Functional properties of enzymatically modified buffalo milk protein products (Record no. 57256)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02025cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u207181 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120314s2002 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AAS V47 No2 7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hassan, Z. M. R |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, 2002 v. 47 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Functional properties of enzymatically modified buffalo milk protein products |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الخواص الوظيفية لمستحضرات بروتينات اللبن الجاموسي المعدلة انزيميا. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.551 -563. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Buffalo milk protein products (Total milk proteinate (TMP), casein-co- precipitate, acid casein) were enzymatically modified using Maxrien enzyme. The chemical composition was determind and some properties (solubility, emulsion activity, foam expansion, buffer capacity, viscosity and freezing point) of these products were investigated at different rates of hydrolysis. The TMP possessed the lowest ash & moisture with highest lactose and protein contents compared to the other protein products. The enzymatic hydrolysis up to eight h markedly improved the protein solubility while the changes were slight after that The pattern of electrophoresis showed that casein-co-precipitate was more resistant to hydrolysis than total milk proteinate or acid casein. Foam expansion of milk protein products was enhanced by the enzymatic modification being increased with increasing the time of hydrolysis. At zero time the acid casein showed the lowest foam expansion compared to the other two products. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Milk yield. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | buffalo milk |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Metwally, A. I. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Awad, R. A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science. |
| Related parts | 2002.v.47(2) |
| International Standard Serial Number | 0570-1783 |
| Control subfield | nnas |
| Record control number | u157971 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2002/AAS/4702/2/551.pdf">http://nile.enal.sci.eg/EALE/2002/AAS/4702/2/551.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.