AIMC Topic: Caseins

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Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm.

Food microbiology Sep 20, 2018
Growth/no growth boundary models for Bacillus spores that accounted for the effects of environmental pH, water activity (a), acetic acid, lactic acid, bacterial strain, and storage period were developed using conventional logistic regression and mach...
Algorithms Deep Learning Water Logistic Models Lactic Acid Spores, Bacterial Bacillus Protein Hydrolysates Caseins Acetic Acid
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Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure.

Food chemistry Sep 19, 2018
Fractionation of β-lactoglubulin (β-lg) and α-lactalbumin (α-la) using conventional separation technologies remains challenging mainly due to similar molecular weight. Herein, casein (CN) was used as ligand protein to specifically aggregate β-lg unde...
Centrifugation Chemical Fractionation Hydrostatic Pressure Pressure Caseins Lactalbumin Lactoglobulins
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Purification and characterization of a protease from the visceral mass of Mytella charruana and its evaluation to obtain antimicrobial peptides.

Food chemistry Nov 14, 2017
This work describes purification of a protease from the visceral mass of the mussel Mytella charruana as well as evaluation of its ability to hydrolyze milk casein to generate antimicrobial peptides. The enzyme showed pI of 4.1 and a single polypepti...
Anti-Bacterial Agents Temperature Animals Peptides Microbial Sensitivity Tests Antifungal Agents Hydrogen-Ion Concentration Drug Evaluation, Preclinical Bivalvia Hydrolysis Enzyme Stability Serine Endopeptidases Caseins Electrophoresis, Polyacrylamide Gel Viscera
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Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model.

Food chemistry Jul 27, 2017
Response surface methodology (RSM) was applied to predict the processing parameters of the casein-glucose/galactose Maillard reaction (MR) for determining the level of N-(1-carboxymethyl)-l-lysine (CML), one of the typically harmful dietary advanced ...
Temperature Reactive Oxygen Species Monosaccharides Caseins Microscopy, Electron, Transmission Lysine Electrophoresis, Polyacrylamide Gel Glycation End Products, Advanced Maillard Reaction
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