05581nam 2200733Ia 450 991100660440332120200520144314.097866122928979781282292895128229289797800809206890080920683(CKB)1000000000550200(EBL)369465(OCoLC)437237190(SSID)ssj0000203007(PQKBManifestationID)12066042(PQKBTitleCode)TC0000203007(PQKBWorkID)10255912(PQKB)11161178(MiAaPQ)EBC369465(PPN)170607631(FR-PaCSA)88812119(FRCYB88812119)88812119(EXLCZ)99100000000055020020080630d2009 uy 0engur|n|---|||||txtccrMilk proteins from expression to food /edited by Abby Thompson, Mike Boland and Harjinder SinghAmsterdam ;Boston Academic Press/Elsevierc20091 online resource (561 p.)Food science and technology international seriesDescription based upon print version of record.9780123740397 0123740398 Includes bibliographical references and index.Front cover; Milk proteins: from expression to food; Copyright page; Contents; Contributors; Preface; Chapter 1 Milk: an overview; Abstract; Introduction; Evolution of mammals and lactation; Utilization of milk; Composition of milk; Milk constituents; Conclusions; References; Chapter 2 The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins; Abstract; Introduction; The tammar wallaby (Macropus eugenii); The Cape fur seal (Arctocephalus pusillus pusillus); Conclusions; ReferencesChapter 3 Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modificationAbstract; Introduction; Milk genomics: a contemporary approach to milk composition; Advances in bovine genome science; Comparative milk genomics; Origins of milk proteins; Constraints and opportunities for evolution or manipulation of bovine milk proteins; Conclusions; References; Chapter 4 Post-translational modifications of caseins; Abstract; Introduction; Bovine casein; Sources and functional significance of κ-casein heterogeneity; Conclusions; ReferencesChapter 5 Casein micelle structure and stabilityAbstract; Introduction; Casein primary structure and interactions; Casein micelle properties; Models of casein micelle structure; Conclusions; References; Chapter 6 Structure and stability of whey proteins; Abstract; Introduction; Bovine β-lactoglobulin; α-Lactalbumin; Serum albumin; Immunoglobulins; Lactoferrin; Conclusions; Acknowledgments; References; Chapter 7 High-pressure-induced interactions involving whey proteins; Abstract; Introduction; Characterization of heat- and pressure-induced changes to proteinsEffects of high pressure on milk proteinsDenaturation and aggregation of pure whey proteins in model systems; Commercial whey protein solutions; Pressure-induced gelation of whey proteins; HPP-induced changes in milk; Conclusions; Acknowledgments; References; Chapter 8 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 productsConclusionsReferences; Chapter 9 Effects of drying on milk proteins; Abstract; Introduction; World dairy powder situation; Properties of spray-dried milk products; Principles of spray drying; Drying of proteins; Rehydration of protein powders; Conclusions; References; Chapter 10 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; ReferencesChapter 11 Interactions and functionality of milk proteins in food emulsionsIn recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the ""field-to-table"" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their wFood science and technology international series.Dairy processingMilk proteinsDairy processing.Milk proteins.637.1637.1015726637.1015726Boland Mike1821744Singh Harjinder1821745Thompson Abby1821746MiAaPQMiAaPQMiAaPQBOOK9911006604403321Milk proteins4387587UNINA