and endocrine pattern in water buffalo heifers"- Börje Danell ,,Reproduction in cattle and buffaloes"- Ian Gordon http://www.buffalodairy.co.uk/ - The Buffalo Dairy Limited http://www.theclays.com/buffalo/ - Water buffalo list http://www.buffalomilk.co.uk/id20.htm -Buffalo milk from Britain ,,Efficient dairy buffalo production" C.Santosh Thomas ,,Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane"- Olivia Ménard, Sarfraz Ahmad, Florence Rousseau, Valérie Briard-Bion, Frédéric Gaucheron,Christelle Lopez ,,Effects of acidification on physico-chemical characteristics ofbuffalomilk: A comparison with cow's milk"- S.Ahmad, I. Gaucher jt ,,Food Chemistry" ,,Encyclopedia of Dairy Sciences" (2.osa) "Animals that Produce Dairy Foods | Water Buffalo" - M. S. Khan "Agricultural Systems" - Berentsen, Stöckle, Walker Tänan tähelepanu eest!
Evolutsioonilise valiku üheks tingimuseks on ka polüpeptiidi võime kiirelt omandada kõrgemad struktuurid Pakkimine algab vahetult peale polüpeptiidi väljumist ribosoomist Esialgne valgudomääni struktuur saavutatakse mõne sekundi jooksul- molten globule struktuur Valgusünteesi aeg keskmise valgu jaoks minutites, seega pakkimine suures osas toimunud valgudomääni sünteesi lõpuks Tsütokroom b562 foldimine Ilma chaperonideta toimuks paljude valgudomäänide vahestruktuuride agregatsioon in vivo valkude pakkimist viivad läbi chaperonid Hsp 70 molekulaarne mehanism
· ,,Reproduction in cattle and buffaloes"- Ian Gordon · http://www.buffalodairy.co.uk/ - The Buffalo Dairy Limited · http://www.theclays.com/buffalo/ - Water buffalo list · http://www.buffalomilk.co.uk/id20.htm -Buffalo milk from Britain · ,,Efficient dairy buffalo production" C.Santosh Thomas · ,,Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane"- Olivia Ménard, Sarfraz Ahmad, Florence Rousseau, Valérie Briard-Bion, Frédéric Gaucheron,Christelle Lopez · ,,Effects of acidification on physico-chemical characteristics ofbuffalomilk: A comparison with cow's milk"- S.Ahmad, I. Gaucher jt · ,,Food Chemistry" · ,,Encyclopedia of Dairy Sciences" (2.osa) · ,,Animals that Produce Dairy Foods | Water Buffalo" - M. S. Khan
the simultaneous addition of water, a partial dissolving of myofibrillar proteins takes native protein by salt dissolved or swollen protein water fat Figure 6.9. Covering of fat particles’ surfaces by protein. For explanation of structures, see Figure 6.7. 132 Chapter 6 Figure 6.10. Electron microscope picture of a fat globule surrounded by protein sheets. place. Through this process, water molecules Cooked Hams are immobilized. Swelling and dissolving Cooked hams are processed from raw meat proteins at ambient temperatures and below (big or small pieces) with about 2% salt or enhances the tenderness of raw meat prod-
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