein-bound lysine from casein and fishmeal in juvenile turbot (Psetta maxima).

    Science.gov (United States)

    Kroeckel, Saskia; Dietz, Carsten; Schulz, Carsten; Susenbeth, Andreas

    2015-03-14

    In the present study, a linear regression analysis between lysine intake and lysine retention was conducted to investigate the efficiency of lysine utilisation (k(Lys)) at marginal lysine intake of either protein-bound or free lysine sources in juvenile turbot (Psetta maxima). For this purpose, nine isonitrogenous and isoenergetic diets were formulated to contain 2·25-4·12 g lysine/100 g crude protein (CP) to ensure that lysine was the first-limiting amino acid in all diets. The basal diet contained 2·25 g lysine/100 g CP. Graded levels of casein (Cas), fishmeal (FM) and L-lysine HCl (Lys) were added to the experimental diets to achieve stepwise lysine increments. A total of 240 fish (initial weight 50·1 g) were hand-fed all the experimental diets once daily until apparent satiation over a period of 56 d. Feed intake was significantly affected by dietary lysine concentration rather than by dietary lysine source. Specific growth rate increased significantly at higher lysine concentrations (PCas, Lys or FM were 0·833, 0·857 and 0·684, respectively. The bioavailability of lysine from the respective lysine sources was determined by a slope-ratio approach. The bioavailability of lysine (relative to the reference lysine source Cas) from FM and Lys was 82·1 and 103 %, respectively. Nutrient requirement for maintenance was in the range of 16·7-23·4 mg/kg(0·8) per d, and did not differ between the treatments. There were no significant differences in lysine utilisation efficiency or bioavailability of protein-bound or crystalline lysine from the respective sources observed when lysine was confirmed to be the first-limiting nutrient.

  18. Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein

    OpenAIRE

    Nataša Mikulec; Dijana Plavljanić; Jasminka Špoljarić; Biljana Radeljević; Jasmina Havranek; Neven Antunac

    2013-01-01

    The aim of this study was to introduce a reference method for the detection of cow milk in ewe and goat cheeses (EC 273/08) in order to protect manufacturers and consumers from adulterations and imitations, and to ensure alignment with the demands of domestic and EU markets. The method includes isolation of casein from cheese, isoelectric focusing of γ2- and γ3-casein originating from the hydrolysis of β-casein by plasmin, the detection and quantitative determination of γ-casein in cow, ewe a...

  19. 酪蛋白胶束结构研究方法综述%A review on the studying means of casein micelle structure

    Institute of Scientific and Technical Information of China (English)

    史莹; 杨敏; 梁琪; 乔海军; 张卫兵

    2012-01-01

    Caseins,the main components of milk protein, represent about 80% of the total protein in the milk.Owing to the importance of casein and casein micelles for the functional behavior of dairy products, and widely application of caseins, the study of casein is always drawing more attention.Especially, the exact structure of casein micelles is still under debate.Many scholars have proposed various theoretic models for casein micelle structure. This paper reviewed kinds means of casein micelles structure,dissociation and aggregation in order to provide a reference for studying casein in the future.%酪蛋白是乳中蛋白质的主要成分,约占其80%。由于酪蛋白胶束对乳制品的功能特性起重要作用,因此其研究一直备受关注,但酪蛋白胶束的内部结构至今没有确切的定义,而是许多学者提出了各种理论模型。文章综述了酪蛋白胶束结构、解离与聚集的多种研究方法,为以后学者研究酪蛋白提供借鉴。

  20. Studies on the photophysical properties of 1,8-naphthalimide derivative and aggregation induced emission recognition for casein

    Energy Technology Data Exchange (ETDEWEB)

    Sun, Yang, E-mail: 66160692@qq.com [Department of Chemistry and Chemical Engineering, Xi' an University of Arts and Science, No. 168, Taibai South Road, Xi' an, Shaanxi 710065 (China); Liang, Xuhua; Fan, Jun [School of Chemical Engineering, Northwest University, No. 229, Taibai North Road, Xi' an, Shaanxi 710069 (China); Han, Quan, E-mail: xahanq@hotmail.com [Department of Chemistry and Chemical Engineering, Xi' an University of Arts and Science, No. 168, Taibai South Road, Xi' an, Shaanxi 710065 (China)

    2013-09-15

    A novel water-soluble 1,8-naphthalimide derivative 1, bearing two acetic carboxylic groups, exhibited fluorescent turn-on recognition for casein micelle based on the aggregation induced emission (AIE) character. The photophysical properties of 1 consisting of donor and acceptor units were investigated by the solvation effect. Changing from polar to non-polar solvent increased the solvent interaction; both the excitation and emission spectra were shifted to shorter wavelength and intensity decreased through taking advantage of twisted intramolecular charge transfer (TICT) and self-association fluorescence emission. Moreover, the red-shift and quenching in protic solvent were caused by the excited-state hydrogen bond strengthening effect. The density functional theory (DFT) and time dependent density functional theory (TDDFT) were used to obtain the most stable structure, electronic excitation energy, dipole moments and charge distribution. The AIE mechanism of 1 with casein micelle was due to 1 docked in the hydrophobic cavity between sub-micelles and bound with amino acid residues, resulting in the aggregation of 1 on the casein micelle surface and emission enhancement, based on which, a novel casein assay method was developed. The proposed method exhibited a good linear range from 0.1 to 10.5 μg mL{sup −1}, with the detection limit of 3.0 ng mL{sup −1}. Satisfactory reproducibility, reversibility and a short response time were realized. This method was applied for the determination of casein in milk powder samples, avoiding the interferences from other components and illegal additives in milk. -- Highlights: • A water-soluble 1,8-naphthalimide-based fluorescent probe 1 was synthesized. • Photophysical characterization of 1 was studied. • Aggregation induced emission enhancement of 1 with casein was investigated. • A novel casein quantification method was developed.

  1. Short communication: retinoic acid plus prolactin to synergistically increase specific casein gene expression in MAC-T cells.

    Science.gov (United States)

    Lee, H Y; Heo, Y T; Lee, S E; Hwang, K C; Lee, H G; Choi, S H; Kim, N H

    2013-06-01

    Mammary alveolar (MAC-T) cells, an established bovine mammary epithelial cell line, are frequently used to investigate differentiation. A lactogenic phenotype in these cells is induced by treatment with a combination of hydrocortisone, insulin, and prolactin (PRL). The effect of the vitamin A derivative retinoic acid (RA), which induces differentiation in many cells, has not been studied in MAC-T cells. The objective of this study was to evaluate the differentiation potential of RA (1 μM) in MAC-T cells and to examine the effect of combined treatment with RA (1 μM) and PRL (5 μg/mL). Although RA treatment alone inhibited MAC-T cell proliferation, co-treatment of RA with PRL increased cell growth compared with the control group (treated with 1 μg/mL hydrocortisone and 5 μg/mL insulin). The ratio of Bcl to Bax mRNA was decreased in the RA treatment compared with RA+PRL or control. Retinoic acid-induced differentiation of MAC-T cells was associated with an increase in the mRNA expression of αS1-casein (3.9-fold), αS2-casein (4.5-fold), and β-casein (4.4-fold) compared with the control group. Expression of αS1-casein, αS2-casein, and β-casein was increased 12.9-fold, 11.9-fold, and 19.3-fold, respectively, following treatment with RA and PRL combined compared with the control group. These results demonstrate that RA induces differentiation of MAC-T cells and acts synergistically with PRL to increase specific casein gene expression.

  2. The effect of Ad

    Institute of Scientific and Technical Information of China (English)

    李小艳

    2010-01-01

    There is the trend that now people appreciate those who are slim and regard slim even thin people beautiful. The thinner a person is, the more beautiful. Women, born to pursuit beauty, try various means to follow the trend. We all watch TV, and find a lot of advertisements on diet. The effect of them is tremendous. We all know the fact that it is not at all the better mouse trap will catch mouse. The sales methods are more important. If an advertisement is very interesting and seemingly effective, people will be lured by the ad and then try some of the products.

  3. Management job ads

    DEFF Research Database (Denmark)

    2014-01-01

    The article asks whether it is not the responsibility of corporations to address the issue of women being underrepresented in Danish management jobs. In other words, it is argued that corporations should be encouraged to engage more actively in the recruitment of both men and women for management...... that this agreement reflects a high degree of conservatism in the system where men enjoy a considerable advantage and where procedures that ensure male dominance are perpetuated even in the linguistic and discursive construction of job ads....

  4. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging.

    Science.gov (United States)

    Sforza, S; Cavatorta, V; Lambertini, F; Galaverna, G; Dossena, A; Marchelli, R

    2012-07-01

    In this work, we performed a detailed evaluation of the evolution of the oligopeptide fractions in samples of Parmigiano-Reggiano cheese from the curd up to 24 mo of aging. The samples were taken from wheels produced the same day, in the same factory, from the same milk, during the same caseification process, thus simplifying the natural variability of a whey-based starter fermentation. This unique and homogeneous sampling plan, never reported before in the literature, provided a detailed study of the peptides produced by enzymatic events during Parmigiano-Reggiano aging. Given the large dimensions of the 35-kg wheels of Parmigiano-Reggiano, samples were taken from both the internal and external parts of the cheese, to evidence eventual differences in the oligopeptide composition of the different parts. Fifty-seven peptides were considered, being among the most abundant during at least one of the periods of ripening considered, and their semiquantification indicated that the peptide fraction of Parmigiano-Reggiano cheese constantly evolves during the aging period. Five trends in its evolution were outlined, which could be clearly correlated to the enzymatic activities present in the cheese, making it possible to discriminate cheeses according to their aging time. Several known bioactive peptides were also found to be present in Parmigiano-Reggiano cheese samples, and for the first time, the age at which they are most abundant has been identified. Aged cheeses have been shown to be dominated by nonproteolytic aminoacyl derivatives, a new class of peptide-like molecules recently reported. Finally, the changing peptide pattern may be related to the changing enzymatic activities occurring inside the cheeses during the aging period, which, in turn, are also related to the microbiological composition.

  5. Prediction and repeatability of milk coagulation properties and curd-firming modeling parameters of ovine milk using Fourier-transform-infrared spectroscopy and Bayesian models.

    Science.gov (United States)

    Ferragina, A; Cipolat-Gotet, C; Cecchinato, A; Pazzola, M; Dettori, M L; Vacca, G M; Bittante, G

    2017-03-16

    The aim of this study was to apply Bayesian models to the Fourier-transform infrared spectroscopy spectra of individual sheep milk samples to derive calibration equations to predict traditional and modeled milk coagulation properties (MCP), and to assess the repeatability of MCP measures and their predictions. Data consisted of 1,002 individual milk samples collected from Sarda ewes reared in 22 farms in the region of Sardinia (Italy) for which MCP and modeled curd-firming parameters were available. Two milk samples were taken from 87 ewes and analyzed with the aim of estimating repeatability, whereas a single sample was taken from the other 915 ewes. Therefore, a total of 1,089 analyses were performed. For each sample, 2 spectra in the infrared region 5,011 to 925 cm(-1) were available and averaged before data analysis. BayesB models were used to calibrate equations for each of the traits. Prediction accuracy was estimated for each trait and model using 20 replicates of a training-testing validation procedure. The repeatability of MCP measures and their predictions were also compared. The correlations between measured and predicted traits, in the external validation, were always higher than 0.5 (0.88 for rennet coagulation time). We confirmed that the most important element for finding the prediction accuracy is the repeatability of the gold standard analyses used for building calibration equations. Repeatability measures of the predicted traits were generally high (≥95%), even for those traits with moderate analytical repeatability. Our results show that Bayesian models applied to Fourier-transform infrared spectra are powerful tools for cheap and rapid prediction of important traits in ovine milk and, compared with other methods, could help in the interpretation of results.

  6. EFFECT OF PROTEIN SHORTAGE AND CONJUGATED LINOLEIC ACID SUPPLEMENTATION ON QUALITY TRAITS AND MODELLING OF COAGULATION, CURD FIRMING AND SYNERESIS OF HOLSTEIN-FRESIAN MILK

    Directory of Open Access Journals (Sweden)

    Giacomo Cesaro

    2015-09-01

    Full Text Available Aim of the present study was to evaluate the effect of diets with optimal (CP 15% DM or suboptimal (CP 12.3% DM protein content, supplemented (CLA+ or not (CLA- with rumen-protected conjugated linoleic acid (rpCLA on some cheesemaking properties. Twenty Holstein-Fresian mid lactating dairy cows have been reared following a 4×4 Latin square experimental design of 4 periods, 3 weeks each. Individual milk samples, collected during the third week of each period, were analysed for chemical composition, traditional milk coagulation properties (MCP: RCT, k20 and a30 and for recording curd firmness (CF every 15 s over a 90 min period. Data acquired from each sample were used to model CF over time calculating the following parameters: rennet coagulation time (RCTeq, asymptotic potential CF (CFP, CF rate constant (kCF, syneresis rate constant (kCF, maximum CF achieved within 90 min (CFmax and time to CFmax (tmax. Data were analysed using period, diet and group (random as sources of variation. Cows evidenced a strong individual variability within groups and were classified as early (RCT20 min coagulating cows. Dietary protein shortage reduced milk protein and lactose content, while rpCLA supplementation depressed milk fat synthesis. Results showned that traditional MCP parameters were worsened by reduction of dietary protein in the case of milk produced by early coagulating cows, while rpCLA supplementation affected negatively all three traits on all cows. The study of CF model parameters evidenced that CP12 diets have improved CF (CFP and CFmax respect to CP15 when fed to late coagulating cows while worsened CF (CFP and CFmax and reduced kCF when fed to early coagulating cows. The results of the present study underline the complex relationship between dietary fat and protein and their consequences on milk technological properties highlighting the need for further investigations.

  7. Value-Added Exchange Rates

    OpenAIRE

    Rudolfs Bems; Robert C. Johnson

    2012-01-01

    This paper updates the conceptual foundations for measuring real effective exchange rates (REERs) to allow for vertical specialization in trade. We derive a value-added REER describing how demand for the value added that a country produces changes as the price of its value added changes relative to competitors. We then compute this index for 42 countries from 1970-2009 using trade measured in value added terms and GDP deflators. There are substantial differences between value-added and conven...

  8. Applied research of chitosan in processing of pressure lactone bean curd%壳聚糖在加压内酯豆腐加工中的应用研究

    Institute of Scientific and Technical Information of China (English)

    赵希荣; 王世亮; 邓成扣

    2012-01-01

    利用壳聚糖的增稠、凝胶和防腐作用性质,将其应用于加压内酯豆腐生产过程中。于添加壳聚糖前后,比较加压内酯豆腐相关性质,如失水性、保水性和贮藏性的变化情况。通过正交实验设计得到加压内酯豆腐的最佳生产工艺参数为:生豆浆浓度比为1:12,凝固剂葡萄糖酸内酯(GDL)用量为生豆浆质量的0.20%,壳聚糖用量为生豆浆质量的0.01%,点脑保温为70℃,凝固时间为30min。在该条件下生产出的加压内酯豆腐具有较好的持水性和水分含量,在5℃下保质期为21d,29.4℃条件下可保鲜24h。%Chitosan,based on its thickening,gelling and preservative effects,was applied on the processing of pressure lactone bean curd.The properties of pressure lactone bean curd in pre-and post-treatments,such as water loss,water holding capacity and storability,were determined.By the orthogonal test,the optimum technology parameters of pressure lactone bean curd was by as follows:concentration ratio of bean milk was 1:12,the amount of gluconic acid lactone coagulant(GDL) was 0.20% of bean milk,the amount of chitosan was 0.01% of bean milk,best coagulating temperature was 70℃,coagulating time was 30min.The product under the conditions exhibited better water holding capacity and moisture,while the shelf-life of bean curd at 5℃ and 29.4℃ reached 21 days and 24h,respectively.

  9. Process Research on Microwave Sterilization and Vacuum Packaging of Fragrant Dried Bean Curd%五香豆干微波杀菌真空包装加工工艺研究

    Institute of Scientific and Technical Information of China (English)

    武杰; 朱飞; 赵颖

    2011-01-01

    Fragrant dried bean curd is nutritious while hard to keep fresh. Microwave sterilization and vacuum packaging technology were adopted to extend the shelf life of fragrant dried bean curd. Firstly,Packed the fragrant dried bean curd, with water content about 65 percent, using high-temperature tolerant cooking bags. Then sterilized at 2450 MHz microwave for 120-180 s at room temperature. After cultured at (36 ± 1)°C incubator for 7 days, the bacteria quantity was not higher than GB2711 -2003 requirements and the sensory score was higher than control group. The processed products could be stored for 90 days at 1-l0°C conditions,60 days at room temperature(201). Results suggest that microwave sterilization and vacuum packing can effectively extend products shelf-life of fragrant dried bean curd.%五香豆于是营养丰富又极难防腐保鲜的食品,进行了利用微波杀菌真空包装技术延长五香豆干货架期的研究.将五香豆干采用耐高温蒸煮袋包装,含水量控制在65%左右,在室内常温条件下采用的频率为2450 MHz微波杀菌120~180 s,在(36±1)℃温箱培养7d后,其含菌量不高于GB2711-2003要求,感官评分远远高于对照组.在1~10℃条件下可以贮藏90d,在常温(20℃左右)条件下可以贮藏60d,微生物指标符合标准.结果表明采用微波杀菌真空包装技术可以有效地延长五香豆干的货架期.

  10. An $xp$ model on $AdS_2$ spacetime

    CERN Document Server

    Molina-Vilaplana, Javier

    2013-01-01

    In this paper we formulate the $xp$ model on the AdS$_2$ spacetime. We find that the spectrum of the Hamiltonian has positive and negative eigenvalues, equal in magnitude, given by a harmonic oscillator with a zero point energy parameterized by the AdS radius, measured in units of a fundamental length of the model. We also construct the generators of the isometry group SO(2,1) of the AdS$_2$ spacetime, and discuss the relation with conformal quantum mechanics.

  11. Separation and characterization of mares' milk alpha(s1)-, beta-, kappa-caseins, gamma-casein-like, and proteose peptone component 5-like peptides.

    Science.gov (United States)

    Egito, A S; Miclo, L; López, C; Adam, A; Girardet, J M; Gaillard, J L

    2002-04-01

    The equine alpha(s1)- and beta-caseins (CN) were purified by chromatography on DEAE-cellulose and by reversed-phase HPLC. The alpha(s1)-, beta-, and kappa-CN were characterized either by monodimensional urea-PAGE or sodium dodecylsulfate (SDS)-PAGE or by bidimensional electrophoresis. Kappa-casein was characterized after electrophoresis by glycoprotein-specific staining. To identify alpha(s1)-CN without ambiguity, internal sequences were determined after trypsin or chymosin digestion of purified alpha(s1)-CN. These sequences, that could be estimated to correspond to 62% of the full protein, presented strong identities with regions of alpha(s1)-CN primary structures of other species. In particular, 51, 48, 43, and 40% identities were obtained with corresponding regions of sow, dromedary, cow, and human alpha(s1)-CN, respectively. On the other hand, trace amounts of equine gamma-CN-like and proteose peptone component 5-like peptides were found in the whole CN. They were identified by microsequencing and corresponded to beta-CN peptides generated by plasmin action on the whole CN. The equine alpha(s1), beta-, and kappa-CN were separated by bidimensional electrophoresis in numerous isoelectric variants with apparent isoelectric points distributed between pH 4.4 to 6.3, 4.4 to 5.9, and 3.5 to 5.5, respectively. The beta- and kappa-CN displayed a more acidic character in the mare than in the cow.

  12. Marked effect of beta-lactoglobulin polymorphism on the ratio of casein to total protein in milk.

    Science.gov (United States)

    Lundén, A; Nilsson, M; Janson, L

    1997-11-01

    The relationship between genetic variants for milk protein and the composition of milk was analyzed on 4475 repeated milk samples from individual cows; 371 dairy cows of the Swedish Red and White breed and 204 cows of the Swedish Holstein breed were used. The registrations included percentages of casein, protein, fat, and lactose in combination with milk yield and SCC. The genotype of individual cows for alpha(s1)-CN, beta-CN, kappa-CN, and beta-LG was determined by alkaline and acidic PAGE. A mixed animal model was used for the analysis; beta-LG and aggregate casein genotypes were included simultaneously as separate fixed effects in the statistical model. The results suggest a positive additive effect of the beta-LG B allele on casein content and on the ratio of casein to total protein. For the latter trait, the beta-LG genotype accounted for a relatively large part of the phenotypic variance, corresponding to a reduction in residual variance of 11% when included in the model. The corresponding value for casein content was 0.5%. The lack of unfavorable associations between milk protein variants and the traits included in this study makes the beta-LG gene an obvious candidate when the breeding objective is improved conversion of milk protein into cheese.

  13. Co-autodisplay of Z-domains and bovine caseins on the outer membrane of E. coli.

    Science.gov (United States)

    Yoo, Gu; Saenger, Thorsten; Bong, Ji-Hong; Jose, Joachim; Kang, Min-Jung; Pyun, Jae-Chul

    2015-12-01

    In this work, two proteins, Z-domains and bovine casein, were auto-displayed on the outer membrane of the same Escherichia coli cells by co-transformation of two different auto-display vectors. On the basis of SDS-PAGE densitometry, Z-domains and bovine casein were expressed at 3.12 × 10⁵ and 1.55 × 10⁵ proteins/E. coli cell, respectively. The co-auto-displayed Z-domains had antibody-binding activity and the bovine casein had adhesive properties. E. coli with co-auto-displayed proteins were analyzed by fluorescence assisted cell sorting (FACS). E. coli with co-auto-displayed Z-domains and bovine casein aggregated due to hydrophobic interaction. For application to immunoassays, the Z-domain activity was estimated after (1) immobilizing the E. coli and (2) forming an OM layer. E. coli with co-auto-displayed two proteins that were immobilized on a polystyrene microplate had the same antibody-binding activity as did E. coli with auto-displayed Z-domains only. The OM layer from the co-transformed E. coli had Z-domains and bovine casein expressed at a 1:2 ratio from antibody-binding activity measurements.

