Characterization Of Some Minor Caseins And Proteose Peptones Of Bovine Milk

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Characterization of Some Minor Caseins and Proteose Peptones of Bovine Milk

Author : Eamon Padraig Fearghal O'Flaherty
Publisher :
ISBN 13 :
Total Pages : 270 pages
Book Rating : 4.:/5 (795 download)

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Book Synopsis Characterization of Some Minor Caseins and Proteose Peptones of Bovine Milk by : Eamon Padraig Fearghal O'Flaherty

Download or read book Characterization of Some Minor Caseins and Proteose Peptones of Bovine Milk written by Eamon Padraig Fearghal O'Flaherty and published by . This book was released on 1997 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: The physical, chemical and functional characteristics of food proteins are of fundamental importance to the behaviour of these proteins during processing, storage and ultimately on consumption of the food product, while their biological properties impart nutritional, physiological, biochemical and immunological qualities to the food. Of all food proteins, milk proteins are probably the most thoroughly characterised, chemically, physically and genetically. With the advent of modern analytical techniques, polymorphism of milk proteins can now be studied at the nucleotide level. The discovery of new milk protein gene alleles has enabled animals to be genotyped at birth, allowing for the selection of protein variants associated with specific dairy properties, eg. k-casein in bovine breeds. Expression analysis of native or modified genes with the use of in vitro transcription systems, mammary cell lines and transgenic animals has further improved knowledge of milk protein gene function. Alteration of the primary sequence of milk proteins by modern genetic engineering methods allows for changes in the three dimensional structure to be made, which offers the potential to modify protein functional characteristics. Although the proteins of bovine milk have been widely studies, some minor components of the casein and whey protein fractions have not been characterized to date. Although the significance of such minor components may be negligible, characterisation of such proteins may contribute to a better understanding of the complex milk protein system.

The Isolation and Physical-chemical Characterization of a Glycoprotein from the Proteose-peptone Fraction of Cow's Milk

Author : Wesu C. Ng
Publisher :
ISBN 13 :
Total Pages : 316 pages
Book Rating : 4.3/5 (129 download)

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Book Synopsis The Isolation and Physical-chemical Characterization of a Glycoprotein from the Proteose-peptone Fraction of Cow's Milk by : Wesu C. Ng

Download or read book The Isolation and Physical-chemical Characterization of a Glycoprotein from the Proteose-peptone Fraction of Cow's Milk written by Wesu C. Ng and published by . This book was released on 1967 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Electrophoretic Characterization of the Proteose-peptone Fraction of Bovine Milk

Author : Gary Allan Kasper
Publisher :
ISBN 13 :
Total Pages : 216 pages
Book Rating : 4.3/5 (129 download)

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Book Synopsis Electrophoretic Characterization of the Proteose-peptone Fraction of Bovine Milk by : Gary Allan Kasper

Download or read book Electrophoretic Characterization of the Proteose-peptone Fraction of Bovine Milk written by Gary Allan Kasper and published by . This book was released on 1978 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Isolation and Characterization of Proteose-peptone Components 8-fast, 8-slow and 5 from Cow's Milk

Author : Charles Wesley Kolar
Publisher :
ISBN 13 :
Total Pages : 350 pages
Book Rating : 4.3/5 (129 download)

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Book Synopsis Isolation and Characterization of Proteose-peptone Components 8-fast, 8-slow and 5 from Cow's Milk by : Charles Wesley Kolar

Download or read book Isolation and Characterization of Proteose-peptone Components 8-fast, 8-slow and 5 from Cow's Milk written by Charles Wesley Kolar and published by . This book was released on 1967 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 1461447143
Total Pages : 558 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2013-01-09 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1441986022
Total Pages : 1356 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by : Patrick F. Fox

Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Cheese: Chemistry, Physics and Microbiology, Volume 1

Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 0080500935
Total Pages : 646 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Cheese: Chemistry, Physics and Microbiology, Volume 1 by : Patrick F. Fox

Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Milk Proteins

Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0124051758
Total Pages : 623 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Milk Proteins by : Mike Boland

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

Studies on Isolation, Characterization and Role of Proteose-peptone in Milk and Milk Products

Author : V. K. Joshi
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)

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Book Synopsis Studies on Isolation, Characterization and Role of Proteose-peptone in Milk and Milk Products by : V. K. Joshi

Download or read book Studies on Isolation, Characterization and Role of Proteose-peptone in Milk and Milk Products written by V. K. Joshi and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: About 200 samples both of proteose and proteose-peptone from cow and buffalo milks were isolated in the form of dry powder. It has shining texture, non crystalse, soluble in water, non-dialysatse, ninhydrin positive and surface active property. Amino acid composition of proteose-peptone showed that it contains 16 amino acids and found to be same in cow and buffalo milk. Both proteose-peptone and proteose have similar amino acid composition qualitatively.

Characterization of Disulfide-linked Caseins from Bovine Milk

Author : L. Kjær Rasmussen
Publisher :
ISBN 13 :
Total Pages : 77 pages
Book Rating : 4.:/5 (465 download)

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Book Synopsis Characterization of Disulfide-linked Caseins from Bovine Milk by : L. Kjær Rasmussen

Download or read book Characterization of Disulfide-linked Caseins from Bovine Milk written by L. Kjær Rasmussen and published by . This book was released on 1992 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Whey Proteins

Author : Hilton C Deeth
Publisher : Academic Press
ISBN 13 : 0128121254
Total Pages : 748 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Whey Proteins by : Hilton C Deeth

Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. - Presents up-to-date coverage of whey proteins from milk to medicine - Contains a description of the production and properties of whey protein products - Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics - Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 111994449X
Total Pages : 526 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Milk Proteins

Author : Isabel Gigli
Publisher : BoD – Books on Demand
ISBN 13 : 9535125362
Total Pages : 298 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Milk Proteins by : Isabel Gigli

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.

Proteins and Non-protein Nitrogen in Human Milk

Author : Stephanie Atkinson
Publisher : CRC Press
ISBN 13 : 9780849367953
Total Pages : 268 pages
Book Rating : 4.3/5 (679 download)

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Book Synopsis Proteins and Non-protein Nitrogen in Human Milk by : Stephanie Atkinson

Download or read book Proteins and Non-protein Nitrogen in Human Milk written by Stephanie Atkinson and published by CRC Press. This book was released on 1989-06-30 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.

Chemical and Technological Characterization of Dairy Products

Author : Michele Faccia
Publisher : MDPI
ISBN 13 : 3036502181
Total Pages : 216 pages
Book Rating : 4.0/5 (365 download)

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Book Synopsis Chemical and Technological Characterization of Dairy Products by : Michele Faccia

Download or read book Chemical and Technological Characterization of Dairy Products written by Michele Faccia and published by MDPI. This book was released on 2021-03-02 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

Fractionation and Characterization Studies of Casein Micelles and Their Subunits in Milk

Author : Ronald Victor Josephson
Publisher :
ISBN 13 :
Total Pages : 348 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Fractionation and Characterization Studies of Casein Micelles and Their Subunits in Milk by : Ronald Victor Josephson

Download or read book Fractionation and Characterization Studies of Casein Micelles and Their Subunits in Milk written by Ronald Victor Josephson and published by . This book was released on 1970 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bioactive Components in Milk and Dairy Products

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 0813819490
Total Pages : 439 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Bioactive Components in Milk and Dairy Products by : Young W. Park

Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-09-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists