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聚合乳清蛋白对牛酸乳贮藏品质的影响
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作者 李召英 李云龙 《中国乳业》 2024年第11期163-166,175,共5页
[目的]探究聚合乳清蛋白(PWP)对牛酸乳贮藏品质的影响。[方法]以未添加PWP的牛酸乳样品作为对照组,添加PWP的牛酸乳样品为试验组,检测贮藏期间牛酸乳的理化性质指标、粘度、持水力、感官风味品质,试验期28天。[结果]贮藏第14天以前,对... [目的]探究聚合乳清蛋白(PWP)对牛酸乳贮藏品质的影响。[方法]以未添加PWP的牛酸乳样品作为对照组,添加PWP的牛酸乳样品为试验组,检测贮藏期间牛酸乳的理化性质指标、粘度、持水力、感官风味品质,试验期28天。[结果]贮藏第14天以前,对照组、试验组pH值不存在显著差异(P>0.05),第14~28天,试验组pH值显著低于对照组(P<0.05),第1~14天试验组滴定酸度显著高于对照组(P<0.05),第14天后两组逐渐酸化。随着贮藏时间延长,两组粘度逐渐升高,但第14天时呈下降趋势,贮藏第1、7、14、21天试验组粘度显著高于对照组(P<0.05)。贮藏期间第1~28天试验组持水力高于对照组。第7天后,对照组、试验组感官品质评分呈下降趋势。[结论]PWP能减缓贮藏期间牛酸乳粘度、持水力、风味品质下降,保持更高风味特性,具有较高开发和应用价值。 展开更多
关键词 聚合乳清蛋白(PWP) 热改性 牛酸乳 贮藏品质
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基于脂质组学技术探究热处理和发酵对乳脂质的影响 被引量:3
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作者 高文浩 尹乾隆 +3 位作者 王筱迪 滕翔宇 任皓威 刘宁 《食品科学》 EI CAS CSCD 北大核心 2022年第14期48-59,共12页
以羊乳和牛乳为研究对象,基于脂质组学技术,利用超高效液相色谱-串联四极杆静电场轨道阱质谱检测生乳、巴氏杀菌乳、发酵后酸乳3个阶段样品的脂质特性。结果表明,所有样品共检出27种脂质亚类包含1607种脂质分子。巴氏杀菌对牛乳和羊乳... 以羊乳和牛乳为研究对象,基于脂质组学技术,利用超高效液相色谱-串联四极杆静电场轨道阱质谱检测生乳、巴氏杀菌乳、发酵后酸乳3个阶段样品的脂质特性。结果表明,所有样品共检出27种脂质亚类包含1607种脂质分子。巴氏杀菌对牛乳和羊乳的脂质特性基本无影响,而发酵使牛乳和羊乳的脂质特性产生显著变化,尤其是大幅下调了溶血型磷脂含量;分别筛选出27种和23种脂质分子可用作鉴定巴氏杀菌处理和发酵样品的潜在生物标志物。本研究提供了牛乳和羊乳及其酸乳的脂质特性和发酵过程中的动态变化,为酸乳加工过程中热处理和发酵阶段对乳脂的影响提供了分子基础,有助于对酸乳终产品质量和营养特性的理解。 展开更多
关键词 羊乳 牛酸乳 酸乳 巴氏杀菌 发酵 脂质组学
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Binding interactions of pefloxacin mesylate with bovine lactoferrin and human serum albumin 被引量:2
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作者 FAN Ji-cai CHEN Xiang WANG Yun FAN Cheng-ping SHANG Zhi-cai 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2006年第6期452-458,共7页
The binding of pefloxacin mesylate (PFLX) to bovine lactoferrin (BLf) and human serum albumin (HSA) in dilute aqueous solution was studied using fluorescence spectra and absorbance spectra. The binding constant ... The binding of pefloxacin mesylate (PFLX) to bovine lactoferrin (BLf) and human serum albumin (HSA) in dilute aqueous solution was studied using fluorescence spectra and absorbance spectra. The binding constant K and the binding sites n were obtained by fluorescence quenching method. The binding distance r and energy-transfer efficiency E between pefloxacin mesylate and bovine lactoferrin as well as human serum albumin were also obtained according to the mechanism of Forster-type dipole-dipole nonradiative energy-transfer. The effects of pefloxacin mesylate on the conformations of bovine lactoferrin and human serum albumin were also analyzed using synchronous fluorescence spectroscopy. 展开更多
关键词 Pefloxacin mesylate (PFLX) Bovine lactoferrin (BLf) Human serum albumin (HSA) Fluorescence spectra Energy-transfer efficiency
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Physico-chemical and Microbiological Analysis of Algerian Raw Camel's Milk and Identification of Predominating Thermophilic Lactic Acid Bacteria 被引量:1
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作者 Merzouk Yamina Chahrour Wassila Zarour Kenza Zergui Amina Saidi Noureddine Henni Jamal Eddine Kihal Mebrouk 《Journal of Food Science and Engineering》 2013年第2期55-63,共9页
The dromedary camel (Camelus dromedarius) is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human die... The dromedary camel (Camelus dromedarius) is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel's milk were taken starting from different livestock of camels from three different Sahariennes regions (Bechar, EI-Bayadh and Naama). These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following: T ~C (35.83 and 33.95), pH (6.36 and 6.49), density (1.031 and 1.032), dornic acidity (18.6 and 18.3 ~D), dry matter (93.4 and 144.8 g/L), fat contents (30 and 52.1 g/L), total protein (26.3 and 33.1 g/L) and ashes (7.46 and 8.66 g/L). The protein profile obtained by electrophoretic analysis (SDS-PAGE) showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow's milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis. 展开更多
关键词 Raw camel's milk physicochemical analysis MICROFLORA electrophoretic analysis proteins of milk.
