Search for dissertations about: "beta-lactoglobulin A"

Showing result 1 - 5 of 10 swedish dissertations containing the words beta-lactoglobulin A.

2. 1. Integrative structural biology of protein fibers: Spider silk and beta-lactoglobulin nanofibrils

   Author : Danilo Hirabae De Oliveira; My Hedhammar; Christofer Lendel; Martin Humenik; KTH; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Spider Silk; Spidroin; fiber protein structure; amyloid-like fibers; Beta-lactoglobulin; Spindel silke; Spidroin; fiberproteinstruktur; amyloidliknande fibrer; Betalaktoglobulin; Biotechnology; Bioteknologi;

   Abstract : Proteins found in nature offer a vast range of exceptional materials, including high-performancebiopolymers such as spider silks and whey protein nanofibrils. Fibrous proteins possess immensepotential for developing novel materials suited for various applications, such as medicalbiomaterials or industrial products. READ MORE

4. 2. Amylopectin - Interactions with Lipids and Proteins

   Author : Henrik Lundqvist; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

   Abstract : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. READ MORE

5. 3. Edible and Biodegradable Whey Protein Films as Barriers in Foods and Food Packaging

   Author : Martin Anker; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; water vapor permeability; critical gel concentration; BETA-lactoglobulin; whey protein; mechanical properties; moisture content; microstructure; glass transition temperature; oxygen permeability;

   Abstract : This thesis focuses on the characterization of whey protein films. The films were cast from heated aqueous solutions and dried in a climate room at 23 °C and 50% relative humidity for 16 h. The microstructure of the films was found to be dependent on the protein concentration, the plasticizers, and the pH. READ MORE

6. 4. Temporary neonatal exposure to whole and hydrolysed cow's milk proteins. Studies of macromolecular absorption and immunological variables

   Author : Pekka O Juvonen; Lund Pediatrik; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; beta-lactoglobulin; ovalbumin; cow s milk proteins; antibodies; IgG; IgE; secretory IgA; alpha-lactalbumin; breast-feeding; Pediatrics; Pediatri; early infant feeding; casein hydrolysate; Human milk; cow s milk;

   Abstract : The aim of this work was to study prospectively the effects of different feeding regimens during the first three days of life. A group of 129 infants were randomly assigned at birth to one of three feeding regimens: human milk (HM), cow's milk formula (CMF), or a casein hydrolysate formula (CHF). READ MORE

7. 5. Competitive Protein Adsorption during Spray-drying

   Author : Karin Landström; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; pyrene; quenching; fluorescence; beta-casein; beta-lactoglobulin; bovine serum albumin; milk proteins; Spray-drying; competitive adsorption; Surface and boundary layery chemistry; Ytkemi; gränsskikt;

   Abstract : The aim of this thesis was to study competitive adsorption of milk proteins during spray-drying. For this purpose, a new surface sensitive method was developed which measures the quantitative amount of specific proteins at the powder surface. READ MORE