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30 results on '"Buchheim, Wolfgang"'

24. Glycoprotein Filament Removal From Human Milk Fat Globules by Heat Treatment.

Author

Buchheim, Wolfgang, Welsch, Ulrich, Huston, Gall E., and Patton, Stuart

Subjects
*MILKFAT, *ELECTRON microscopy, *GLYCOPROTEINS, *ANALYTICAL chemistry
Abstract

Abstract. Freeze-etch electron microscopy was applied to milk fat globules to observe surface details. A remarkable array of filaments, approximately 0.5 micro m in length, was seen on human, but not bovine, globules. Heating human globules removed the filaments that were identified as high molecular weight glycoproteins by freeze-etch and gel electrophoretic analysis of the heating medium. Extraction of these globule glycoproteins was slight at 60 Celsius for one minute but substantial and tending to plateau at 80 Celsius for one minute. Such heat-induced alterations of the milk fat globule surface provide an alternative or additional explanation to milk lipase inactivation as the cause of reduced milk fat absorption from heated milk by the preterm infant. [ABSTRACT FROM AUTHOR]

Published
1988
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27. Manufacturing of ?-lactalbumin-enriched whey systems by selective thermal treatment in combination with membrane processes

Author

Kiesner, Christian, Clawin-R?decker, Ingrid, Meisel, Hans, and Buchheim, Wolfgang

Abstract

Till now, industrial fractionation and isolation processes for whey proteins have mainly been based on chemical process steps combined with membrane techniques. Actually, the reaction kinetics of thermal denaturation of ?-lactalbumin and ?-lactoglobulin allow to compute the remaining portions of native whey proteins in dependence of the selected temperature-time conditions. In the temperature range of 85-95 ?C and corresponding holding times, the differences in reaction rates for both whey protein fractions are highest i.e. only moderate denaturation for ?-lactalbumin but extensive denaturation for ?-lactoglobulin. After such thermal treatment the ratio of native ?-lactalbumin to native ?-lacto globulin may increase from 0.3 (raw milk) to approximately 4. An effective separation of aggregated (denatured) whey proteins from soluble whey proteins is achieved by means of microfiltration (ceramic membranes / 0.1 ?m).

Published
2000
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28. Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder

Author

Omar, Mohamed M. and Buchheim, Wolfgang

Subjects
Soft brine cheese, Instant whole milk powder, food and beverages, Freeze-fracturing, Food Science
Abstract

Comparative studies were made on the composition, microstructure and organoleptic quality of soft brine cheese made from instant whole miIk powder and from raw miIk. The chemical analysis of young and ripened (one and two month) cheese revealed similarity except for a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic studies showed distinct differences in the structure of the protein matrices in the ripened cheese samples , i .e . a very homogeneous structure in the cheese made from raw milk compared with a slightly aggregated state of the protein in the cheese made from reconstituted milk. The organoleptic examinations resulted in an overall acceptable quality of the cheese made from reconstituted milk except for a higher saltiness.

Published
1983

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