Milk Proteins (eBook)

Front cover 1
Milk proteins: from expression to food 4
Copyright page 5
Contents 6
Contributors 12
Preface 14
Chapter 1 Milk: an overview 18
Abstract 18
Introduction 19
Evolution of mammals and lactation 20
Utilization of milk 24
Composition of milk 24
Milk constituents 25
Conclusions 60
References 61
Chapter 2 The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins 72
Abstract 72
Introduction 73
The tammar wallaby (Macropus eugenii) 75
The Cape fur seal (Arctocephalus pusillus pusillus) 87
Conclusions 92
References 92
Chapter 3 Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modification 98
Abstract 98
Introduction 99
Milk genomics: a contemporary approach to milk composition 99
Advances in bovine genome science 100
Comparative milk genomics 102
Origins of milk proteins 103
Constraints and opportunities for evolution or manipulation of bovine milk proteins 105
Conclusions 117
References 117
Chapter 4 Post-translational modifications of caseins 124
Abstract 124
Introduction 124
Bovine casein 125
Sources and functional significance of & #954
Conclusions 141
References 141
Chapter 5 Casein micelle structure and stability 150
Abstract 150
Introduction 150
Casein primary structure and interactions 152
Casein micelle properties 157
Models of casein micelle structure 158
Conclusions 173
References 174
Chapter 6 Structure and stability of whey proteins 180
Abstract 180
Introduction 180
Bovine & #946
& #945
Serum albumin 198
Immunoglobulins 201
Lactoferrin 202
Conclusions 206
Acknowledgments 206
References 207
Chapter 7 High-pressure-induced interactions involving whey proteins 222
Abstract 222
Introduction 222
Characterization of heat- and pressure-induced changes to proteins 224
Effects of high pressure on milk proteins 226
Denaturation and aggregation of pure whey proteins in model systems 228
Commercial whey protein solutions 233
Pressure-induced gelation of whey proteins 236
HPP-induced changes in milk 238
Conclusions 243
Acknowledgments 244
References 244
Chapter 8 The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk 256
Abstract 256
Introduction 257
The casein micelle 258
The heat treatment of milk 259
Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products 280
Conclusions 289
References 290
Chapter 9 Effects of drying on milk proteins 300
Abstract 300
Introduction 300
World dairy powder situation 301
Properties of spray-dried milk products 304
Principles of spray drying 304
Drying of proteins 308
Rehydration of protein powders 314
Conclusions 318
References 319
Chapter 10 Changes in milk proteins during storage of dry powders 324
Abstract 324
Introduction 324
The formation of Maillard and pre-Maillard compounds 326
Formation of isopeptide bonds 330
Amino acids other than lysine 331
Implications for nutritional value of milk proteins 332
Product-specific storage trials 335
Conclusions 336
References 337
Chapter 11 Interactions and functionality of milk proteins in food emulsions 338
Abstract 338
Introduction 339
Adsorption of milk proteins during the formation of emulsions 340
Stability of milk-protein-based emulsions 345
Heat-induced changes in milk-protein-based emulsions 349
Pressure-induced changes in milk-protein-based emulsions 352
Milk protein hydrolysates and oil-in-water emulsions 353
Lactoferrin-based oil-in-water emulsions 355
Conclusions 356
References 357
Chapter 12 Milk protein–polysaccharide interactions 364
Abstract 364
Introduction 364
Mixing behavior of biopolymers 365
Phase diagram 368
Nature of interactions in protein–polysaccharide systems 369
Milk protein–polysaccharide interactions 372
Rheological properties and microstructures of protein–polysaccharide systems 372
Conclusions 384
References 385
Chapter 13 Interactions between milk proteins and micronutrients 394
Abstract 394
Introduction 394
Interaction between milk proteins and micronutrients 395
Effect of processing on milk protein structure 408
Conclusions 413
References 413
Chapter 14 Model food systems and protein functionality 426
Abstract 426
Introduction 427
Protein functionality in foods 428
Role of interactions in determining food characteristics 428
Processing effects 430
Uses of model food systems 431
Applications of model food systems 433
Limitations of model food systems 438
Conclusions 438
References 439
Chapter 15 Sensory properties of dairy proteins 446
Abstract 446
Introduction 446
Sensory analysis 447
Whey proteins 448
Milk proteins 458
Caseins and hydrolysates 459
Flavor binding 462
Conclusions 462
Acknowledgments 462
References 462
Chapter 16 Milk protein gels 466
Abstract 466
Introduction 466
Rennet-induced gels 467
Acid-induced milk gels 475
Whey protein gels 481
Mixed gels made with rennet and acid 488
Conclusions 489
References 489
Chapter 17 Milk proteins: a cornucopia for developing functional foods 500
Abstract 500
Introduction 501
Functional foods 502
Milk proteins as a source of amino acids 504
Milk proteins as a source of bioactive peptides 510
Conclusions 513
References 513
Chapter 18 Milk proteins: the future 518
Abstract 518
Introduction 518
Global issues for food 518
Consumer demands and trends for food and ingredients 521
New technologies and their possible effect on milk protein ingredients and products 524
Conclusions 526
References 526
Index 530
A 530
B 531
C 531
D 534
E 534
F 535
G 536
H 537
I 537
K 537
L 538
M 540
N 542
O 542
P 542
R 544
S 545
T 547
U 548
V 548
W 548
X 549
Y 549
Z 549
Series list 550
Color Plates 554