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Fermented Goat Milk and Cow Milk Produced by Different Starters of Lactic Acid Bacteria: Quality Studies 被引量:1
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作者 Widodo Tiyas Tono Taufiq Nosa Septiana Anindita 《Journal of Agricultural Science and Technology(A)》 2013年第11期904-911,共8页
Lactic acid bacteria (LAB) is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the s... Lactic acid bacteria (LAB) is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the same products. Fermentations were performed with pasteurized goat milk or cow milk added with skim milk (18% of solids) using three separately different starters; yoghurt starter (a combination of Streptococcus thermophilus FNCC-0040 and Lactobacillus bulgaricus FNCC-0041), single starter of Lactobacillus acidophilus FNCC-0029 and Lactobacillus casei FNCC-0051. The parameters observed were pH, acidity, nutritional quality including protein, fat and lactose content and product's viscosity. Acidity, pH and viability of LAB were also monitored during storage at refrigerated temperature (4 ℃) for 28 days. Results show that the different LAB starters did not affect the pH, acidity, lactose and protein content. Differences on LAB starters affected fat content and viscosity. The highest score of viscosity (30.00 Pa.s ± 7.02 Pa.s) was observed on products fermented by yoghurt starters, followed by products obtained using starter of L. acidophilus (17.7 ±11.4) and L. casei (8.62 ±0.35). Protein content, acidity, pH and viscosity were not significantly different between products obtained from goat milk and cow milk. Fat content in fermented goat milk was higher (5.03% ±0.62%) than in fermented cow milk (3.52% ±0.37%), however, lactose content was higher in fermented cow milk (5.16% ±0.40%) than in fermented goat milk (4.53% ±0.35%). Total LAB concentration in fermented cow milk during storage was 8.03± 0.52 logt0 cfu/mL, while in fermented goat milk was 7.81 loglo cfu/mL ± 0.67 loglo cfu/mL. There was a 10.83% decrease in LAB viability in fermented cow milk and 11.40% in fermented goat milk after 28 days of storage. In conclusion, quality of fermented milk is affected by the starters applied, raw milk source and storage period. 展开更多
关键词 Lactic acid bacteria fermented milk goat milk cow milk viability.
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Leucine and histidine independently regulate milk protein synthesis in bovine mammary epithelial cells via mTOR signaling pathway 被引量:2
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作者 Hai-na GAO Han HU +1 位作者 Nan ZHENG Jia-qi WANG 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2015年第6期560-572,共13页
The aim of this study is to investigate the effects of leucine(Leu) and histidine(His) on the expression of both the mammalian target of rapamycin(mTOR) signaling pathway-related proteins and caseins in immortal... The aim of this study is to investigate the effects of leucine(Leu) and histidine(His) on the expression of both the mammalian target of rapamycin(mTOR) signaling pathway-related proteins and caseins in immortalized bovine mammary epithelial cells(CMEC-H), using a single supplement through Western blotting. The Earle's balanced salt solution(EBSS) was set as the control group and other treatment groups, based on the EBSS, were added with different concentrations of Leu or His, respectively. The results showed that, compared with the control group, the expression of caseins and the phosphorylation of mTOR(Ser^2481), Raptor(Ser^792), e IF4E(Ser^209), and e EF2(Thr^56) increased with the Leu concentrations ranging from 0.45 to 10.80 mmol/L(P〈0.01). The P-4EBP1(Thr^37) at 10.80 mmol/L Leu, and P-RPS6(Ser^235/236) at 5.40 to 10.80 mmol/L Leu all decreased. Similarly, the His supplementation from 0.15 to 9.60 mmol/L increased the expression of αs2-casein, β-casein, κ-casein, P-mTOR(Ser^2481), P-Raptor(Ser^792), P-S6K1(Thr^389), P-4EBP1(Thr^37), P-e IF4E(Ser^209), and P-e EF2(Thr^56)(P〈0.01) in CMEC-H, whereas the αs1-casein expression was only reduced at 9.60 mmol/L His, G protein β subunit-like protein(GβL) at 0.15 and 9.60 mmol/L His, and P-RPS6 at 4.80 to 9.60 mmol/L His. Our linear regression model assay suggested that the αs1-casein expression was positively correlated with P-mTOR(P〈0.01), P-S6K1(P〈0.01), and P-e EF2(P〈0.01) for the addition of Leu, while the expressions of β-casein(P〈0.01) and κ-casein(P〈0.01) were positively correlated with P-e EF2 for the addition of His. In conclusion, the milk protein synthesis was up-regulated through activation of the mTOR pathway with the addition of Leu and His in CMEC-H. 展开更多
关键词 Bovine mammary epithelial cells LEUCINE HISTIDINE Western blotting MTOR CASEIN
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