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Milk Proteins: From Expression to Food 2nd edition [Kietas viršelis]

Edited by (Riddet Institute, Massey University - Palmerston North, New Zealand), Edited by (Riddet Institute, Massey University, New Zealand), Edited by (Riddet Institute, Massey University, New Zealand)
  • Formatas: Hardback, 622 pages, aukštis x plotis: 235x191 mm, weight: 1510 g
  • Serija: Food Science and Technology
  • Išleidimo metai: 08-Jul-2014
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0124051715
  • ISBN-13: 9780124051713
Kitos knygos pagal šią temą:
Milk Proteins: From Expression to Food 2nd editionDidesnis paveikslėlis
  • Formatas: Hardback, 622 pages, aukštis x plotis: 235x191 mm, weight: 1510 g
  • Serija: Food Science and Technology
  • Išleidimo metai: 08-Jul-2014
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0124051715
  • ISBN-13: 9780124051713
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780124051713.html
Raktažodžiai:

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer.

With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.

  • 20% new chapter content - full revision throughout
  • New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins
  • Internationally recognized authors and editors bring academic and industrial insights to this important topic

Daugiau informacijos

The only field-to-table book on milk protein
List of Contributors ix
Preface to the Second Edition xiii
Preface to the First Edition xv
1 The World Supply of Food and the Role of Dairy Protein
Srikanta Chatterjee
Arnab Sarkar
Mike J. Boland
Introduction
2(1)
Hunger and the need for food
3(6)
The dietary essential amino acids in proteins
9(1)
Identifying the countries deficient in dietary essential amino acids
9(1)
Demographic changes, aging populations, and the need for quality protein and essential amino acids
10(4)
Global trade in proteins, the long-term prospects, with a focus on dairy foods
14(2)
Conclusions
16(4)
2 Milk: An Overview
J.A. O'Mahony
P.F. Fox
Introduction
20(1)
Evolution of mammals and lactation
21(4)
Utilization of milk
25(1)
Composition of milk
25(1)
Milk constituents
26(35)
Summary
61(15)
3 The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins
Julie A. Sharp
Ashalyn Watt
Swathi Bisana
Vengama Modepalli
Stephen Wanyonyi
Amit Kumar
Joly Kwek
Rod Collins
Christophe Lefevre
Kevin R. Nicholas
Introduction
76(2)
The echidna (Tachyglossus aculeatus)
78(4)
The tammar wallaby (Macropus eugenii)
82(13)
A role for milk in the control of mammary function
95(1)
The fur seal
96(7)
New player in milk bioactives; MicroRNA
103(1)
Conclusions
104(10)
4 Significance, Origin, and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
S.D. Berry
P.A. Sheehy
P. Williamson
J.A. Sharp
K. Menzies
C. Lefevre
M. Digby
K.R. Nicholas
P.C. Wynn
R.G. Snell
Introduction
114(6)
Origins of milk proteins
120(2)
Constraints and opportunities for evolution or manipulation of bovine milk proteins
122(11)
Conclusion
133(8)
5 Post-translational Modifications of Caseins
John W. Holland
Mike J. Boland
Introduction
141(1)
The Caseins
142(19)
Caseins from other species
161(1)
Conclusions
162(7)
6 Casein Micelle Structure and Stability
David S. Horne
Introduction
169(2)
Casein primary structure and interactions
171(5)
Casein micelle properties
176(2)
Models of casein micelle structure
178(17)
Concluding remarks
195(7)
7 Structure and Stability of Whey Proteins
Patrick J.B. Edwards
Geoffrey B. Jameson
Introduction
202(1)
Bovine β-lactoglobulin
203(17)
α-Lactalbumin
220(3)
Serum albumin
223(4)
Immunoglobulins
227(2)
Lactoferrin
229(2)
Concluding remarks
231(1)
Acknowledgments
232(12)
8 Effects of High-pressure Processing on Structure and Interactions of Milk Proteins
Hasmukh A Patel
Thom Huppertz
Introduction
244(1)
High-pressure-induced changes in casein
244(3)
Effects of high pressure on interactions of milk proteins involving whey proteins
247(14)
Concluding remarks
261(1)
Acknowledgment
261(9)
9 The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk
Skelte G. Anema
Introduction
270(1)
The casein micelle
270(3)
The heat treatment of milk
273(22)
Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk
295(16)
Conclusion
311(8)
