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Table of Contents
Front Cover
Milk Proteins: From Expression to Food
Copyright
Dedication
Contents
Contributors
Preface to the Third Edition
Chapter 1: World supply of food and the role of dairy protein
Introduction and outline of chapter
Hunger and need for food
Hunger-reduction targets
World hunger and undernutrition status
Global hunger index
The importance of protein in world nutrition
Protein and its composition and bioavailability
Protein composition
Bioavailability
World protein supply and its regional distribution
Plant and animal protein sources with a focus on dairy foods
Growing global demand for animal proteins and implications
The dietary essential amino acids in proteins
Identifying the countries deficient in dietary essential amino acids
Protein and dietary essential amino acid contents of food items
Demographic changes, aging populations, and the need for quality protein and dietary essential amino acids
Protein nutritional needs of the elderly
Role of essential amino acids in nutrition of the elderly
Global trade in proteins and the long term prospects, with a focus on dairy foods
The global dairy food scene: An overview
Conclusions
References
Further reading
Chapter 2: Milk proteins: An overview
Introduction
Bovine milk composition
Water
Lipids
Lactose
Oligosaccharides
Milk salts
Milk vitamins
Milk protein system
Milk proteins
Nomenclature of milk proteins
Interspecies comparison of milk proteins
Casein
Heterogeneity and fractionation of the caseins
Microheterogeneity of the caseins
Casein micelles
Stability of casein micelles
Micelle structure
Whey proteins
Fractionation of whey proteins
β-Lactoglobulin
α-Lactalbumin
Blood serum albumin
Immunoglobulins
Whey acidic protein.
Proteose peptone 3
Differences between casein and whey proteins
Comparison of key properties of casein and whey proteins
Preparation of casein and whey proteins
Minor milk proteins
Metal-binding proteins
β2-Microglobulin
Osteopontin
Vitamin-binding proteins
Angiogenins
Kininogen
Glycoproteins
Proteins in the MFGM
Growth factors
Indigenous milk enzymes
Nonprotein nitrogen
Biologically active cryptic peptides
Analytical considerations for milk proteins
Total protein determination
Kjeldahl method
Dumas method
Infrared spectroscopy
Protein separation, purification, identification, and quantification
Electrophoresis methods
Chromatography methods
Protein structural analysis
Fourier transform infrared spectroscopy
Circular dichroism
X-ray crystallography
Nuclear magnetic resonance spectroscopy
Protein quality assessment
Biological methods of protein quality assessment
Chemical methods of protein quality assessment
Mixed biological and chemical methods of protein quality assessment
Milk protein ingredients
Milk protein-containing ingredients
Whole milk powder
Skim milk powder
Fat-filled milk powder/enriched milk powder
Functional properties and applications of milk protein ingredients
Casein-based ingredients
Milk protein concentrate
Milk protein isolate
Acid casein
Rennet casein
Caseinates
Micellar casein concentrate
Functional properties and applications of casein ingredients
Whey-protein-based ingredients
Whey powder
Whey protein concentrate
Whey protein isolate
Whey protein hydrolyzate
Functional properties and applications of whey protein ingredients
Minor milk protein ingredients
Functional properties and applications of minor protein ingredients
References.
Chapter 3: The comparative genomics of monotremes, marsupials, and pinnipeds: Models to examine functions of milk proteins
Introduction
The monotremes
Monotremes: An animal model to discover antimicrobials
The tammar wallaby (Macropus eugenii)
Milk protein gene expression: Naturally occurring gene knockouts used to assess protein function
Changes in milk composition regulate growth and development of the tammar pouch young
Identification of milk bioactives in tammar milk using a functional genomics platform
Temporal delivery of domain-specific bioactive proteins in tammar milk
Cathelicidins-Domain-specific delivery of bioactivity
Whey four-disulfide core-domain-containing proteins WAP and WFDC2
WAP four-disulfide core domain protein 2
Whey acidic protein
S100A19: A new member of the S100 family of proteins
A role for milk in the control of mammary function
The fur seal
Transcriptomic analysis of the lactating Cape fur seal mammary gland during suckling and foraging
Absence of local apoptotic milk factors in fur seal milk
A new player in milk bioactives: miRNA
Conclusions
References
Chapter 4: Defining the origin and function of bovine milk proteins through genomics: The biological implications of mani ...
Introduction
Milk genomics: A contemporary approach to milk composition
Bovine genome biology
DNA sequence
Genome map/structure
Polymorphism
Functional genomics
Transgenic technologies for milk manipulation
Comparative milk genomics
Origins of milk proteins
Constraints and opportunities for evolution or manipulation of bovine milk proteins
Detailed structure of milk proteins and their genes
Function of bovine milk proteins
Bioactive peptides encrypted within milk proteins.
