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Interactions Between Modified Milk Fat Globule Membrane And Casein Micelles In Rennet Induced Milk Gels
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Book Synopsis Interactions Between Modified Milk Fat Globule Membrane and Casein Micelles in Rennet-induced Milk Gels by : University of Guelph. Department of Food Science
Download or read book Interactions Between Modified Milk Fat Globule Membrane and Casein Micelles in Rennet-induced Milk Gels written by University of Guelph. Department of Food Science and published by . This book was released on 2008 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Interactions Between the Casein Protein Matrix in Cheddar Cheese and Fat Globules Stabilized with Modified Membranes by : David W. Everett
Download or read book Interactions Between the Casein Protein Matrix in Cheddar Cheese and Fat Globules Stabilized with Modified Membranes written by David W. Everett and published by . This book was released on 1995 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Interactions Between the Casein Protein Matrix in Cheddar Cheese and Fat Globules Stabilized with Modified Membranes by : David W. Everett
Download or read book Interactions Between the Casein Protein Matrix in Cheddar Cheese and Fat Globules Stabilized with Modified Membranes written by David W. Everett and published by . This book was released on 1995 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Liquid Interfaces In Chemical, Biological And Pharmaceutical Applications by : Alexander G. Volkov
Download or read book Liquid Interfaces In Chemical, Biological And Pharmaceutical Applications written by Alexander G. Volkov and published by CRC Press. This book was released on 2001-01-30 with total page 878 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a comprehensive treatment of surface chemistry and its applications to chemical engineering, biology, and medicine. Focuses on the chmical and physical structure of oil-water interfaces and membrane surfaces. Details interfacial potentials, ion solvation, and electrostatic instabilities in double layers.
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. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Book Synopsis Interactions Between Bovine Milk Fat Globule Membrane Proteins and Caseins in Model Systems by : Jiahong Su
Download or read book Interactions Between Bovine Milk Fat Globule Membrane Proteins and Caseins in Model Systems written by Jiahong Su and published by . This book was released on 2002 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Milk Fat Globule written by H. Mulder and published by . This book was released on 1974 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Association of Low Molecular Weight Hydrophobic Compounds with Native Bovine Casein Micelles by : Manpreet Cheema
Download or read book Association of Low Molecular Weight Hydrophobic Compounds with Native Bovine Casein Micelles written by Manpreet Cheema and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Bovine milk contains ca.3.3 % proteins and casein proteins (s1-, s2-, - and -casein) account for 80% of the total protein content and exist in the form of colloidal particles known as casein micelles (D11=130 nm, ca. 1015 micelles /mL). Modified casein micelles are extensively investigated as encapsulating and delivery agents for various hydrophobic low molecular weight probes. The ability of modified casein micelles to bind hydrophobic probes may derive from the binding affinity of native casein micelles. The objective of the present work is to evaluate the binding properties of native casein micelles by evaluating their association with lipophilic phospholipids including sphingomyelins (SM) and phosphatidylcholines (PC) and active pharmaceutical ingredients (API) appearing in bovine milk. SM and PC are the major source of choline needed for growth and development in newborns. On the contrary, partitioning of undesired hydrophobic API, appearing in dosed dairy animal, to casein proteins can result in accumulation of these API residues in dairy products making them unsafe for human consumption.Native casein micelles were separated from raw skim milk of cows (mid lactation) by using size exclusion chromatography (SEC). The extractions of casein micelle fractions for hydrophobic and hydrophilic compounds followed by LC/MS analysis found 18 candidates including PC and SM showing at least 1000 times stronger peak areas associated with native casein micelles as compared to whey proteins and milk serum. Further analysis to characterize and quantify the association of PC and SM with native casein micelles of varying sizes separated from milk of cows in early, mid and late lactations was performed. LC/MS/MS analysis of extracted native casein micelles (diameters; 149 nm 87 nm) showed that the highest concentrations of the SM d18:1/22:0 (341.1 17.36 g) and PC 16:0/18:1(180.2 20.08 g) per gram of casein protein were found associated with the largest casein micelles (149 nm) isolated from late lactation milk and decreased as the casein micelle size decreased. A strong positive correlation was found between the distribution of SM, PC in raw whole milk, raw skim milk and casein micelle fraction. A decreased concentration of lipophilic SM, PC with decreasing casein micelle size was positively correlated to previously report decreasing proportions of -casein in smaller casein micelles due to decrease in hydrophobic domains available for interacting with hydrophobic compounds. Overall, contrary to the belief that lipophilic phospholipids such as SM and PC are present in significant amount in milk fat globule membrane in whole milk , 21-50% of most abundant SM and 16-25% of most abundant PC initially present in whole milk were found to appear in skim milk . Out of the total amount of most abundant SM and PC found in raw skim milk, 35-46% SM and 22-29% of PC were found associated with casein micelles. Another study to evaluate the association of hydrophobic API with native casein micelles was performed using in vivo and in vitro approach. The in vitro study conducted by spiking the raw bovine milk with hydrophobic API showed ca.66 % meloxicam, ca.30% flunixin, ca.34% of metabolite 5-hydroxy flunixin, ca. 50% thiabendazole and ca.33% of metabolite 5-hydroxy thiabendazole partitioned into casein micelles. The in vivo distribution of the API meloxicam, 5-hydroxy flunixin and 5-hydroxy thiabendazole in milk collected from dosed Holstein cows (mid lactation) showed ca.30% API associated with the casein micelles. Although, the fat fraction of the bovine milk is considered to be a suitable carrier for lipophilic compounds, less than ca. 5.0% of the recovered hydrophobic API were found in fat fraction. No linear relationship between the hydrophobicities of API and their partition into casein micelles was found. The present work supports the hypothesis that native casein micelles act as carriers for hydrophobic compounds appearing in bovine milk. The binding abilities of native casein micelles can be potentially used for increasing solubility of hydrophobic nutraceuticals in low fat foods. The significance of SM and PC for neurological development in infants, provide avenues for utilizing larger casein micelles in late lactation milk for fortification of infant formulas. Conversely, association of undesirable API with casein micelles in dairy milk needs to be taken into account for analysis of their residues in dairy products.
