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Milk Proteins
From Expression to Food
2nd Edition - July 2, 2014
Editors: Mike Boland, Harjinder Singh, Abby Thompson
Language: English
Hardback ISBN:9780124051713
9 7 8 - 0 - 1 2 - 4 0 5 1 7 1 - 3
Paperback ISBN:9780128100448
9 7 8 - 0 - 1 2 - 8 1 0 0 4 4 - 8
eBook ISBN:9780124051751
9 7 8 - 0 - 1 2 - 4 0 5 1 7 5 - 1
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, an…Read more
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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, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.
20% new chapter content — full revision throughout
New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins
Internationally recognized authors and editors bring academic and industrial insights to this important topic
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work
Food Science and Technology International Series
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
Abstract
Introduction
Hunger and the need for food
The dietary essential amino acids in proteins
Identifying the countries deficient in dietary essential amino acids
Demographic changes, aging populations, and the need for quality protein and essential amino acids
Global trade in proteins, the long-term prospects, with a focus on dairy foods
Conclusions
Chapter 2: Milk: An Overview
Abstract
Introduction
Evolution of mammals and lactation
Utilization of milk
Composition of milk
Milk constituents
Summary
Chapter 3: The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins
Abstract
Introduction
The echidna (Tachyglossus aculeatus)
The tammar wallaby (Macropus eugenii)
A role for milk in the control of mammary function
The fur seal
New player in milk bioactives; MicroRNA
Conclusions
Chapter 4: Significance, Origin, and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
Abstract
Introduction
Origins of milk proteins
Constraints and opportunities for evolution or manipulation of bovine milk proteins
Conclusion
Chapter 5: Post-translational Modifications of Caseins
Abstract
Introduction
The caseins
Caseins from other species
Conclusions
Chapter 6: Casein Micelle Structure and Stability
Abstract
Introduction
Casein primary structure and interactions
Casein micelle properties
Models of casein micelle structure
Concluding remarks
Chapter 7: Structure and Stability of Whey Proteins
Abstract
Introduction
Bovine β-Lactoglobulin
α-Lactalbumin
Serum albumin
Immunoglobulins
Lactoferrin
Concluding remarks
Acknowledgments
Chapter 8: Effects of High-pressure Processing on Structure and Interactions of Milk Proteins
Abstract
Introduction
High-pressure-induced changes in caseins
Effects of high pressure on interactions of milk proteins involving whey proteins
Concluding remarks
Acknowledgment
Chapter 9: The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk
Abstract
Introduction
The casein micelle
The heat treatment of milk
Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk
Conclusion
Chapter 10: Effects of Drying on Milk Proteins
Abstract
Introduction
Properties of spray-dried milk products
Principles of spray drying
Process improvement
Drying of proteins
Conclusions
Chapter 11: Changes in Milk Proteins during Storage of Dry Powders
Abstract
Introduction
The formation of maillard and pre-maillard compounds
Formation of isopeptide bonds
Amino acids other than lysine
Implications for nutritional value of milk proteins
Product-specific storage trials
Conclusions
Chapter 12: Interactions and Functionality of Milk Proteins in Food Emulsions
Abstract
Introduction
Adsorption of Milk Proteins During the Formation of Emulsions
Stability of Milk Protein-Based Emulsions
Heat-Induced Changes in Milk Protein-Based Emulsions
Pressure-Induced Changes in Milk Protein-Based Emulsions
Milk Protein Hydrolysates and Oil-In-Water Emulsions
Lactoferrin-Based Oil-In-Water Emulsions
Lipid Oxidation in Milk Protein-Based Emulsions
Behavior of Milk Protein-Stabilized Emulsions Under Physiological Conditions
Nature of interactions in protein–polysaccharide systems
Milk protein–polysaccharide interactions in the aqueous phase
Milk protein–polysaccharide interactions at the interface
Rheological properties and microstructures of protein–polysaccharide systems
Concluding remarks
Chapter 14: Interactions between Milk Proteins and Micronutrients
Abstract
Introduction
Interactions Between native Milk Proteins and Micronutrients
Interactions between process-modified milk proteins and micronutrients
Conclusions
Chapter 15: Model Food Systems and Protein Functionality
Abstract
Introduction
Protein functionality in foods
Role of interactions in determining food characteristics
Processing effects
Uses of model food systems
Applications of model food systems
Use of model food systems for other food components
Limitations
Conclusions
Chapter 16: Sensory Properties of Dairy Proteins
Abstract
Introduction
Sensory analysis
Whey proteins
Milk proteins
Caseins and hydrolysates
Flavor binding
Conclusions
Acknowledgment
Chapter 17: Milk Protein Gels
Abstract
Introduction
Rennet-induced gels
Acid-induced milk gels
Whey protein gels
Conclusions
Acknowledgment
Chapter 18: Milk Proteins—A Cornucopia for Developing Functional Foods
Abstract
Introduction
Functional foods
Milk proteins as a source of amino acids—specialized nutritionals
Milk proteins as a source of amino acids—specific physiological roles
Milk proteins as a source of amino acids—role in providing calories and in promoting satiety
Milk proteins as a source of bioactive peptides
Conclusions
Chapter 19: Milk Proteins and Human Health
Abstract
Introduction
Milk proteins, metabolic health, and type 2 diabetes
Milk proteins, obesity, and weight control
Milk proteins and bone health
Conclusions
Chapter 20: Milk Proteins: Digestion and Absorption in the Gastrointestinal Tract
Abstract
Introduction
Digestion of milk proteins
Milk protein hydrolysis in the intestinal lumen
Peptides released during digestion
Impact of processing on milk protein digestion and absorption
Conclusions
Chapter 21: Milk Proteins: The Future
Abstract
Introduction
Global issues for food
Consumer demands and trends for food and ingredients
New technologies and their possible effect on milk protein ingredients and products
Conclusions
Index
Food Science and Technology: International Series
No. of pages: 622
Language: English
Edition: 2
Published: July 2, 2014
Imprint: Academic Press
Hardback ISBN: 9780124051713
Paperback ISBN: 9780128100448
eBook ISBN: 9780124051751
MB
Mike Boland
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.
Affiliations and expertise
Riddet Institute, Massey University - Palmerston North, New Zealand
HS
Harjinder Singh
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.