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  2. Casein - Wikipedia

    en.wikipedia.org/wiki/Casein

    Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. [2] Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. [3] Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. [4]

  3. Tryptophan - Wikipedia

    en.wikipedia.org/wiki/Tryptophan

    Like other amino acids, tryptophan is a zwitterion at physiological pH where the amino group is protonated (– NH + 3; pK a = 9.39) and the carboxylic acid is deprotonated ( –COO −; pK a = 2.38). [5] Humans and many animals cannot synthesize tryptophan: they need to obtain it through their diet, making it an essential amino acid.

  4. Tyrosine - Wikipedia

    en.wikipedia.org/wiki/Tyrosine

    It is a conditionally essential amino acid with a polar side group. The word "tyrosine" is from the Greek tyrós, meaning cheese, as it was first discovered in 1846 by German chemist Justus von Liebig in the protein casein from cheese. [3] [4] It is called tyrosyl when referred to as a functional group or side chain.

  5. You might be overdoing it on protein and not getting enough ...

    www.aol.com/finance/might-overdoing-protein-not...

    Why do we need protein? Protein is a macronutrient made up of amino acids. It's an essential structural component of our cells, tissues, hormones, and enzymes, and numerous other bodily functions.

  6. Whey - Wikipedia

    en.wikipedia.org/wiki/Whey

    Whey protein has a high level of leucine, [21] one of the three branched-chain amino acids, making it ideal for muscle growth and repair. [citation needed] [22] Whey is pasteurized to assure that no harmful bacteria are breeding in the liquid. It is heated to 70–80 °C (158–176 °F) and is then cooled back down to 4 °C (39 °F).

  7. Amino acid - Wikipedia

    en.wikipedia.org/wiki/Amino_acid

    Amino acids have zero mobility in electrophoresis at their isoelectric point, although this behaviour is more usually exploited for peptides and proteins than single amino acids. Zwitterions have minimum solubility at their isoelectric point, and some amino acids (in particular, with nonpolar side chains) can be isolated by precipitation from ...

  8. Is shredded cheese less healthy than block cheese? Dietitians ...

    www.aol.com/news/powder-shredded-cheese-bad...

    For instance, the additives and preservatives used in shredded cheese “can slightly affect the flavor, making it less fresh tasting than freshly grated cheese to some people,” says Goodson.

  9. Maillard reaction - Wikipedia

    en.wikipedia.org/wiki/Maillard_reaction

    They are both promoted by heating, but the Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars. [ 14 ] In making silage , excess heat causes the Maillard reaction to occur, which reduces the amount of energy and protein available to the animals that feed on it.