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E-raamat: Milk Proteins: From Expression to Food

Edited by (Riddet Institute, Massey University - Palmerston North, New Zealand), Edited by (Riddet Institute, Massey University, New Zealand)
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 20-Nov-2019
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780128152522
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Milk Proteins: From Expression to FoodSuurem pilt
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 20-Nov-2019
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780128152522
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Using a unique field-to-table approach, this third edition of Milk Proteins: From Expression to Food provides comprehensive coverage of new developments and insights into the entire dairy food chain - from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Milk Proteins: From Expression to Food contains contributions from internationally recognized authors from academia and industry. Professionals, academics, and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work.Provides comprehensive coverage of new developments and insights into the entire dairy food chain Presents a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developmentsExplores the use of milk proteins from industry viewpointsFeatures internationally recognized editors and authors to bring academic and industrial insights to this important topic
Contributors xi
Preface to the Third Edition xiii
1 World supply of food and the role of dairy protein
Mike Boland
Jeremy Hill
Introduction and outline of chapter
1(1)
Hunger and need for food
2(3)
The importance of protein in world nutrition
5(5)
The dietary essential amino acids in proteins
10(1)
Demographic changes, aging populations, and the need for quality protein and dietary essential amino acids
11(3)
Global trade in proteins and the long term prospects, with a focus on dairy foods
14(3)
Conclusions
17(1)
References
17(2)
Further reading
19(2)
2 Milk proteins: An overview
D.A. Goulding
P.F. Fox
J.A. O'Mahony
Introduction
21(1)
Bovine milk composition
22(5)
Milk protein system
27(6)
Casein
33(6)
Whey proteins
39(4)
Differences between casein and whey proteins
43(4)
Minor milk proteins
47(4)
Analytical considerations for milk proteins
51(18)
Milk protein ingredients
69(12)
References
81(18)
3 The comparative genomics of monotremes, marsupials, and pinnipeds: Models to examine functions of milk proteins
Julie Sharp
Christophe Lefevre
Kevin R. Nicholas
Introduction
99(2)
The monotremes
101(6)
The tammar wallaby (Macropus eugenii)
107(14)
A role for milk in the control of mammary function
121(1)
The fur seal
122(8)
A new player in milk bioactives: miRNA
130(1)
Conclusions
131(1)
References
132(11)
4 Defining the origin and function of bovine milk proteins through genomics: The biological implications of manipulation and modification
Sarah Berry
Paul Sheehy
Peter Williamson
Julie Sharp
Karensa Menzies
Christophe Lefevre
Matthew Dighy
Chad Harland
Stephen Davis
Russell Snell
Introduction
143(1)
Milk genomics: A contemporary approach to milk composition
144(5)
Comparative milk genomics
149(1)
Origins of milk proteins
150(2)
Constraints and opportunities for evolution or manipulation of bovine milk proteins
152(11)
Conclusions
163(1)
References
164(9)
5 Posttranslational modifications of caseins
Etske Bijl
John W. Holland
Mike Boland
Introduction
173(2)
The caseins
175(8)
Sources and significance of casein heterogeneity
183(12)
Caseins from other species
195(7)
Conclusions
202(1)
Acknowledgments
202(1)
References
202(11)
6 Casein micelle structure and stability
David S. Home
Introduction
213(2)
Primary structure and interactions of caseins
215(6)
Casein micelle properties
221(4)
Models of casein micelle structure
225(1)
Dual-binding model for micelle assembly and structure
225(2)
Calcium phosphate nanoclusters
227(4)
Application of the dual-binding model
231(12)
Concluding remarks
243(1)
References
244(7)
7 Structure and stability of whey proteins
Patrick J.B. Edwards
Geoffrey B. Jameson
Introduction
251(1)
Bovine β-lactoglobulin
252(17)
α-Lactalbumin
269(3)
Serum albumin
272(4)
Immunoglobulins
276(2)
Lactoferrin
278(2)
Concluding remarks
280(1)
Acknowledgments
280(1)
References
280(11)
Further reading
291(2)
8 Effect of nonthermal processing on milk protein interactions and functionality
Pranav K. Singh
Thorn Huppertz
Introduction
293(2)
High-pressure processing
295(7)
US processing
302(4)
PEF processing
306(6)
UV irradiation processing
312(4)
Concluding remarks
316(1)
References
316(8)
Further reading
324(1)
9 The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk
Skelte G. Anema
Introduction
325(1)
The casein micelle
326(4)
The heat treatment of milk
330(23)
Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products
353(23)