10 Effects of Drying on Milk Proteins
Pierre Schuck
Introduction
319(4)
Properties of spray-dried milk products
323(1)
Principles of spray drying
324(4)
Process improvement
328(1)
Drying of proteins
328(11)
Conclusions
339(4)
11 Changes in Milk Proteins during Storage of Dry Powders
Kerianne Higgs
Mike J. Boland
Introduction
343(2)
The formation of Maillard and pre-Maillard compounds
345(4)
Formation of isopeptide bonds
349(2)
Amino acids other than lysine
351(1)
Implications for nutritional value of milk proteins
352(3)
Product-specific storage trials
355(1)
Conclusions
356(3)
12 Interactions and Functionality of Milk Proteins in Food Emulsions
Harjinder Singel
Aiqian Ye
Introduction
359(2)
Adsorption of milk proteins during the formation of emulsions
361(5)
Stability of milk protein-based emulsions
366(4)
Heat-induced changes in milk protein-based emulsions
370(2)
Pressure-induced changes in milk-protein-based emulsions
372(1)
Milk protein hydrolysates and oil-in-water emulsions
373(1)
Lactoferrin-based oil-in-water emulsions
374(2)
Lipid oxidation in milk protein-based emulsions
376(2)
Behavior of milk protein-stabilized emulsions under physiological conditions
378(2)
Conclusions
380(8)
13 Milk Protein-Polysaccharide Interactions
Kelvin K.T. Goh
Anwesha Sarkar
Harjinder Singh
Introduction
388(1)
Mixing behavior of biopolymers
388(2)
Phase diagram
390(2)
Nature of interactions in protein-polysaccharide systems
392(3)
Milk protein-polysaccharide interactions in the aqueous phase
395(3)
Milk protein-polysaccharide interactions at the interface
398(3)
Rheological properties and microstructures of protein-polysaccharide systems
401(9)
Concluding remarks
410(11)
14 Interactions between Milk Proteins and Micronutrients
Therese Considine
John Flanagan
Simon M. Loveday
Introduction
421(1)
Interactions between native milk proteins and micronutrients
422(13)
Interactions between process-modified milk proteins and micronutrients
435(6)
Conclusions
441(10)
15 Model Food Systems and Protein Functionality
W. James Harper
Introduction
451(2)
Protein functionality in foods
453(1)
Role of interactions in determining food characteristics
453(6)
Processing effects
459(2)
Uses of model food systems
461(1)
Applications of model food systems
462(5)
Use of model food systems for other food components
467(1)
Limitations
467(1)
Conclusions
467(6)
16 Sensory Tfoperties of Dairy-Proteins
M.A. Drake
R.E. Miracle
J.M. Wright
Introduction
473(1)
Sensory analysis
474(1)
Whey proteins
474(11)
Milk proteins
485(3)
Casein and hydrolysates
488(1)
Flavor binding
489(1)
Conclusions
489(1)
Acknowledgment
490(4)
17 Milk Protein Gels
John A. Lucey
Introduction
494(1)
Rennet-induced gels
494(8)
Acid-induced milk gels
502(7)
Whey protein gels
509(7)
Conclusions
516(1)
Acknowledgment
516(9)
18 Milk Proteins-A Cornucopia for Developing Functional Foods
Paul J. Moughan
Introduction
525(1)
Functional foods
526(2)
Milk proteins as a source of amino acids-specialized nutritionals
528(3)
Milk proteins as a source of amino acids-specific physiological roles
531(2)
Milk proteins as a source of amino acids-role in providing calories and in promoting satiety
533(1)
Milk proteins as a source of bioactive peptides
534(3)
Conclusions
537(4)
19 Milk Proteins and Human Health
Robin A. Mcgregor
Sally D. Poppitt
Introduction
541(1)
Milk proteins, metabolic health, and type 2 diabetes
542(1)
Milk proteins, obesity, and weight control
543(5)
Milk proteins and-bone-health
548(2)
Conclusions
550(7)
20 Milk Proteins: Digestion and Absorption in the Gastrointestinal Tract
Didier Dupont
Daniel Tome
Introduction
557(1)
Digestion of milk proteins
558(1)
Milk protein hydrolysis in the intestinal lumen
559(2)
Peptides released during digestion
561(1)
Impact of processing on milk protein digestion and absorption
562(4)
Conclusions
566(5)
21 Milk Proteins: The Future
Mike J. Boland
Introduction
571(1)
Global issues for food
571(4)
Consumer demands and trends for food and ingredients
575(3)
New technologies and their possible effect on milk protein ingredients and products
578(3)
Conclusions
581(4)
Index 585(20)
FSTI series list 605
Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents. Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.