Cargando…

High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese

Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved. High-performance thin-layer chromatography-immunostaining (HPTLC-IS) using...

Descripción completa

Detalles Bibliográficos
Autores principales:	Treblin, Mascha, von Oesen, Tobias, Lüneburg, Jana, Clawin-Rädecker, Ingrid, Martin, Dierk, Schrader, Katrin, Zink, Ralf, Hoffmann, Wolfgang, Fritsche, Jan, Rohn, Sascha
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871023/ https://www.ncbi.nlm.nih.gov/pubmed/35206011 http://dx.doi.org/10.3390/foods11040534

Ejemplares similares

Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
por: von Oesen, Tobias, et al.
Publicado: (2023)

Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
por: Luzzi, Giuseppina, et al.
Publicado: (2021)

Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
por: Navidghasemizad, Sahar, et al.
Publicado: (2013)

Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species
por: Fischer, Judith, et al.
Publicado: (2021)

Biobutanol from cheese whey
por: Becerra, Manuel, et al.
Publicado: (2015)

An Integrated Approach for the Valorization of Cheese Whey
por: Barba, Francisco J.
Publicado: (2021)

CHEESE and WHEY: The Outcome of Milk Curdling
por: Moatsou, Golfo, et al.
Publicado: (2021)

EDAM: an ontology of bioinformatics operations, types of data and identifiers, topics and formats
por: Ison, Jon, et al.
Publicado: (2013)

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
por: Pires, Arona Figueroa, et al.
Publicado: (2021)

Comparative urinary globotriaosylceramide analysis by thin-layer chromatography-immunostaining and liquid chromatography-tandem mass spectrometry in patients with Fabry disease
por: Shiga, Tomoko, et al.
Publicado: (2021)

Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography
por: Spöttel, Jenny, et al.
Publicado: (2021)

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
por: Jeewanthi, Renda Kankanamge Chaturika, et al.
Publicado: (2017)

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose
por: Corzo-Martinez, Marta, et al.
Publicado: (2015)

Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
por: Chan, Lauryn G., et al.
Publicado: (2018)

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
por: Tsanasidou, Charikleia, et al.
Publicado: (2021)

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate
por: Garcia, Manuel Mântua Esteves, et al.
Publicado: (2022)

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production
por: Martín-del-Campo, Sandra Teresita, et al.
Publicado: (2019)

Beyond the EDGE with EDAM: Prioritising British Plant Species According to Evolutionary Distinctiveness, and Accuracy and Magnitude of Decline
por: Pearse, William D., et al.
Publicado: (2015)

HPTLC-aptastaining – Innovative protein detection system for high-performance thin-layer chromatography
por: Morschheuser, Lena, et al.
Publicado: (2016)

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
por: Lappa, Iliada K., et al.
Publicado: (2019)

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
por: Mahony, Jennifer, et al.
Publicado: (2017)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2018)

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2021)

Determining the psychometric properties of the Enhancing Decision-making Assessment in Midwifery (EDAM) measure in a cross cultural context
por: Jefford, Elaine, et al.
Publicado: (2016)

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
por: Dahlem Júnior, Marcos Aurélio, et al.
Publicado: (2022)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
por: Repossi, Adele, et al.
Publicado: (2017)

Microbiota independent effects of oligosaccharides on Caco-2 cells -A semi-targeted metabolomics approach using DI-FT-ICR-MS coupled with pathway enrichment analysis
por: Jensen-Kroll, Julia, et al.
Publicado: (2022)

Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses
por: Castanha, Rodrigo Fernandes, et al.
Publicado: (2014)

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder
por: Tunick, Michael H., et al.
Publicado: (2013)

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)
por: Galdino, Isadora Kaline Camelo Pires de Oliveira, et al.
Publicado: (2020)

Improvement of the quality of buffalo’s milk soft cheese by camel’s whey protein concentrate
por: Elbarbary, Hend Ahmed, et al.
Publicado: (2019)

Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC
por: Vera-Bravo, Ricardo, et al.
Publicado: (2022)

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
por: Wu, Chung-Shiuan, et al.
Publicado: (2020)

Cheese whey-induced high-cell-density production of recombinant proteins in Escherichia coli
por: Viitanen, Mikko I, et al.
Publicado: (2003)

Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
por: Nabi, Xin-Hua, et al.
Publicado: (2016)

Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
por: Pasotti, Lorenzo, et al.
Publicado: (2017)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
por: Raho, Susanna, et al.
Publicado: (2020)

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese
por: Amador-Espejo, Genaro G., et al.
Publicado: (2021)

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
por: Martini, Serena, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_jcg20nfera3osiptbbbsb4tea8