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El. knyga: Milk Proteins: From Expression to Food

Edited by (Riddet Institute, Massey University, New Zealand), Edited by (Riddet Institute, Massey University, New Zealand), Edited by (Riddet Institute, Massey University - Palmerston North, New Zealand)
  • Formatas: EPUB+DRM
  • Serija: Food Science and Technology
  • Išleidimo metai: 07-Feb-2009
  • Leidėjas: Academic Press Inc
  • Kalba: eng
  • ISBN-13: 9780080920689
Kitos knygos pagal šią temą:
Milk Proteins: From Expression to FoodDidesnis paveikslėlis
  • Formatas: EPUB+DRM
  • Serija: Food Science and Technology
  • Išleidimo metai: 07-Feb-2009
  • Leidėjas: Academic Press Inc
  • Kalba: eng
  • ISBN-13: 9780080920689
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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview.

By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.

Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

*A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
*Up-to-date information from internationally-recognised authors from both academic and commercial resources

Daugiau informacijos

The only field-to-table book on milk proteins
Contributors xi
Preface xiii
Milk: an overview
1(54)
Pat F. Fox
Abstract
1(1)
Introduction
2(1)
Evolution of mammals and lactation
3(4)
Utilization of milk
7(1)
Composition of milk
7(1)
Milk constituents
8(35)
Conclusions
43(1)
References
44(11)
The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins
55(26)
Julie A. Sharp
Matthew Digby
Christophe Lefevre
Sonia Mailer
Elie Khalil
Denijal Topcic
Aurelie Auguste
Joly Kwek
Amelia J. Brennan
Mary Familari
Kevin R. Nicholas
Abstract
55(1)
Introduction
56(2)
The tammar wallaby (Macropus eugenii)
58(12)
The Cape fur seal (Arctocephalus pusillus pusillus)
70(5)
Conclusions
75(1)
References
76(5)
Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modification
81(26)
P. A. Sheehy
P. Williamson
J. A. Sharp
K. Menzies
C. Lefevre
M. Digby
K. R. Nicholas
P. C. Wynn
Abstract
81(1)
Introduction
82(1)
Milk genomics: a contemporary approach to milk composition
82(1)
Advances in bovine genome science
83(2)
Comparative milk genomics
85(1)
Origins of milk proteins
86(2)
Constraints and opportunities for evolution or manipulation of bovine milk proteins
88(12)
Conclusions
100(1)
References
100(7)
Post-translational modifications of caseins
107(26)
John W. Holland
Abstract
107(1)
Introduction
107(1)
Bovine casein
108(9)
Sources and functional significance of κ-casein heterogeneity
117(7)
Conclusions
124(1)
References
124(9)
Casein micelle structure and stability
133(30)
David S. Horne
Abstract
133(1)
Introduction
133(2)
Casein primary structure and interactions
135(5)
Casein micelle properties
140(1)
Models of casein micelle structure
141(15)
Conclusions
156(1)
References
157(6)
Structure and stability of whey proteins
163(42)
Patrick B. Edwards
Lawrence K. Creamer
Geoffrey B. Jameson
Abstract
163(1)
Introduction
163(1)
Bovine β-lactoglobulin
164(13)
α-Lactalbumin
177(4)
Serum albumin
181(3)
Immunoglobulins
184(1)
Lactoferrin
185(4)
Conclusions
189(1)
Acknowledgments
189(1)
References
190(15)
High-pressure-induced interactions involving whey proteins
205(34)
Hasmukh A. Patel
Lawrence K. Creamer
Abstract
205(1)
Introduction
205(2)
Characterization of heat- and pressure-induced changes to proteins
207(2)
Effects of high pressure on milk proteins
209(2)
Denaturation and aggregation of pure whey proteins in model systems
211(5)
Commercial whey protein solutions
216(3)
Pressure-induced gelation of whey proteins
219(2)
HPP-induced changes in milk
221(5)
Conclusions
226(1)
Acknowledgments
227(1)
References
227(12)
The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk
239(44)
Skelte G. Anema
Abstract
