Handbook of dairy foods analysis / edited by Fidel Toldra, Leo M.L. Nollet.

Format:

Book

Contributor:

Nollet, Leo M. L., editor.

Toldra, Fidel, editor.

Language:

English

Subjects (All):

Dairy products--Analysis--Handbooks, manuals, etc.

Dairy products.

Physical Description:

1 online resource

Edition:

2nd ed.

Place of Publication:

Boca Raton, Florida ; London, England ; New York : CRC Press, [2021]

Summary:

"Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Exceptionally comprehensive both in its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis - a extremely valuable reference for those in the dairy research, processing, and manufacturing industries"-- Provided by publisher.

Contents:

Cover

Half Title

Title Page

Copyright Page

Table of Contents

Preface

Editors

Contributors

PART I: Chemistry and Biochemistry

Chapter 1 Introduction to Analysis in the Dairy Industry

Chapter 2 Amino Acids in Dairy Foods

2.1 Introduction

2.2 Sample Preparation

2.2.1 Sample Preparation for Free Amino Acid Analysis

2.2.2 Sample Preparation for Total or Hydrolyzed Amino Acid Analysis

2.2.2.1 Acid Hydrolysis

2.2.2.2 Alkaline Hydrolysis

2.2.2.3 Enzymatic Hydrolysis

2.3 Amino Acid Analysis

2.3.1 Analysis of the Whole Amino Acid Content

2.3.2 Analysis of the Amino Acid Profile

2.3.2.1 High-Performance Liquid Chromatography

2.4 Special Analysis

2.4.1 Lysine

2.4.2 Tryptophan

References

Chapter 3 Peptides

3.1 Introduction

3.2 Conventional Methods for Peptide Analysis

3.2.1 Electrophoretic Methods

3.2.2 Chromatographic Methods

3.2.3 Spectroscopic Techniques

3.2.4 Immunochemical Methods

3.3 Mass Spectrometry for Peptide Analysis

3.3.1 Instrumentation

3.3.2 Tandem Mass Spectrometry

3.3.3 Interpretation of Mass Spectra

3.3.4 Applications to Dairy Peptides

3.3.4.1 Milk Proteomics

3.3.4.2 Evaluation of Proteolysis

3.3.4.3 Quantitative Analysis of Peptides by Mass Spectrometry

3.4 Future Prospects

Acknowledgement

Chapter 4 Milk Proteins

4.1 Introduction

4.2 Internet Sources of Information Concerning Milk Proteins

4.3 Molecular Properties of Caseins

4.4 Molecular Properties of Whey Proteins

4.5 Functional Properties of Milk Proteins

4.6 Changes in the Structure and Properties of Milk Proteins during Processing and Storage

4.7 Characteristics of Major Bovine Milk Proteins Using HPLC Online with UV Spectroscopy

4.7.1 Derivative UV Spectroscopy-General Characteristics of the Method.

4.7.2 Prefractionation of Milk Proteins

4.7.3 High-Performance Liquid Chromatography-Application to Milk Protein Analysis

4.7.4 Strategies of Protein Identification Based on the Derivatives of UV Spectra

4.7.4.1 Identification Based on the Parameters Characterizing the Shape of UV Spectrum Derivatives

4.7.4.2 Identification via the Libraries of UV Spectrum Derivatives

4.7.5 Example of the Application of HPLC Online with UV Spectroscopy

4.8 Electrophoretic Methods for Milk Protein Analysis

4.8.1 One-Dimensional Polyacrylamide Gel Electrophoresis (PAGE)

4.8.2 Two-Dimensional Electrophoresis

4.8.3 Capillary Electrophoresis (CE)

4.9 Other Methods

Chapter 5 Proteomics and Peptidomics in Dairy Science

5.1 Introduction

5.1.1 Dairy Proteomics

5.1.2 Dairy Peptidomics

5.2 Sample Preparation in Proteomics and Peptidomics

5.2.1 Sample Preparation in Proteomics

5.2.2 Sample Preparation in Peptidomics

5.3 Separation Techniques in Proteomics and Peptidomics

5.3.1 One- and Two-dimensional Polyacrylamide Gel Electrophoresis (1D and 2D-PAGE) in Proteomics

5.3.1.1 1D-electrophoresis (SDS-PAGE)

