Скачать с ютуб C3-03 milk proteins| Dairy technology в хорошем качестве

C3-03 milk proteins| Dairy technology

1:00 milk protein groups: caseins, whey proteins, fat globule membrane proteins 3:10 casein species (alfa-casein, beta-casein, kapa-casein, gamma-casein) 3:30 whey protein components 6:47 structure of casein micelles/ submicelles/ kapa-casein is more hydrophilic. Calcium-phosphate bridges and hydrophobic interaction in casein micelles, 11:20 properties of whey proteins, alfa-lactalbumin and beta-lactoglobulin as major typical whey proteins, whey proteins are not precipitated (coagulated) at their pI values if they are not denatured by heat) 15:14 denaturation by heat of whey proteins (beta-lactoglobulin), complexes of whey proteins and caseins upon heating, high nutritional values of whey proteins (biological optimum). Formation of disulfur bridges between lactoglobulin and kapa-casein, 23:01 BSA (bovine serum albumin) in cow milk, immunoglobulins in milk, immunnoglobulins in colostrum vs in milk, 26:15 lactoferrin, lactoperoxidase 26:40 MFGM proteins, glycoproteins in fat globule membrane,