  14. Comparative analysis on the structural features of the 5' flanking region of κ-casein genes from six different species

    Directory of Open Access Journals (Sweden)

    Whitelaw C Bruce A

    2002-01-01

    Full Text Available Abstract κ-casein plays an essential role in the formation, stabilisation and aggregation of milk micelles. Control of κ-casein expression reflects this essential role, although an understanding of the mechanisms involved lags behind that of the other milk protein genes. We determined the 5'-flanking sequences for the murine, rabbit and human κ-casein genes and compared them to the published ruminant sequences. The most conserved region was not the proximal promoter region but an approximately 400 bp long region centred 800 bp upstream of the TATA box. This region contained two highly conserved MGF/STAT5 sites with common spacing relative to each other. In this region, six conserved short stretches of similarity were also found which did not correspond to known transcription factor consensus sites. On the contrary to ruminant and human 5' regulatory sequences, the rabbit and murine 5'-flanking regions did not harbour any kind of repetitive elements. We generated a phylogenetic tree of the six species based on multiple alignment of the κ-casein sequences. This study identified conserved candidate transcriptional regulatory elements within the κ-casein gene promoter.

  15. Pilot scale production process of micellar casein concentrate powder%酪蛋白胶束粉的陶瓷膜分离生产工艺

    Institute of Scientific and Technical Information of China (English)

    陈建行; 刘鹭; 孙颜君; 苏燕玲; 张书文; 孔凡丕; 蒋士龙; 吕加平

    2013-01-01

    manufacturing in China’s dairy plants. Preliminary studies involved the selection of a suitable hollow fiber ceramic membrane for the separation of casein micellar and serum protein between 100 nm and 40 nm pore size hollow fiber ceramic membranes (InoCep, Hyflux Ltd, Singapore). The 40nm pore size hollow fiber ceramic membrane, which had better separation performance, was chosen for further investigation on optimum operating parameters, mainly temperature and pressure. A four-stage diafiltration process was employed, in which chemical composition and flux changes were measured at the end of every stage in the production line. Finally, the micellar casein concentrate powder made after evaporation and spray drying process was compared with commercial MCC (Proteinco Inc., Quebec, Canada) in terms of their physical characteristics and chemical compositions. The yield rate and the production costs were also calculated. The results showed that:(1) the permeate of 100 nm pore size membrane was cloudy but the permeate of 40 nm pore size membrane was clear in appearance and the proportion of casein in the true protein of the permeate for the 100 and 40 nm pore size membrane were 40.03%and 17.48%, respectively. Therefore, the 40nm pore size membrane was found to be more suitable for the separation of casein micellar and serum protein and its average permeate flux during a 3×concentration at the optimal operating conditions (temperature 50℃, pressure 2×105 Pa) was above 60 L/(m2·h);(2) the best time for adding water during the whole diafiltration process was when the volume concentration factor was equal to 3, which reduced membrane fouling and enhanced average stage flux. After four stages of the continuous diafiltration process, the casein micellar purity and the pure protein content (on a dry basis) reached 93.34%and 88.15%, respectively;(3) at the end of the diafiltration process, the water flux declined by 39.98%, and when a biological-enzyme cleaning agent was used, water

  16. Wireless Ad Hoc Networks

    Directory of Open Access Journals (Sweden)

    Hong-Chuan Yang

    2007-01-01

    Full Text Available We study the energy-efficient configuration of multihop paths with automatic repeat request (ARQ mechanism in wireless ad hoc networks. We adopt a cross-layer design approach and take both the quality of each radio hop and the battery capacity of each transmitting node into consideration. Under certain constraints on the maximum tolerable transmission delay and the required packet delivery ratio, we solve optimization problems to jointly schedule the transmitting power of each transmitting node and the retransmission limit over each hop. Numerical results demonstrate that the path configuration methods can either significantly reduce the average energy consumption per packet delivery or considerably extend the average lifetime of the multihop route.

  17. Effect of Dual-Enzymatic Casein Hydrolysate on DVS Starter Growth and Yogurt Quality%酪蛋白双酶水解物对直投式乳酸菌生长及发酵酸乳的影响

    Institute of Scientific and Technical Information of China (English)

    王佳佳; 胡志和

    2012-01-01

    An enzymatic casein hydrolysate rich in ACE inhibitory peptides was prepared through sequential hydrolysis with pepsin and trypsin and ultrafitrated to collect peptides less than 6000 u in molecular weight with ACE inhibitory activity.The effects of different concentrations of the casein hydrolysate and the peptides on the growth of DVS(Direct Vat Set) yogurt starter were explored.Their application in yoghurt was explored by investigating their effects on text properties such as acidity,hardness and viscosity and sensory quality.The casein hydrolysate when added at 4 g/100 mL and the peptides when added at 0.3 g/100 mL had a stimulating effect on the growth of lactic acid bacteria but did not have an obvious effect on the sensory quality of yoghurt.Inhibitory effects on the growth of lactic acid bacteria were observed when the hydrolysate was added at concentrations equaling or exceeding 5 g/100 mL or the peptides were added at concentrations equaling or exceeding 0.35 g/100 mL.%以直投式乳酸菌为实验菌,研究富含ACE抑制活性肽的酪蛋白双酶水解物及其超滤物对乳酸菌的生长及发酵酸乳的影响。添加不同质量浓度的水解物和超滤物培养乳酸菌,检测对乳酸菌生长的影响,确定对乳酸菌生长无抑制作用的添加量,并将其应用于酸乳发酵。检测对酸乳的酸度、硬度、黏性、弹性等指标的的影响,结合感官评价,确定对酸乳的影响。结果表明:水解物的添加量为4g/100mL,分子质量在6000u以下的超滤物添加量为0.3g/100mL对乳酸菌的生长有促进作用,并且对发酵酸乳的感官质量无显著影响。水解物质量浓度≥5g/100mL、超滤物质量浓度≥0.35g/100mL对乳酸菌的生长起到抑制作用。

  18. Dressing phases of AdS3/CFT2

    CERN Document Server

    Borsato, Riccardo; Sfondrini, Alessandro; Stefanski, Bogdan; Torrielli, Alessandro

    2013-01-01

    We determine the all-loop dressing phases of the AdS3/CFT2 integrable system related to type IIB string theory on AdS3 x S3 x T4 by solving the recently found crossing relations and studying their singularity structure. The two resulting phases present a novel structure with respect to the ones appearing in AdS5/CFT4 and AdS4/CFT3. In the strongly-coupled regime, their leading order reduces to the universal Arutyunov-Frolov-Staudacher phase as expected. We also compute their sub-leading order and compare it with recent one-loop perturbative results, and co

  19. Dressing phases of AdS3/CFT2

    Science.gov (United States)

    Borsato, Riccardo; Ohlsson Sax, Olof; Sfondrini, Alessandro; Stefański, Bogdan, Jr.; Torrielli, Alessandro

    2013-09-01

    We determine the all-loop dressing phases of the AdS3/CFT2 integrable system related to type IIB string theory on AdS3×S3×T4 by solving the recently found crossing relations and studying their singularity structure. The two resulting phases present a novel structure with respect to the ones appearing in AdS5/CFT4 and AdS4/CFT3. In the strongly coupled regime, their leading order reduces to the universal Arutyunov-Frolov-Staudacher phase as expected. We also compute their subleading order and compare it with recent one-loop perturbative results and comment on their weak-coupling expansion.

  20. Chaos and hydrodynamics near AdS$_2$

    CERN Document Server

    Jensen, Kristan

    2016-01-01

    We revisit AdS$_2$ holography with the Sachdev-Ye-Kitaev models in mind. Our main result is to rewrite a generic theory of gravity near an AdS$_2$ throat as a novel hydrodynamics coupled to the correlation functions of a conformal quantum mechanics. This gives a prescription for the computation of $n$-point functions in the dual quantum mechanics. We thereby find that the dual is maximally chaotic.

  1. Quantum Field Theory and Unification in AdS5

    CERN Document Server

    Randall, Lisa; Randall, Lisa; Schwartz, Matthew D.

    2001-01-01

    We consider gauge bosons in the bulk of AdS5 in a two-brane theory that addresses the hierarchy problem. We show such a theory can be consistent with gauge coupling unification at a high scale. We discuss subtleties in this calculation and show how to regulate consistently in a bounded AdS5 background. Our regularization is guided by the holographic dual of the calculation.

  2. Kappa-Casein Genotypic Frequencies in Holstein-Friesian Dairy Cattle in West Java Province

    Directory of Open Access Journals (Sweden)

    A. Anggraeni

    2010-08-01

    Full Text Available Kappa casein (ĸ-cn gene as one of the four casein genes commonly has two variant alleles. B allele is positively correlated with milk proteins, so potentially be used as MAS to improve milk protein content. This study aimed to identify genetic variation of the ĸ-casein gene in Holstein-Friesian (HF from several dairy regions in West Java. Blood samples were taken through jugular vein of lactating heifers and cows, from intensive managements under the Local Government Dairy Breeding Station - Cikole (BBPT Cikole-SP (82 hds, Embryo Transfer Station (BET (50 hds, and Eco Farm of Animal Science Faculty of Bogor Agricultural University (EcoFarm (20 hds; as well as from semi-intensive managements of small dairy farmers under the supervision of the North Lembang Cooperative Unit (KPSBU Lembang in two villages of Cilumber (98 hds and Pasar Kemis (92 hds. Blood samples were also taken via cocsigalis vein of AI (active and non active HF bulls at the two National AI Stations in Lembang (25 hds and Singosari (32 hds. Identification of genetic variation was by applying PCR-RFLP method. Three genotypes were identified, namely AA, AB, and BB, resulting two alleles of A and B. Results entirely showed that the frequencies of the BB HF female were very low, with the range of 0%-6% (vs AA genotype= 10%-54% and AB genotype= 46%-85%, despite of the relatively high frequency of the B allele over the A allele (23%-48% vs. 52%-77%. The low frequency of the observed BB females might be due to the limited AI active BB bulls used for services by the two national AI stations (0%-4%.

  3. Casein haplotypes and their association with milk production traits in Norwegian Red cattle.

    Science.gov (United States)

    Nilsen, Heidi; Olsen, Hanne Gro; Hayes, Ben; Sehested, Erling; Svendsen, Morten; Nome, Torfinn; Meuwissen, Theo; Lien, Sigbjørn

    2009-02-20

    A high resolution SNP map was constructed for the bovine casein region to identify haplotype structures and study associations with milk traits in Norwegian Red cattle. Our analyses suggest separation of the casein cluster into two haplotype blocks, one consisting of the CSN1S1, CSN2 and CSN1S2 genes and another one consisting of the CSN3 gene. Highly significant associations with both protein and milk yield were found for both single SNPs and haplotypes within the CSN1S1-CSN2-CSN1S2 haplotype block. In contrast, no significant association was found for single SNPs or haplotypes within the CSN3 block. Our results point towards CSN2 and CSN1S2 as the most likely loci harbouring the underlying causative DNA variation. In our study, the most significant results were found for the SNP CSN2_67 with the C allele consistently associated with both higher protein and milk yields. CSN2_67 calls a C to an A substitution at codon 67 in beta-casein gene resulting in histidine replacing proline in the amino acid sequence. This polymorphism determines the protein variants A1/B (CSN2_67 A allele) versus A2/A3 (CSN2_67 C allele). Other studies have suggested that a high consumption of A1/B milk may affect human health by increasing the risk of diabetes and heart diseases. Altogether these results argue for an increase in the frequency of the CSN2_67 C allele or haplotypes containing this allele in the Norwegian Red cattle population by selective breeding.

  4. Application of Asian pumpkin (Cucurbita ficifolia) serine proteinase for production of biologically active peptides from casein.

    Science.gov (United States)

    Dąbrowska, Anna; Szołtysik, Marek; Babij, Konrad; Pokora, Marta; Zambrowicz, Aleksandra; Chrzanowska, Józefa

    2013-01-01

    The main objective of this study was to determine potential application of a serine proteinase derived from Asian pumpkin for obtaining biologically active peptides from casein. The course of casein hydrolysis by three doses of the enzyme (50, 150, 300 U/mg of protein) was monitored for 24 hours by the determinations of: hydrolysis degree DH (%), free amino group content (μmole Gly/g), RP HPLC peptide profiles and by polyacrylamide gel electrophoresis. In all hydrolyzates analyzed antioxidant activities were determined using three tests: the ability to reduce iron ions in FRAP test, the ability to scavenge free radicals in DPPH test, and Fe(2+) chelating activity. The antimicrobial activity of obtained peptide fractions was determined as the ability to inhibit the growth of Escherichia coli, Bacillus cereus and Pseudomonas fluorescens in a diffusion plate test. The deepest degradation, expressed as the DH [%] and the free amino group content (67% and 7528 µmole Gly/mg, respectively), was noted in samples hydrolyzed with 300 U/ml of enzyme for 24 hours, while in other samples the determined values were about three and two times lower. The results were in agreement with the peptide profiles obtained by RP HPLC. The highest antioxidative activities determined in all tests were seen for the casein hydrolysate obtained with 300 U/mg protein of serine proteinase after 24 h of reaction (2.15 µM Trolox/mg, 96.15 µg Fe(3+)/mg, 814.97 µg Fe(2+)/mg). Antimicrobial activity was presented in three preparations. In other samples no antimicrobial activity was detected.

  5. Supersymmetry of AdS and flat IIB backgrounds

    Science.gov (United States)

    Beck, S.; Gutowski, J.; Papadopoulos, G.

    2015-02-01

    We present a systematic description of all warped AdS n × w M 10- n and IIB backgrounds and identify the a priori number of supersymmetries N preserved by these solutions. In particular, we find that the AdS n backgrounds preserve for n ≤ 4 and for 4 < n ≤ 6 supersymmetries and for suitably restricted. In addition under some assumptions required for the applicability of the maximum principle, we demonstrate that the Killing spinors of AdS n backgrounds can be identified with the zero modes of Dirac-like operators on M 10- n establishing a new class of Lichnerowicz type theorems. Furthermore, we adapt some of these results to backgrounds with fluxes by taking the AdS radius to infinity. We find that these backgrounds preserve for 2 < n ≤ 4 and for 4 < n ≤ 7 supersymmetries. We also demonstrate that the Killing spinors of AdS n × w M 10- n do not factorize into Killing spinors on AdS n and Killing spinors on M 10- n .

  6. Structural Basis for the Potent and Selective Inhibition of Casein Kinase 1 Epsilon

    Energy Technology Data Exchange (ETDEWEB)

    Long, Alexander M. [Amgen Inc., Cambridge, MA (United States); Zhao, Huilin [Amgen Inc., Cambridge, MA (United States); Huang, Xin [Amgen Inc., Cambridge, MA (United States)

    2012-10-29

    Casein kinase 1 epsilon (CK1ε) and its closest homologue CK1δ are key regulators of diverse cellular processes. We report two crystal structures of PF4800567, a potent and selective inhibitor of CK1ε, bound to the kinase domains of human CK1ε and CK1δ as well as one apo CK1ε crystal structure. These structures provide a molecular basis for the strong and specific inhibitor interactions with CK1ε and suggest clues for further development of CK1δ inhibitors.

  7. The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate-xanthan gels.

    Science.gov (United States)

    Braga, A L M; Cunha, R L

    2005-07-01

    The influence of the ingredients of acidified Na caseinate-xanthan-sucrose gels on thermophysical properties and syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of syneresis. The positive effect of sucrose on syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan-sucrose association or favour xanthan-protein interactions.

  8. Differential effects of casein versus whey on fasting plasma levels of insulin, IGF-1 and IGF-1/IGFBP-3

    DEFF Research Database (Denmark)

    Hoppe, Camilla; Mølgaard, Christian; Dalum, Cathrine

    2009-01-01

    to the identification of which components in milk that stimulate growth, we have performed an intervention study with 57 eight-year-old boys in which we examined the effects of the two major milk protein fractions, whey and casein, and milk minerals (Ca and P) in a 2x2 factorial design on IGFs and glucose......–insulin metabolism. The amounts of whey and casein were identical to the content in 1.5 l skim milk. The amounts of Ca and P were similar to 1.5 l skim milk in the high-mineral drinks, whereas the amounts of Ca and P were reduced in the low-mineral drinks. Results: There were no interactions between milk mineral...... groups (high, low) and milk protein groups (whey, casein). Serum IGF-1 increased by 15% (P...

  9. Quantification of αS1-casein in breast milk using a targeted mass spectrometry-based approach.

    Science.gov (United States)

    Altendorfer, Irina; König, Simone; Braukmann, Achim; Saenger, Thorsten; Bleck, Ellen; Vordenbäumen, Stefan; Kubiak, Anna; Schneider, Matthias; Jose, Joachim

    2015-01-25

    The caseins comprise a milk protein fraction of high nutritional value and, as more recently discovered, of immunologic relevance. In particular, αS1-casein (CSN1S1) is of interest being a potential autoantigen. So far, the concentration of caseins in human milk was primarily determined by indirect methods. The aim of this study was to directly measure the CSN1S1 content in breast milk using mass spectrometry (MS). The quantification was based on tryptic CSN1S1 peptides with the best response in liquid chromatography (LC)-MS/MS analysis. Targeted experiments allowed both specific and sensitive detection at the low fmol level. For this pilot study, twenty breast milk samples of the first week post-partum were analyzed and contained between 3 and 540μg/ml CSN1S1. Limitations of CSN1S1 quantification are discussed.

  10. Chaperone-like activity of β-casein and its effect on residual in vitro activity of horseradish peroxidase

    DEFF Research Database (Denmark)

    Sulewska, Anna Maria; Olsen, Karsten; Sørensen, Jens Christian

    2014-01-01

    , as similar experiment with bovine serum albumin resulted in residual activity of horseradish peroxidase that was significantly lower than without any addition. The effect of β-casein on HRP disappears when pH is below the isoelectric point of β-casein. It was also proven by light scattering studies that β...

  11. RNA-sequencing data analysis of uterus in ovariectomized rats fed with soy protein isolate,17B-estradiol and casein

    Science.gov (United States)

    This data file describes the bioinformatics analysis of uterine RNA-seq data comparing genome wide effects of feeding soy protein isolate compared to casein to ovariectomized female rats age 64 days relative to treatment of casein fed rats with 5 ug/kg/d estradiol and relative to rats treated with e...

  12. Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    Science.gov (United States)

    Bovine and caprine caseins were cross-linked with microbial transglutaminase (mTG). The mTG-cross-linked bovine or caprine casein dispersion, mixed with 14.5% maltodextrin (DE = 40), was used to prepare emulsions with 10.5% algae oil. Oxidative stability of emulsions was evaluated by peroxide valu...

  13. Modification of Casein and its Application in Leather Finishing%酪素的改性方法及其在皮革涂饰中的应用

    Institute of Scientific and Technical Information of China (English)

    唐瑶; 付柯; 赵丹; 张哲

    2015-01-01

    简述了酪素的性质,综述了酪素的改性方法及在皮革涂饰中的应用。%The properties of casein were briefly introduced. Modification methods of casein and its applica-tion in synthesizing leather finishing agents were reviewed.

  14. Effect of Casein Hydrolysates on Cell Count and Microbiological Stability of Fermented Milks Containing Probiotic Bacteria%酪蛋白水解产物对含益生菌酸奶中益生菌数量的影响

    Institute of Scientific and Technical Information of China (English)

    张晓蕾; 陈曦; 陈庆森

    2006-01-01

    In the present work, the effect of milk protein hydrolysates on probiotic cell counts and its stability during two weeks storage was studied. Probiotic bacteria, Lactobacillus acidophillus was used as pure culture. Proteolytic enzyme, alcalase novo was used to hydrolyze casein. The effect of five casein hydrolysates, which have a degree of hydrolysis of 4.7%, 7.1%, 8.8%,10.1%, 12.6% respectively, to the growth of L. acidophilus were investigated by adding them to milk at a concentration ranging from 0.5 to 4 g/L. Addition of casein hydrolysates with different degrees of hydrolysis enhance the growth of probiotic bacteria L. acidophilus generally. With the increase in adding level the stability of L. acidophilus increased.However, the highest viability and best stability of L. acidophilus was observed when casein was hydrolyzed to the degree of 8.8% and added at the level of 2g/L. This result shows that the addition of casein hydrolysates has a positive effect on the probiotic cell count and microbiological stability of fermented milks containing probiotic bacteria when controlled wisely. The research work has an important theoretical and practical value by helping dairy industry meet international standards of probiotic products.%本文研究了牛奶蛋白水解产物对发酵牛奶中益生菌生长的促进作用,并对在两周的贮存期内活性益生菌菌数的稳定性进行了比较研究.实验以益生菌菌株-嗜酸乳杆菌作为研究用菌种.利用novo型碱性蛋白酶水解酪蛋白获得水解度分别为4.7%、7.1L%、8.8%、10.1%、12.6%的酪蛋白水解产物,研究以0.5、1、2和4 g/L四个添加水平加入发酵酸奶中,分析其对益生菌生长情况的影响.结果证明,酪蛋白水解产物的添加普遍促进了嗜酸乳杆菌在酸奶中的生长.随着添加量的增加,嗜酸乳杆菌在发酵牛奶中的稳定性得到了同步提高.但综合分析,水解度为8.8%的水解产物,添加量为2 g/L时,可使益生菌的

  15. Effects of soy vs. casein protein on body weight and glycemic control in female monkeys and their offspring.

    Science.gov (United States)

    Wagner, Janice D; Jorgensen, Matthew J; Cline, J Mark; Lees, Cynthia J; Franke, Adrian A; Zhang, Li; Ayers, Melissa R; Schultz, Carrie; Kaplan, Jay R

    2009-09-01

    Nutritional interventions are important for reducing obesity and related conditions. Soy is a good source of protein and also contains isoflavones that may affect plasma lipids, body weight, and insulin action. Described here are data from a monkey breeding colony in which monkeys were initially fed a standard chow diet that is low fat with protein derived from soy. Monkeys were then randomized to a defined diet with a fat content similar to the typical American diet (TAD) containing either protein derived from soy (TAD soy) or casein-lactalbumin (TAD casein). The colony was followed for over two years to assess body weight, and carbohydrate and lipid measures in adult females (n=19) and their offspring (n=25). Serum isoflavone concentrations were higher with TAD soy than TAD casein, but not as high as when monkey chow was fed. Offspring consuming TAD soy had higher serum isoflavone concentrations than adults consuming TAD soy. Female monkeys consuming TAD soy had better glycemic control, as determined by fructosamine concentrations, but no differences in lipids or body weight compared with those consuming diets with TAD casein. Offspring born to dams consuming TAD soy had similar body weights at birth but over a two-year period weighed significantly less, had significantly lower triglyceride concentrations, and like adult females, had significantly lower fructosamine concentrations compared to TAD casein. Glucose tolerance tests in adult females were not significantly different with diet, but offspring eating TAD soy had increased glucose disappearance with overall lower glucose and insulin responses to the glucose challenge compared with TAD casein. Potential reasons for the additional benefits of TAD soy observed in offspring but not in adults may be related to higher serum isoflavone concentrations in offspring, presence of the diet differences throughout more of their lifespan (including gestation), or different tissue susceptibilities in younger animals.