Conclusions
376(1)
References
376(9)
10 The effect of UHT processing and storage on milk proteins
Hilton C. Deeth
Introduction
385(1)
The UHT process
386(2)
Protein changes during processing and storage
388(26)
Conclusions
414(1)
References
414(9)
11 Effects of drying and storage on milk proteins
Alan Baldwin
Kerianne Higgs
Mike Boland
Pierre Schuck
Introduction
423(2)
World dairy powder situation
425(3)
Properties of spray-dried milk products
428(1)
Principles of spray drying
428(5)
Drying of proteins
433(7)
Characterization of insolubility
440(4)
Changes in milk proteins during storage of dry powders
444(12)
Rehydration of protein powders
456(5)
Conclusions
461(1)
References
461(5)
Further reading
466(1)
12 Interactions and functionality of milk proteins in food emulsions
Harjinder Singh
Aiqian Ye
Introduction
467(2)
Adsorption of milk proteins during the formation of emulsions
469(7)
Stability of milk protein---based emulsions
476(5)
Process-induced changes in milk protein---based emulsions
481(5)
Behavior of milk protein-stabilized emulsions under physiological conditions
486(5)
Conclusions
491(1)
References
491(8)
13 Milk protein-polysaccharide interactions
Kelvin K.T. Goh
Anges Teo
Anwcsha Sarkar
Harjinder Singh
Introduction
499(1)
Mixing behavior of biopolymers
500(2)
Phase diagram
502(2)
Nature of interactions in protein-polysaccharide systems
504(2)
Milk protein-polysaccharide interactions in the aqueous phase and at the interface
506(10)
Rheological properties and microstructures of protein-polysaccharide systems
516(9)
Concluding remarks
525(2)
References
527(8)
Further reading
535(2)
14 Interaction between milk proteins and micronutrients
Therese Considine
John Flanagan
Simon M. Loveday
Ashling Ellis
Introduction
537(1)
Interaction between milk proteins and micronutrients
538(17)
Effect of processing on milk protein structure
555(5)
Conclusions
560(1)
References
561(12)
15 Model food systems and protein functionality
W. James Harper
Sheelagh A. Hewitt
Lee M. Huffman
Introduction
573(1)
Protein functionality in foods
574(1)
Role of interactions in determining food characteristics
575(5)
Processing effects
580(1)
Uses of model food systems
581(3)
Applications of model food systems
584(6)
Use of model food systems for other food components
590(1)
Limitations
591(1)
Conclusions
591(1)
References
592(7)
16 Milk protein gels
John A. Lucey
Introduction
599(1)
Rennet-induced gels
600(9)
Acid-induced milk gels
609(7)
Mixed gels made with rennet and acid
616(1)
Whey protein gels
617(7)
Conclusions
624(1)
References
625(7)
Further reading
632(1)
17 Milk proteins: A rich source of bioactives for developing functional foods
Paul J. Moughan
Introduction
633(1)
Functional foods
634(2)
Milk proteins as a source of amino acids: Specialized nutritionals
636(3)
Milk proteins as a source of amino acids: Specific physiological roles
639(3)
Milk proteins as a source of amino acids: Role in providing calories and in promoting satiety
642(1)
Milk protein as a source of bioactive peptides
643(3)
Holistic properties of foods
646(1)
Conclusions
646(1)
References
646(3)
Further reading
649(2)
18 Milk proteins and human health
Sally D. Poppitt
Introduction
651(1)
Milk proteins, metabolic health, and type 2 diabetes
652(1)
Milk proteins, obesity, and weight control
653(3)
Milk proteins, muscle wasting, and sarcopenia
656(2)
Milk proteins and heart health
658(2)
Milk proteins and bone health
660(1)
Milk proteins and infant health
661(2)
Conclusions
663(1)
References
663(8)
19 Structural changes to milk protein products during gastrointestinal digestion
Aiqian Ye
Debashree Roy
Harjinder Singh
Introduction
671(1)
Stress conditions of the GI tract
672(2)
Coagulation of milk protein under gastric conditions
674(1)
Coagulation of milk during gastric digestion
675(3)
Effect of processing treatments
678(3)
Impact of milk coagulation on the release of fat globules during digestion
681(1)
Behavior of milk fat globule membrane proteins during digestion
682(3)
Milk protein ingredients
685(3)
Digestion of nonbovine milks
688(5)
Concluding remarks
693(1)
References
694(7)
20 Milk proteins: Digestion and absorption in the gastrointestinal tract
Didier Dupont
Daniel Tome
Introduction
701(1)
Digestion of milk proteins
702(1)
Milk protein hydrolysis in the intestinal lumen
703(2)
Peptides released during digestion
705(2)
Impact of processing on milk protein digestion and absorption
707(4)
Conclusions
711(1)
References
712(2)
Further reading
714(1)
21 Milk proteins: The future
Mike Roland
Introduction
715(1)
Global issues for food
715(5)
Consumer demands and trends for food and ingredients
720(4)
New technologies and their possible effect on milk protein ingredients and products
724(3)
Conclusions
727(1)
References
728(3)
Index 731
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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