New Hope Dairy Holding Ltd Company

Yingbazha, China

New Hope Dairy Holding Ltd Company

Yingbazha, China
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He S.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Wang J.,New Hope Dairy Holding Ltd Company | Li Q.,New Hope Dairy Holding Ltd Company | And 4 more authors.
Dairy Science and Technology | Year: 2010

The objective of this work was to characterize the fat globule and milk fat globule membrane (MFGM) proteins in Maiwa (n = 6), Gannan (n = 4) and Zhongdian yak whole milks (n = 4). Fat globule size distribution and specific fat surface area of whole yak milk were determined using a laser diffraction particle size analyzer. The average specific fat surface area of Gannan yak milk (2.05 m 2·mg-1) and Zhongdian yak milk (2.01 m 2·mg-1) was higher (P < 0.05) than that of Maiwa yak milk (1.92 m2·mg-1). The total protein content of MFGM and surface protein coverage of fat globule in Maiwa yak milk (11.12 mg·g-1 fat and 5.67 mg·m-2, respectively) and Gannan yak milk (12.24 mg·g-1 fat and 5.97 mg·m-2, respectively) were higher (P < 0.05) than that of Zhongdian yak milk (9.72 mg·g-1 fat and 4.81 mg·m -2, respectively). Protein components in the MFGM of yak milk were analyzed using an Ultrascan XL laser densitometer and an LKB 2400 GelScanXL software program. No major differences (P > 0.05%) in the protein patterns on the SDS gel were observed among the MFGM of Maiwa yak, Gannan yak and Zhongdian yak, with the exception of mucin 1 and butyrophilin which were significantly lower (P < 0.05) in the MFGM of Zhongdian yak milk. © INRA, EDP Sciences, 2010.


He S.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Wang J.,New Hope Dairy Holding Ltd Company | Li Q.,New Hope Dairy Holding Ltd Company | And 3 more authors.
Journal of Food Composition and Analysis | Year: 2011

The present study was undertaken to evaluate the fatty acid composition, conjugated linoleic acid (CLA) and cholesterol contents in the milk from three yak breeds, Maiwa yak (n= 24), Zhongdian yak (n= 16) and Gannan yak (n= 16) and two yak crossbreeds, Maiwa yak. × yellow cattle (n= 16) and Gannan yak. × yellow cattle (n= 16). Statistically significant differences (P< 0.05) in the proportions of individual milk fatty acids were observed among the three yak breeds. The proportion of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) did not differ statistically (P> 0.05) among the three yak breeds. However, the percentage of total polyunsaturated fatty acids (PUFAs) in Zhongdian yak milk (4.82%) was significantly higher (P< 0.01) than in Maiwa (3.99%) and Gannan (3.68%) yak milks. The contents of α-linolenic acid (C18:3) and cis-9, trans-11 conjugated linoleic acid (CLA) were significantly different (P< 0.05) among the three yak breeds. The total SFAs, MUFAs and PUFAs were not significantly different (P> 0.05%) between the two yak crossbreeds. The cholesterol contents in milk samples from yak breeds and yak crossbreeds were found to be in the range 12.32-16.17. mg/100. g. Cholesterol contents in milk samples from yak breeds and yak crossbreeds were positively correlated with their fat contents. © 2010 Elsevier Inc.


He S.-H.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Li Q.-M.,Harbin Institute of Technology | Li D.-H.,Northeast Forestry University | And 2 more authors.
International Journal of Dairy Technology | Year: 2013

The fatty acid profiles of Chinese Maiwa yak milk samples were evaluated at different seasons (n = 96) and parities (n = 32). Saturated fatty acid content and monounsaturated fatty acid content showed no significant difference (P > 0.05) between warm season and cold season; however, polyunsaturated fatty acid (PUFA) content in warm season was higher (P < 0.05) than in cold season. Monounsaturated fatty acid and PUFA contents were higher (P < 0.05) in multiparous Maiwa yak milk than in primiparous Maiwa yak milk. Trans-11C18:1, cis-9, cis-12C18:2, CLA and C18:3 contents were higher (P < 0.05) in multiparous Maiwa yak than in primiparous Maiwa yak milk. © 2012 Society of Dairy Technology.


Xu W.,Harbin Institute of Technology | He S.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Zhang Y.,Harbin Institute of Technology | And 3 more authors.
International Journal of Dairy Technology | Year: 2015

Serum heat-induced protein aggregates at various pH levels were isolated from heated yak milk by size-exclusion fast protein liquid chromatography. Analysis by reversed-phase high-performance liquid chromatography showed that β-lactoglobulin and κ-casein were the two main proteins in these aggregates. The amount of serum heat-induced protein aggregates increased from pH 6.6 to 7.4, whereas the content of β-lactoglobulin in aggregates decreased from 61.9% at pH 6.6 to 50.4% at pH 7.2, and then increased to 51.3% at pH 7.4. The content of κ-casein, αs1-casein and β-casein increased from pH 6.6 to pH 7.4. These results show that serum heat-induced protein aggregates are pH dependent. © 2015 Society of Dairy Technology.


He S.-H.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Wang J.-Q.,New Hope Dairy Holding Ltd Company | Li Q.-M.,New Hope Dairy Holding Ltd Company | And 2 more authors.
International Journal of Dairy Technology | Year: 2012

The lipoprotein lipase (LPL) was purified almost 3800-fold from yak skimmilk by Heparin-Sepharose CL-6B column chromatography; nonhydrophobic fraction of proteose-peptone (NHFPP) and hydrophobic fraction of proteose-peptone (HFPP) from yak milk whey were separated by Phenyl-Sepharose-6FF column chromatography. The HFPP was subjected to hydroxyapatite chromatography, and two fractions were collected: one fraction did not absorb onto the calcium phosphate matrix (HA1); the other fraction contained all the protein components of HFPP (HA2). The effects of the proteose-peptone fractions on lipoprotein lipase lipolysis were studied. The results of experiments showed that NHFPP and HA1 enhanced the LPL lipolysis; in contrast, the HFPP and HA2 inhibited LPL lipolysis. © 2011 Society of Dairy Technology.


Li Q.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | He S.,Harbin Institute of Technology | Elfalleh W.,Harbin Institute of Technology | And 3 more authors.
International Dairy Journal | Year: 2014

Heat stability of yak milk protein reached a maximum at approximately pH 6.8 and was low at pH<6.4 and pH>7.0. At pH 6.4, the particle size of yak milk increased by approximately 20 and 25nm when heated at 140°C for 2min and 120°C for 10min, respectively. The particle size of heated yak milk decreased markedly with increasing pH. The content of κ-casein dissociated from the casein micelles increased from 5.7% to 9.5% at pH 6.4-76.3% and 81.5% at pH 7.2 when yak milk was heated at 140°C for 2min and 120°C for 10min, respectively. The proteins αS1-casein and β-casein showed a much lesser extent of dissociation from the micelles than did κ-casein. The levels of α-lactalbumin and β-lactoglobulin in ultracentrifugal supernatants increased from pH 6.4 to pH 7.2 and decreased above pH 7.2. © 2013 .

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