Sökning: "micelles."

Visar resultat 1 - 5 av 25 uppsatser innehållade ordet micelles..

  1. 1. Effects of mixed surfactant system on chemical and physical stability of human growth hormone

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Karnsinee Viriyayudhakorn; [2023]
    Nyckelord :human growth hormone; surfactant; refolding; protein stability; physical degradation; chemical degradation; pharmaceutical technology; Technology and Engineering;

    Sammanfattning : In protein formulation, addition of surfactants is commonly executed to enhance product stability and shelf-life. The reason is that surfactants can protect proteins against surface-induced aggregation. However, the interaction between surfactant and protein depends on the type of surfactant used. LÄS MER

  3. 2. Association between technological properties of bovine milk, cold induced depletion and genetic variants of β- and κ-casein

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Simon Tobias Höxter; [2023]
    Nyckelord :Milk proteins; casein micelle; β-casein depletion; micelle size; milk coagulation properties Swedish;

    Sammanfattning : Caseins (CN) represent about 80% of the total protein in bovine milk and are of major importance in dairy production. The four casein types, i.e., αs1-, β-, αs2-, and κ-casein are in turn divided into different genetic variants. LÄS MER

  4. 3. Green Coacervates for Pharma and Food

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Izabella Imets; Andreas Vallin; [2022]
    Nyckelord :MSc; coacervate; biosurfactant; biopolymer; SAXS; DLS; elliposometry; pharmaceutical technology; Technology and Engineering;

    Sammanfattning : Anionic biosurfactant-cationic biopolymer systems were investigated to identify and characterize a coacervation window. The characterization of the systems was performed with dynamic light scattering, small angle x-ray scattering and in-situ ellipsometry. LÄS MER

  5. 4. Gelling properties of milk gels using rennet as a coagulant

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Bioteknik (master)

    Författare :Dragos Voicu; Elin Bengtsson; [2022]
    Nyckelord :gelation; rennet; milk; food technology; biotechnology; Technology and Engineering;

    Sammanfattning : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. LÄS MER

  7. 5. LMCA1 as prototype system for the study of Ca2+ pumps in nanodisks

    Magister-uppsats, Umeå universitet/Kemiska institutionen

    Författare :Konstantinos Magkakis; [2021]
    Nyckelord :;

    Sammanfattning : Membrane proteins make up approximately a third of all proteins and serve as prime drug targets, yet their structural and biophysical characterization presents some unique challenges due to their hydrophobic surfaces and flexible structure. The main goal of this project was to compare, with the use of activity assays, two methods employed for the experimental handling of membrane proteins. LÄS MER