𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The “albumin” fraction of bovine milk—III. The micro-heterogeneity of the red protein

✍ Scribed by S. Szuchet-Derechin; P. Johnson

Book ID
107753080
Publisher
Elsevier Science
Year
1966
Tongue
English
Weight
559 KB
Volume
2
Category
Article
ISSN
0014-3057

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characterization of the protein profile
Characterization of the protein profile of donkey's milk whey fraction
✍ Vincenzo Cunsolo; Rosaria Saletti; Vera Muccilli; Salvatore Foti 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 274 KB

## Abstract Characterization of the protein profile of the whey fraction from a milk sample taken from an individual donkey belonging to the ‘Ragusana’ species of the East of Sicily is reported. Direct RP‐HPLC/electrospray ionization (ESI)‐MS analysis of the whey fraction allowed the detection of s

INHIBITION OF LACTOGENIC ACTIVITIES OF B
INHIBITION OF LACTOGENIC ACTIVITIES OF BOVINE MAMMARY GLAND EXPLANTS BY THE WHEY FRACTION OF BOVINE MILK
✍ A SHAMAY; D.A SHINDER; I BRUCKENTAL; N SILANIKOVE 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 117 KB

## Abstract The regulation of milk constituents, synthesis and secretion in tissue cultures of the bovine mammary gland was altered by a whey fraction of bovine milk. α‐Casein gene expression, casein secretion and fatty acid synthesis were inhibited by the whey fraction in a dose‐dependent manner.

Functional properties of globin protein
Functional properties of globin protein obtained from bovine blood by decolorisation of the red cell fraction
✍ Gómez-Juárez, Concepción; Castellanos, Rutilo; Ponce-Noyola, Teresa; Calderón-Sa 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 66 KB 👁 2 views

The functional properties of globin protein obtained from decolorisation of red cells of bovine blood were studied over a pH range of 2 to 12. Maximum foam stability and capacity were observed at pH 10 and buffer capacity at pH 2 and pH 11. In the range of pH 6±8, the globin protein showed an interm