5.3.1.2 2D-electrophoresis (2D-PAGE)

5.3.2 Capillary Electrophoresis (CE) in Proteomics

5.3.3 HPLC and UHPLC in Proteomics and Peptidomics

5.4 Identification Techniques in Proteomics and Peptidomics

5.4.1 Identification in Proteomics

5.4.1.1 MALDI-MS Protein Identification through Tryptic Peptides

5.4.1.2 ESI-MS Protein Identification through Tryptic Peptides

5.4.1.3 Intact Protein Analysis in Proteomics

5.4.2 Peptide Identification in Peptidomics

5.5 Quantification Techniques in Proteomics and Peptidomics

5.5.1 Quantification Techniques in Proteomics

5.5.1.1 Relative Quantification

5.5.1.2 Absolute Quantification.

5.5.2 Quantification Techniques in Peptidomics

5.6 Bioinformatic Tools in Proteomics and Peptidomics

5.6.1 Sequence Elucidation of Proteins and Peptides

5.6.2 Characterization of Peptide Bioactivity and Source

5.7 Conclusions and Future Perspectives

Chapter 6 Indigenous Milk Enzymes

6.1 Introduction

6.2 Carbohydrases in Milk

6.2.1 Amylases

6.3 Proteases

6.3.1 Plasmin

6.3.2 Somatic Cell Proteases

6.4 Esterases

6.4.1 Lipases

6.4.2 Phosphatases

6.4.2.1 Alkaline Phosphatases (AIP)

6.4.2.2 Acid Phosphatases

6.5 Oxidases in Milk

6.5.1 Catalase

6.5.2 Lactoperoxidase

6.5.3 Lactate Dehydrogenase

6.5.4 Glutathione Peroxidase

6.5.5 Superoxide Dismutase

6.5.6 Xanthine Oxidoreductase

6.5.7 Sulfhydryl Oxidase

6.6 Nucleases in Milk

6.6.1 Deoxyribonucleases

6.6.2 Ribonucleases

6.6.3 Catalytic Antibodies with Oligonuclease Activity

6.7 Other Indigenous Milk Enzymes

6.7.1 N-Acetyl-β-D-glucosaminidase

6.7.2 Lysozyme

6.7.3 γ-Glutamyl Transferase

6.7.4 β-Glucuronidase

6.7.5 α-Mannosidase

6.7.6 5'-Nucleotidase

6.7.7 Adenosine Triphosphatase

6.7.8 Fructose-bisphosphate Aldolase

6.7.9 Lactose Synthase

6.8 Significance of Indigenous Enzymes in Milk and Dairy Products

Chapter 7 Carbohydrates

7.1 Carbohydrates in Milk and Dairy Products

7.2 Methods for the Determination of Carbohydrates in Milk and Dairy Products

7.2.1 Classical Methods

7.2.2 Infrared Spectroscopic Methods

7.2.3 Enzymatic Methods

7.2.4 Flow Injection Analysis (FIA)

7.2.5 Chromatographic Methods

7.2.5.1 Thin-layer Chromatography (TLC)

7.2.5.2 Gas Chromatography (GC)

7.2.5.3 High-Performance Liquid Chromatography (HPLC)

7.2.6 Capillary Electrophoresis (CE)

7.2.6.1 CE Modes

7.2.6.2 Applications

7.2.7 Mass Spectrometry.

7.2.8 Nuclear Magnetic Resonance Spectroscopy

7.2.9 Other Instrumental Techniques

Chapter 8 Triacylglycerols in Dairy Foods

8.1 Introduction

8.2 Gas Chromatography-Based Analysis

8.2.1 Separation of TAG Classes According to Carbon Number

8.2.2 Separation of Molecular Species of TAGs

8.3 High-Performance Liquid Chromatographic Analysis

8.3.1 Detection Systems

8.3.2 Determination of Molecular Species of TAGs

8.4 Supercritical Fluid Chromatography (SFC)

8.5 Positional Distribution of the FAs in TAGs

8.6 Final Considerations

Chapter 9 Polar Lipids

9.1 Introduction

9.1.1 Definition of Milk Polar Lipids

