Milk proteins : from expression to food / edited by Harjinder Singh, Mike Boland, Abby Thompson.

Format:

Book

Contributor:

Singh, Harjinder, editor.

Boland, Mike, editor.

Thompson, Abby, editor.

Series:

Food science and technology international series.

Food Science and Technology International Series

Language:

English

Subjects (All):

Dairy processing.

Dairy products--Composition.

Dairy products.

Milk proteins--Synthesis.

Milk proteins.

Physical Description:

1 online resource (623 p.)

Edition:

2nd ed.

Place of Publication:

London, England : Academic Press, 2014.

Language Note:

English

Summary:

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk,

Contents:

Cover; Title page; Copyright Page; Contents; List of Contributors; Preface to the Second Edition; Preface to the First Edition; Chapter 1 - The World Supply of Food and the Role of Dairy Protein; Introduction; Hunger and the need for food; Hunger-Reduction Targets; World Hunger and Undernutrition Status; Global Hunger Index; Protein and Its Composition and Bioavailability; Protein Composition; Bioavailability; World Protein Supply and Its Regional Distribution; Vegetable and Animal Protein Sources with a Focus on Dairy Foods; Growing Global Demand for Animal Proteins and Implications

The dietary essential amino acids in proteinsIdentifying the Countries Deficient in Dietary Essential Amino Acids; Protein and Dietary Essential Amino Acid Contents of Food Items; Demographic changes, aging populations, and the need for quality protein and essential amino acids; Protein Nutritional Needs of the Elderly; Role of Essential Amino Acids in Nutrition of the Elderly; Global trade in proteins, the long-term prospects, with a focus on dairy foods; The Global Dairy Food Scene: An Overview; Conclusions; References; Chapter 2 - Milk: An Overview; Introduction

Evolution of mammals and lactationClassification of Mammals; Classification and Phylogenetic Relationships of the Principal Dairying Species; Evolution of the Mammary Gland; Structure of the Mammary Gland; Utilization of milk; Composition of milk; Milk constituents; Carbohydrates; Lactose; Modification of the Concentration of Lactose in Milk through Genetic Engineering; Nutritional Problems Associated with Lactose; Production and Utilization of Lactose; Oligosaccharides; Lipids; Fatty Acids; Distribution of FAs in Triglycerides; Degradation of Lipids; Milk Lipids as an Emulsion; Milk Proteins

Preparation of Casein and Whey ProteinsComparison of Key Properties of Casein and Whey Proteins; Heterogeneity and Fractionation of Casein; Application of Gel Electrophoresis to the Study of Milk Proteins; Microheterogeneity of the Caseins; Variability in the Degree of Phosphorylation; Genetic Polymorphism; Disulfide Bonding; Variations in the Degree of glycosylation; Hydrolysis of the Caseins by Plasmin; Molecular Properties of the Milk Proteins; Nomenclature of Milk Proteins; Whey Proteins; Fractionation of Whey Proteins; Major Characteristics of Whey Proteins; β-Lactoglobulin

α-LactalbuminBlood Serum Albumin; Immunoglobulins; Whey Acidic Protein; Proteose Peptone 3; Minor Proteins; Metal-binding Proteins; β2-Microglobulin; Osteopontin; Vitamin-binding Proteins; Angiogenins; Kininogen; Glycoproteins; Proteins in the Milk Fat Globule Membrane; Growth Factors; Indigenous Milk Enzymes; Biologically Active Cryptic Peptides; Nonprotein Nitrogen; Casein Micelles; Stability of Casein Micelles; Micelle Structure; Interspecies Comparison of Milk Proteins; Milk Salts; Vitamins; Water; Physical Properties of Milk; Microbiology of Milk; Summary; References

Chapter 3 - The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed July 21, 2014).

ISBN:

0-12-405175-8