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
Author(s): Abby Thompson, Mike Boland, Harjinder Singh
Series: Food Science and Technology
Edition: 1
Publisher: Academic Press
Year: 2008
Language: English
Pages: 561
Tags: Пищевая промышленность;Пищевая химия;Биохимия молока и молочных продуктов;
Front cover......Page 1
Milk proteins: from expression to food......Page 4
Copyright page......Page 5
Contents......Page 6
Contributors......Page 12
Preface......Page 14
Abstract......Page 18
Introduction......Page 19
Evolution of mammals and lactation......Page 20
Composition of milk......Page 24
Milk constituents......Page 25
Conclusions......Page 60
References......Page 61
Abstract......Page 72
Introduction......Page 73
The tammar wallaby (Macropus eugenii)......Page 75
The Cape fur seal (Arctocephalus pusillus pusillus)......Page 87
References......Page 92
Abstract......Page 98
Milk genomics: a contemporary approach to milk composition......Page 99
Advances in bovine genome science......Page 100
Comparative milk genomics......Page 102
Origins of milk proteins......Page 103
Constraints and opportunities for evolution or manipulation of bovine milk proteins......Page 105
References......Page 117
Introduction......Page 124
Bovine casein......Page 125
Sources and functional significance of κ-casein heterogeneity......Page 134
References......Page 141
Introduction......Page 150
Casein primary structure and interactions......Page 152
Casein micelle properties......Page 157
Models of casein micelle structure......Page 158
Conclusions......Page 173
References......Page 174
Introduction......Page 180
Bovine β-lactoglobulin......Page 181
α-Lactalbumin......Page 194
Serum albumin......Page 198
Immunoglobulins......Page 201
Lactoferrin......Page 202
Acknowledgments......Page 206
References......Page 207
Introduction......Page 222
Characterization of heat- and pressure-induced changes to proteins......Page 224
Effects of high pressure on milk proteins......Page 226
Denaturation and aggregation of pure whey proteins in model systems......Page 228
Commercial whey protein solutions......Page 233
Pressure-induced gelation of whey proteins......Page 236
HPP-induced changes in milk......Page 238
Conclusions......Page 243
References......Page 244
Abstract......Page 256
Introduction......Page 257
The casein micelle......Page 258
The heat treatment of milk......Page 259
Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products......Page 280
Conclusions......Page 289
References......Page 290
Introduction......Page 300
World dairy powder situation......Page 301
Principles of spray drying......Page 304
Drying of proteins......Page 308
Rehydration of protein powders......Page 314
Conclusions......Page 318
References......Page 319
Introduction......Page 324
The formation of Maillard and pre-Maillard compounds......Page 326
Formation of isopeptide bonds......Page 330
Amino acids other than lysine......Page 331
Implications for nutritional value of milk proteins......Page 332
Product-specific storage trials......Page 335
Conclusions......Page 336
References......Page 337
Abstract......Page 338
Introduction......Page 339
Adsorption of milk proteins during the formation of emulsions......Page 340
Stability of milk-protein-based emulsions......Page 345
Heat-induced changes in milk-protein-based emulsions......Page 349
Pressure-induced changes in milk-protein-based emulsions......Page 352
Milk protein hydrolysates and oil-in-water emulsions......Page 353
Lactoferrin-based oil-in-water emulsions......Page 355
Conclusions......Page 356
References......Page 357
Introduction......Page 364
Mixing behavior of biopolymers......Page 365
Phase diagram......Page 368
Nature of interactions in protein–polysaccharide systems......Page 369
Rheological properties and microstructures of protein–polysaccharide systems......Page 372
Conclusions......Page 384
References......Page 385
Introduction......Page 394
Interaction between milk proteins and micronutrients......Page 395
Effect of processing on milk protein structure......Page 408
References......Page 413
Abstract......Page 426
Introduction......Page 427
Role of interactions in determining food characteristics......Page 428
Processing effects......Page 430
Uses of model food systems......Page 431
Applications of model food systems......Page 433
Conclusions......Page 438
References......Page 439
Introduction......Page 446
Sensory analysis......Page 447
Whey proteins......Page 448
Milk proteins......Page 458
Caseins and hydrolysates......Page 459
References......Page 462
Introduction......Page 466
Rennet-induced gels......Page 467
Acid-induced milk gels......Page 475
Whey protein gels......Page 481
Mixed gels made with rennet and acid......Page 488
References......Page 489
Abstract......Page 500
Introduction......Page 501
Functional foods......Page 502
Milk proteins as a source of amino acids......Page 504
Milk proteins as a source of bioactive peptides......Page 510
References......Page 513
Global issues for food......Page 518
Consumer demands and trends for food and ingredients......Page 521
New technologies and their possible effect on milk protein ingredients and products......Page 524
References......Page 526
A......Page 530
C......Page 531
E......Page 534
F......Page 535
G......Page 536
K......Page 537
L......Page 538
M......Page 540
P......Page 542
R......Page 544
S......Page 545
T......Page 547
W......Page 548
Z......Page 549
Series list......Page 550
Color Plates......Page 554