Existing variation in bovine milk proteins and the impact on expression function and milk quality
Experimental modifications of bovine milk proteins
Adding value to milk through the use of milk protein genomics
Conclusions
References
Chapter 5: Posttranslational modifications of caseins
Introduction
The caseins
αs1-Casein
αs2-Casein
β-Casein
κ-Casein
Phosphorylation
Glycosylation
Disulfide bonding
Sources and significance of casein heterogeneity
αs-Casein phosphorylation
Sources of heterogeneity
Functional significance
κ-Casein heterogeneity
Sources of heterogeneity
Functional significance
Casein micelle size
Functionality in cheese
Acid coagulation
Heat treatment
UHT milk
Emulsification
Foaming
Biological significance
Caseins from other species
Phosphorylation
Human
Horse
Ovine and caprine
Other species
Glycosylation
Human
Horse
Ovine and caprine
Other species
Conclusions
Acknowledgments
References
Chapter 6: Casein micelle structure and stability
Introduction
Primary structure and interactions of caseins
Casein micelle properties
Models of casein micelle structure
Dual-binding model for micelle assembly and structure
Calcium phosphate nanoclusters
Application of the dual-binding model
Predictions of casein micelle properties
Size and appearance
Effects of urea, pH, sequestrants, and temperature
Dual-binding model and micellar interactions
Concentrated micellar dispersions
Dual-binding model and micellar destabilization
Dual-binding model and rennet curd formation
Dual-binding model and ethanol stability
Dual-binding model and acid gel formation
Concluding remarks
References
Chapter 7: Structure and stability of whey proteins
Introduction.
Bovine β-lactoglobulin
Molecular structure of bovine β-Lg
Structure of bovine β-Lg in aqueous solution
The monomer-dimer equilibrium of bovine β-Lg in aqueous solution
Studies of bovine β-Lg by NMR at neutral pH
Bovine β-Lg dynamics
Structures of β-Lgs from other species
Ligand binding to β-Lg
Effect of temperature on bovine β-Lg
Effect of pressure on bovine β-Lg
Effect of chemical denaturants on bovine β-Lg
Fibrillar formation from bovine β-Lg
α-Lactalbumin
Molecular structure of bovine α-La
Effect of temperature on bovine α-La
Effect of pressure on bovine α-La
Effect of denaturants on bovine α-La
Serum albumin
Structure of SAs
Effect of temperature on SAs
Effect of pressure on serum SAs
Effect of chemical denaturants on SAs
Immunoglobulins
Structure of IgG
Effects of temperature, pressure, and chemical denaturants on Ig structure and stability
Lactoferrin
Structure of bovine Lf
Effects of temperature, pressure, and chemical denaturants on Lf structure and stability
Concluding remarks
Acknowledgments
References
Further reading
Chapter 8: Effect of nonthermal processing on milk protein interactions and functionality
Introduction
High-pressure processing
Effects of HPP on individual casein fractions and casein micelles
Effects of HPP on whey proteins
High pressure-induced interactions between whey proteins and casein micelles
US processing
Effect of US treatment on the structure and functionality of milk proteins
PEF processing
Effect of PEF processing on the structure and functionality of milk proteins
Effect of PEF processing on casein micelles
Effect of PEF processing on whey proteins
UV irradiation processing
Effect of UV irradiation on milk proteins
Concluding remarks
References
Further reading.
Chapter 9: The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properti.
Milk Proteins: From Expression to Food
Copyright
Dedication
Contents
Contributors
Preface to the Third Edition
Chapter 1: World supply of food and the role of dairy protein
Introduction and outline of chapter
Hunger and need for food
Hunger-reduction targets
World hunger and undernutrition status
Global hunger index
The importance of protein in world nutrition
Protein and its composition and bioavailability
Protein composition
Bioavailability
World protein supply and its regional distribution
Plant and animal protein sources with a focus on dairy foods
Growing global demand for animal proteins and implications
The dietary essential amino acids in proteins
Identifying the countries deficient in dietary essential amino acids
Protein and dietary essential amino acid contents of food items
Demographic changes, aging populations, and the need for quality protein and dietary essential amino acids
Protein nutritional needs of the elderly
Role of essential amino acids in nutrition of the elderly
Global trade in proteins and the long term prospects, with a focus on dairy foods
The global dairy food scene: An overview
Conclusions
References
Further reading
Chapter 2: Milk proteins: An overview
Introduction
Bovine milk composition
Water
Lipids
Lactose
Oligosaccharides
Milk salts
Milk vitamins
Milk protein system
Milk proteins
Nomenclature of milk proteins
Interspecies comparison of milk proteins
Casein
Heterogeneity and fractionation of the caseins
Microheterogeneity of the caseins
Casein micelles
Stability of casein micelles
Micelle structure
Whey proteins
Fractionation of whey proteins
β-Lactoglobulin
α-Lactalbumin
Blood serum albumin
Immunoglobulins
Whey acidic protein.