  16. Immediate and residual effects of heat stress and restricted intake on milk protein and casein composition and energy metabolism.

    Science.gov (United States)

    Cowley, F C; Barber, D G; Houlihan, A V; Poppi, D P

    2015-04-01

    The effects of heat stress on dairy production can be separated into 2 distinct causes: those effects that are mediated by the reduced voluntary feed intake associated with heat stress, and the direct physiological and metabolic effects of heat stress. To distinguish between these, and identify their effect on milk protein and casein concentration, mid-lactation Holstein-Friesian cows (n = 24) were housed in temperature-controlled chambers and either subjected to heat stress [HS; temperature-humidity index (THI) ~78] or kept in a THIheat-stressed cows (TN-R) for 7 d. A control group of cows was kept in a THIheat stress. Heat stress reduced the milk protein concentration, casein number, and casein concentration and increased the urea concentration in milk beyond the effects of restriction of intake. Under HS, the proportion in total casein of αS1-casein increased and the proportion of αS2-casein decreased. Because no effect of HS on milk fat or lactose concentration was found, these effects appeared to be the result of specific downregulation of mammary protein synthesis, and not a general reduction in mammary activity. No residual effects were found of HS or TN-R on milk production or composition after THIHeat-stressed cows had elevated blood concentrations of urea and Ca, compared with TN-R and TN-AL. Cows in TN-R had higher serum nonesterified fatty acid concentrations than cows in HS. It was proposed that HS and TN-R cows may mobilize different tissues as endogenous sources of energy.

  17. Action growth for AdS black holes

    Science.gov (United States)

    Cai, Rong-Gen; Ruan, Shan-Ming; Wang, Shao-Jiang; Yang, Run-Qiu; Peng, Rong-Hui

    2016-09-01

    Recently a Complexity-Action (CA) duality conjecture has been proposed, which relates the quantum complexity of a holographic boundary state to the action of a Wheeler-DeWitt (WDW) patch in the anti-de Sitter (AdS) bulk. In this paper we further investigate the duality conjecture for stationary AdS black holes and derive some exact results for the growth rate of action within the Wheeler-DeWitt (WDW) patch at late time approximation, which is supposed to be dual to the growth rate of quantum complexity of holographic state. Based on the results from the general D-dimensional Reissner-Nordström (RN)-AdS black hole, rotating/charged Bañados-Teitelboim-Zanelli (BTZ) black hole, Kerr-AdS black hole and charged Gauss-Bonnet-AdS black hole, we present a universal formula for the action growth expressed in terms of some thermodynamical quantities associated with the outer and inner horizons of the AdS black holes. And we leave the conjecture unchanged that the stationary AdS black hole in Einstein gravity is the fastest computer in nature.

  18. Complexity Growth for AdS Black Holes

    CERN Document Server

    Cai, Rong-Gen; Wang, Shao-Jiang; Yang, Run-Qiu; Peng, Rong-Hui

    2016-01-01

    We further investigate the Complexity-Action (CA) duality conjecture for stationary anti de-Sitter (AdS) black holes and derive some exact results for the growth rate of action within Wheeler-DeWitt (WDW) patch at late time approximation, which is dual to the growth rate of quantum complexity of holographic state. Based on the results from the general $D$-dimensional Reissner-Nordstr\\"{o}m (RN)-AdS black hole, rotating/charged Ba\\~{n}ados-Teitelboim-Zanelli (BTZ) black hole, Kerr-AdS black hole and charged Gauss-Bonnet-AdS black hole, we present a new complexity bound but leave unchanged the conjecture that the stationary AdS black hole in Einstein gravity is the fastest computer in nature.

  19. AdS_5 Black Holes with Fermionic Hair

    CERN Document Server

    Burrington, B A; Sabra, W A; Burrington, Benjamin A.; Liu, James T.

    2004-01-01

    The study of new BPS objects in AdS_5 has led to a deeper understanding of AdS/CFT. To help complete this picture, and to fully explore the consequences of the supersymmetry algebra, it is also important to obtain new solutions with bulk fermions turned on. In this paper we construct superpartners of the 1/2 BPS black hole in AdS_5 using a natural set of fermion zero modes. We demonstrate that these superpartners, carrying fermionic hair, have conserved charges differing from the original bosonic counterpart. To do so, we find the R-charge and dipole moment of the new system, as well as the mass and angular momentum, defined through the boundary stress tensor. The complete set of superpartners fits nicely into a chiral representation of AdS_5 supersymmetry, and the spinning solutions have the expected gyromagnetic ratio, g=1.

  20. "芜荑盐豉醯酢酱"的食用与药用%Edible and medical application of pasta ulmi, salt, black curd beans, vinegar and thick sauce

    Institute of Scientific and Technical Information of China (English)

    杨金萍

    2010-01-01

    西汉史游提到的"芜荑盐豉醯酢酱",既可作为调味品食用(如辛用芜荑、咸用盐、苦用豆豉、酸用醯酢等),又都具有一定的药用价值,很早即作为药物被记载于本草书籍.这种药食兼用的双重性,反映了寓食于药、寓药于食的特点,也揭示了医学发展早期药食同源的重要内涵.%Pasta ulmi, salt, black curd beans, vinegar and thick sauce recorded in the book of Jijiupian( emergency chapter), written by SHI You in the Western Han dynasty could be used as condiments.For example, pasta ulmi tastes spicy, salt tastes salty, black curd beans tastes bitter while vinegar tastes acid.All of them also have high medical values, which were described as materia medica in the early classic literature of materia medica.The dual-purpose for both medicine and food reflected the characteristics of combination of food nutrition and diet-therapy as well as the important connotation of isogeny of medicine and food at early stage of the development of medicine.

  1. 基于模糊评判的酱干感官评价方法研究%Study on Sensory Evaluation Method of Dried Bean Curd Based on Fuzzy Comprehensive Evaluation

    Institute of Scientific and Technical Information of China (English)

    李坚; 李清明

    2013-01-01

    A fuzzy comprehensive evaluation method was developed and used to evaluate the sensory quality of eight different brands of dried bean curds , and the factors of evaluation included color , texture , flavor and taste .The results showed that the fuzzy comprehensive evaluation method could differentiate exactly and objectively the quality and grade of different dried bean curds .How-ever, there was no significant correlation between the sensory evaluation results and the texture analyzer analysis results .%  选取色泽、口感、香气和滋味为评价因素,采用模糊综合评判法对8种市售酱干产品的感官质量进行了综合评价。结果表明:模糊综合评判法能客观而准确地区分出不同产品的质量等级,但在感官评价结果与质构仪分析结果之间不存在显著的相关性。

  2. Constructing the AdS dual of a Fermi liquid: AdS Black holes with Dirac hair

    CERN Document Server

    \\vCubrović, Mihailo; Schalm, Koenraad

    2010-01-01

    We provide new evidence that the holographic dual to a strongly coupled charged Fermi Liquid has a non-zero fermion density in the bulk. We show that the pole-strength of the stable quasiparticle characterizing the Fermi surface is encoded in the spatially averaged AdS probability density of a single normalizable fermion wavefunction in AdS. Recalling Migdal's theorem which relates the pole strength to the Fermi-Dirac characteristic discontinuity in the number density at $\\ome_F$, we conclude that the AdS dual of a Fermi liquid is described by occupied on-shell fermionic modes in AdS. Encoding the occupied levels in the total probability density of the fermion field directly, we show that an AdS Reissner-Nordstr\\"{o}m black hole in a theory with charged fermions has a critical temperature, at which the system undergoes a first-order transition to a black hole with a non-vanishing profile for the bulk fermion field. Thermodynamics and spectral analysis confirm that the solution with non-zero AdS fermion-profil...

  3. Characterization of the alpha and beta subunits of casein kinase 2 by far-UV CD spectroscopy

    DEFF Research Database (Denmark)

    Issinger, O G; Brockel, C; Boldyreff, B;

    1992-01-01

    Although Chou-Fasman calculations of the secondary structure of recombinant casein kinase 2 subunits alpha and beta suggest they have a similar overall conformation, circular dichroism (CD) studies show that substantial differences in the conformation of the two subunits exist. In addition......, no changes in the far-UV CD spectrum of the alpha subunit are observed in the presence of casein or the synthetic decapeptide substrate RRRDDDSDDD. Furthermore, the alpha-helical structure of the alpha subunit (but not the beta subunit) can be increased in the presence of stoichiometric amounts of heparin...

  4. Interferência da microbiota autóctone do queijo coalho sobre Staphylococcus coagulase positiva Interference of autochthonous microbiota of curd cheese on Staphylococcus coagulase positive

    Directory of Open Access Journals (Sweden)

    Terezinha Feitosa Machado

    2011-06-01

    Full Text Available Níveis elevados de contaminantes microbiológicos, comumente encontrados em alimentos de origem animal e ambientes de processamento de alimentos, são aptos de impedir o crescimento de patógenos nestes produtos. Em alguns contextos onde bactérias ácido láticas (BAL constituem a microbiota dominante, como nos produtos lácteos, Staphylococcus coagulase positiva (SCP colonizam, persistem e produzem intoxicação alimentar. Com o objetivo de verificar a possível interferência da microbiota encontrada no queijo Coalho sobre a presença de SCP, 64 amostras provenientes de 16 laticínios foram submetidas a análises microbiológicas para determinar os níveis de microrganismos aeróbios mesófilos (MAM, BAL e SCP. Os resultados obtidos mostraram que a microbiota autóctone das amostras analisadas não gerou condições inadequadas ao crescimento, desenvolvimento e isolamento de SCP, uma vez que este patógeno foi detectado mesmo nas amostras que apresentaram altos níveis de contagens de MAM e BAL.High levels of microbial contamination, commonly found in animal origin foods and food processing environments, are able to hinder the growth in these products. In some contexts where lactic acid bacteria (LAB are the normal dominant microbiota, such as in fermented food, Staphylococcus coagulase positive (SCP colonises, persists and produces food poisoning. With the aim of verifying the interference of autochthonous microbiota encountered in Curd cheese over the presence of Staphylococcus aureus, 64 samples from 16 dairy were submitted to microbiological analysis to determine the levels of Microorganisms aerobes mesophilics (MAM, LAB and SCP. The results showed that the indigenous microbiota of the samples did not lead to inadequate growth, development and isolation of SCP, since this pathogen was detected even in samples with high levels of counts of AM and BAL.

  5. Quality traits and modeling of coagulation, curd firming, and syneresis of sheep milk of Alpine breeds fed diets supplemented with rumen-protected conjugated fatty acid.

    Science.gov (United States)

    Bittante, G; Pellattiero, E; Malchiodi, F; Cipolat-Gotet, C; Pazzola, M; Vacca, G M; Schiavon, S; Cecchinato, A

    2014-07-01

    The aim of this study was to test the modeling of curd-firming (CF) measures and to compare the sheep milk of 3 Alpine breeds supplemented with or without rumen-protected conjugated linoleic acid (rpCLA). Twenty-four ewes of the Brogna, Foza, and Lamon breeds were allotted to 6 pens (2 pens/breed) and fed a diet composed of corn grain, corn silage, dried sugar beet pulp, soybean meal, wheat bran, wheat straw, and a vitamin-mineral mixture. The rpCLA supplement (12 g/d per ewe plus 4 g/d for each lamb older than 30 d) was mixed into the diet of 1 pen per sheep breed (3 pens/treatment) to provide an average of 0.945 and 0.915 g/d per ewe of the cis-9,trans-11 C18:2 and trans-10,cis-12 C18:2 conjugated linoleic acid isomers, respectively. The trial started at 38 ± 23 d after parturition, and individual morning milk samples were collected on d 16, 23, 37, 44, and 59 of the trial. Milk samples were analyzed for composition, and duplicate samples were assessed for milk coagulation properties (MCP). A total of 180 CF measures for each sample (1 every 15s) were recorded. Model parameters were the rennet coagulation time, the asymptotic potential CF, the CF instant rate constant, the syneresis instant rate constant, the maximum CF achieved within 45 min (CFmax), and the time at achievement of CFmax. The data were analyzed using a hierarchical model that considered the fixed effects of breed, diet, lamb birth, and initial days in milk, which were tested on individual ewe (random) variance; the fixed effect of sampling day, which was tested on the within-ewe sample (random) variance; and the fixed effect of instrument or cuvette position (only for MCP), which was tested on the residual (replicates within samples) variance. The local Alpine sheep breeds displayed similar milk compositions, traditional MCP, and CF modeling parameters. Supplementation with rpCLA triggered changes in milk composition and worsened MCP (e.g., delayed rennet coagulation time, slower CF instant rate

  6. Different views of AEGIS / AD-6 Experiment (AD facility) AD-6

    CERN Multimedia

    Maximilien Brice

    2012-01-01

    Different views of AEGIS / AD-6 Experiment (AD facility) in July of 2012. The visible parts are the positron accumulator (blue structures on top of of the antiproton extraction line) and the 5T magnet which traps the antiprotons.

  7. Global geometric properties of AdS space and the AdS/CFT correspondence

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    The Poisson kernels and relations between them for a massive scalar field in a unit ball Bn with Hua's metric and conformal flat metric are obtained by describing the Bn as a submanifold of an (n+1)-dimensional embedding space. Global geometric properties of the AdS space are discussed. We show that the(n+1)-dimensional AdS space AdSn+1 is isomorphic to RP1×Bn and boundary of the AdS is isomorphic to RP1×Sn-1. Bulk-boundary propagator and the AdS/CFT like correspondence are demonstrated based on these global geometric properties of the RP1×Bn.

  8. Dystroglycan loss disrupts polarity and beta-casein induction inmammary epithelial cells by perturbing laminin anchoring

    Energy Technology Data Exchange (ETDEWEB)

    Weir, M. Lynn; Oppizzi, Maria Luisa; Henry, Michael D.; Onishi,Akiko; Campbell, Kevin P.; Bissell, Mina J.; Muschler, John L.

    2006-02-17

    Precise contact between epithelial cells and their underlying basement membrane is critical to the maintenance of tissue architecture and function. To understand the role that the laminin receptor dystroglycan (DG) plays in these processes, we assayed cell responses to laminin-111 following conditional ablation of DG expression in cultured mammary epithelial cells (MECs). Strikingly, DG loss disrupted laminin-111-induced polarity and {beta}-casein production, and abolished laminin assembly at the step of laminin binding to the cell surface. DG re-expression restored these deficiencies. Investigations of mechanism revealed that DG cytoplasmic sequences were not necessary for laminin assembly and signaling, and only when the entire mucin domain of extracellular DG was deleted did laminin assembly not occur. These results demonstrate that DG is essential as a laminin-111 co-receptor in MECs that functions by mediating laminin anchoring to the cell surface, a process that allows laminin polymerization, tissue polarity, and {beta}-casein induction. The observed loss of laminin-111 assembly and signaling in DG-/-MECs provides insights into the signaling changes occurring in breast carcinomas and other cancers, where DG's laminin-binding function is frequently defective.

  9. Novel hierarchical microparticles super-assembled from nanoparticles with the induction of casein micelles

    Energy Technology Data Exchange (ETDEWEB)

    Xiong, Xiaopeng, E-mail: xpxiong@xmu.edu.cn; Duan, Jiangjiang; Wang, Yong; Yu, Zhaoju [Xiamen University, Department of Materials Science and Engineering, College of Materials (China)

    2013-08-15

    We have demonstrated a solution-based synthesis of novel waxberry-like hierarchical ZnO microparticles in the presence casein micelles under mild conditions. The microstructures of the sub-micrometer-sized hierarchical microparticles were characterized, and the synthesis conditions were optimized. The formation mechanism of the hierarchical microparticle was analyzed through control experiments. The hierarchical ZnO microparticles are found to be super-assemblies of 30-70 nm ZnO nanoparticles, which are thought to be based on casein micelle induction followed by Ostwald ripening. In the same manner, copper-based hierarchical microparticles with a similar morphology have also been successfully synthesized. By controlling the synthetic time or temperature, solid or hollow microparticles can be fabricated. The narrowly distributed ZnO microparticles have a high specific surface area, exhibiting great potential application in fields such as photocatalytic and energy conversion. Our findings may meanwhile open a new bottom-up strategy in order to construct structurally sophisticated nanomaterials.

  10. Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin-gum arabic blend.

    Science.gov (United States)

    Rao, Priyanka Singh; Bajaj, Rajesh Kumar; Mann, Bimlesh; Arora, Sumit; Tomar, S K

    2016-10-01

    Antioxidant peptide enriched casein hydrolysate (AO-CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO-CH using maltodextrin-gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and proportion of coating material (10:0, 8:2, 6:4) under varying pH (2-8) for encapsulation efficiency (EE).The preparation P3 resulted in maximum EE (87%) using core to coat ratio 1:20, at pH 6.0 with 8:2 MD/GA ratio. The encapsulated preparation showed reduced bitterness (p < 0.05) compared to the casein hydrolysate together with maximum retention of antioxidant activity (93%). Further, the narrow range of particle size, indicates their better stability and represents a promising food additive for incorporation in food.

  11. Casein gene expression in mouse mammary epithelial cell lines: Dependence upon extracellular matrix and cell type

    Energy Technology Data Exchange (ETDEWEB)

    Medina, D.; Oborn, C.J. (Baylor College of Medicine, Houston, TX (USA)); Li, M.L.; Bissell, M.J. (Univ. of California, Berkeley (USA))

    1987-09-01

    The COMMA-D mammary cell line exhibits mammary-specific functional differentiation under appropriate conditions in cell culture. The cytologically heterogeneous COMMA-D parental line and the clonal lines DB-1, TA-5, and FA-1 derived from the COMMA-D parent were examined for similar properties of functional differentiation. In monolayer cell culture, the cell lines DB-1, TA-5, FA-1, and MA-4 were examined for expression of mammary-specific and epithelial-specific proteins by an indirect immunofluorescence assay. The clonal cell lines were relatively homogeneous in their respective staining properties and seemed to represent three subpopulations found in the heterogeneous parental COMMA-D lines. None of the four clonal lines appeared to represent myoepithelial cells. The cell lines were examined for expression of {beta}-casein mRNA in the presence or absence of prolactin. The inducibility of {beta}-casein in the COMMA-D cell line was further enhanced by a reconstituted basement membrane preparation enriched in laminin, collagen IV, and proteoglycans. These results support the hypothesis that the functional response of inducible mammary cell populations is a result of interaction among hormones, multiple extracellular matrix components, and specific cell types.

  12. How does oil type determine emulsion characteristics in concentrated Na-caseinate emulsions?

    Science.gov (United States)

    Tan, Hui Lin; McGrath, Kathryn M

    2013-08-01

    Macroscopic properties and ensemble average diffusion of concentrated (dispersed phase 50-60 wt%) Na-caseinate-stabilised emulsions for three different oils (soybean oil, palm olein and tetradecane) were explored. On a volume fraction basis, pulsed gradient stimulated echo (PGSTE)-NMR data show that droplet dynamics for all three systems are similar within a region of the emulsion morphology diagram. The exact limits of the emulsion space depend however on which oil is considered. The reduced solubility of tetradecane in water, and Na-caseinate in tetradecane, result in the stabilisation of flocs during formulation. Floc formation is not observed when soybean oil or palm olein is used under identical emulsion formulation conditions. Linear rheology experiments provide indirect evidence that the local structure and the properties of the thin film interfacial domain of tetradecane emulsions vary from those of soybean oil and palm olein emulsions. Collectively these data indicate that protein/oil interactions within a system dominate over specific oil droplet structure and size distribution, which are similar in the three systems.

  13. Casein kinase 1δ/ε inhibitor PF-5006739 attenuates opioid drug-seeking behavior.

    Science.gov (United States)

    Wager, Travis T; Chandrasekaran, Ramalakshmi Y; Bradley, Jenifer; Rubitski, David; Berke, Helen; Mente, Scot; Butler, Todd; Doran, Angela; Chang, Cheng; Fisher, Katherine; Knafels, John; Liu, Shenping; Ohren, Jeff; Marconi, Michael; DeMarco, George; Sneed, Blossom; Walton, Kevin; Horton, David; Rosado, Amy; Mead, Andy

    2014-12-17

    Casein kinase 1 delta (CK1δ) and casein kinase 1 epsilon (CK1ε) inhibitors are potential therapeutic agents for a range of psychiatric disorders. The feasibility of developing a CNS kinase inhibitor has been limited by an inability to identify safe brain-penetrant compounds with high kinome selectivity. Guided by structure-based drug design, potent and selective CK1δ/ε inhibitors have now been identified that address this gap, through the design and synthesis of novel 4-[4-(4-fluorophenyl)-1-(piperidin-4-yl)-1H-imidazol-5-yl]pyrimidin-2-amine derivatives. PF-5006739 (6) possesses a desirable profile, with low nanomolar in vitro potency for CK1δ/ε (IC50 = 3.9 and 17.0 nM, respectively) and high kinome selectivity. In vivo, 6 demonstrated robust centrally mediated circadian rhythm phase-delaying effects in both nocturnal and diurnal animal models. Further, 6 dose-dependently attenuated opioid drug-seeking behavior in a rodent operant reinstatement model in animals trained to self-administer fentanyl. Collectively, our data supports further development of 6 as a promising candidate to test the hypothesis of CK1δ/ε inhibition in treating multiple indications in the clinic.

  14. Genetic polymorphism of β-lactoglobulin and κ-casein of cattle breeds in Croatia

    Directory of Open Access Journals (Sweden)

    Ante Ivanković

    2011-12-01

    Full Text Available Profitable milk production respects the interests of producers, processing industries, consumer requirements and welfare of animals. Development of new methods of direct gene analysis responsible for milk proteins polymorphism provide new tools to raise the profitability of milk production and dairy products through implementation of breed genetic profile in breeding program. Because of necessity to determinate genetic profiles of cattle breeds in Croatia using new analytical methods, the ratio of dominant allelic polymorphic variants of beta-lactoglobulin (β-Lg and kappa-casein (κ-CN is defined. The share of beta-lactoglobulin B variant is dominant in all investigated cattle breeds (>52.9 %. Kappa- casein allelic variant A is dominant in selected cattle breeds (60.7-76.4 %, while the share of B variant is significantly more presented in autochthonous cattle breeds (48.2-84.1 %. Knowledge about genetic profile of breeds due to studied polymorphic variants of milk proteins is useful in further breeding development and economic reaffirmation of cattle breeds, especially autochthonous ones.

