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Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
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2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
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2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Application of Polyacrylamide Gel Electrophoresis and Capillary Gel Electrophoresis to the Analysis of Lactobacillus delbrueckii Whole-Cell Proteins
Lactobacillus delbrueckii whole-cell proteins capillary gel electrophoresis polyacrylamide gel electrophoresis
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2008/3/28
Whole-cell protein profiles of different strains of Lactobacillus delbrueckii isolated from dairy products were studied by capillary gel electrophoresis and PAGE. The high similarity among Lactobacill...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
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2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...
Detection of Adulteration of Buttermilk Powder by Gel Electrophoresis
buttermilk powder fat globule membrane proteins nonfat dry milk whey
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2008/3/22
Six commercial samples sold as buttermilk powder were compared with an authentic sample by SDS-PAGE, using either large gels (13.5 x 18 x .3 cm) with a manual system or precast miniature gels (4.3 x 5...
Comparison of Milk Proteins Using Preparative Isoelectric Focusing Followed by Polyacrylamide Gel Electrophoresis
comparison milk proteins preparative isoelectric focusing two-dimensional analysis
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2008/3/22
The major proteins in milks from bovine, caprine, porcine, and murine animals and from humans were compared using a two-dimensional analysis method. In the first dimension, proteins were separated by ...