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Powdered milk proteins

Direct and indirect competition formats, illustrated in Figure 1, are widely used for both qualitative and quantitative immunoassays. Direct competition immunoassays employ wells, tubes, beads, or membranes (supports) on to which antibodies have been coated and in which proteins such as bovine semm albumin, fish gelatin, or powdered milk have blocked nonspecific binding sites. Solutions containing analyte (test solution) and an analyte-enzyme conjugate are added, and the analyte and antibody are allowed to compete for the antibody binding sites. The system is washed, and enzyme substrates that are converted to a chromophore or fluorophore by the enzyme-tracer complex are added. Subsequent color or fluorescence development is inversely proportionate to the analyte concentration in the test solution. For this assay format, the proper orientation of the coated antibody is important, and anti-host IgG or protein A or protein G has been utilized to orient the antibody. Immunoassays developed for commercial purposes generally employ direct competition formats because of their simplicity and short assay times. The price for simplicity and short assay time is more complex development needed for a satisfactory incorporation of the label into the antibody or analyte without loss of sensitivity. [Pg.681]

Four reconstituted milks were prepared by blending hydrated skim milk powder (35g/L) with four different emulsions (35g/L) differing by composition of the fat-water interface. Whole reconstituted milks were coded MP (milk proteins), BCAS ( 6-casein), and BLG5 (j6-lactoglobulin 5 g/L). [Pg.273]

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. [Pg.32]

Proteins are blotted onto a nitrocellulose membrane by diffusion for 1 h at 60°C. Non-specific sites on the nitrocellulose membrane are blocked with 50 g/1 powdered milk dissolved in PBS/0.1% Tween-20. The membrane is washed in PBS/0.1%... [Pg.408]

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). [Pg.205]

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... [Pg.29]

Sktm-milk powder Whey powder Whey protein concentrate Coprecipitates Previously processed cheese... [Pg.343]

The causes of human copper deficiency include (1) low intake - malnutrition, total parenteral nutrition (TPN) (2) high loss - cystic fibrosis, nephrotic syndromes and (3) genetic factors — Menkes disease. Copper deficiency may also be associated with chronic malabsorption, a situation which is made much worse in cases of gastric and bowel resection. Several special diets, including powdered milk, liquid protein and standard hospital diets are a means of inducing copper deficiency. The amount of copper in US food has decreased steadily since 1942, and may be related to the rising incidence of coronary artery disease. A copper deficiency may also occur as the result of the use of chelators for other purposes for example, diethyl dithiocarbamate is an in vivo metabolite of ANTABUSE (disulfiram). [Pg.766]

F. Guyomarc h, F. Warin, D. D. Muir, and J. Leaver, Lactosylation of milk proteins during manufacture and storage of skim milk powders, Int. Dairy J., 2000, 10, 863-872. [Pg.175]

Sharma, R., Singh, H. 1998. Adsorption behaviour of commercial milk protein and milk powder products in low-fat emulsions. Milchwissenschaft. 53, 373-377. [Pg.210]

Place the PVDF membrane in a small pan containing 100 ml of Tris/NaCl/powdered milk solution (blocking buffer). Incubate at 4°C overnight with gentle shaking. Recall that this step is performed to block any portion of the membrane that does not already contain protein. [Pg.298]

Mistry, V.V., Manufacture and application of high milk protein powder, Lait, 82, 515, 2002. [Pg.667]

Cell recovery presents a problem in algal culture, as centrifugation (the most effective method) can be prohibitively expensive (Table 4.2). Methods such as flocculation with calcium hydroxide and sedimentation can be employed for feed purposes. Waste water is recycled and recovered cells are dried preferably by drum drying, which breaks up cell walls making the product easier to digest by humans. The product contains 40-50% protein and 4-6% nucleic add, and has been produced in relatively snudl quantities at a selling price 4-10 kg (1990 prices). This compares to soya protein concentrate (70% protein) and milk powder (36% protein) at about 3 kg . [Pg.71]

Baobab milk contains more protein (1.5%) and minerals (Fe 17.8 mg Ca 134.2 mg) than human milk (protein 1.3% Fe 0.2 mg Ca 30 mg) or cow milk (Fe 0.1 mg Ca 1.20 mg) and most leading national commercial infant milk powder formulas e.g. Cerelac (Fe 10.0 mg). The composite flours contain more nutrients than the baobab or the acha flour alone (5). [Pg.59]

The proteins of milk are made up of caseins and whey proteins. Milk proteins, caseins, and several enzymes, mainly hydrolases and oxidoreductases, are very important in the manufacturing of cheeses and yogurts (Figure 2.3). After drying they are used in the food industry as milk powder, caseinates, and casein hydrolyzates. Nonprotein nitrogenous compounds constitute about 0.2% of milk.. [Pg.14]

Milk protein concentrate (MFC) powders (>50% protein) are typically made... [Pg.17]


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See also in sourсe #XX -- [ Pg.14 ]




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