239(1)
Introduction
240(1)
The casein micelle
241(1)
The heat treatment of milk
242(21)
Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products
263(9)
Conclusions
272(1)
References
273(10)
Effects of drying on milk proteins
283(24)
Pierre Schuck
Abstract
283(1)
Introduction
283(1)
World dairy powder situation
284(3)
Properties of spray-dried milk products
287(1)
Principles of spray drying
287(4)
Drying of proteins
291(6)
Rehydration of protein powders
297(4)
Conclusions
301(1)
References
302(5)
Changes in milk proteins during storage of dry powders
307(14)
Kerianne Higgs
Mike Boland
Abstract
307(1)
Introduction
307(2)
The Formation of Maillard and pre-Maillard compounds
309(4)
Formation of isopeptide bonds
313(1)
Amino acids other than lysine
314(1)
Implications for nutritional value of milk proteins
315(3)
Product-specific storage trials
318(1)
Conclusions
319(1)
References
320(1)
Interactions and functionality of milk proteins in food emulsions
321(26)
Harjinder Singh
Aiqian Ye
Abstract
321(1)
Introduction
322(1)
Adsorption of milk proteins during the formation of emulsions
323(5)
Stability of milk-protein-based emulsions
328(4)
Heat-induced changes in milk-protein-based emulsions
332(3)
Pressure-induced changes in milk-protein-based emulsions
335(1)
Milk protein hydrolysates and oil-in-water emulsions
336(2)
Lactoferrin-based oil-in-water emulsions
338(1)
Conclusions
339(1)
References
340(7)
Milk protein-polysaccharide interactions
347(30)
Kelvin K. T. Goh
Anwesha Sarkar
Harjinder Singh
Abstract
347(1)
Introduction
347(1)
Mixing behavior of biopolymers
348(3)
Phase diagram
351(1)
Nature of interactions in protein-polysaccharide systems
352(3)
Milk protein-polysaccharide interactions
355(1)
Rheological properties and microstructures of protein-polysaccharide systems
355(12)
Conclusions
367(1)
References
368(9)
Interactions between milk proteins and micronutrients
377(32)
T. Considine
J. Flanagan
Abstract
377(1)
Introduction
377(1)
Interaction between milk proteins and micronutrients
378(13)
Effect of processing on milk protein structure
391(5)
Conclusions
396(1)
References
396(13)
Model food systems and protein functionality
409(20)
W. James Harper
Abstract
409(1)
Introduction
410(1)
Protein functionality in foods
411(1)
Role of interactions in determining food characteristics
411(2)
Processing effects
413(1)
Uses of model food systems
414(2)
Applications of model food systems
416(5)
Limitations of model food systems
421(1)
Conclusions
421(1)
References
422(7)
Sensory properties of dairy proteins
429(20)
M. A. Drake
R. E. Miracle
J. M. Wright
Abstract
429(1)
Introduction
429(1)
Sensory analysis
430(1)
Whey proteins
431(10)
Milk proteins
441(1)
Caseins and hydrolsates
442(3)
Flavor binding
445(1)
Conclusions
445(1)
Acknowledgments
445(1)
References
445(4)
Milk protein gels
449(34)
John A. Lucey
Abstract
449(1)
Introduction
449(1)
Rennet-induced gels
450(8)
Acid-induced milk gels
458(6)
Whey protein gels
464(7)
Mixed gels made with rennet and acid
471(1)
Conclusions
472(1)
References
472(11)
Milk proteins: a cornucopia for developing functional foods
483(18)
Paul J. Moughan
Abstract
483(1)
Introduction
484(1)
Functional foods
485(2)
Milk proteins as a source of amino acids
487(6)
Milk proteins as a source of bioactive peptides
493(3)
Conclusions
496(1)
References
496(5)
Milk proteins: the future
501(12)
Mike Boland
Abstract
501(1)
Introduction
501(1)
Global issues for food
501(3)
Consumer demands and trends for food and ingredients
504(3)
New technologies and their possible effect on milk protein ingredients and products
507(2)
Conclusions
509(1)
References
509(4)
Index 513(20)
Series list 533
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.
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