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E-raamat: Whey Protein Production, Chemistry, Functionality and Applications [Wiley Online]

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  • Formaat: 280 pages
  • Ilmumisaeg: 12-Apr-2019
  • Kirjastus: John Wiley & Sons Inc
  • ISBN-10: 1119256054
  • ISBN-13: 9781119256052
Teised raamatud teemal:
  • Wiley Online
  • Hind: 211,45 €*
  • * hind, mis tagab piiramatu üheaegsete kasutajate arvuga ligipääsu piiramatuks ajaks
Whey Protein Production, Chemistry, Functionality and ApplicationsSuurem pilt
  • Formaat: 280 pages
  • Ilmumisaeg: 12-Apr-2019
  • Kirjastus: John Wiley & Sons Inc
  • ISBN-10: 1119256054
  • ISBN-13: 9781119256052
Teised raamatud teemal:
Wiley Online e-raamatudRohkem infot Wiley Online kohta
Raamatu kodulehekülg: https://onlinelibrary.wiley.com/doi/book/10.1002/9781119256052

An up-to-date overview of the dynamic field of whey protein utilization 

Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas.

Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses:   

  • An up-to-date overview of recent developments and new applications
  • Breakdowns of the chemical, nutritional, and functional properties of whey protein
  • Commentary on the current and future outlooks of the whey protein market
  • Examinations of the methods and manufacturing technologies that enable whey protein recovery
  • A full guide to the numerous applications of whey protein in food production and other industries

Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

List of contributors
xi
Preface xiii
1 History of Whey Production and Whey Protein Manufacturing
1(12)
Mingruo Guo
Guorong Wang
1.1 Types of Whey
1(4)
1.1.1 Cheese Whey
2(2)
1.1.2 Acid Whey
4(1)
1.2 Whey Utilization
5(2)
1.2.1 Ancient Wisdom
6(1)
1.2.2 Early Industrial Efforts
6(1)
1.2.3 Modern Advancement
7(1)
1.3 Major Commercial Available Whey Products
7(2)
1.3.1 Lactose
7(1)
1.3.2 Whey Powder
7(1)
1.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI)
8(1)
1.3.4 Whey Protein Fraction Products
8(1)
1.3.5 Milk Mineral Products
9(1)
1.4 Summary
9(4)
References
9(4)
2 Manufacturing Technologies of Whey Protein Products
13(26)
Guorong Wang
Mingruo Guo
2.1 Whey Protein Recovery Technology
14(3)
2.1.1 Heat/Acid Precipitation
14(1)
2.1.2 Membrane Filtration Technology
15(2)
2.2 Whey Protein Fractionation
17(9)
2.2.1 α-LA and β-LG Separation
19(4)
2.2.2 GMP Separation
23(2)
2.2.3 BSA and Immunoglobulin Fractionations
25(1)
2.2.4 Lactoferrin and Lactoperoxidase Fractionations
25(1)
2.3 Whey Products Processing
26(5)
2.3.1 Clarification, Separation and Pasteurization of Liquid Whey
28(1)
2.3.2 Membrane Filtration
29(1)
2.3.3 De-mineralization
30(1)
2.3.4 Concentration
30(1)
2.3.5 Drying
31(1)
2.4 Summary
31(8)
References
32(7)
3 Chemistry of Whey Proteins
39(28)
Mingruo Guo
Cuina Wang
3.1 β-Lactoglobulin
39(7)
3.1.1 Chemistry of β-Lactoglobulin
39(3)
3.1.2 Isolation and Preparation of β-Lactoglobulin
42(2)
3.1.3 Biological Properties of β-Lactoglobulin
44(2)
3.2 α-Lactalbumin
46(4)
3.2.1 Chemistry of α-Lactalbumin
46(3)
3.2.2 Isolation of α-Lactalbumin
49(1)
3.2.3 Functions of α-Lactalbumin
49(1)
3.3 Bovine Serum Albumin
50(2)
3.4 Lactoferrin
52(2)
3.5 Immunoglobulin
54(1)
3.6 Minor Proteins
55(2)
3.6.1 Growth Factors
55(1)
3.6.2 Lactoperoxidase
55(1)
3.6.3 Milk Fat Globule Membrane Proteins
56(1)
3.6.4 Vitamin Binding Proteins
57(1)
3.7 Summary
57(10)
References
57(10)
4 Whey Protein Structure and Denaturation and Interactions with Other Food Components
67(36)
Cuina Wang
Mingruo Guo
4.1 Whey Protein Structure and Denaturation
67(6)
4.1.1 Thermal Denaturation
67(2)
4.1.2 Enzymatic Modification of Whey Protein
69(1)
4.1.3 Ultrasonic-Induced Denaturation of Whey Protein
70(2)
4.1.4 Radiation-Induced Denaturation of Whey Protein
72(1)
4.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation
73(2)
4.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation
73(1)
4.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation
74(1)
4.3 Whey Protein and Casein Interactions
75(2)
4.3.1 Whey Protein and Casein Interactions in Model System
75(1)
4.3.2 Whey Protein and Casein Micelle Interaction in Milk
76(1)
4.4 Whey Protein and Carbohydrate Interactions
77(10)
4.4.1 Maillard Reaction Between Whey Protein and Carbohydrate
77(3)
4.4.2 Interactions Between Whey Protein and Polysaccharides in Solution
80(7)
4.5 Whey Protein and Other Food Components Interactions
87(3)
4.5.1 Gelatin
87(2)
4.5.2 Lecithin
89(1)
4.6 Summary
90(13)
References
90(13)
5 Nutritional Properties of Whey Proteins
103(38)
Kelsey M. Mangano
Yihong Bao
Changhui Zhao
5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein
103(1)
5.2 Branched-Chain Amino Acids in Whey Protein
104(1)
5.3 Whey Protein Derivatives
105(1)
5.4 Whey Protein Allergenicity and Digestibility
106(1)
5.5 Therapeutic Properties of Whey Protein Components
107(4)
5.5.1 Diabetes
107(1)
5.5.2 Cancer
108(1)
5.5.3 Liver Disease
109(1)
5.5.4 Cardiovascular Disease
110(1)
5.5.5 Diseases of the Immune System
110(1)
5.6 Antioxidant Properties of Whey Proteins
111(17)
5.6.1 The Antioxidant Activity of Total Whey Protein
112(2)
5.6.2 The Antioxidant Activity of Individual Whey Protein Fractions
114(6)
5.6.3 Antioxidant Peptides Derived from Whey Protein
120(4)
5.6.4 The Application of Antioxidant Activity of Whey Protein in Food
124(4)
5.7 Summary
128(13)
References
128(13)
6 Nutritional Applications of Whey Protein
141(16)
Mingruo Guo
Guorong Wang
6.1 Infant Formula
141(4)
6.1.1 Whey Protein/Casein Ratio
141(1)
6.1.2 Formulation and Process of Infant Formula
142(2)
6.1.3 Whey Protein for the Next Generation Infant Formula
144(1)
6.2 Sports Nutrition
145(5)
6.2.1 Protein Metabolism
145(2)
6.2.2 Whey Protein in Jug
147(1)
6.2.3 Acidified Whey Protein Nutritional Beverage
147(2)
6.2.4 Protein Bar
149(1)
6.3 Protein Supplements for the Elderly
150(1)
6.4 Meal Replacement
150(1)
6.5 High Protein Symbiotic Yogurt
151(2)
6.6 Summary
153(4)
References
153(4)
7 Whey Protein Functional Properties and Applications in Food Formulation
157(48)
Cuina Wang
Adam Killpatrick
Alyssa Humphrey
Mingruo Guo
7.1 Food Thickener/Gelling Agent
157(2)
7.2 Food Stabilizer/Emulsifier
159(7)
7.2.1 Technologies Used to Characterize Whey Protein Based Emulsions
160(1)
7.2.2 Formation of Whey Protein Based Emulsion
161(2)
7.2.3 Stability of Whey Protein Stabilized Emulsions
163(1)
7.2.4 Stability of Whey Protein/Hydrocolloid Based Emulsions
164(2)
7.2.5 Stability of Whey Protein Based Emulsions in Presence of Other Emulsifiers
166(1)
7.3 Fat or Dairy Replacer
166(1)
7.4 Hydrophobic Nutraceuticals Carriers
167(10)
7.4.1 Carotenoids
168(1)
7.4.2 Polyphenols
169(8)
7.5 Microencapsulating Agent
177(5)
7.5.1 Preparation of Whey Protein Based Flavor and Lipid Microcapsule
177(1)
7.5.2 Microencapsulation of Probiotics
177(3)
7.5.3 Application of Microencapsulated Probiotics in Food
180(1)
7.5.4 Microencapsulation of Bioactive Ingredients
181(1)
7.6 Films and Coating
182(10)
7.6.1 Parameters for the Film and Coating
182(1)
7.6.2 Whey Protein Based Film/Coating
183(1)
7.6.3 Composition of Whey Protein Based Film/Coating
184(4)
7.6.4 Physical Properties of Whey Protein/Polysaccharide Composite Film
188(1)
7.6.5 Application of Whey Protein Coating in Food Industry
189(3)
7.7 Summary
192(13)
References
193(12)
8 Modifications of Whey Protein
205(22)
Mingruo Guo
Xue Shen
8.1 Thermal Treatment
205(3)
8.2 Enzymatic Treatment
208(2)
8.2.1 Cross-Linking by Transglutaminase
208(2)
8.2.2 Enzymatic Hydrolysis
210(1)
8.3 Ultrasound Treatment
210(2)
8.4 High Pressure Treatment
212(1)
8.5 Electric Pulse
213(2)
8.6 Radiation Treatment
215(1)
8.6.1 Gamma Irradiation
215(1)
8.6.2 Ultraviolet Irradiation
215(1)
8.7 Chemical Modifications
216(2)
8.8 Summary
218(9)
References
218(9)
9 Applications of Whey Protein in Non-food Uses
227(24)
Mingruo Guo
Wenbo Wang
Zhenhua Gao
Guorong Wang
Liang Li
9.1 Adhesion Theory
227(2)
9.1.1 Adsorption Theory
228(1)
9.1.2 Mechanical Interlocking
228(1)
9.1.3 Chemical Bonding Theory
229(1)
9.2 Wood Varnish/Finish
229(3)
9.3 Wood Adhesive
232(11)
9.4 Office Adhesive
243(4)
9.5 Tissue Adhesive
247(1)
9.6 Summary
247(4)
References
248(3)
10 Future Development of Whey Protein Production
251(10)
Mingruo Guo
Guorong Wang
10.1 The Growing Demand of Whey Protein
251(1)
10.2 Greek Yogurt Boom and Acid Whey
252(2)
10.3 Microfiltered Milk and Serum Protein
254(2)
10.4 Potential Challenges of Whey Protein in the Future
256(1)
10.5 Summary
257(4)
References
257(4)
Index 261
About the Editor

MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.
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