  15. Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate.

    Science.gov (United States)

    Martinez, María J; Pizones Ruiz-Henestrosa, Víctor M; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M; Pilosof, Ana M R

    2012-06-15

    Proteins and polysaccharides are widely used in food formulation. While most of the proteins are surface active, only few polysaccharides can adsorb at the air-water interface; this is the case of propylene glycol alginates (PGA). It is known that casein glycomacropeptide (CMP), a bioactive polypeptide derived from κ-casein by the action of chymosin, presents a great foaming capacity but provides unstable foams. So, the objective of this work was to analyze the impact of mixing CMP and a commercial variety of PGA, Kelcoloid O (KO), on the interfacial and foaming properties at pH 7.0. It was determined the surface pressure isotherm, the dynamics of adsorption and the foaming properties for CMP, KO and the mixed system CMP-KO. CMP dominated the surface pressure of CMP-KO mixed system. The presence of KO synergistically improved the viscoelastic properties of surface film. The foaming capacity of CMP was altered by KO. KO foam presented a higher stability than CMP foam and it controlled the stability against drainage and the initial collapse in the mixed foam.

  16. Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey.

    Science.gov (United States)

    Baieli, María F; Urtasun, Nicolás; Martinez, María J; Hirsch, Daniela B; Pilosof, Ana M R; Miranda, María V; Cascone, Osvaldo; Wolman, Federico J

    2017-01-01

    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 nutritional supplement for people with phenylketonuria. CMP consists of two nonglycosylated isoforms (aCMP A and aCMP B) and its different glycosylated forms (gCMP A and gCMP B). The most predominant carbohydrate of gCMP is N-acetylneuraminic acid (sialic acid). Here, we developed a CMP purification process based on the affinity of sialic acid for wheat germ agglutinin (WGA). After formation of chitosan beads and adsorption of WGA, the agglutinin was covalently attached with glutaraldehyde. Two matrices with different WGA density were assayed for CMP adsorption. Maximum adsorption capacities were calculated according to the Langmuir model from adsorption isotherms developed at pH 7.0, being 137.0 mg/g for the matrix with the best performance. In CMP reduction from whey, maximum removal percentage was 79% (specifically 33.7% of gCMP A and B, 75.8% of aCMP A, and 93.9% of aCMP B). The CMP was recovered as an aggregate with an overall yield of 64%. Therefore, the matrices developed are promising for CMP purification from cheese whey. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:171-180, 2017.

  17. Impact of cationic surfactant on the self-assembly of sodium caseinate.

    Science.gov (United States)

    Vinceković, Marko; Curlin, Marija; Jurašin, Darija

    2014-08-27

    The impact of a cationic surfactant, dodecylammonium chloride (DDACl), on the self-assembly of sodium caseinate (SC) has been investigated by light scattering, zeta potential, and rheological measurements as well as by microscopy (transmission electron and confocal laser scanning microscopy). In SC dilute solutions concentration-dependent self-assembly proceeds through the formation of spherical associates and their aggregation into elongated structures composed of connected spheres. DDACl interacts with SC via its hydrophilic and hydrophobic groups, inducing changes in SC self-assembled structures. These changes strongly depend on the surfactant aggregation states (monomeric or micellar) as well as concentration ratio of both components, leading to the formation of soluble and insoluble complexes of nano- to microdimensions. DDACl monomers interact with SC self-assembled entities in a different way compared to their micelles. Surfactant monomers form soluble complexes (similar to surfactant mixed micelles) at lower SC concentration but insoluble gelatinous complexes at higher SC concentration. At surfactant micellar concentration soluble complexes with casein chains wrapped around surfactant micelles are formed. This study suggests that the use of proper cationic surfactant concentration will allow modification and control of structural changes of SC self-assembled entities.

  18. Treatment of post-orthodontic white spot lesions with casein phosphopeptide-stabilised amorphous calcium phosphate.

    Science.gov (United States)

    Bröchner, Ann; Christensen, Carsten; Kristensen, Bjarne; Tranæus, Sofia; Karlsson, Lena; Sonnesen, Liselotte; Twetman, Svante

    2011-06-01

    This study aims to investigate the effect of topical applications of 10% casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) on white spot lesions (WSL) detected after treatment with fixed orthodontic appliances. Sixty healthy adolescents with ≥1 clinically visible WSL at debonding were recruited and randomly allocated to a randomised controlled trial with two parallel groups. The intervention group was instructed to topically apply a CPP-ACP -containing agent (Tooth Mousse, GC Europe) once daily and the subjects of the control group brushed their teeth with standard fluoride toothpaste. The intervention period was 4 weeks and the endpoints were quantitative light-induced fluorescence (QLF) on buccal surfaces of the upper incisors, cuspids and first premolars and visual scoring from digital photos. The attrition rate was 15%, mostly due to technical errors, and 327 lesions were included in the final evaluation. A statistically significant (p white spot lesions after debonding of orthodontic appliances with a casein phosphopeptide-stabilised amorphous calcium phosphate agent resulted in significantly reduced fluorescence and a reduced area of the lesions after 4 weeks as assessed by QLF. The improvement was however not superior to the "natural" regression following daily use of fluoride toothpaste.

  19. Is gluten free and casein free (GFCF diet effective for individuals with autism?

    Directory of Open Access Journals (Sweden)

    Indah S. Widyahening

    2011-05-01

    Full Text Available Background: Even though the etiology of autistic spectrum disorder (ASD has not been clearly known, various types of therapies have been offered. One of the most popular therapies is Gluten Free and Casein Free Diet – GFCF diet.Methods: A structured internet literature search was conducted using Pubmed and Cochrane library. Titles and abstracts were screened using predetermined selection criteria. Critical appraisal was conducted based on standard criteria for relevance, validity, and levels of evidence.Results: Based on relevance, only four out of twelve selected articles can be used; one is a systematic review and three randomized controlled trials (RCTs. Several methodological problems which could lead to over-estimation of the effect were found in the studies including poor randomization and selective drop-out. Risk of under-estimation of report due to small number of participants and in-adequate duration of intervention was also found. Small to moderate improvement were found in some outcome measured including overall autistic traits, social isolation, and the ability in communication and interaction. However, insignificant differences also found in some area such as individual’s behavior, cognitive and motor function.Conclusion: Available studies fail to provide sufficiently credible and strong evidence to recommend the practice of GFCF diet in treating autism. (Med J Indones 2011; 20:114-8Keywords: autism, gluten free and casein free diet

  20. Phosphorylation of αS1-casein is regulated by different genes.

    Science.gov (United States)

    Bijl, E; van Valenberg, H J F; Huppertz, T; van Hooijdonk, A C M; Bovenhuis, H

    2014-11-01

    Casein phosphorylation is a posttranslational modification catalyzed by kinase enzymes that attach phosphate groups to specific AA in the protein sequence. This modification is one of the key factors responsible for the stabilization of calcium phosphate nanoclusters in casein micelles and for the internal structure of the casein micelles. α(S1)-Casein (α(s1)-CN) is of special interest because it constitutes up to 40% of the total casein fraction in milk, and it has 2 common phosphorylation states, with 8 (α(S1)-CN-8P) and 9 (α(S1)-CN-9P) phosphorylated serine residues. Factors affecting this variation in the degree of phosphorylation are not currently known. The objective of this research was to determine the genetic background of α(S1)-CN-8P and α(S1)-CN-9P. The genetic and phenotypic correlation between α(S1)-CN-8P and α(S1)-CN-9P was low (0.18 and 0.19, respectively). This low genetic correlation suggests a different genetic background. These differences were further investigated by means of a genome-wide association study, which showed that both α(S1)-CN-8P and α(S1)-CN-9P were affected by a region on Bos taurus autosome (BTA) 6, but only α(S1)-CN-8P was affected by a region on BTA11 that contains the gene that encodes for β-lactoglobulin (β-LG), and only α(S1)-CN-9P was affected by a region on BTA14 that contains the diacylglycerol acyltransferase 1 (DGAT1) gene. Estimated effects of β-LG protein genotypes showed that only α(S1)-CN-8P was associated with the β-LG A/B polymorphism (g.1772G>A and g.3054C>T); the AA genotype of β-LG was associated with a lower concentration of α(S1)-CN-8P (-0.32% wt/wt) than the BB genotype (+0.41% wt/wt). Estimated effects of DGAT1 K232A genotypes showed that only α(S1)-CN-9P was associated with the DGAT1 gene polymorphism; DGAT1 AA genotype was associated with a higher α(S1)-CN-9P concentration (+0.53% wt/wt) than the DGAT1 KK genotype (-0.44% wt/wt). The results give insight in phosphorylation of α(S1

  1. Detailed ultraviolet asymptotics for AdS scalar field perturbations

    CERN Document Server

    Evnin, Oleg

    2016-01-01

    We present a range of methods suitable for accurate evaluation of the leading asymptotics for integrals of products of Jacobi polynomials in limits when the degrees of some or all polynomials inside the integral become large. The structures in question have recently emerged in the context of effective descriptions of small amplitude perturbations in anti-de Sitter (AdS) spacetime. The limit of high degree polynomials corresponds in this situation to effective interactions involving extreme short-wavelength modes, whose dynamics is crucial for the turbulent instabilities that determine the ultimate fate of small AdS perturbations. We explicitly apply the relevant asymptotic techniques to the case of a self-interacting probe scalar field in AdS and extract a detailed form of the leading large degree behavior, including closed form analytic expressions for the numerical coefficients appearing in the asymptotics.

  2. Asymptotically AdS spacetimes with a timelike Kasner singularity

    Science.gov (United States)

    Ren, Jie

    2016-07-01

    Exact solutions to Einstein's equations for holographic models are presented and studied. The IR geometry has a timelike cousin of the Kasner singularity, which is the less generic case of the BKL (Belinski-Khalatnikov-Lifshitz) singularity, and the UV is asymptotically AdS. This solution describes a holographic RG flow between them. The solution's appearance is an interpolation between the planar AdS black hole and the AdS soliton. The causality constraint is always satisfied. The entanglement entropy and Wilson loops are discussed. The boundary condition for the current-current correlation function and the Laplacian in the IR is examined. There is no infalling wave in the IR, but instead, there is a normalizable solution in the IR. In a special case, a hyperscaling-violating geometry is obtained after a dimensional reduction.

  3. Entanglement entropy for free scalar fields in AdS

    CERN Document Server

    Sugishita, Sotaro

    2016-01-01

    We compute entanglement entropy for free massive scalar fields in anti-de Sitter (AdS) space. The entangling surface is a minimal surface whose boundary is a sphere at the boundary of AdS. The entropy can be evaluated from the thermal free energy of the fields on a topological black hole by using the replica method. In odd-dimensional AdS, exact expressions of the Renyi entropy S_n are obtained for arbitrary n. We also evaluate 1-loop corrections coming from the scalar fields to holographic entanglement entropy. Applying the results, we compute the leading difference of entanglement entropy between two holographic CFTs related by a renormalization group flow triggered by a double trace deformation. The difference is proportional to the shift of a central charge under the flow.

  4. Microstates at the boundary of AdS

    CERN Document Server

    Mathur, Samir D

    2011-01-01

    The bound states of the D1D5 brane system have a known gravitational description: flat asymptotics, an anti-de Sitter region, and a 'cap' ending the AdS region. We construct perturbations that correspond to the action of chiral algebra generators on Ramond ground states of D1D5 branes. Abstract arguments in the literature suggest that the perturbation should be pure gauge in the AdS region; our perturbation indeed has this structure, with the nontrivial deformation of the geometry occurring at the 'neck' between the AdS region and asymptotic infinity. This 'non-gauge' deformation is needed to provide the nonzero energy and momentum carried by the perturbation. We also suggest implications this structure may have for the majority of microstates which live at the cap.

  5. Revisiting the thermodynamic relations in AdS /CMT models

    Science.gov (United States)

    Hyun, Seungjoon; Park, Sang-A.; Yi, Sang-Heon

    2017-03-01

    Motivated by the recent unified approach to the Smarr-like relation of anti-de Sitter (AdS) planar black holes in conjunction with the quasilocal formalism on conserved charges, we revisit the quantum statistical and thermodynamic relations of hairy AdS planar black holes. By extending the previous results, we identify the hairy contribution in the bulk and show that the holographic computation can be improved so that it is consistent with the bulk computation. We argue that the first law can be retained in its universal form and that the relation between the on-shell renormalized Euclidean action and its free energy interpretation in gravity may also be undeformed even with the hairy contribution in hairy AdS black holes.

  6. Casein kinases

    DEFF Research Database (Denmark)

    Issinger, O G

    1993-01-01

    subunits are highly conserved during evolution. The relationship between CK-2 alpha from humans and plants is still 73%. Similar relationships are reported for the beta-subunit. Chromosomal assignment of CK-2 alpha shows two gene loci, one of which is a pseudogene. They are located on different chromosomes......, no genetic changes are necessarily involved; the observed changes may be entirely due to a signal transduction pathway where CK-2 could be phosphorylated by another kinase(s). CK-2 cDNAs from various organisms have been isolated and characterized. From the deduced amino acid sequence it turns out that CK-2......-subunit affecting: (i) stability, (ii) enzyme specificity and (iii) enzyme activity. The question where CK-2 and its subunits are located throughout the cell cycle has also been addressed, mainly because of the large discrepancies that still exist between results obtained by different investigators. Tissue...

  7. Diffusion and Chaos from near AdS$_2$ horizons

    CERN Document Server

    Blake, Mike

    2016-01-01

    We calculate the thermal diffusivity $D = \\kappa/c_{\\rho}$ and butterfly velocity $v_B$ in holographic models that flow to AdS$_2 \\times R^{d}$ fixed points in the infra-red. We show that both these quantities are governed by the same irrelevant deformation of AdS$_2$ and hence establish a simple relationship between them. When this deformation corresponds to a universal dilaton mode of dimension $\\Delta = 2$ then this relationship is always given by $D = v_B^2/(2 \\pi T)$.

  8. An $xp$ model on $AdS_2$ spacetime

    OpenAIRE

    2012-01-01

    In this paper we formulate the $xp$ model on the AdS$_2$ spacetime. We find that the spectrum of the Hamiltonian has positive and negative eigenvalues, whose absolute values are given by a harmonic oscillator spectrum, which in turn coincides with that of a massive Dirac fermion in AdS$_2$. We extend this result to generic $xp$ models which are shown to be equivalent to a massive Dirac fermion on spacetimes whose metric depend of the $xp$ Hamiltonian. Finally, we construct the generators of t...

  9. Mapping AdS to dS and back

    CERN Document Server

    Di Dato, Adriana

    2014-01-01

    We derive a map between Einstein spaces of positive and negative curvature. Starting from a space of positive curvature with some dimensions compactified on a sphere and analytically continuing the number of compact dimensions, we obtain a space of negative curvature with a compact hyperbolic subspace, and vice versa. Prime examples of such spaces are de Sitter and Anti-de Sitter space, as well as black hole spacetimes with (A)dS asymptotics and perturbed versions thereof, which play an important role in holography. This map extends work done by Caldarelli et.al., who map asymptotically AdS spaces to Ricci-flat ones. A remarkable result is that the boundary of asymptotically AdS spaces is mapped to a brane in the bulk of de Sitter, and perturbations near the AdS boundary are sourced by a stress tensor confined to this brane. We also calculate the Brown-York stress tensor for the perturbed AdS metric, which turns out to be the negative of the stress tensor on the de Sitter brane.

  10. The ACE-inhibitory Activity in Vitro of Casein Hydrolysates Subjected to Enzymatic Modification in the Presence of Three Extrinsic Amino Acids%三种氨基酸添加下酶法修饰酪蛋白水解物的ACE抑制活性

    Institute of Scientific and Technical Information of China (English)

    汪敬科; 赵新淮

    2011-01-01

    采用碱性蛋白酶水解酪蛋白,制备水解度为12.4%、IC50为42.19μg/mL的酪蛋白水解物.在添加外源氨基酸的情况下对水解物进行类蛋白反应修饰,并响应面法研究氨基酸添加量、酶添加量、反应温度及3种氨基酸的影响.结果表明:氨基酸添加量、反应温度、氨基酸种类对修饰反应影响显著,而酶添加量的影响不大;分别添加苯丙氨酸、亮氨酸、缬氨酸制备3个酪蛋白水解物修饰产物,其IC50降低至21.03~25.13 μg/mL,表明添加外源氨基酸可提高修饰产物的体外ACE抑制活性,但添加不同氨基酸的影响不显著.%Casein hydrolysates that had a degree of hydrolysis of 12.4 % and ACE-inhibition with an IC50 value of 42.19 μg/mL were prepared from casein with a protease Alcalase, and then modified by plastein reaction with Alcalase in the presence of three extrinsic amino acids.The effects of the addition level of amino acids, the addition level of Alcalase, reaction temperature and the types of amino acids on the plastein reaction of casein hydrolysates were investigated with response surface methodology.The results indicated that the addition of amino acids, reaction temperature and the types of amino acid added had significant impact on the plastein reaction, while the addition of Alca lase gave little influence.Three modified casein hydrolysates were prepared with suitable conditions and in the presence of phenylalanine, leucine and valine, respectively.Their IC50 values were in range of 21.03 to 25.13 μg/mL,indicating that the ACE-inhibitory activity in vitro of the modified casein hydrolysates was improved significantly by adding amino acids while the types of amino acids were not important to the activity.

  11. Probing the characteristics of casein as green binder for non-aqueous electrochemical double layer capacitors' electrodes

    Science.gov (United States)

    Varzi, Alberto; Raccichini, Rinaldo; Marinaro, Mario; Wohlfahrt-Mehrens, Margret; Passerini, Stefano

    2016-09-01

    Casein from bovine milk is evaluated in this work as binding agent for electrochemical double layer capacitors (EDLCs) electrodes. It is demonstrated that casein provides excellent adhesion strength to the current collector (1187 kPa compared to 51 kPa achieved with PVdF), thus leading to mechanically stable electrodes. At the same time, it offers high thermal stability (above 200 °C) and electrochemical stability in organic electrolytes. Apparently though, the casein-based electrodes offer lower electronic conductivity than those based on other state-of-the-art binders, which can limit the rate performance of the resulting EDLC. In the attempt of improving the electrochemical performance, it is found that the application of a pressing step can solve this issue, leading to excellent rate capability (up to 84% capacitance retention at 50 mA cm-2) and cycling stability (96.8% after 10,000 cycles at 10 mA cm-2) in both PC- and ACN-based electrolytes. Although the adhesive power casein is known since ancient times, this report presents the first proof of concept of its employment in electrochemical power sources.

  12. RNA helicase DDX3 is a regulatory subunit of casein kinase 1 in Wnt-beta-catenin signaling

    NARCIS (Netherlands)

    Cruciat, C.M.; Dolde, C.; de Groot, R.E.; Ohkawara, B.; Reinhard, C.; Korswagen, H.C.; Niehrs, C.

    2013-01-01

    Casein kinase 1 (CK1) members play key roles in numerous biological processes. They are considered "rogue" kinases, because their enzymatic activity appears unregulated. Contrary to this notion, we have identified the DEAD-box RNA helicase DDX3 as a regulator of the Wnt-beta-catenin network, where i

  13. Possible mechanisms behind the differential effects of soy protein and casein feedings on colon cancer biomarkers in the rat

    NARCIS (Netherlands)

    Vis, E.H.; Geerse, G.J.; Klaassens, E.S.; Boekel, van M.A.J.S.; Alink, G.M.

    2005-01-01

    In the present studies, several hypotheses were tested to explain previously reported differential effects of soy and casein on colon cancer biomarkers like cell proliferation, fecal fat, fecal bile acid, alkaline phosphatase, and magnesium excretion in rats. In Study 1, the effect of methionine, a

  14. Nutritional Impact of a Gluten-Free Casein-Free Diet in Children with Autism Spectrum Disorder

    Science.gov (United States)

    Marí-Bauset, Salvador; Llopis-González, Agustín; Zazpe, Itziar; Marí-Sanchis, Amelia; Suárez-Varela, María Morales

    2016-01-01

    We compared anthropometric values, nutrient intake, the Healthy Eating Index and food variety in children with autism spectrum disorder (ASD), 20 on a gluten-free casein-free (GFCF) diet and 85 on a regular diet in Valencia (Spain) using 3-days food diaries. Those on the GFCF diet had a lower weight, body mass index, and total energy, pantothenic…

  15. Whey Protein Delays Gastric Emptying and Suppresses Plasma Fatty Acids and Their Metabolites Compared to Casein, Gluten, and Fish Protein

    DEFF Research Database (Denmark)

    Stanstrup, Jan; Schou, Simon S; Holmer-Jensen, Jens

    2014-01-01

    Whey protein has been demonstrated to improve fasting lipid and insulin response in overweight and obese individuals. To establish new hypotheses for this effect and to investigate the impact of stomach emptying, we compared plasma profiles after intake of whey isolate (WI), casein, gluten (GLU...

  16. Gluten-Free and Casein-Free Diets in the Treatment of Autism Spectrum Disorders: A Systematic Review

    Science.gov (United States)

    Mulloy, Austin; Lang, Russell; O'Reilly, Mark; Sigafoos, Jeff; Lancioni, Giulio; Rispoli, Mandy

    2010-01-01

    This paper systematically reviews research on the effects of gluten-free and/or casein-free (GFCF) diets in the treatment of ASD. Database, hand, and ancestry searches identified 15 articles for review. Each study was analyzed and summarized in terms of (a) participants, (b) specifics of the intervention, (c) dependent variables, (d) results, and…

  17. Addendum to "Gluten-Free and Casein-Free Diets in Treatment of Autism Spectrum Disorders: A Systematic Review"

    Science.gov (United States)

    Mulloy, Austin; Lang, Russell; O'Reilly, Mark; Sigafoos, Jeff; Lancioni, Giulio; Rispoli, Mandy

    2011-01-01

    Shortly after the publication of our literature review on gluten-free and casein-free (GFCF) diets in the treatment of autism spectrum disorders (ASD; Mulloy et al., 2010), Whiteley et al. (2010) published the results of experimental evaluation of a GFCF diet. To update our previous literature review, we herein provide an analysis of the Whiteley…

  18. Role of the beta subunit of casein kinase-2 on the stability and specificity of the recombinant reconstituted holoenzyme

    DEFF Research Database (Denmark)

    Meggio, F; Boldyreff, B; Marin, O;

    1992-01-01

    Recombinant human alpha subunit from casein kinase-2 (CK-2) was subjected, either alone or in combination with recombinant human beta subunit, to high temperature, tryptic digestion and urea treatment. In all three cases, it was shown that the presence of the beta subunit could drastically reduce...

