Advances in Food and Nutrition Research (eBook)

Cover 1
Contents 6
Contributors 8
Chapter 1: Influence of Processing on Functionality of Milk and Dairy Proteins 10
I. Introduction 11
II. Physical Modification Processes 13
A. Heat treatment 13
B. Acidification 18
C. Addition of mineral salts 22
D. Homogenization and shear 24
E. Dehydration 25
III. Enzymatic Modification Processes 27
A. Renneting 27
B. Hydrolysis 29
C. Transglutamination 31
IV. Chemical Modification Processes 32
A. Use of chemical agents 32
B. Maillard reaction 34
V. Emerging processes 36
VI. Conclusion 38
Acknowledgment 39
References 39
Chapter 2: Central Nervous System Tissue in Meat Products: An Evaluation of Risk, Prevention Strategies, and Testing Procedures 48
I. Introduction 49
II. Prevalence as an Evaluator of BSE Food Safety Risks 51
III. Carcass Contamination with Potentially Infectious Tissues 54
A. Stunning 55
B. Carcass splitting 57
C. Removal of CNS tissue 59
IV. Methods of Detection of CNS Tissue in Meat Products 60
A. Histological staining and IHC 61
B. Immunochemical assays and quantification of cholesterol 62
C. Gas chromatography-mass spectrometry 67
D. Polymerase chain reaction 68
V. Conclusion and Future Trends 69
References 70
Chapter 3: Functional Genomics of Wine Yeast Saccharomyces cerevisiae 74
I. Introduction 75
II. Challenges in the Investigation of Native Yeast Strains 75
A. The grape juice environment 76
B. Wine yeast strain diversity 82
C. The genomic tool chest 84
III. Functional Genomic Analysis of Wine Yeast 100
A. Transcript profiling 100
B. Proteomics 113
C. Metabolomics 115
IV. Conclusions 117
Acknowledgments 118
References 118
Chapter 4: Monascus Rice Products 132
I. The Taxonomy of Monascus spp. 133
II. History of Using Monascus Rice Products in Asia 135
III. Production Methods 137
A. Traditional production 137
B. Production of polyketide metabolites by Monascus spp. 138
C. Pigments production 142
D. Monacolin K production 144
E. GABA production 146
IV. Evidence for Health Benefits 146
A. Cholesterol-lowering effect 146
B. Other effects 149
V. Safety 157
Acknowledgments 160
References 160
Chapter 5: Designer Milk 170
I. Introduction 171
II. Milk "Designing": The Prospects 172
III. Milk Fat Modification 174
A. Altering the fatty acid chain length and level of saturation in milk fat 174
B. Increasing CLA levels in milk fat 176
C. The omega fatty acids 179
D. Reducing fat content in milk 181
E. Type of fatty acids versus product quality 182
IV. Milk Sugar (Lactose) Modification 183
A. Preharvest methods of lactose reduction 184
V. Milk Protein Modification 185
A. Modifying the major milk proteins 185
B. Modifying the minor milk proteins 187
C. Targeting the proteinase-cleavage sites 187
VI. Designer Milk for Infant Health 188
A. Lactoferrin 188
B. Lysozyme 189
C. Cow milk allergy 190
D. Lactose intolerance 191
VII. Milk with Human Therapeutic Proteins 192
VIII. Designer Milk for Animal Growth and Health 196
IX. Assorted Advantages 199
X. The Future 200
References 202
Chapter 6: The Sweet Taste Receptor: A Single Receptor with Multiple Sites and Modes of Interaction 208
I. Introduction 209
II. Indirect Mapping of Active Sites 211
A. Small molecular weight sweet molecules 211
B. Early structure-activity studies 214
III. Sweet Macromolecules 218
A. Characterization of natural sweet proteins 219
B. Interaction of sweet proteins with the sweet receptor 226
IV. The Sweet Taste Receptor 227
A. Molecular biology of taste receptors 227
B. Computer-generated models of the sweet taste receptor 229
V. Mechanisms of Interaction 230
A. The "wedge model" mechanism for sweet proteins 230
B. Interaction of small sweeteners with the sweet receptor 233
C. Multiple binding sites 237
VI. Beyond the Sweet Receptor 240
Acknowledgments 241
References 241
Index 250
Color Plate Section 258