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Author : Venkatachalam Narayanaswamy
Publisher :
ISBN 13 :
Total Pages : 334 pages
Book Rating : 4.:/5 (437 download)
Download or read book A Study of the Interactions Between Milk Proteins and Soy Proteins written by Venkatachalam Narayanaswamy and published by . This book was released on 1997 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bruce R. Harte
Publisher :
ISBN 13 :
Total Pages : 572 pages
Book Rating : 4.3/5 (129 download)
Download or read book Functional Characteristics and Heat Induced Interactions Between Milk Products and Soy Isolate written by Bruce R. Harte and published by . This book was released on 1978 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of Guelph. Department of Food Science
Publisher :
ISBN 13 : 9780494177839
Total Pages : 175 pages
Book Rating : 4.1/5 (778 download)
Download or read book Soy Proteins and Milk Proteins Interactions written by University of Guelph. Department of Food Science and published by . This book was released on 2005 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lyman C. Aldrich (Jr.)
Publisher :
ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.3/5 (129 download)
Download or read book Heat Induced Interactions Between Soy (7S and 11S) and Milk Proteins written by Lyman C. Aldrich (Jr.) and published by . This book was released on 1977 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kirsten Kastberg Møller
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.:/5 (759 download)
Download or read book On the Interactions Between Bovine Milk Proteins and Food-grade Anionic Surfactants written by Kirsten Kastberg Møller and published by . This book was released on 2008 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Isabel Gigli
Publisher : BoD – Books on Demand
ISBN 13 : 9535125362
Total Pages : 298 pages
Book Rating : 4.5/5 (351 download)
Download or read book Milk Proteins written by Isabel Gigli and published by BoD – Books on Demand. This book was released on 2016-09-07 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.
Author : C.A. Barth
Publisher : Springer Science & Business Media
ISBN 13 : 3642853730
Total Pages : 318 pages
Book Rating : 4.6/5 (428 download)
Download or read book Milk Proteins written by C.A. Barth and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
Author : Guanchen Liu
Publisher :
ISBN 13 :
Total Pages : 149 pages
Book Rating : 4.:/5 (973 download)
Download or read book Interactions Between Milk Protein Ingredients and Other Milk Components During Processing written by Guanchen Liu and published by . This book was released on 2016 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mamdouh El-Bakry
Publisher : LAP Lambert Academic Publishing
ISBN 13 : 9783844316537
Total Pages : 100 pages
Book Rating : 4.3/5 (165 download)
Download or read book Heat Induced Interactions Between Casein, Whey Proteins and Lecithins written by Mamdouh El-Bakry and published by LAP Lambert Academic Publishing. This book was released on 2011-03 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins consist of casein micelles and whey proteins. Heat treatments cause denaturation of whey proteins. The denatured whey proteins may either form whey protein aggregates or may provoke whey protein coating of the casein micelles. This research focused on the effect of heat on the properties of milk proteins and their heat-induced interactions. This effect was studied in different concentrations of whey proteins and different types and concentrations of lecithins, by using three techniques; Photon Correlation Spectroscopy (PCS), Centrifugal Photosedimentometry or Centrifugal Particle Size Analyser and Differential Scanning Calorimetry (DSC). From the overall results obtained, it was concluded that the heat-induced interaction between casein micelles and whey proteins could be reduced by addition of hydrophilic lecithins, which could be due to the fact that the latter stabilises the unfolded state of the denatured whey proteins and hence minimises its aggregation and interaction with other proteins.
Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0124051758
Total Pages : 623 pages
Book Rating : 4.1/5 (24 download)
Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2014-07-08 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author :
Publisher :
ISBN 13 : 9788799777686
Total Pages : pages
Book Rating : 4.7/5 (776 download)
Download or read book Interactions between milk protein ingredients and other milk components during processing written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Christophoros P. Pappas
Publisher :
ISBN 13 :
Total Pages : 450 pages
Book Rating : 4.:/5 (111 download)
Download or read book Interactions Between Milk Proteins in Model Systems with Special Reference to the Influence of Calcium Lactose and Heat written by Christophoros P. Pappas and published by . This book was released on 1979 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bongsoo Noh
Publisher :
ISBN 13 :
Total Pages : 430 pages
Book Rating : 4.:/5 (34 download)
Download or read book The Use of Radiolabelled Milk Proteins to Study Thermally-induced Protein Interactions in Milk Systems written by Bongsoo Noh and published by . This book was released on 1988 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Walter Hurley
Publisher : BoD – Books on Demand
ISBN 13 : 9535107437
Total Pages : 356 pages
Book Rating : 4.5/5 (351 download)
Download or read book Milk Protein written by Walter Hurley and published by BoD – Books on Demand. This book was released on 2012-09-12 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology, and milk protein production. These chapters explore a range of topics related to milk protein, including: bioactivities of milk proteins and the peptides generated from those proteins; novel functions ascribed for some milk proteins; how processing of milk can impact milk proteins; allergies associated with consumption of milk; genetic variation of milk proteins; application of genomic technologies to explore expression of proteins during milk synthesis; and production of milk and milk protein as affected by environmental factors.
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (819 download)
Download or read book The Effects of Modulating Hydrophobic Interactions in Milk Protein Systems written by and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins associate with each other via several mechanisms including hydrophobic interactions. The properties of casein networks relies on the nature of these interaction forces (type, strength, number, and lifetime or relaxation behavior) between bonds within the network. Hydrophobic interactions have been included as one of the integral forces in recent models of the casein micelle. This aim of this thesis was to understand the role of hydrophobic interactions in several milk protein systems and how modifying these interactions would affect the formation, strength, and stability of the matrices. A series of salts, which mainly modifies hydrophobic interactions in protein systems by increasing or decreasing the solubility of a protein, was used as a tool to assess the role hydrophobic interactions play within several milk protein networks. Four model milk protein systems were studied: brine-salted cheese, process cheese, rennet milk gels, and protein stabilized foams. Salts were added to the protein systems at low and high concentrations. Chemical, rheological, textural and functional tests were used to assess how intrinsic or extrinsic factors affect the changes in protein-protein interaction strength. At low salt concentrations (0.25 M) electrostatic interactions decrease in milk protein systems. Cheese and gel systems exhibited lower hardness and storage modulus values. Foams demonstrated increased overrun, stability, and yield stress. At high salt concentrations 0.25 M, salt-specific effects were observed (i.e., strengthening or weakening hydrophobic interactions). Strengthening hydrophobic interactions in rennet gels and cheeses resulted in a more dense, brittle, and firmer protein network. Foams were more stable but weaker than the control. Weakening hydrophobic interactions produced softer, more meltable cheeses and prevented gelation. Foams were more voluminous but less stable and weaker. A deeper understanding of the role of hydrophobic interactions in milk protein systems helped to provide information how modulating hydrophobic interactions can influence cheese texture and melt properties, gelation and structure of rennet gels, and stability of protein stabilized foams. This research can lead to the development of milk protein products that employ functional ingredients/methods which alter hydrophobic interactions in proteins as tools to improve texture or functionality.
Author : Navam S. Hettiarachchy
Publisher : CRC Press
ISBN 13 : 1420093428
Total Pages : 461 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Proteins and Peptides written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 2012-03-19 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Final chapters review future industrial perspectives and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
Author : Q. Ding
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (595 download)
Download or read book High Pressure Induced Changes to Interaction Between Milk Proteins and Some Polysaccharides written by Q. Ding and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