  19. The effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein.

    Science.gov (United States)

    The functionality of light roasted peanut flour (PF) dispersions containing supplemental casein (CN), was altered after polymerization with microbial transglutaminase (TGase). The formation of high molecular weight covalent cross-links was observed with potential formation of PF-PF, PF-CN, and CN-CN...

  20. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.

    Science.gov (United States)

    Gani, Adil; Broadway, A A; Masoodi, Farooq Ahmad; Wani, Ali Abas; Maqsood, Sajid; Ashwar, Bilal Ahmad; Shah, Asima; Rather, Sajad Ahmad; Gani, Asir

    2015-12-01

    Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p ≤ 0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein - starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

  1. Casein kinase II induced polymerization of soluble TDP-43 into filaments is inhibited by heat shock proteins.

    Directory of Open Access Journals (Sweden)

    Yari Carlomagno

    Full Text Available BACKGROUND: Trans-activation Response DNA-binding Protein-43 (TDP-43 lesions are observed in Amyotrophic Lateral Sclerosis (ALS, Frontotemporal Lobar Degeneration with ubiquitin inclusions (FTLD-TDP and 25-50% of Alzheimer's Disease (AD cases. These abnormal protein inclusions are composed of either amorphous TDP-43 aggregates or highly ordered filaments. The filamentous TDP-43 accumulations typically contain clean 10-12 nm filaments though wider 18-20 nm coated filaments may be observed. The TDP-43 present within these lesions is phosphorylated, truncated and ubiquitinated, and these modifications appear to be abnormal as they are linked to both a cellular heat shock response and microglial activation. The mechanisms associated with this abnormal TDP-43 accumulation are believed to result in a loss of TDP-43 function, perhaps due to the post-translational modifications or resulting from physical sequestration of the TDP-43. The formation of TDP-43 inclusions involves cellular translocation and conversion of TDP-43 into fibrillogenic forms, but the ability of these accumulations to sequester normal TDP-43 and propagate this behavior between neurons pathologically is mostly inferred. The lack of methodology to produce soluble full length TDP-43 and recapitulate this polymerization into filaments as observed in disease has limited our understanding of these pathogenic cascades. RESULTS: The protocols described here generate soluble, full-length and untagged TDP-43 allowing for a direct assessment of the impact of various posttranslational modifications on TDP-43 function. We demonstrate that Casein Kinase II (CKII promotes the polymerization of this soluble TDP-43 into 10 nm diameter filaments that resemble the most common TDP-43 structures observed in disease. Furthermore, these filaments are recognized as abnormal by Heat Shock Proteins (HSPs which can inhibit TDP-43 polymerization or directly promote TDP-43 filament depolymerization. CONCLUSION

  2. Penrose inequality for asymptotically AdS spaces

    Energy Technology Data Exchange (ETDEWEB)

    Itkin, Igor [Raymond and Beverly Sackler School of Physics and Astronomy, Tel-Aviv University, Tel-Aviv 69978 (Israel); Oz, Yaron, E-mail: yaronoz@post.tau.ac.il [Raymond and Beverly Sackler School of Physics and Astronomy, Tel-Aviv University, Tel-Aviv 69978 (Israel)

    2012-02-28

    In general relativity, the Penrose inequality relates the mass and the entropy associated with a gravitational background. If the inequality is violated by an initial Cauchy data, it suggests a creation of a naked singularity, thus providing means to consider the cosmic censorship hypothesis. We propose a general form of Penrose inequality for asymptotically locally AdS spaces.

  3. Internet Advertising. Google AdWords versus Facebook Ads

    Directory of Open Access Journals (Sweden)

    Paul PAŞCU

    2014-05-01

    Full Text Available This article describes how to use the applications for Internet advertising, Google AdWords and Facebook Ads. Our attempt is to present the advantages and disadvantages of each of them, the costs and benefits, a useful aspect for companies that plan to start advertising campaigns on the Internet.

  4. Effects of the addition of casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) on mechanical properties of luting and lining glass ionomer cement

    Science.gov (United States)

    Heravi, Farzin; Bagheri, Hossein; Rangrazi, Abdolrasoul; Mojtaba Zebarjad, Seyed

    2016-07-01

    Recently, the addition of casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) into glass ionomer cements (GICs) has attracted interest due to its remineralization of teeth and its antibacterial effects. However, it should be investigated to ensure that the incorporation of CPP-ACP does not have significant adverse effects on its mechanical properties. The purpose of this study was to evaluate the effects of the addition of CPP-ACP on the mechanical properties of luting and lining GIC. The first step was to synthesize the CPP-ACP. Then the CPP-ACP at concentrations of 1%, 1.56% and 2% of CPP-ACP was added into a luting and lining GIC. GIC without CPP-ACP was used as a control group. The results revealed that the incorporation of CPP-ACP up to 1.56%(w/w) increased the flexural strength (29%), diametral tensile strength (36%) and microhardness (18%), followed by a reduction in these mechanical properties at 2%(w/w) CPP-ACP. The wear rate was significantly decreased (23%) in 1.56%(w/w) concentration of CPP-ACP and it was increased in 2%(w/w). Accordingly, the addition of 1.56%(w/w) CPP-ACP into luting and lining GIC had no adverse effect on the mechanical properties of luting and lining GIC and could be used in clinical practice.

  5. Predicting AD conversion: comparison between prodromal AD guidelines and computer assisted PredictAD tool.

    Directory of Open Access Journals (Sweden)

    Yawu Liu

    Full Text Available To compare the accuracies of predicting AD conversion by using a decision support system (PredictAD tool and current research criteria of prodromal AD as identified by combinations of episodic memory impairment of hippocampal type and visual assessment of medial temporal lobe atrophy (MTA on MRI and CSF biomarkers.Altogether 391 MCI cases (158 AD converters were selected from the ADNI cohort. All the cases had baseline cognitive tests, MRI and/or CSF levels of Aβ1-42 and Tau. Using baseline data, the status of MCI patients (AD or MCI three years later was predicted using current diagnostic research guidelines and the PredictAD software tool designed for supporting clinical diagnostics. The data used were 1 clinical criteria for episodic memory loss of the hippocampal type, 2 visual MTA, 3 positive CSF markers, 4 their combinations, and 5 when the PredictAD tool was applied, automatically computed MRI measures were used instead of the visual MTA results. The accuracies of diagnosis were evaluated with the diagnosis made 3 years later.The PredictAD tool achieved the overall accuracy of 72% (sensitivity 73%, specificity 71% in predicting the AD diagnosis. The corresponding number for a clinician's prediction with the assistance of the PredictAD tool was 71% (sensitivity 75%, specificity 68%. Diagnosis with the PredictAD tool was significantly better than diagnosis by biomarkers alone or the combinations of clinical diagnosis of hippocampal pattern for the memory loss and biomarkers (p≤0.037.With the assistance of PredictAD tool, the clinician can predict AD conversion more accurately than the current diagnostic criteria.

  6. AdS5 backgrounds with 24 supersymmetries

    Science.gov (United States)

    Beck, S.; Gutowski, J.; Papadopoulos, G.

    2016-06-01

    We prove a non-existence theorem for smooth AdS 5 solutions with connected, compact without boundary internal space that preserve strictly 24 supersymmetries. In particular, we show that D = 11 supergravity does not admit such solutions, and that all such solutions of IIB supergravity are locally isometric to the AdS 5 × S 5 maximally supersymmetric background. Furthermore, we prove that (massive) IIA supergravity also does not admit such solutions, provided that the homogeneity conjecture for massive IIA supergravity is valid. In the context of AdS/CFT these results imply that if gravitational duals for strictly mathcal{N}=3 superconformal theories in 4-dimensions exist, they are either singular or their internal spaces are not compact.

  7. Coset construction of AdS particle dynamics

    CERN Document Server

    Heinze, Martin; Megrelidze, Luka

    2016-01-01

    We analyze dynamics of the AdS$_{N+1}$ particle realized on the coset SO$(2,N)/$SO$(1,N)$. Hamiltonian reduction provides the physical phase space in terms of the coadjoint orbit obtained by boosting a timelike element of ${\\frak so}(2,N)$. We show equivalence of this approach to geometric quantization and to the SO$(N)$ covariant oscillator description, for which the boost generators entail a complicated operator ordering. As an alternative scheme, we introduce dual oscillator variables and derive their algebra at the classical and the quantum level. This simplifies the calculations of the commutators for the boost generators and leads to unitary irreducible representations of ${\\frak so}(2,N)$ for all admissible values of the mass parameter. We furthermore discuss a SO$(N)$ covariant supersymmetric extensions of the oscillator quantization, with its realization for superparticles in AdS$_2$ and AdS$_3$ given by recent works.

  8. Fat digestion in veal calves fed milk replacers low or high in calcium and containing either casein or soy protein isolate.

    Science.gov (United States)

    Yuangklang, C; Wensing, Th; Van den Broek, L; Jittakhot, S; Beynen, A C

    2004-04-01

    The hypothesis tested was that the inhibitory effect of dietary soy protein versus casein on fat digestion in veal calves would be smaller when diets were fed with high instead of low calcium content. Male calves, 1 wk of age, were fed 1 of 4 experimental milk replacers in a 2 x 2 factorial design. There were 19 animals per dietary group. The milk replacers contained either casein or soy protein isolate as variable protein source and were either low or high in calcium. Body weight gain was not significantly affected by the experimental diets. Soy protein isolate versus casein significantly reduced apparent fat digestibility. High versus low calcium intake also depressed fat digestion. The protein effect was smaller (2.9% units) for the high than the low calcium diets (3.6% units), but the interaction did not reach statistical significance. Soy protein isolate versus casein raised fecal bile acid excretion and so did high versus low calcium intake. The difference in bile acid excretion between the soy and casein containing diets was significantly greater for the high than low calcium diets. The absorption of phosphorus, calcium, and magnesium was higher for the casein diets than for the soy-containing diets. This study shows for the first time that soy protein isolate versus casein depressed fat digestion and raised fecal bile acid excretion in veal calves.

  9. Using self-consistent-field theory to understand enhanced steric stabilization by casein-like copolymers at low surface coverage in mixed protein layers.

    Science.gov (United States)

    Parkinson, Emma L; Ettelaie, Rammile; Dickinson, Eric

    2005-01-01

    We present a statistical mechanical approach to predicting the properties of mixed copolymer layers using the Scheutjens-Fleer self-consistent-field theory. Our model copolymers are based on the primary structures of the major bovine casein monomers, alpha(s1)-casein and beta-casein. Numerical calculations have been carried out to determine the polymer segment density profiles at an isolated hydrophobic surface and the interaction forces as a pair of polymer-coated surfaces is brought to close interlayer separation. For a copolymer model containing hydrophilic and hydrophobic segments, we show how the steric stabilizing capacity of a casein-like macromolecule at very low surface coverage is enhanced in the presence of a thin dense layer of shorter tethered amphiphilic chains. Using a more refined protein model, which also distinguishes between the charged and uncharged hydrophilic segments along the chain, we clearly demonstrate that the enhanced steric repulsion from beta-casein exceeds that from alpha(s1)-casein. These calculations explain how the replacement of just a few percent of beta-lactoglobulin by casein can inhibit the heat-induced thickening and flocculation behavior observed experimentally with some whey protein-stabilized oil-in-water emulsions.

  10. Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

    Directory of Open Access Journals (Sweden)

    Samantha Cristina Pinho

    2013-04-01

    Full Text Available Normal 0 21 false false false PT-BR X-NONE X-NONE Solid lipid microparticles produced with a mixture of cupuacu butter and stearic acid were used to microencapsulate a commercial casein hydrolysate (Hyprol 8052. The composition of the lipid matrix used for the production of the lipid microparticles was chosen according to data on the wide angle X-ray diffraction (WAXD and differential scanning calorimetry (DSC of bulk lipid mixtures, which indicated that the presence of 10 % cupuacu butter was sufficient to significantly change the crystalline arrangement of pure stearic acid. Preliminary tests indicated that a minimum proportion of 4 % of surfactant (polysorbate 80 was necessary to produce empty spherical lipid particles with average diameters below 10 mm. The lipid microparticles were produced using 20 % cupuacu butter and 80 % stearic acid and then stabilized with 4 % of polysorbate 80, exhibiting an encapsulation efficiency of approximately 74 % of the casein hydrolysate. The melting temperature of the casein hydrolysate-loaded lipid microparticles was detected at 65.2 °C, demonstrating that the particles were solid at room temperature as expected and indicating that the incorporation of peptides had not affected their thermal behavior. After 25 days of storage, however, there was a release of approximately 30 % of the initial amount of encapsulated casein hydrolysate. This release was not thought to have been caused by the liberation of encapsulated casein hydrolysate. Instead, it was attributed to the possible desorption of the adsorbed peptides present on the surface of the lipid microparticles.

  11. Casein Films: The Effects of Formulation, Environmental Conditions and the Addition of Citric Pectin on the Structure and Mechanical Properties

    Directory of Open Access Journals (Sweden)

    Laetitia M. Bonnaillie

    2014-07-01

    Full Text Available Thin casein films for food packaging applications reportedly possess good strength and low oxygen permeability, but low elasticity and high sensitivity to moisture. Modifying the films to target specific behaviors depending on environmental conditions can enable a variety of commercial applications for casein-based films. The mechanical properties of solvent-cast (15% solids calcium-caseinate/glycerol films (CaCas:Gly ratio of 3:1 were characterized as a function of processing and environmental conditions, including film thickness, solution formulation and ambient humidity (from 22% to 70% relative humidity (RH at ~20 °C. At constant RH, the elongation at break (EAB had a strong positive dependence on the film thickness. When RH increased, the tensile strength (TS and modulus (E decreased approximately linearly, while EAB increased. From 0.05% to 1% (w/w of citric pectin (CP was then incorporated into CaCas/Gly films following seven different formulations (mixing sequences, to alter the protein network and to evaluate the effects of CP on the tensile properties of CaCas/Gly/CP films. At constant film thickness and ~60% RH, the addition of 0.1% or 1.0% CP to the films considerably increased or decreased EAB, TS and E in different directions and to different extents, depending on the formulation, while optical micrographs also showed vastly differing network configurations, suggesting complex formulation- and stoichiometry-dependent casein-pectin interactions within the dried films. Depending on the desired film properties and utilization conditions, pectin may be a useful addition to casein film formulations for food packaging applications.

  12. Small intestinal digestion of raw cornstarch in cattle consuming a soybean hull-based diet is improved by duodenal casein infusion.

    Science.gov (United States)

    Brake, D W; Titgemeyer, E C; Bailey, E A; Anderson, D E

    2014-09-01

    Six duodenally and ileally cannulated steers were used in 3 sequential studies to measure 1) basal nutrient flows from a soybean hull-based diet, 2) small intestinal digestibility of raw cornstarch continuously infused into the duodenum, and 3) responses of small intestinal starch digestion to duodenal infusion of 200 or 400 g/d casein. Our objective was to evaluate responses in small intestinal starch digestion in cattle over time and to measure responses in small intestinal starch digestion to increasing amounts of MP. On average, cattle consumed 3.7 kg/d DM, 68 g/d dietary N, and 70 g/d dietary starch. Starch flow to the duodenum was small (38 g/d), and N flow was 91 g/d. Small intestinal digestibility of duodenal N was 57%, and small intestinal digestion of duodenal starch flow was extensive (92%). Small intestinal starch digestibility was 34% when 1.5 kg/d raw cornstarch was continuously infused into the duodenum. Subsequently, cattle were placed in 1 of 2 replicated Latin squares that were balanced for carryover effects to determine response to casein infusions and time required for adaptation. Duodenal infusion of casein linearly increased (P ≤ 0.05) small intestinal starch digestibility, and small intestinal starch digestion adapted to infusion of casein in 6 d. Ethanol-soluble starch and unpolymerized glucose flowing to the ileum increased linearly (P ≤ 0.05) with increasing infusion of casein. Plasma cholecystokinin was not affected by casein infusion, but circulating levels of glucose were increased by casein supplementation (P ≤ 0.05). Responses in small intestinal starch digestion in cattle adapted to casein within 6 d, and increases in duodenal supply of casein up to 400 g/d increased small intestinal starch digestion in cattle.

  13. Sub-AdS Scale Locality in AdS$_3$/CFT$_2$

    CERN Document Server

    Belin, Alexandre; Jefferson, Robert A; Kabir, Laurens

    2016-01-01

    We investigate sub-AdS scale locality in a weakly coupled toy model of the AdS$_3$/CFT$_2$ correspondence. We find that this simple model has the correct density of states at low and high energies to be dual to Einstein gravity coupled to matter in AdS$_3$. Bulk correlation functions also have the correct behavior at leading order in the large $N$ expansion, but non-local effects emerge at order $1/N$. Our analysis leads to the conjecture that any large $N$ CFT$_2$ that is modular invariant and has the right low-energy density of states is dual to a gravitational theory with sub-AdS scale locality.

  14. Ligand-protein interactions of selective casein kinase 1δ inhibitors.

    Science.gov (United States)

    Mente, Scot; Arnold, Eric; Butler, Todd; Chakrapani, Subramanyam; Chandrasekaran, Ramalakshmi; Cherry, Kevin; DiRico, Ken; Doran, Angela; Fisher, Katherine; Galatsis, Paul; Green, Michael; Hayward, Matthew; Humphrey, John; Knafels, John; Li, Jianke; Liu, Shenping; Marconi, Michael; McDonald, Scott; Ohren, Jeff; Paradis, Vanessa; Sneed, Blossom; Walton, Kevin; Wager, Travis

    2013-09-12

    Casein kinase 1δ (CK1δ) and 1ε (CK1ε) are believed to be necessary enzymes for the regulation of circadian rhythms in all mammals. On the basis of our previously published work demonstrating a CK1ε-preferring compound to be an ineffective circadian clock modulator, we have synthesized a series of pyrazole-substitued pyridine inhibitors, selective for the CK1δ isoform. Additionally, using structure-based drug design, we have been able to exploit differences in the hinge region between CK1δ and p38 to find selective inhibitors that have minimal p38 activity. The SAR, brain exposure, and the effect of these inhibitors on mouse circadian rhythms are described. The in vivo evaluation of these inhibitors demonstrates that selective inhibition of CK1δ at sufficient central exposure levels is capable of modulating circadian rhythms.

  15. Quantitative analysis of complex casein hydrolysates based on chromatography and membrane

    Institute of Scientific and Technical Information of China (English)

    Qi Wei; Yu Yanjun; He Zhimin

    2006-01-01

    The enzymatic hydrolysates of casein are so complex that there is no effective method to do quantitative analysis.The common techniques,such as high performance chromatography and SDS-PAGE,can only carry out qualitative analysis.On the basis of membrane separation and high performance size exclusion chromatography (HPSEC),standard peptides with different molecular mass range were prepared,and the linear relationships between mass concentration of the standard peptides and the ultraviolet absorption of corresponding peak areas were established.Consequently,mass concentration of the different hydrolysates at different reaction times could be accurately calculated.The combination of chromatography and membrane separation is of great importance to the quantitative analysis of the complex hydrolysates,which can also be applied to the other macromolecular systems,such as carbohydrates.

  16. The gluten-free, casein-free diet in autism: an overview with clinical implications.

    Science.gov (United States)

    Elder, Jennifer Harrison

    The prevalence of classic autism and autism spectrum disorder (ASD) appears to be on the rise, and to date, there remains no clear etiology or cure. Out of desperation, many families are turning to new therapies and interventions discovered through various media sources and anecdotal reports from other parents. Unfortunately, many of these newer, well-publicized interventions have little empirical support. One of the most popular yet currently scientifically unproven interventions for ASD is the gluten-free, casein-free (GFCF) diet. Clinicians working with families of individuals with ASD are often asked for advice and find themselves unable to offer the most up-to-date and scientifically credible information. This article provides an overview of ASD and the GFCF diet, a summary and critique of current research findings, recommendations for future research, and practical advice for families to use in deciding if a trial of the GFCF diet is in the best interest of their child and family.

  17. Casein improves brachial and central aortic diastolic blood pressure in overweight adolescents: a randomised, controlled trial

    DEFF Research Database (Denmark)

    Arnberg, Karina; Larnkjær, Anni; Michaelsen, Kim F.

    2013-01-01

    of water, skimmed milk, whey or casein for 12 weeks. The milk-based test drinks contained 35 g protein/l. The effects were compared with the water group and a pretest control group consisting of thirty-two of the adolescents followed 12 weeks before the start of the intervention. Outcomes were brachial......Arterial stiffness, blood pressure (BP) and blood lipids may be improved by milk in adults and the effects may be mediated via proteins. However, limited is known about the effects of milk proteins on central aortic BP and no studies have examined the effects in children. Therefore, the present...... trial examined the effect of milk and milk proteins on brachial and central aortic BP, blood lipids, inflammation and arterial stiffness in overweight adolescents. A randomised controlled trial was conducted in 193 overweight adolescents aged 12–15 years. They were randomly assigned to drink 1 litre...