Book Synopsis Shear-induced Casein-whey Protein Interactions by : Oscar Solar
Download or read book Shear-induced Casein-whey Protein Interactions written by Oscar Solar and published by . This book was released on 2008 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis High Pressure Processing of Food by : V.M. Balasubramaniam
Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
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.
Book Synopsis Heat Induced Interactions Between Casein, Whey Proteins and Lecithins by : Mamdouh El-Bakry
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.
Book Synopsis Casein Micelles from Bovine Milk by : Raymundo Trejo
Download or read book Casein Micelles from Bovine Milk written by Raymundo Trejo and published by . This book was released on 2012 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive structure of the native casein micelle structure continues to elude researchers. Data and images obtained via cryo - transmission electron microscopy of isolated native casein micelles allowed for the reconstruction of a three dimensional model of the micelle; which contains water filled cavities (ca. 20 to 30 nm diameter), channels (diameter larger than ca. 5 nm), and several hundred high density nanoclusters (6-12 nm diameter) within the interior of the micelles. Analysis of isolated casein micelles by SDS polyacrylamide gel electrophoresis (pH 6.8, 5.0) showed that whey proteins were found associated with the isolated micelles regardless of the pH of the milk sample. However, the introduction of the hydrophobic peptide valinomycin (MW= 1111.32; LogP=5.92) into raw skim milk did not result on the peptide being found associated with isolated casein micelles. Taking advantage of the heat, ethanol, and pH mediated micelle disassociation, it was possible to improve the solubility of caseins in fluid milk via esterification. The esterification of casein resulted in a shift on its isoelectric point; which in turn resulted in a better solubility at low pH values. Caseins esterified at a pH 3 and 4 had a higher solubility than those esterified at other pH values and non-modified skim milk powder in acidified juice with a pH equal or below 3.5. By adding a chilling step (3-5°C/pH ~5.2) to the processing of non-fat yogurt, it was possible to improve the whey holding capacity of the product while also producing a firm product without the need for added stabilizers or gums. In the conditions of the chilling step, beta casein and calcium migrated out of the micelles. This resulted in a reduction on the size of the micelles. A possible explanation for these results would be that once the temperature returned to 47°C, the liberated caseins self-associated into small micelles and together with the smaller original micelles formed a tight gel matrix. Casein is fundamentally important to the dairy industry. By gaining an understanding of its structure and properties, it is possible to develop new applications and enhance its performance in dairy products.
Book Synopsis Casein Micelles from Bovine Milk by : Raymundo Trejo
Download or read book Casein Micelles from Bovine Milk written by Raymundo Trejo and published by . This book was released on 2009 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: Caseins, in the form of micelles, are the most abundant milk protein. The nature of these micelles is still not fully understood and several models have been proposed. The first chapter discusses this topic, along with the importance of milk proteins to the food industry, and their allergenic properties. In the second chapter the changes in the hydrophobicity of dissociated casein micelles are explored. As new applications for milk proteins are discovered, it becomes more important to understand their physicochemical properties when subjected to different treatments. It has been reported that casein micelles disassociate when heated in the presence of ethanol. The changes to the hydrophobicity of milk proteins during that process were evaluated by utilizing the fluorescent hydrophobic probe 1-anilinonaphthalene-8-sulfonic acid (ANS). The results showed that the fluorescence intensity of ANS decreased when the samples were heated. Using the information obtained from the fluorescence spectroscopy it was possible to infer that the hydrophobicity of the milk proteins also decreased when the casein micelles disassociate in the presence of ethanol. The third chapter deals with the association of native casein micelles and whey proteins. This association was thought to only be consequence of whey protein denaturation and interaction with k-casein through S-S linkages. Size exclusion chromatography (SEC) was used to isolate native casein micelles from raw skim milk samples with a pH value of 6.8, 6.0, and 5.5. In a separate experiment, casein micelles were precipitated by lowering the pH of milk to ~4.6, and the whey was removed and substituted with protein free serum (PFS). Then, the casein micelles were re-suspended in PFS at a native pH. SDS-PAGE was conducted on the samples utilizing silver staining of total proteins for higher sensitivity of detection. Whey proteins were found in association with the casein micelles at all pH values. Samples of both native pH and re-suspended casein micelles were tested with gel electrophoresis under native and reducing conditions. The bands for the whey proteins were only visible under the reducing conditions. These findings demonstrate that whey proteins are also part of the native casein micelle structure.
Book Synopsis The Interactions Between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel by : Zhu Tuan Miao
Download or read book The Interactions Between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel written by Zhu Tuan Miao and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium by : Zhengtao Zhao
Download or read book Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium written by Zhengtao Zhao and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Separation of Functional Molecules in Food by Membrane Technology by : Charis M. Galanakis
Download or read book Separation of Functional Molecules in Food by Membrane Technology written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-11-14 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. - Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry - Brings the most recent advances in the field of membrane processing - Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