9.1.2 Global Concentration and Composition in Various Dairy Products

9.1.3 Interesting Nutritional and Functional Properties of Dairy Polar Lipids

9.2 Extraction, Fractionation, and Special Attention to Be Paid Prior to Dairy Polar Lipids Analysis

9.2.1 Special Attention to Be Paid

9.2.2 Extraction and Fractionation Procedures

9.3 Chemical Analyses of Dairy Polar Lipids

9.3.1 Assessing Global Content in Polar Lipids

9.3.2 Fatty Acid Analysis of the Different Phospholipid Species

9.3.3 Determination of Dairy Phospholipid and Sphingolipid Main Classes and Their Quantification

9.3.3.1 Thin-Layer Chromatography (TLC)

9.3.3.2 High-Pressure Liquid Chromatography (HPLC)

9.3.4 Determination of Dairy Phospholipid and Sphingolipid Structure by Mass Spectrometry (MS)

9.3.4.1 MS/MS Applied to SM and Ceramides

9.3.4.2 Isolation of Gangliosides Fraction Prior to MS/MS Analysis

9.4 Physical Properties of Dairy Polar Lipids

9.4.1 Tensioactive Behavior Characterization

9.4.2 Emulsifying and Foaming Properties Evaluation

9.5 Other Analytical Cutting-Edges Technologies

Abbreviations

Chapter 10 Fatty Acids

10.1 Introduction.

10.2 Preparation of Fatty Acid Derivatives

10.3 Gas Chromatographic Analysis

10.4 Multidimensional GC Analysis

10.5 Isolation and Fractionation of Fatty Acids

10.6 Silver-Ion HPLC of CLA

10.7 Determination of Free Fatty Acids

10.8 Identification of Fatty Acid Structure

10.9 Spectroscopic Techniques

10.10 Final Remarks

Chapter 11 Cholesterol

11.1 Introduction

11.2 Analytical Methods for the Determination of Cholesterol

11.2.1 Association of Official Analytical Chemists (AOAC) Method (Adapted from AOAC, 16th Edition, 1996

No. 994.10)

11.2.1.1 Principle

11.2.1.2 Apparatus

11.2.1.3 Reagents

11.2.1.4 Saponification

11.2.1.5 Extraction

11.2.1.6 Derivatization

11.2.1.7 GC analysis

11.2.2 International Standard - International Dairy Federation (Reference Method: ISO 12078-IDF 159:2006)

11.2.2.1 Principle

11.2.2.2 Saponification

11.2.2.3 Determination

11.2.3 Routine Method International Standard - International Dairy Federation [ISO 18252-IDF 200:2006]

11.2.3.1 Principle

11.2.3.2 Solutions

11.2.3.3 Saponification

11.2.3.4 Extraction of the Unsaponifiable Matter

11.2.3.5 GC Conditions as Split Injection Mode

11.2.4 Capillary Gas Chromatographic Method with Direct Saponification

11.2.4.1 Equipment, Apparatus, and Materials Required

11.2.4.2 Preparation of Saponification Solution and Cholesterol Standards

11.2.4.3 Sample Preparation

11.2.4.4 GC Conditions

11.2.4.5 Determination of Cholesterol Contents

11.2.5 Two-Dimensional Gas Chromatography with Dual Mass Spectrometry/Flame Ionization Method

11.2.5.1 Principle

11.2.5.2 Solvents and Standards

11.2.5.3 Procedure

11.2.5.4 GC Conditions

11.2.5 High-Performance Liquid Chromatography (HPLC) Method

11.2.5.1 Method 1

11.2.5.2 Method 2

11.2.5.3 Method 3.

11.2.5.4 Method 4.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-367-70008-5

0-429-34296-9

1-000-34203-4

9780429342967

OCLC:

1202730560