  18. The increasing of enamel calcium level after casein phosphopeptideamorphous calcium phosphate covering

    Directory of Open Access Journals (Sweden)

    Widyasri Prananingrum

    2012-06-01

    Full Text Available Background: Caries process is characterized by the presence of demineralization. Demineralization is caused by organic acids as a result of carbohydrate substrate fermentation. Remineralization is a natural repair process for non-cavitated lesions. Remineralization occurs if there are Ca2+ and PO43- ions in sufficient quantities. Casein-amorphous calcium phosphate phosphopeptide (CPP-ACP is a paste material containing milk protein (casein, that actually contains minerals, such as calcium and phosphate. The casein ability to stabilize calcium phosphate and enhance mineral solubility and bioavailability confers upon CPP potential to be biological delivery vehicles for calcium and phosphate. Purpose: The aim of this study was to determine the calcium levels in tooth enamel after being covered with CPP-ACP 2 times a day for 3, 14 and 28 days. Methods: Sample were bovine incisors of 3 year old cows divided into 4 groups, namely group I as control group, group II, III and IV as treatment groups covered with CPP-ACP 2 times a day. All of those teeth were then immersed in artificial saliva. Group II was immersed for 3 days, while group III was immersed for 14 days, and group IV was immersed for 28 days. One drop of CPP-ACP was used to cover the entire labial surface of teeth. The measurement of the calcium levels was then conducted by using titration method. All data were analyzed by One- Way ANOVA test with 5% degree of confidence. Results: The results showed significant difference of the calcium levels in tooth enamel of those groups after covered with CPP-ACP 2 times a day for 3, 14 and 28 days (p = 0.001. There is also significant difference of the calcium levels in tooth enamel of those treatment groups and the control group (p = 0.001. Conclusion: The calcium levels of tooth enamel are increased after covered with CPP-ACP 2 times a day for 3, 14 and 28 days.Latar belakang: Proses terjadinya karies gigi ditandai oleh adanya demineralisasi

  19. Heterogeneity of caprine beta-casein elucidated by RP-HPLC/MS: genetic variants and phosphorylations.

    Science.gov (United States)

    Neveu, Carole; Mollé, Daniel; Moreno, Javier; Martin, Patrice; Léonil, Joëlle

    2002-11-01

    Casein variants occurring in milks from goats homozygous at the alpha(s1)-Cn locus were separated and identified by an RP-HPLC/ESI-MS method. Preferential haplotypes arose as well as some particularities in posttranslational modifications. A new variant of caprine beta-Cn, named C, as well as the phosphorylations pattern of the protein were characterized by the combined use of peptide mass fingerprinting and sequencing by tandem mass spectrometry. The molecular mass of the new variant in its 6P form was measured as 23854 Da and it differs in a mono amino acid substitution, A177 --> V177, from the variant A. The phosphorylation pattern of caprine beta-Cn is homologous to bovine beta-Cn concerning the 5P located on Ser15, 17, 18, 19, 35 but it presents a specific additional phosphorylation site on Thr12 that is comparable to human beta-Cn phosphorylation located on Thr3.

  20. Circadian and pharmacological regulation of casein kinase I in the hamster suprachiasmatic nucleus

    Indian Academy of Sciences (India)

    Patricia V. Agostino; Santiago A. Plano; Diego A. Golombek

    2008-12-01

    In mammals, the mechanism for the generation of circadian rhythms and entrainment by light–dark (LD) cycles resides in the hypothalamic suprachiasmatic nuclei (SCN), and the principal signal that adjusts this biological clock with environmental timing is the light:dark cycle. Within the SCN, rhythms are generated by a complex of molecular feedback loops that regulate the transcription of clock genes, including per and cry. Posttranslational modification plays an essential role in the regulation of biological rhythms; in particular, clock gene phosphorylation by casein kinase I, both epsilon (CKI) and delta (CKI), regulates key molecular mechanisms in the circadian clock. In this paper, we report for the first time that CKI activity undergoes a significant circadian rhythm in the SCN (peaking at circadian time 12, the start of the subjective night), and its pharmacological inhibition alters photic entrainment of the clock, indicating that CKI may be a key element in this pathway.

  1. Drying Technology of Angiotensin Converting Enzyme Inhibitory Peptide Derived from Bovine Casein

    Institute of Scientific and Technical Information of China (English)

    JIANG Zhanmei; Hue Guicheng; TIAN Be

    2009-01-01

    Drying technology of angiotensin converting enzyme (ACE) inhibitory peptides derived from bovine casein was investigated. No significance was observed on ACE inhibitory activity of products prepared by spay drying and freeze drying (P>0.05). Spay drying was the best drying process for practical industry production. The inlet temperature ranged from 140℃ to 160℃ and the exit temperature ranged from 70℃ to 90℃ during the spay drying process. Under the optimal eonditious, scale-up of angiotensin converted enzyme inhibitory peptide from 1 L to 10 L and the experiment was successively conducted. Peptide yield was 29% and half inhibitory concentration(IC50) was 0.53g·L-1.

  2. Genetic polymorphism of the K-casein (CSN3 gene in goats reared in Southern Italy

    Directory of Open Access Journals (Sweden)

    Fabio Pilla

    2010-01-01

    Full Text Available K-casein (K-CN represents one of the most important proteins determining the manufacturing properties of milk,because of its essential role in micelle formation and stabilisation.Several genetic variants of K-CN have been described in goats. To investigate the occurrence of seven alleles and theirdistribution among breeds, a total of 170 animals, from six different breeds reared in Italy (Cilentana Nera, Derivata diSiria, Maltese, Jonica, Garganica and Cashmere, have been analysed in this paper by the primer extension method.Alleles A and B were found to be the most represented in all the analysed breeds; allele D is present only in Maltese andCashmere animals with a very low frequency; while allele G has been found in all but two (Garganica and Cashmerebreeds. Alleles C, E and F were not present in the material used for this study.

  3. IDENTIFICATION OF BETA-LACTOGLOBULIN AND KAPPA-CASEIN GENOTYPES IN CATTLE

    Directory of Open Access Journals (Sweden)

    TESIO C.D.

    2007-01-01

    Full Text Available Beta-lactoglobulin (b-Lg and kappa-casein (k-Cn are two of the most importantproteins in the mammals’ milk synthesized by the epithelial cells of the mammaryglands. They play a crucial role in the milk quality and coagulation process(production of cheese and butter. The PCR-RFLP test was performed to distinguishthe different alleles in a population of Romanian Black Spotted cattle, a dairy breed.Genetic polymorphism was detected by digestion with the endonucleases Hae III (b-Lg and Hinf I (k-Cn, followed by electrophoresis in agarose high resolution gelstained with ethidium bromide. Fifty DNA samples from Romanian Black Spottedbreed were analyzed for A and B variants. This simple PCR-RFLP test makesfeasible the inclusion of b-Lg and k-Cn genotypes in breeding plans and cattleselection.

  4. Isolation and characterization of recombinant human casein kinase II subunits alpha and beta from bacteria

    DEFF Research Database (Denmark)

    Grankowski, N; Boldyreff, B; Issinger, O G

    1991-01-01

    cDNA encoding the casein kinase II (CKII) subunits alpha and beta of human origin were expressed in Escherichia coli using expression vector pT7-7. Significant expression was obtained with E. coli BL21(DE3). The CKII subunits accounted for approximately 30% of the bacterial protein; however, most...... of the expressed proteins were produced in an insoluble form. The recombinant CKII alpha subunit was purified by DEAE-cellulose chromatography, followed by phosphocellulose and heparin-agarose chromatography. The recombinant CKII beta subunit was extracted from the insoluble pellet and purified in a single step...... on phosphocellulose. From 10 g bacterial cells, the yield of soluble protein was 12 mg alpha subunit and 5 mg beta subunit. SDS/PAGE analysis of the purified recombinant proteins indicated molecular masses of 42 kDa and 26 kDa for the alpha and beta subunits, respectively, in agreement with the molecular masses...

  5. Ultraviolet asymptotics for quasiperiodic AdS_4 perturbations

    CERN Document Server

    Craps, Ben; Jai-akson, Puttarak; Vanhoof, Joris

    2015-01-01

    Spherically symmetric perturbations in AdS-scalar field systems of small amplitude epsilon approximately periodic on time scales of order 1/epsilon^2 (in the sense that no significant transfer of energy between the AdS normal modes occurs) have played an important role in considerations of AdS stability. They are seen as anchors of stability islands where collapse of small perturbations to black holes does not occur. (This collapse, if it happens, typically develops on time scales of the order 1/epsilon^2.) We construct an analytic treatment of the frequency spectra of such quasiperiodic perturbations, paying special attention to the large frequency asymptotics. For the case of a self-interacting phi^4 scalar field in a non-dynamical AdS background, we arrive at a fairly complete analytic picture involving quasiperiodic spectra with an exponential suppression modulated by a power law at large mode numbers. For the case of dynamical gravity, the structure of the large frequency asymptotics is more complicated....

  6. Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream.

    Science.gov (United States)

    Kumar, Deep Diyuti; Mann, Bimlesh; Pothuraju, Ramesh; Sharma, Rajan; Bajaj, Rajesh; Minaxi

    2016-01-01

    In the present investigation, the preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) and its incorporation into ice cream were undertaken. Among the different combinations, the most stable formulation was observed using milk fat (8%), medium chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle size of 333.8 ± 7.18 nm, a zeta potential of -44.1 ± 0.72 mV and an encapsulation efficiency of 96.9 ± 0.28%. The effect of different processing conditions (heating, pH and ionic strength) on the particle size distribution and zeta potential of the nanoemulsion was evaluated. During heat treatment, the particle size of the nanoemulsion was increased from 333.8 ± 7.18 to 351.1 ± 4.04 nm. The nanoemulsion was destabilized at pH 4.6 and the particle size increased above and below pH 5.0. However, there was a slight increase in the particle size with a change in the ionic concentration. The release kinetics data suggested that in simulated gastro-intestinal digestion, the nanoemulsion was stable against pepsin digestion (a 5.25% release of curcumin), while pancreatic action led to a 16.12% release of curcumin from the nanoemulsion. Finally, our formulation was successfully incorporated into ice cream and the sensory attributes were evaluated. No significant difference was observed in the scores of the sensory attributes between the control and ice cream prepared with a curcumin nanoemulsion. Moreover, the encapsulation efficiency of the curcumin incorporated into the ice cream was 93.7%, which indicates that it can withstand the processing conditions. The findings suggest that ice cream is a suitable dairy product for the delivery of lipophilic bioactive components (curcumin) which can be used for therapeutic purposes.

  7. Novel ionically crosslinked casein nanoparticles for flutamide delivery: formulation, characterization, and in vivo pharmacokinetics

    Directory of Open Access Journals (Sweden)

    Elzoghby AO

    2013-05-01

    Full Text Available Ahmed O Elzoghby,1 Maged W Helmy,2 Wael M Samy,1,3 Nazik A Elgindy11Department of Industrial Pharmacy, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt; 2Department of Pharmacology and Toxicology, Faculty of Pharmacy, Pharos University, Alexandria, Egypt; 3Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Beirut Arab University, Beirut, LebanonAbstract: A novel particulate delivery matrix based on ionically crosslinked casein (CAS nanoparticles was developed for controlled release of the poorly soluble anticancer drug flutamide (FLT. Nanoparticles were fabricated via oil-in-water emulsification then stabilized by ionic crosslinking of the positively charged CAS molecules below their isoelectric point, with the polyanionic crosslinker sodium tripolyphosphate. With the optimal preparation conditions, the drug loading and incorporation efficiency achieved were 8.73% and 64.55%, respectively. The nanoparticles exhibited a spherical shape with a size below 100 nm and a positive zeta potential (+7.54 to +17.3 mV. FLT was molecularly dispersed inside the nanoparticle protein matrix, as revealed by thermal analysis. The biodegradability of CAS nanoparticles in trypsin solution could be easily modulated by varying the sodium tripolyphosphate crosslinking density. A sustained release of FLT from CAS nanoparticles for up to 4 days was observed, depending on the crosslinking density. After intravenous administration of FLT-CAS nanoparticles into rats, CAS nanoparticles exhibited a longer circulation time and a markedly delayed blood clearance of FLT, with the half-life of FLT extended from 0.88 hours to 14.64 hours, compared with drug cosolvent. The results offer a promising method for tailoring biodegradable, drug-loaded CAS nanoparticles as controlled, long-circulating drug delivery systems of hydrophobic anticancer drugs in aqueous vehicles.Keywords: casein nanoparticles, ionic crosslinking, biodegradability

  8. Autoantibodies to αS1-casein are induced by breast-feeding.

    Directory of Open Access Journals (Sweden)

    Klaudia Petermann

    Full Text Available BACKGROUND: The generation of antibodies is impaired in newborns due to an immature immune system and reduced exposure to pathogens due to maternally derived antibodies and placental functions. During nursing, the immune system of newborns is challenged with multiple milk-derived proteins. Amongst them, caseins are the main constituent. In particular, human αS1-casein (CSN1S1 was recently shown to possess immunomodulatory properties. We were thus interested to determine if auto-antibodies to CSN1S1 are induced by breast-feeding and may be sustained into adulthood. METHODS: 62 sera of healthy adult individuals who were (n = 37 or were not (n = 25 breast-fed against human CSN1S1 were investigated by a new SD (surface display-ELISA. For cross-checking, these sera were tested for anti Epstein-Barr virus (EBV antibodies by a commercial ELISA. RESULTS: IgG-antibodies were predominantly detected in individuals who had been nursed. At a cut-off value of 0.4, the SD-ELISA identified individuals with a history of having been breast-fed with a sensitivity of 80% and a specificity of 92%. Under these conditions, 35 out of 37 sera from healthy donors, who where breast-fed, reacted positively but only 5 sera of the 25 donors who were not breast-fed. The duration of breast-feeding was of no consequence to the antibody reaction as some healthy donors were only short term breast-fed (5 days minimum until 6 weeks maximum, but exhibited significant serum reaction against human CSN1S1 nonetheless. CONCLUSION: We postulate that human CSN1S1 is an autoantigen. The antigenicity is orally determined, caused by breast-feeding, and sustained into adulthood.

  9. Kolmogorov-Zakharov spectrum in AdS gravitational collapse.

    Science.gov (United States)

    de Oliveira, H P; Pando Zayas, Leopoldo A; Rodrigues, E L

    2013-08-01

    We study black hole formation during the gravitational collapse of a massless scalar field in asymptotically D-dimensional anti-de Sitter AdS(D) spacetimes for D = 4, 5. We conclude that spherically symmetric gravitational collapse in asymptotically AdS spaces is turbulent and characterized by a Kolmogorov-Zakharov spectrum. Namely, we find that after an initial period of weakly nonlinear evolution, there is a regime where the power spectrum of the Ricci scalar evolves as ω(-s) with the frequency, ω, and s ≈ 1.7 ± 0.1.

  10. 苯丙氨酸添加下酪蛋白类蛋白反应修饰物的抗氧化性质%In vitro antioxidant activity of the casein hydrolysates modified by plastein reaction in the presence of phenylalanine

    Institute of Scientific and Technical Information of China (English)

    岳楠; 赵新淮

    2011-01-01

    Papain was used to hydrolyze casein to prepare casein hydrolysates with a degree of hydrolysis of 9.6% and a scavenging activity on DPPH- radical of 38.7%. Phenylalanine was added into the hydrolysates to carry out a plastein reaction catalyzed by papain. When reaction time was fixed at 5h,response surface method was used to optimize plastein reaction conditions,which were selected as follows: reaction temperature 30℃,substrate concentration of 50% (w/v),enzyme addition 3kU/g proteins,phenylalanine addition 0.74mol/mol free amino groups of the hydrolysates. Five modified casein hydrolysates were thus prepared and evaluated for their antioxidant properties,with the original casein hydrolysates,mixture of casein hydrolysates and phenylalanine,modified casein hydrolysates without phenylalanine addition as controls. The evaluation results showed that the modified casein hydrolysates had better antioxidant properties including scavenging activity on DPPH~ radical or hydroxyl radical and reducing powder,compared to these controls. It was also found that the improved antioxidant properties of the modified casein hydrolysates were not related to the reaction time and phenylalanine addition applied in the preparation.%采用木瓜蛋白酶水解酪蛋白制备水解度为9.6%、DPPH·清除率为38.7%的水解物,添加苯丙氨酸于水解物并利用响应面法优化木瓜蛋白酶催化的类蛋白反应条件。在反应时间固定为5h下得到适宜的条件为:温度30℃、底物浓度50%(w/v)、酶添加量3kU/g蛋白质、氨基酸添加量0.74mol/mol水解物游离氨基。此条件下分别制备出5个修饰产物.以不添加苯丙氨酸的修饰产物或水解物和苯丙氨酸混合物为对照,评价它们的抗氧化活性。结果表明.与酪蛋白水解物或混合物或不添加苯丙氨酸的修饰产物相比,添加苯丙氨酸的修饰产物的DPPH·清除能力、还原能力和.OH清除能力显著提

  11. Thermodynamics of Einstein-Proca AdS Black Holes

    CERN Document Server

    Liu, Hai-Shan; Pope, C N

    2014-01-01

    We study static spherically-symmetric solutions of the Einstein-Proca equations in the presence of a negative cosmological constant. We show that the theory admits solutions describing both black holes and also solitons in an asymptotically AdS background. Interesting subtleties can arise in the computation of the mass of the solutions and also in the derivation of the first law of thermodynamics. We make use of holographic renormalisation in order to calculate the mass, even in cases where the solutions have a rather slow approach to the asymptotic AdS geometry. By using the procedure developed by Wald, we derive the first law of thermodynamics for the black hole and soliton solutions. This includes a non-trivial contribution associated with the Proca "charge." The solutions cannot be found analytically, and so we make use of numerical integration techniques to demonstrate their existence.

  12. Universal isolation in the AdS landscape

    CERN Document Server

    Danielsson, U H; Vargas, S C

    2016-01-01

    We study the universal conditions for quantum non-perturbative stability against bubble nucleation for pertubatively stable AdS vacua based on positive energy theorems. We also compare our analysis with the pre-existing ones in the literature carried out within the thin-wall approximation. The aforementioned criterion is then tested in two explicit examples describing massive type IIA string theory compactified on $S^3$ and $S^3\\,\\times\\,S^3$, respectively. The AdS landscape of both classes of compactifications is known to consist of a set of isolated points. The main result is that all critical points respecting the Breitenlohner-Freedaman (BF) bound also turn out be stable at a non-perturbative level. Finally, we speculate on the possible universal features that may be extracted from the above specific examples.

  13. Perturbative entanglement thermodynamics for AdS spacetime: Renormalization

    CERN Document Server

    Mishra, Rohit

    2015-01-01

    We study the effect of charged excitations in the AdS spacetime on the first law of entanglement thermodynamics. It is found that `boosted' AdS black holes give rise to a more general form of first law which includes chemical potential and charge density. To obtain this result we have to resort to a second order perturbative calculation of entanglement entropy for small size subsystems. At first order the form of entanglement law remains unchanged even in the presence of charged excitations. But the thermodynamic quantities have to be appropriately `renormalized' at the second order due to the corrections. We work in the perturbative regime where $T_{thermal}\\ll T_E$.

  14. The Mixed Phase of Charged AdS Black Holes

    Directory of Open Access Journals (Sweden)

    Piyabut Burikham

    2016-01-01

    Full Text Available We study the mixed phase of charged AdS black hole and radiation when the total energy is fixed below the threshold to produce a stable charged black hole branch. The coexistence conditions for the charged AdS black hole and radiation are derived for the generic case when radiation particles carry charge. The phase diagram of the mixed phase is demonstrated for both fixed potential and charge ensemble. In the dual gauge picture, they correspond to the mixed phase of quark-gluon plasma (QGP and hadron gas in the fixed chemical potential and density ensemble, respectively. In the nuclei and heavy-ion collisions at intermediate energies, the mixed phase of exotic QGP and hadron gas could be produced. The mixed phase will condense and evaporate into the hadron gas as the fireball expands.

  15. Note on classical string dynamics on AdS3

    Science.gov (United States)

    Bañados, Máximo; Ritz, Adam

    1999-12-01

    We consider bosonic strings propagating on Euclidean anti-de Sitter space (AdS3), and study in particular the realization of various worldsheet symmetries. We give a proper definition for the Brown-Henneaux asymptotic target space symmetry, when acting on the string action, and derive the Giveon-Kutasov-Seiberg worldsheet contour integral representation simply by using Noether's theorem. We show that making identifications in the target space is equivalent to the insertion of an (exponentiated) graviton vertex operator carrying the corresponding charge. Finally, we point out an interesting relation between 3D gravity and the dynamics of the worldsheet on AdS3. Both theories are described by an SL(2,C)/SU(2) Wess-Zumino-Witten (WZW) model, and we prove that the reduction conditions determined on one hand by worldsheet diffeomorphism invariance, and on the other by the Brown-Henneaux boundary conditions, are the same.

  16. Observing quantum gravity in asymptotically AdS space

    Science.gov (United States)

    Emelyanov, Slava

    2015-12-01

    The question is studied of whether an observer can discover quantum gravity in the semiclassical regime. It is shown that it is indeed possible to probe a certain quantum gravity effect by employing an appropriately designed detector. The effect is related to the possibility of having topologically inequivalent geometries in the path-integral approach at the same time. A conformal field theory (CFT) state which is expected to describe the eternal anti-de Sitter (AdS) black hole in the large-N limit is discussed. It is argued under certain assumptions that the black hole boundary should be merely a patch of the entire AdS boundary. This leads then to a conclusion that that CFT state is the ordinary CFT vacuum restricted to that patch. If existent, the bulk CFT operators can behave as the ordinary semiclassical quantum field theory in the large-N limit in the weak sense.

  17. Universal isolation in the AdS landscape

    Science.gov (United States)

    Danielsson, U. H.; Dibitetto, G.; Vargas, S. C.

    2016-12-01

    We study the universal conditions for quantum nonperturbative stability against bubble nucleation for pertubatively stable AdS vacua based on positive energy theorems. We also compare our analysis with the preexisting ones in the literature carried out within the thin-wall approximation. The aforementioned criterion is then tested in two explicit examples describing massive type IIA string theory compactified on S3 and S3×S3, respectively. The AdS landscape of both classes of compactifications is known to consist of a set of isolated points. The main result is that all critical points respecting the Breitenlohner-Freedman (BF) bound also turn out be stable at a nonperturbative level. Finally, we speculate on the possible universal features that may be extracted from the above specific examples.

  18. Smoothed Transitions in Higher Spin AdS Gravity

    CERN Document Server

    Banerjee, Shamik; Hellerman, Simeon; Hijano, Eliot; Lepage-Jutier, Arnaud; Maloney, Alexander; Shenker, Stephen

    2012-01-01

    We consider CFTs conjectured to be dual to higher spin theories of gravity in AdS_3 and AdS_4. Two dimensional CFTs with W_N symmetry are considered in the lambda=0 (k --> infinity) limit, where they are conjectured to be described by continuous orbifolds. The torus partition function is computed, using reasonable assumptions, and equals that of a free field theory. We find no phase transition at temperatures of order one; the usual Hawking-Page phase transition is removed by the highly degenerate light states associated with conical defect states in the bulk. Three dimensional Chern-Simons-matter CFTs with vector-like matter are considered on T^3, where the dynamics is described by an effective theory for the eigenvalues of the holonomies. Likewise, we find no evidence for a Hawking-Page phase transition at large level k.

