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Comparative Proteomic Analysis of Changes in the Bovine Whey Proteome during the Transition from Colostrum to Milk
Bovine Milk Whey Protein Colostrum Milk Two Dimension Electrophoresis Mass Spectrometry
2016/5/6
Bovine whey protein expression patterns of colostrum are much different from that of milk. Moreover, bovine colostrum is an important source of protective, nutritional and developmental factors for th...
Bioavailability of Iron-fortified Whey Protein Concentrate in Iron-deficient Rats
Whey Protein Iron Bioavailability Anemia Solubility Caco-2
2016/4/26
An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as ...
Study on Skin Care Properties of Milk Kefir Whey
Milk Kefir Whey Tyrosinase Propionibacterium acne
2016/4/21
The purpose of this research was to study the effects of kefir whey (kefir whey, peptides, lactic acid) on skin care properties including skin lightening effect and acne treatment. The final aim was t...
Effect of IGF-I Rich Fraction from Bovine Colostral Whey on Murine Immunity
IGF-I Colostrum Macrophage Splenocyte Immunity
2016/4/20
Insulin-like growth factor-I (IGF-I) rich fraction, collected components between 1 kDa and 30 kDa, was fractionated from bovine colostral whey using an ultrafiltration membrane. IGF-I was confirmed in...
Production of Functional Whey Protein Concentrate by Monitoring the Process of Ultrafilteration
Processing Parameters Whey Protein Concentrate Yield and Composition
2016/4/19
This investigation was undertaken in order to elicit the relationship between the extent of ultrafiltration processing of whey and its effect on composition and yield of resultant whey protein concent...
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Cheese Whey Protein Calcium-binding Protein Enzymatic Hydrolysates
2016/4/15
This study was carried out to separate the calcium-binding protein derived from enzymatic hydrolysates of cheese whey protein. CWPs (cheese whey protein) heated for 10 min at 100 C were hydrolyzed by ...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Genetic Variants #NAME? #NAME? Heat Treatment Cheese Composition Whey Composition
2016/4/11
Milk samples with different phenotype combination of -casein and -lactoglobulin and different preheating temperatures of 30, 70, 75 and 80 C were used for cheesemaking under laboratory conditions. For...