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6 articles for “β-lactoglobulin”
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Literature ReviewOpen accessEvery word in the titleSystematic Review of Single Nucleotide Polymorphisms of Cattle Beta-Lactoglobulin Gene and their Association with Milk Production TraitsThlarihani Cynthia Makamu, Thobela Louis TyasiThe application of molecular genetics technology to pinpoint certain DNA markers associated with commercially significant features is highly anticipated since it has the potential to enhance the effectiveness of breeding programs by selecting young animals early for use as future breeding stock. One of the main genes expressed in bovine milk is the Beta-Lactoglobulin Gene (βLG), and its polymorphism can … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 2 · 4 Mar 2024 · 5,811 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleCross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-LactoglobulinN. Youcef, D. Saidi, F. Mezemaze et al.Problem statement: Our aim was to enhance the data on antigenic properties of dromedary whey proteins. Approach: The identification of the whey proteins was carried by SDS-page and Reversed phase high performance liquid chromatography (RP-HPLC). The cross-reactivity of dromedary whey proteins with IgG anti bovine β-lactoglobulin and anti bovine α-lactalbumin, obtained by immunisation of Balb/c mice, was carried out by … …American Journal of Applied Sciences, Vol. 6, Issue 8 · 31 Aug 2009 · 7,429 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleThe Effect of Molecular Chaperone, Alpha-Crystallin, on the Heat-Induced Aggregation of Beta-lactoglobulinArezou GhahghaeiAggregation of beta-lactoglobulin occurs mainly via intermolecular disulphide bond exchange. Upon heating, beta-lactoglobulin aggregated which increased with increasing pH. The presence of DTT led to more rapid aggregation and precipitation of beta-lactoglobulin. Alpha-Crystallin prevented the aggregation of heat-stressed beta-lactoglobulin and was a more efficient chaperone at higher pH values. In the presence of DTT, however, alpha-crystallin was a less efficient … …American Journal of Biochemistry and Biotechnology, Vol. 4, Issue 4 · 31 Dec 2008 · 6,580 accessesView PDFCite
Research ArticleOpen accessIn the abstractElectrophoretic Identification of Casein in Various Types of MilkMakhpal Yelubaevna Yelubaeva, Shynar Yırmkızy Kenenbay, Mirash Hudretovna Narmuratova et al.Casein proteins of camel milk were obtained from skimmed milk by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk, pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30 minutes at 4°C. The supernatant obtained after centrifugation was heated up to 30°C for further fractionation of whey proteins. The sedimented casein from camel … …OnLine Journal of Biological Sciences, Vol. 17, Issue 4 · 1 Dec 2017 · 8,134 accessesView PDFCite
Research ArticleOpen accessIn the abstractA Model of Intestinal Anaphylaxis in Whey Sensitized Balb/c MiceNegaoui Hanane, Kaddouri Hanane, Kheroua Omar, Saidi DjamelProblem statement: Cow’s Milk Allergy (CMA) is a common disease in childhood. Pathophysiological mechanisms involved in gastrointestinal symptoms are relatively poorly understood. Approach: Therefore, an experimental model of intestinal anaphylaxis was needed to approach the problem. The aim of this study was to examine the effect of the parenteral sensitization to whey proteins through immune response and local intestine inflammation … …American Journal of Immunology, Vol. 5, Issue 2 · 30 Jun 2009 · 7,126 accessesView PDFCite
Research ArticleOpen accessIn the abstractInvestigation of The Bubble Foam Separation Technique To Extract Protein From WheyMohammed MatouqSeparation of proteins from whey; namely α- Lactoglobulin and β- Lactalbumin was obtained using the bubble foam column technique. Two types of whey were conducted in this study; yogurt whey and cheese whey. The effect of gas flow-rate and the height of the whey (liquid holdup) inside the column were studied at room temperature and at constant pH of whey. … …American Journal of Applied Sciences, Vol. 5, Issue 5 · 31 May 2008 · 7,351 accessesView PDFCite