  19. Effects of Curd Process on Viable Count of Functional Low-Fat Cheese%凝乳工艺对功能性低脂干酪中活菌数的影响

    Institute of Scientific and Technical Information of China (English)

    栗红生

    2012-01-01

    The viable count was the most important target of functional low-fat cheese.It great effected by cheese processing program,and the aim was to get a standard viable count in cheese by controlling the processing parameters.The single-factor tests,the orthogonal test,the range and the variance analysis were used.The result showed that: the rennet addition 0.01%,the curd temperature 35 ℃,the curd pH 6.2,the CaCl2 addition 0.03%,the viable count in cheese was achieve 107 CFU/mL,this consequence could consistent with the standard of functional low-fat cheese.%活菌数是功能性低脂干酪的重要指标,就凝乳工艺过程对功能性低脂干酪活菌数的影响进行了研究,旨在通过控制凝乳工艺过程参数而使干酪最终活菌数达到功能性食品的标准。通过对单因素试验和正交试验研究与分析,结果表明:凝乳酶添加量0.01%,凝乳温度35℃,凝乳pH 6.2,CaCl2添加量0.03%,干酪活菌数均能达到107CFU/mL,符合功能性低脂干酪的活菌数要求,能够获得较为理想的试验效果。

  20. N=2 supersymmetric sigma-models in AdS

    CERN Document Server

    Butter, Daniel

    2011-01-01

    We construct the most general N=2 supersymmetric nonlinear sigma-model in four-dimensional anti-de Sitter (AdS) space in terms of N=1 chiral superfields. The target space is shown to be a non-compact hyperkahler manifold restricted to possess a special Killing vector field. A remarkable property of the sigma-model constructed is that the algebra of OSp(2|4) transformations is closed off the mass shell.

  1. N=2 AdS supergravity and supercurrents

    CERN Document Server

    Butter, Daniel

    2011-01-01

    We consider the minimal off-shell formulation for four-dimensional N=2 supergravity with a cosmological term, in which the second compensator is an improved tensor multiplet. We use it to derive a linearized supergravity action (and its dual versions) around the anti-de Sitter (AdS) background in terms of three N=2 off-shell multiplets: an unconstrained scalar superfield, vector and tensor multiplets. This allows us to deduce the structure of the supercurrent multiplet associated with those supersymmetric theories which naturally couple to the supergravity formulation chosen, with or without a cosmological term. Finally, our linearized N=2 AdS supergravity action is reduced to N=1 superspace. The result is a sum of two N=1 linearized actions describing (i) old minimal supergravity; and (ii) an off-shell massless gravitino multiplet. We also derive dual formulations for the massless N=1 gravitino multiplet in AdS. As a by-product of our consideration, we derive the consistent supergravity extension of the N=1 ...

  2. Keratinous waste decomposition and peptide production by keratinase from Geobacillus stearothermophilus AD-11.

    Science.gov (United States)

    Gegeckas, Audrius; Gudiukaitė, Renata; Debski, Janusz; Citavicius, Donaldas

    2015-04-01

    A keratinolytic proteinase was cloned from thermophilic bacterium Geobacillus stearothermophilus AD-11 and was expressed in Escherichia coli BL21(DE3). Recombinant keratinolytic proteinase (RecGEOker) with an estimated molecular weight of 57 kDa was purified and keratinase activity was measured. RecGEOker showed optimal activity at pH 9 and 60 °C. Recombinant keratinolytic proteinase showed the highest substrate specificity toward keratin from wool > collagen > sodium caseinate > gelatin > and BSA in descending order. RecGEOker is applicable for efficient keratin waste biodegradation and can replace conventional non-biological hydrolysis processes. High-value small peptides obtained from enzymatic biodegradation by RecGEOker are suitable for industrial application in white and/or green biotechnology for use as major additives in various products.

  3. Whey and casein labelled with L-[1-13C]-leucine and muscle protein synthesis: effect of resistance exercise and protein ingestion

    DEFF Research Database (Denmark)

    Reitelseder, Søren; Agergaard, Jakob; Doessing, Simon

    2011-01-01

    to a single bolus intake of whey or casein after performance of heavy resistance exercise. Young male individuals were randomly assigned to participate in two protein trials (n = 9) or one control trial (n = 8). Infusion of l-[1-(13)C]leucine was carried out, and either whey, casein (0.3 g/kg lean body mass......), or a noncaloric control drink was ingested immediately after exercise. l-[1-(13)C]leucine-labeled whey and casein were used while muscle protein synthesis (MPS) was assessed. Blood and muscle tissue samples were collected to measure systemic hormone and amino acid concentrations, tracer enrichments......, and myofibrillar protein synthesis. Western blots were used to investigate the Akt signaling pathway. Plasma insulin and branched-chain amino acid concentrations increased to a greater extent after ingestion of whey compared with casein. Myofibrillar protein synthesis was equally increased 1-6 h postexercise after...

  4. Rapid quantification of casein in skim milk using Fourier transform infrared spectroscopy, enzymatic perturbation, and multiway partial least squares: Monitoring chymosin at work

    DEFF Research Database (Denmark)

    Baum, Andreas; Hansen, P. W.; Nørgaard, Lars

    2016-01-01

    least squares regression. Because we observed casein-specific kinetic changes, the retrieved models were independent of the chemical background matrix and were therefore robust against possible covariance effects. We tested the robustness of the models by spiking the milk solutions with whey, calcium......In this study, we introduce enzymatic perturbation combined with Fourier transform infrared (FTIR) spectroscopy as a concept for quantifying casein in subcritical heated skim milk using chemometric multiway analysis. Chymosin is a protease that cleaves specifically caseins. As a result...... of hydrolysis, all casein proteins clot to form a creamy precipitate, and whey proteins remain in the supernatant. We monitored the cheese-clotting reaction in real time using FTIR and analyzed the resulting evolution profiles to establish calibration models using parallel factor analysis and multiway partial...

  5. Study on genetic variability at αS1 and αS2 casein loci in autochthonous goat populations of the Lombardy Alps

    Directory of Open Access Journals (Sweden)

    P. Crepaldi

    2011-03-01

    Full Text Available In cattle, sheep and goats (Hayes et al., 1993 the casein genes form a cluster, on the chromosome 6, of four tightly linked genes, whose sequence is: αS1-β-αS2-k (Threadgill and Womack, 1990; Ferretti et al., 1990; Gallagher et al., 1994; Rijnkles et al., 1997. For this reason the alleles at these loci are generally inherited all together (Di Stasio and Mariani, 2000, with low recombination frequency. Thus it is worth noting the importance of describing the casein haplotypes namely the inherited combination of closely linked alleles (King and Stansfield, 1985; Meuwissen and Goddard, 2001. The knowledge of the casein allele associations could be important for the selection. In goat milk the casein alleles are related to important differences in the level of synthesis of the respective gene products and in milk chemical-physical properties........

  6. The milk protein α-casein functions as a tumor suppressor via activation of STAT1 signaling, effectively preventing breast cancer tumor growth and metastasis.

    Science.gov (United States)

    Bonuccelli, Gloria; Castello-Cros, Remedios; Capozza, Franco; Martinez-Outschoorn, Ubaldo E; Lin, Zhao; Tsirigos, Aristotelis; Xuanmao, Jiao; Whitaker-Menezes, Diana; Howell, Anthony; Lisanti, Michael P; Sotgia, Federica

    2012-11-01

    Here, we identified the milk protein α-casein as a novel suppressor of tumor growth and metastasis. Briefly, Met-1 mammary tumor cells expressing α-casein showed a ~5-fold reduction in tumor growth and a near 10-fold decrease in experimental metastasis. To identify the molecular mechanism(s), we performed genome-wide transcriptional profiling. Interestingly, our results show that α-casein upregulates gene transcripts associated with interferon/STAT1 signaling and downregulates genes associated with "stemness." These findings were validated by immunoblot and FACS analysis, which showed the upregulation and hyperactivation of STAT1 and a decrease in the number of CD44(+) "cancer stem cells." These gene signatures were also able to predict clinical outcome in human breast cancer patients. Thus, we conclude that a lactation-based therapeutic strategy using recombinant α-casein would provide a more natural and non-toxic approach to the development of novel anticancer therapies.

  7. A preparation of cow's late colostrum fraction containing αs1-casein promoted the proliferation of cultured rat intestinal IEC-6 epithelial cells.

    Science.gov (United States)

    Cairangzhuoma; Yamamoto, Mayumi; Xijier; Inagaki, Mizuho; Uchida, Kenji; Yamashita, Kousaku; Saito, Shouichiro; Yabe, Tomio; Kanamaru, Yoshihiro

    2013-01-01

    Colostrum is a complex mixture of bioactives that promotes neonate growth. Recently, we have found by in vivo study that skimmed, sterilized, and concentrated bovine late colostrum (SCBLC), obtained from a Holstein herd on days 6-7 after parturition, had an ability to maintain intestinal integrity. In the present study we investigated effects of SCBLC on rat intestinal IEC-6 cell proliferation in vitro. A fraction containing αs1-casein was found to have a robust stimulation effect as compared to other protein fractions from SCBLC and even the αs1-casein fraction from milk from other Holstein herds. Furthermore, the SCBLC αs1-casein molecule demonstrated not only slightly slower mobility on both SDS- and native-PAGE than other bovine milk αs1-caseins, but also a peculiar conformation reminiscent of moltenglobule in the circular dichroism spectrum. These findings may be of relevant to the competence of SCBLC to preserve intestinal integrity.

  8. Intellectual mobile Ad Hoc networks

    OpenAIRE

    Sova, Oleg; Romanjuk, Valeriy; Bunin, Sergey; Zhuk, Pavlo

    2012-01-01

    In this article intellectualization of Mobile Ad Hoc Networks resources management is offered. It was proposed decomposition of the primary goal of MANET functioning into easy subgoals, and fragment of the MANET node target structure is presented.

  9. 牛αS1-酪蛋白基因研究新进展%The Study Progress of Alpha-s1-casein Gene

    Institute of Scientific and Technical Information of China (English)

    田青

    2011-01-01

    Casein is the main component of milk protein,accounts for about 70~80 percent of total protein.as1-casein is the main component of casein,accounting for about 39~46 percent of total milk protein.It is one of the quite active functional genes in the cattle's mammary gland tissue,so it is important and very necessary to study the cow alpha S1-casein gene.The paper summarized the gene structure,genetic diversity and casein active peptide of alpha-s1-casein gene,which would provide the theory basis to study alpha-s1-casein gene deeply and to improve the milk protein content by regulating as1-casein gene.%酪蛋白是牛奶蛋白质的主要组成部分,约占总蛋白的70%~80%,而as1-酪蛋白又是酪蛋白的主要组成部分,约占牛奶总蛋白的39%~46%,是牛乳腺组织中转录相当活跃的一个功能基因,因此研究牛αS1-酪蛋白基因就显得尤为重要而且很有必要。本文从牛as1-酪蛋白基因结构、遗传多态性和酪蛋白活性肽方面做了综述,旨在为以后牛as1-酪蛋白基因的深入研究和通过调控as1-酪蛋白基因而提高牛奶蛋白质的含量提供理论基础。

  10. Study on the heat stability of caprine casein%羊奶酪蛋白热稳定性的研究

    Institute of Scientific and Technical Information of China (English)

    张富新; 魏怡

    2011-01-01

    Using Saanen & Guanzhong goat milk as material,caprine casein was obtained from the milk. The effects of pH,temperature,ionic calcium,citrate,phosphate and casein on the heat stability of caprine casein were studied by hot coagulation time (HCT). The results showed that the heat stability of casein was better at the pH of 6.8, high temperature can lower the heat stability,ionic calcium can speed up the HCT of casein. A certain amount of citrate or phosphate can effectively raise the hot stability of caprine casein. The addition of casein was not obvious to the heat stability of caprine casein.%以莎能和关中羊奶为原料,通过从羊奶中提取酪蛋白,分别在不同的pH、温度以及添加不同浓度的Ca^2+、柠檬酸钠、三聚磷酸钠、干酪素的条件下测定酪蛋白的热凝固时间(HCT),研究其对羊奶酪蛋白热稳定性的影响。结果表明,pH在6.8时酪蛋白的热稳定性最好,高温会降低酪蛋白的热稳定性,钙离子可以降低羊奶酪蛋白的热稳定性,适量的柠檬酸钠或三聚磷酸钠可以有效提高羊奶酪蛋白的热稳定性,干酪素对酪蛋白稳定性影响不明显。

  11. $\\beta$-Caseinophosphopeptide (f1-25) confers on $\\beta$-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes

    OpenAIRE

    2004-01-01

    International audience; Protein ingredients such as hydrolysates of milk proteins may improve the nutritive value of functional foods. For instance, $\\beta$-casein tryptic hydrolysate could simultaneously increase iron absorption and prevent lipid oxidation in foods containing high contents of polyunsaturated fatty acids (PUFA). The aim of this study was to determine the antioxidant activity of $\\beta$-casein tryptic hydrolysate and of its $\\beta$-caseinophosphopeptide (f1-25) on Fe(III)/asco...

  12. Supergravity one-loop corrections on AdS7 and AdS3, higher spins and AdS/CFT

    Directory of Open Access Journals (Sweden)

    Matteo Beccaria

    2015-03-01

    Full Text Available As was shown earlier, the one-loop correction in 10d supergravity on AdS5×S5 corresponds to the contributions to the vacuum energy and 4d boundary conformal anomaly which are minus the values for one N=4 Maxwell supermultiplet, thus reproducing the subleading term in the N2−1 coefficient in the dual SU(N SYM theory. We perform similar one-loop computations in 11d supergravity on AdS7×S4 and 10d supergravity on AdS3×S3×T4. In the AdS7 case we find that the corrections to the 6d conformal anomaly a-coefficient and the vacuum energy are again minus the ones for one (2,0 tensor multiplet, suggesting that the total a-anomaly coefficient for the dual (2,0 theory is 4N3−9/4N−7/4 and thus vanishes for N=1. In the AdS3 case the one-loop correction to the vacuum energy or 2d central charge turns out to be equal to that of one free (4,4 scalar multiplet, i.e. is c=+6. This reproduces the subleading term in the central charge c=6(Q1Q5+1 of the dual 2d CFT describing decoupling limit of D5–D1 system. We also present the expressions for the 6d a-anomaly coefficient and vacuum energy contributions of general-symmetry higher spin field in AdS7 and consider their application to tests of vectorial AdS/CFT with the boundary conformal 6d theory represented by free scalars, spinors or rank-2 antisymmetric tensors.

  13. Entanglement Temperature and Perturbed AdS$_3$ Geometry

    CERN Document Server

    Levine, Gregory

    2015-01-01

    In analogy to the first law of thermodynamics, the increase in entanglement entropy $\\delta S$ of a conformal field theory (CFT) is proportional to the increase in energy, $\\delta E$, of the subsystem divided by an effective entanglement temperature, $T_E$. Extending this analogy, we study entanglement entropy when the subsystem is perturbed by applying an external field, expressed as a coupling to a local marginal operator in the CFT. We show that the resulting entropy change is associated with a change in the entanglement temperature itself, leading to an equation analogous to the Clausius relation. Using AdS/CFT duality we develop a relationship between a perturbation in the local entanglement temperature, $\\delta T_E(x)$ of the CFT and the perturbation of the bulk AdS metric. Using the AdS$_3$ minimal surface as a probe, we can construct bulk metric perturbations from an exact numerical computation of the entanglement temperature in a two dimensional $c=1$ boundary theory deformed by a marginal perturbati...

  14. αS1-casein in goat milk: identification of genetic variants by Capillary Zone Electrophoresis compared to Isoelectric Focusing

    Directory of Open Access Journals (Sweden)

    G. Enne

    2011-03-01

    Full Text Available AlphaS1 casein fraction in caprine milk is characterized by an important polymorphism due to substitution, deletion of amino acids and post trascriptional modifications (Grosclaude et al., 1994; Ferranti et al., 1997. This structural polymorphism is associated to a quantitative variability in protein expression related to different milk quality and dairy properties (Pierre et al., 1998; Remeuf, 1993; Vassal et al., 1994. Classical electrophoretic methods were applied to characterize the phenotypic variants at αS1-casein fraction (Addeo et al., 1988; Russo et al., 1986. During the last ten years capillary electrophoresis became an analytical technique for rapid and automated analysis requiring small sample volume and small solvent waste. These characteristics, together with the high resolution and the chance to give quantitative results, made this technique a useful tool........

  15. Effects of casein, whey and soy proteins on volumetric bone density and bone strength in immunocompromised piglets

    DEFF Research Database (Denmark)

    Budek, Alicja Zofia; Bjørnvad, Charlotte; Mølgaard, Christian

    2007-01-01

    Summary:Background and aims: Bone-promoting effect of different proteins in early life, under immunocompromised conditions, is unknown. We investigated effects of milk- and plantderived proteins on bone development in immunocompromised piglets. Methods: Newborn, colostrum-deprived piglets were...... assigned to a formula based on either casein (n=11), whey (n=11) or soy (n=10) as the protein source (each 55 g/L), and equal amounts of fat, carbohydrates, calcium and phosphorus. Results & Conclusion: Despite efforts to sustain immuno-protection (sow serum and antibiotic injections), some piglets became...... sick and were early euthanised. After 6 days, bone density (peripheral quantitative computed tomography), bone mechanical strength (three-point bending test) and serum insulin-like growth factor-I (sIGF-I) (immunoassay) were measured in the surviving piglets (casein n=5, whey n=9, soy n=5)....

  16. Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry.

    Science.gov (United States)

    Sáiz-Abajo, María-José; González-Ferrero, Carolina; Moreno-Ruiz, Ana; Romo-Hualde, Ana; González-Navarro, Carlos J

    2013-06-01

    β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products.

  17. Casein and soya-bean protein have different effects on whole body protein turnover at the same nitrogen balance

    DEFF Research Database (Denmark)

    Nielsen, K; Kondrup, J; Elsner, Petteri

    1994-01-01

    was recovered from urinary ammonia and urea during isotope steady state for measurement of protein synthesis and protein degradation. Compared with starvation the protein-free diet decreased N excretion by 75%, probably by increasing the rate of reutilization of amino acids from endogenous proteins for protein...... synthesis. The protein diets produced a positive N balance which was independent of the protein source. Intact and hydrolysed casein increased protein synthesis 2.6- and 2.0-fold respectively, compared with the protein-free diet. Protein degradation increased 1.4- and 1.2-fold respectively. Hydrolysed soya......-bean protein did not increase protein synthesis but decreased protein degradation by 35% compared with the protein-free diet. Compared with the hydrolysed soya-bean protein, intact casein resulted in 2.2- and 2.8-fold higher rates of protein synthesis and degradation respectively. These results are not easily...

  18. Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals

    Directory of Open Access Journals (Sweden)

    Juvonen Kristiina R

    2012-06-01

    Full Text Available Abstract Background Postprandial metabolic and appetitive responses of proteins are dependent on protein source and processing technique prior to ingestion. Studies on the postprandial effects of enzymatic crosslinking of milk proteins are sparse. Our aim was to study the effect of transglutaminase (TG-induced crosslinking of sodium caseinate on postprandial metabolic and appetite responses. Whey protein was included as reference protein. Methods Thirteen healthy individuals (23.3 ± 1.1 y, BMI 21.7 ± 0.4 kg/m2 participated in a single-blind crossover design experiment in which the subjects consumed three different isovolumic (500 g pourable beverages containing either sodium caseinate (Cas, 29 g, TG-treated sodium caseinate (Cas-TG, 29 g or whey protein (Wh, 30 g in a randomized order. Blood samples were collected at baseline and for 4 h postprandially for the determination of plasma glucose, insulin and amino acid (AA concentrations. Gastric emptying (GE was measured using the 13 C-breath test method. Appetite was assessed using visual analogue scales. Results All examined postprandial responses were comparable with Cas and Cas-TG. The protein type used in the beverages was reflected as differences in plasma AA concentrations between Wh and Cas, but there were no differences in plasma glucose or insulin responses. A tendency for faster GE rate after Wh was detected. Appetite ratings or subsequent energy intake did not differ among the protein beverages. Conclusions Our results indicate that the metabolic responses of enzymatically crosslinked and native sodium caseinate in a liquid matrix are comparable, suggesting similar digestion and absorption rates and first pass metabolism despite the structural modification of Cas-TG.

  19. The Effect of Β-casein Nanoparticles on Bioavailability and Cellular Uptake of Platinum Complex as a Cancer Drug

    Directory of Open Access Journals (Sweden)

    M Razmi

    2013-12-01

    Full Text Available Abstract Background & aim: Due to the low solubility and high toxicity of drugs, treatment of cancers is problematic therefore, the encapsulation and targeted delivery of therapeutic effect is required. The aim of this study was to investigate the effect of nanoparticles on cellular uptake and bioavailability of beta-casein on platinum complexes as cancer drugs. Methods: In the present experimental study, the physicochemical properties of nanoparticles as drug carriers of beta-casein devices using dynamic light scattering (DLS and scanning electron microscopy (SEM were investigated. In order to evaluate the toxicity effects of platinum complexes, the colon cancer cells in the absence or presence of free platinum complex concentration and nanoparticle loaded with platinum complexes were incubated for 24 and 48 hours. LD50 Values (concentration of compound causing 50% mortality in the cells was determined using the MTT assay. Data were analyzed by ANOVA and post-hoc test. Results: At a concentration of 1 mg ml, beta-casein nanoparticle drug carriers were synthesized in the range of 100 to 300 µM. In addition, the mortality rate in cancer cells by the release of platinum complexes (without and with the capsule, were 70 and 26 in 24 hours, and 60 µM and 21 µM in 48 hours respectively, Conclusion: The study showed that the bioavailability of the encapsulated platinum complexes increases and new drug delivery system may be a good candidate for the treatment of cancer. Key words: Beta-casein, Pt (II Complex, Bioavalibility, Nanocarrier, Micelle

  20. Preparation of (+)-1-Phenylethylamine by Optical Resolution of Racemic 1-Phenylethylamine with a Chiral Biopolymer,Casein

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    1 Results It has been reported that crystalline form racemates can be resoluted by various methods[1],but for optical resolution of liquid form racemates,the method is limited in chromatograph.So chiral compounds cannot be obtained on large scale by such method.In our previous paper,(+)-3-chloro-1,2-propanediol has been obtained by optical resolution of its racemata (liquid) with a chiral biopolymer,casein[2].

