UID:
almahu_9948026633502882
Umfang:
1 online resource (561 p.)
ISBN:
1-282-29289-7
,
9786612292897
,
0-08-092068-3
Serie:
Food science and technology international series
Inhalt:
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 w
Anmerkung:
Description based upon print version of record.
,
Front cover; Milk proteins: from expression to food; Copyright page; Contents; Contributors; Preface; Chapter 1 Milk: an overview; Abstract; Introduction; Evolution of mammals and lactation; Utilization of milk; Composition of milk; Milk constituents; Conclusions; References; Chapter 2 The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins; Abstract; Introduction; The tammar wallaby (Macropus eugenii); The Cape fur seal (Arctocephalus pusillus pusillus); Conclusions; References
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Chapter 3 Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modificationAbstract; Introduction; Milk genomics: a contemporary approach to milk composition; Advances in bovine genome science; Comparative milk genomics; Origins of milk proteins; Constraints and opportunities for evolution or manipulation of bovine milk proteins; Conclusions; References; Chapter 4 Post-translational modifications of caseins; Abstract; Introduction; Bovine casein; Sources and functional significance of κ-casein heterogeneity; Conclusions; References
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Chapter 5 Casein micelle structure and stabilityAbstract; Introduction; Casein primary structure and interactions; Casein micelle properties; Models of casein micelle structure; Conclusions; References; Chapter 6 Structure and stability of whey proteins; Abstract; Introduction; Bovine β-lactoglobulin; α-Lactalbumin; Serum albumin; Immunoglobulins; Lactoferrin; Conclusions; Acknowledgments; References; Chapter 7 High-pressure-induced interactions involving whey proteins; Abstract; Introduction; Characterization of heat- and pressure-induced changes to proteins
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Effects of high pressure on milk proteinsDenaturation and aggregation of pure whey proteins in model systems; Commercial whey protein solutions; Pressure-induced gelation of whey proteins; HPP-induced changes in milk; Conclusions; Acknowledgments; References; Chapter 8 The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk; Abstract; Introduction; The casein micelle; The heat treatment of milk; Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products
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ConclusionsReferences; Chapter 9 Effects of drying on milk proteins; Abstract; Introduction; World dairy powder situation; Properties of spray-dried milk products; Principles of spray drying; Drying of proteins; Rehydration of protein powders; Conclusions; References; Chapter 10 Changes in milk proteins during storage of dry powders; Abstract; Introduction; The formation of Maillard and pre-Maillard compounds; Formation of isopeptide bonds; Amino acids other than lysine; Implications for nutritional value of milk proteins; Product-specific storage trials; Conclusions; References
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Chapter 11 Interactions and functionality of milk proteins in food emulsions
,
English
Weitere Ausg.:
ISBN 0-12-374039-8
Sprache:
Englisch