  1. The Gluten-Free/Casein-Free Diet: A Double-Blind Challenge Trial in Children with Autism

    Science.gov (United States)

    Hyman, Susan L.; Stewart, Patricia A.; Foley, Jennifer; Cain, Usa; Peck, Robin; Morris, Danielle D.; Wang, Hongyue; Smith, Tristram

    2016-01-01

    To obtain information on the safety and efficacy of the gluten-free/casein-free (GFCF) diet, we placed 14 children with autism, age 3-5 years, on the diet for 4-6 weeks and then conducted a double-blind, placebo-controlled challenge study for 12 weeks while continuing the diet, with a 12-week follow-up. Dietary challenges were delivered via weekly…

  2. AdS Chern-Simons Gravity induces Conformal Gravity

    CERN Document Server

    Aros, Rodrigo

    2013-01-01

    The leitmotif of this paper is the question of whether four- and higher even-dimensional Conformal Gravities do have a Chern-Simons pedigree. We show that Weyl gravity can be obtained as dimensional reduction of a five-dimensional Chern-Simons action for a suitable (gauged-fixed, tractor-like) five-dimensional AdS connection. The gauge-fixing and dimensional reduction program admits a readily generalization to higher dimensions for the case of certain conformal gravities obtained by contractions of the Weyl tensor.

  3. Reentrant Phase Transitions in Rotating AdS Black Holes

    CERN Document Server

    Altamirano, Natacha; Mann, Robert B

    2013-01-01

    We study the thermodynamics of higher-dimensional singly spinning asymptotically AdS black holes in the canonical (fixed J) ensemble of extended phase space, where the cosmological constant is treated as pressure and the corresponding conjugate quantity is interpreted as thermodynamic volume. Along with the usual small/large black hole phase transition, we find a new phenomenon of reentrant phase transitions for all d>5 dimensions, in which a monotonic variation of the temperature yields two phase transitions from large to small and back to large black holes. This situation is similar to that seen in multicomponent liquids.

  4. Internal Structure of Charged AdS Black Holes

    CERN Document Server

    Bhattacharjee, Srijit; Virmani, Amitabh

    2016-01-01

    When an electrically charged black hole is perturbed its inner horizon becomes a singularity, often referred to as the Poisson-Israel mass inflation singularity. Ori constructed a model of this phenomenon for asymptotically flat black holes, in which the metric can be determined explicitly in the mass inflation region. In this paper we implement the Ori model for charged AdS black holes. We find that the mass function inflates faster than the flat space case as the inner horizon is approached. Nevertheless, the mass inflation singularity is still a weak singularity: although spacetime curvature becomes infinite, tidal distortions remain finite on physical objects attempting to cross it.

  5. Duality invariance of s≥32 fermions in AdS

    Directory of Open Access Journals (Sweden)

    S. Deser

    2014-11-01

    Full Text Available We show that in D=4 AdS, s≥3/2 partially massless (PM fermions retain the duality invariances of their flat space massless counterparts. They have tuned ratios m2/M2≠0 that turn them into sums of effectively massless unconstrained helicity ±(s,⋯,32 excitations, shorn of the lowest (non-dual helicity ±12-rung and — more generally — of succeeding higher rung as well. Each helicity mode is separately duality invariant, like its flat space counterpart.

  6. M-Theory solutions with AdS factors

    CERN Document Server

    Gauntlett, J P; Pakis, S; Waldram, D; Gauntlett, Jerome P.; Kim, Nakwoo; Pakis, Stathis; Waldram, Daniel

    2002-01-01

    Solutions of D=7 maximal gauged supergravity are constructed with metrics that are a product of a n-dimensional anti-de Sitter (AdS) space, with n=2,3,4,5, and certain Einstein manifolds. The gauge fields have the same form as in the recently constructed solutions describing the near-horizon limits of M5-branes wrapping supersymmetric cycles. The new solutions do not preserve any supersymmetry and can be uplifted to obtain new solutions of D=11 supergravity, which are warped and twisted products of the D=7 metric with a squashed four-sphere. Some aspects of the stability of the solutions are discussed.

  7. M-theory solutions with AdS factors

    Energy Technology Data Exchange (ETDEWEB)

    Gauntlett, Jerome P [Department of Physics, Queen Mary, University of London, Mile End Road, London E1 4NS (United Kingdom); Kim, Nakwoo [Max-Planck-Institut fuer Gravitationsphysik, Albert-Einstein-Institut, Am Muehlenberg 1, D-14476 Golm (Germany); Pakis, Stathis [Department of Physics, Queen Mary, University of London, Mile End Road, London E1 4NS (United Kingdom); Waldram, Daniel [Department of Physics, Queen Mary, University of London, Mile End Road, London E1 4NS (United Kingdom)

    2002-08-07

    Solutions of D=7 maximal gauged supergravity are constructed with metrics that are a product of an n-dimensional anti-de Sitter (AdS) space, with n=2, 3, 4, 5, and certain Einstein manifolds. The gauge fields have the same form as in the recently constructed solutions describing the near-horizon limits of M5-branes wrapping supersymmetric cycles. The new solutions do not preserve any supersymmetry and can be uplifted to obtain new solutions of D=11 supergravity, which are warped and twisted products of the D=7 metric with a squashed four-sphere. Some aspects of the stability of the solutions are discussed.

  8. Most general AdS_3 boundary conditions

    CERN Document Server

    Grumiller, Daniel

    2016-01-01

    We consider the most general asymptotically anti-de Sitter boundary conditions in three-dimensional Einstein gravity with negative cosmological constant. The metric contains in total twelve independent functions, six of which are interpreted as chemical potentials (or non-normalizable fluctuations) and the other half as canonical boundary charges (or normalizable fluctuations). Their presence modifies the usual Fefferman-Graham expansion. The asymptotic symmetry algebra consists of two sl(2)_k current algebras, the levels of which are given by k=l/(4G_N), where l is the AdS radius and G_N the three-dimensional Newton constant.

  9. Coherent Cascade: Collapsing Solutions in Global AdS

    CERN Document Server

    Freivogel, Ben

    2015-01-01

    We analyze the gravitational dynamics of a classical scalar field that sometimes leads to blackhole formation in asymptotically AdS spacetime at the shortest nonlinear time scale. We present strong evidence that the dynamics is governed by a "coherent cascade", with all modes remaining in phase as the energy flows to higher frequencies into a power-law spectrum. Using a coherent phase ansatz, we analytically find these power-law solutions. We show how the particular power is determined by the scaling properties of the interaction coefficients. Our result agrees with existing numerical results in 4+1 dimensions, and makes predictions in higher dimensions.

  10. Heavy quark potential from deformed AdS5 models

    Science.gov (United States)

    Zhang, Zi-qiang; Hou, De-fu; Chen, Gang

    2017-04-01

    In this paper, we investigate the heavy quark potential in some holographic QCD models. The calculation relies on a modified renormalization scheme mentioned in a previous work of Albacete et al. After studying the heavy quark potential in Pirner-Galow model and Andreev-Zakharov model, we extend the discussion to a general deformed AdS5 case. It is shown that the obtained potential is negative definite for all quark-antiquark separations, differs from that using the usual renormalization scheme.

  11. Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes.

    Science.gov (United States)

    Beckman, S L; Zulewska, J; Newbold, M; Barbano, D M

    2010-10-01

    Most current research has focused on using ceramic microfiltration (MF) membranes for micellar casein concentrate production, but little research has focused on the use of polymeric spiral-wound (SW) MF membranes. A method for the production of a serum protein (SP)-reduced micellar casein concentrate using SW MF was compared with a ceramic MF membrane. Pasteurized (79°C, 18s) skim milk (1,100 kg) was microfiltered at 50°C [about 3 × concentration] using a 0.3-μm polyvinylidene fluoride spiral-wound membrane, bleed-and-feed, 3-stage process, using 2 diafiltration stages, where the retentate was diluted 1:2 with reverse osmosis water. Skim milk, permeate, and retentate were analyzed for SP content, and the reduction of SP from skim milk was determined. Theoretically, 68% of the SP content of skim milk can be removed using a single-stage 3× MF. If 2 subsequent water diafiltration stages are used, an additional 22% and 7% of the SP can be removed, respectively, giving a total SP removal of 97%. Removal of SP greater than 95% has been achieved using a 0.1-μm pore size ceramic uniform transmembrane pressure (UTP) MF membrane after a 3-stage MF with diafiltration process. One stage of MF plus 2 stages of diafiltration of 50°C skim milk using a polyvinylidene fluoride polymeric SW 0.3-μm membrane yielded a total SP reduction of only 70.3% (stages 1, 2, and 3: 38.6, 20.8, and 10.9%, respectively). The SP removal rate for the polymeric SW MF membrane was lower in all 3 stages of processing (stages 1, 2, and 3: 0.05, 0.04, and 0.03 kg/m(2) per hour, respectively) than that of the comparable ceramic UTP MF membrane (stages 1, 2, and 3: 0.30, 0.11, and 0.06 kg/m(2) per hour, respectively), indicating that SW MF is less efficient at removing SP from 50°C skim milk than the ceramic UTP system. To estimate the number of steps required for the SW system to reach 95% SP removal, the third-stage SP removal rate (27.4% of the starting material SP content) was used to

  12. Gluten-free and casein-free diets in the treatment of autism

    Directory of Open Access Journals (Sweden)

    Andreas Reissmann

    2014-08-01

    Full Text Available Background: Autism is a complex psychiatric disorder characterized by three core symptoms, i.e. impairments in social interaction, restricted patterns of behavior and impairments in communication. In the framework of the “opioid excess theory”, the disorder symptoms are compared to the behavioral effects of opiates. Based on this, a possible nutritional basis of autism has been proposed, hypothesizing that certain food proteins such as gluten and casein can be transformed to opioid peptides during digestion. These peptides might eventually be able to enter the blood stream and act upon the central nervous system. As a consequence, a diet low in such proteins has been hypothesized to ameliorate the behavioral symptoms of autistic children. Objective: The scope of this review was to analyze the effects of gluten-free and casein-free (GFCF diets on children with autism, as well as to provide information concerning additional aspects related to the GFCF diet in autism. Methods: A literature search was conducted including scientific publications up until December 2013. Search results were screened for any kind of GFCF dietary intervention as well as surveys dealing with GFCF as a treatment for autism. Results: A review of survey data shows that up to 25 % of parents of affected children report on current use of a GFCF diet. The majority of identified studies evaluating GFCF diet outcomes failed to meet basic methodological standards of interventional science. Comparison of study results did not show any clear-cut results, with a substantial proportion of studies failing to show any positive dietary effect. The results of more sophisticated trials were far from equivocal and the studies differed by many methodological aspects. Some variables such as information source and trial duration seemed to affect outcome. Conclusions: Evidence for the effectiveness of the GFCF diet in the treatment of autism is sparse. Rigorous scientific evaluations partly

  13. A review of gluten- and casein-free diets for treatment of autism: 2005–2015

    Directory of Open Access Journals (Sweden)

    Elder JH

    2015-12-01

    Full Text Available Jennifer Harrison Elder,1 Consuelo Maun Kreider,2 Nancy M Schaefer,3 Mary B de Laosa4 1Department of Family and Community Health Nursing Science, 2Department of Occupational Therapy, 3Health Science Center Library, 4Department of Psychology, University of Florida, Gainesville, FL, USA Background: The gluten-free, casein-free (GFCF diet is heralded by strong anecdotal parental reports to greatly improve and even "cure" symptoms of autism spectrum disorders (ASDs. Yet, to date, little conclusive empirical evidence exists supporting its use. Objective: The purpose of this paper is to provide an overview of the state of the recent evidence regarding the use of GFCF diet for treatment of individuals with ASD. Methods: Five database providers (PubMed, Web of Knowledge, EBSCO, ProQuest, and WorldCat were used to search 19 databases, yielding a total of 491 articles that were published through February 2015. Peer-reviewed articles published between January 2005 and February 2015 were included for review if study participants were identified as having ASD and if the study investigated the effects of the GFCF diet on ASD behaviors or the relationship between the diet and these behaviors. Results: Evaluation of search results yielded eleven reviews, seven group experimental studies including five randomized controlled trials, five case reports, and four group observational studies published during the last 10 years. These studies represent a marked increase in the number of reported studies as well as increased scientific rigor in investigation of GFCF diets in ASD. Conclusion: While strong empirical support for the GFCF diet in ASD is currently lacking, studies point to the need for identifying subsets of individuals (eg, those with documented gastrointestinal abnormalities who may be the best responders to the GFCF diet. Identifying these subsets is critically needed to enhance rigor in this research area. Until rigorous research supporting the use of

  14. Single nucleotide polymorphisms in the ovine casein genes detected by polymerase chain reaction-single strand conformation polymorphism.

    Science.gov (United States)

    Ceriotti, G; Chessa, S; Bolla, P; Budelli, E; Bianchi, L; Duranti, E; Caroli, A

    2004-08-01

    Casein genetic polymorphisms are important and well known due to their effects on quantitative traits and technological properties of milk. At the DNA level, polymerase chain reaction (PCR)-single-strand conformation polymorphism (SSCP) allows for the simultaneous typing of several alleles at casein loci, as well as the detection of unknown polymorphisms. Here we describe the usefulness of the PCR-SSCP technique for casein typing in sheep. In particular, three single-nucleotide polymorphisms (SNP) are described at CSN1S1, CSN2, and CSN3, all resulting in amino acid exchanges. At CSN1S1, a transition T-->C was found, resulting in the deduced amino acid exchange Ile186-->Thr186. A transition A-->G resulting in the deduced amino acid exchange Met183-->Val183 was identified at CSN2. The 2 SNP showed a rather high frequency (ranging from 0.12 to 0.26) in 3 Italian breeds (Sarda, Comisana, Sopravissana). Another transition C-->T (Ser104-->Leu104) was found at CSN3 in one heterozygous animal.

  15. GENETIC POLYMORPHISM AT THE K-CASEIN LOCUS IN A DAIRY HERD OF ROMANIAN SPOTTED AND BROWN OF MARAMURES BREEDS

    Directory of Open Access Journals (Sweden)

    DANIELA ILIE

    2013-12-01

    Full Text Available Caseins are a family of milk proteins that exist in several molecular forms and arethe main proteins present in the bovine milk. Genetic variation of these proteins hasbeen associated with the quality and quantity of cheese derived from milk.This study was focused on possibilities to evaluate the frequency of the K-casein Ballele in dairy herds from the Research and Development Station for Bovine RaisingArad in order to have breeding programs that target an increase in the frequency ofthe B allele in the dairy cattle population.In order to differentiate the favorable genotype for superior composition and highercheese yield, we used simple DNA extraction method from fresh blood andtechniques based on DNA analysis, which include polymerase chain reaction andrestriction fragment length polymorphisms (PCR-RFLP methods. Employing thesetechniques we were able to determine the k-casein genotype of all individuals in agiven population under selection, regardless of sex, age or physiological stage.As a result, it is now possible to include information on milk protein genotypes intomarker assisted selection programs and consequently improve response to selection.

  16. Effect of high pressure--low temperature treatments on structural characteristics of whey proteins and micellar caseins.

    Science.gov (United States)

    Baier, Daniel; Purschke, Benedict; Schmitt, Christophe; Rawel, Harshadrai M; Knorr, Dietrich

    2015-11-15

    In this study, structural changes in micellar caseins and whey proteins due to high pressure--low temperature treatments (HPLT) were investigated and compared to changes caused by high pressure treatments at room temperature. Whey protein isolate (WPI) solutions as well as micellar casein (MC) dispersions and mixtures were treated at 500 MPa (pH 7.0 and 5.8) at room temperature, -15 °C and -35 °C. Surface hydrophobicity and accessible thiol groups remained nearly unchanged after HPLT treatments whereas HP treatments at room temperature caused an unfolding of the WPI, resulting in an increase in surface hydrophobicity and exposure of the thiol groups. For HPLT treatments, distinct changes in the secondary structure (increase in the amount of β-sheets) were observed while the tertiary structure remained unchanged. Large flocs, stabilized by hydrophobic interactions and hydrogen bonds, were formed in casein containing samples due to HPLT treatments. Depending on the pH and the applied HPLT treatment parameters, these interactions differed significantly from the interactions determined in native micelles.

  17. GENETIC POLYMORPHISM AT THE K-CASEIN LOCUS IN A DAIRY HERD OF ROMANIAN SPOTTED AND BROWN OF MARAMURES BREEDS

    Directory of Open Access Journals (Sweden)

    ILIE DANIELA

    2007-01-01

    Full Text Available Caseins are a family of milk proteins that exist in several molecular forms and arethe main proteins present in the bovine milk. Genetic variation of these proteins hasbeen associated with the quality and quantity of cheese derived from milk.This study was focused on possibilities to evaluate the frequency of the K-casein Ballele in dairy herds from the Research and Development Station for Bovine RaisingArad in order to have breeding programs that target an increase in the frequency ofthe B allele in the dairy cattle population.In order to differentiate the favorable genotype for superior composition and highercheese yield, we used simple DNA extraction method from fresh blood andtechniques based on DNA analysis, which include polymerase chain reaction andrestriction fragment length polymorphisms (PCR-RFLP methods. Employing thesetechniques we were able to determine the k-casein genotype of all individuals in agiven population under selection, regardless of sex, age or physiological stage.As a result, it is now possible to include information on milk protein genotypes intomarker assisted selection programs and consequently improve response to selection.

  18. Diffusion and partitioning of macromolecules in casein microgels: evidence for size-dependent attractive interactions in a dense protein system.

    Science.gov (United States)

    Peixoto, Paulo D S; Bouchoux, Antoine; Huet, Sébastien; Madec, Marie-Noëlle; Thomas, Daniel; Floury, Juliane; Gésan-Guiziou, Geneviève

    2015-02-10

    Understanding the mechanisms that determine the diffusion and interaction of macromolecules (such as proteins and polysaccharides) that disperse through dense media is an important fundamental issue in the development of innovative technological and medical applications. In the current work, the partitioning and diffusion of macromolecules of different sizes (from 4 to 10 nm in diameter) and shapes (linear or spherical) within dispersions of casein micelles (a protein microgel) is studied. The coefficients for diffusion and partition are measured using FRAP (fluorescence recovery after photobleaching) and analyzed with respect to the structural characteristics of the microgel determined by the use of TEM (transmission electron microscopy) tomography. The results show that the casein microgel displays a nonspecific attractive interaction for all macromolecules studied. When the macromolecular probes are spherical, this affinity is clearly size-dependent, with stronger attraction for the larger probes. The current data show that electrostatic effects cannot account for such an attraction. Rather, nonspecific hydration molecular forces appear to explain these results. These findings show how weak nonspecific forces affect the diffusion and partitioning of proteins and polysaccharides in a dense protein environment. These results could be useful to better understand the mechanisms of diffusion and partitioning in other media such as cells and tissues. Furthermore, there arises the possibility of using the casein micelle as a size-selective molecular device.

  19. 姜黄素-明胶-酪蛋白钙复合膜理化特性研究%Research of Physico-Chemical Properties on Curcumin-Gelatin-Calcium Caseinate Composite Films

    Institute of Scientific and Technical Information of China (English)

    张乐; 马玲; 刘安军; 韩悦; 滕安国

    2016-01-01

    本研究将不同浓度的姜黄素添加到明胶-酪蛋白钙中,开发出一系列姜黄素-明胶-酪蛋白钙抗氧化复合膜,并对其力学特性、光学特性、表面形貌、抗氧化活性和保鲜效果进行分析。结果表明:加入姜黄素后,姜黄素中的成分物质与明胶相互作用,导致复合膜的厚度和断裂伸长率逐渐增大,外观颜色变深,抗拉强度、水溶性和水蒸气透过系数逐渐降低,对食物中脂类的氧化有明显抑制作用且逐渐增强,原子力显微镜观测其表面粗糙程度逐渐增大,对冷藏肉的抗氧化效果越来越好。因此,姜黄素-明胶-酪蛋白钙复合膜的开发在食品包装和保鲜等方面表现出潜在的应用价值。%In order to develop gelatin-calcium caseinate composite films with antioxidant activity, different concentration of curcumin was added to it. In addition, the mechanical properties, optical properties, surface topography, antioxidant activity and preservation effect of curcumin-gelatin-calcium caseinate were also inves-tigated and analyzed. The results indicated that the incorporation of curcumin caused interactions between gelatin and ingredients in curcumin, and the films showed increased thickness and elongation. After the addition of curcumin, the films showed darker appearance, and decreased tensile strength, water solubility and water vapor permeability. Meanwhile, the inhibition to food spoilage microorganisms and preservation effect on chilled fresh pork enhanced, and the surfaces became rougher by AFM with the increase of concentration of curcumin. In summary, gelatin-calcium caseinate composite films incorporated with curcumin presented application ca-pacity in food packing and preservation.

  20. Introducing ADS 2.0

    Science.gov (United States)

    Accomazzi, Alberto; Kurtz, M. J.; Henneken, E. A.; Grant, C. S.; Thompson, D.; Luker, J.; Chyla, R.; Murray, S. S.

    2014-01-01

    In the spring of 1993, the Smithsonian/NASA Astrophysics Data System (ADS) first launched its bibliographic search system. It was known then as the ADS Abstract Service, a component of the larger Astrophysics Data System effort which had developed an interoperable data system now seen as a precursor of the Virtual Observatory. As a result of the massive technological and sociological changes in the field of scholarly communication, the ADS is now completing the most ambitious technological upgrade in its twenty-year history. Code-named ADS 2.0, the new system features: an IT platform built on web and digital library standards; a new, extensible, industrial strength search engine; a public API with various access control capabilities; a set of applications supporting search, export, visualization, analysis; a collaborative, open source development model; and enhanced indexing of content which includes the full-text of astronomy and physics publications. The changes in the ADS platform affect all aspects of the system and its operations, including: the process through which data and metadata are harvested, curated and indexed; the interface and paradigm used for searching the database; and the follow-up analysis capabilities available to the users. This poster describes the choices behind the technical overhaul of the system, the technology stack used, and the opportunities which the upgrade is providing us with, namely gains in productivity and enhancements in our system capabilities.