Proteose peptone 3
Differences between casein and whey proteins
Comparison of key properties of casein and whey proteins
Preparation of casein and whey proteins
Minor milk proteins
Metal-binding proteins
β2-Microglobulin
Osteopontin
Vitamin-binding proteins
Angiogenins
Kininogen
Glycoproteins
Proteins in the MFGM
Growth factors
Indigenous milk enzymes
Nonprotein nitrogen
Biologically active cryptic peptides
Analytical considerations for milk proteins
Total protein determination
Kjeldahl method
Dumas method
Infrared spectroscopy
Protein separation, purification, identification, and quantification
Electrophoresis methods
Chromatography methods
Protein structural analysis
Fourier transform infrared spectroscopy
Circular dichroism
X-ray crystallography
Nuclear magnetic resonance spectroscopy
Protein quality assessment
Biological methods of protein quality assessment
Chemical methods of protein quality assessment
Mixed biological and chemical methods of protein quality assessment
Milk protein ingredients
Milk protein-containing ingredients
Whole milk powder
Skim milk powder
Fat-filled milk powder/enriched milk powder
Functional properties and applications of milk protein ingredients
Casein-based ingredients
Milk protein concentrate
Milk protein isolate
Acid casein
Rennet casein
Caseinates
Micellar casein concentrate
Functional properties and applications of casein ingredients
Whey-protein-based ingredients
Whey powder
Whey protein concentrate
Whey protein isolate
Whey protein hydrolyzate
Functional properties and applications of whey protein ingredients
Minor milk protein ingredients
Functional properties and applications of minor protein ingredients
References.
Chapter 3: The comparative genomics of monotremes, marsupials, and pinnipeds: Models to examine functions of milk proteins
Introduction
The monotremes
Monotremes: An animal model to discover antimicrobials
The tammar wallaby (Macropus eugenii)
Milk protein gene expression: Naturally occurring gene knockouts used to assess protein function
Changes in milk composition regulate growth and development of the tammar pouch young
Identification of milk bioactives in tammar milk using a functional genomics platform
Temporal delivery of domain-specific bioactive proteins in tammar milk
Cathelicidins-Domain-specific delivery of bioactivity
Whey four-disulfide core-domain-containing proteins WAP and WFDC2
WAP four-disulfide core domain protein 2
Whey acidic protein
S100A19: A new member of the S100 family of proteins
A role for milk in the control of mammary function
The fur seal
Transcriptomic analysis of the lactating Cape fur seal mammary gland during suckling and foraging
Absence of local apoptotic milk factors in fur seal milk
A new player in milk bioactives: miRNA
Conclusions
References
Chapter 4: Defining the origin and function of bovine milk proteins through genomics: The biological implications of mani ...
Introduction
Milk genomics: A contemporary approach to milk composition
Bovine genome biology
DNA sequence
Genome map/structure
Polymorphism
Functional genomics
Transgenic technologies for milk manipulation
Comparative milk genomics
Origins of milk proteins
Constraints and opportunities for evolution or manipulation of bovine milk proteins
Detailed structure of milk proteins and their genes
Function of bovine milk proteins
Bioactive peptides encrypted within milk proteins.
Existing variation in bovine milk proteins and the impact on expression function and milk quality
Experimental modifications of bovine milk proteins
Adding value to milk through the use of milk protein genomics
Conclusions
References
Chapter 5: Posttranslational modifications of caseins
Introduction
The caseins
αs1-Casein
αs2-Casein
β-Casein
κ-Casein
Phosphorylation
Glycosylation
Disulfide bonding
Sources and significance of casein heterogeneity
αs-Casein phosphorylation
Sources of heterogeneity
Functional significance
κ-Casein heterogeneity
Sources of heterogeneity
Functional significance
Casein micelle size
Functionality in cheese
Acid coagulation
Heat treatment
UHT milk
Emulsification
Foaming
Biological significance
Caseins from other species
Phosphorylation
Human
Horse
Ovine and caprine
Other species
Glycosylation
Human
Horse
Ovine and caprine
Other species
Conclusions
Acknowledgments
References
Chapter 6: Casein micelle structure and stability
Introduction
Primary structure and interactions of caseins
Casein micelle properties
Models of casein micelle structure
Dual-binding model for micelle assembly and structure
Calcium phosphate nanoclusters
Application of the dual-binding model
Predictions of casein micelle properties
Size and appearance
Effects of urea, pH, sequestrants, and temperature
Dual-binding model and micellar interactions
Concentrated micellar dispersions
Dual-binding model and micellar destabilization
Dual-binding model and rennet curd formation
Dual-binding model and ethanol stability
Dual-binding model and acid gel formation
Concluding remarks
References
Chapter 7: Structure and stability of whey proteins
Introduction.
Bovine β-lactoglobulin
Molecular structure of bovine β-Lg
Structure of bovine β-Lg in aqueous solution
The monomer-dimer equilibrium of bovine β-Lg in aqueous solution
Studies of bovine β-Lg by NMR at neutral pH
Bovine β-Lg dynamics
Structures of β-Lgs from other species
Ligand binding to β-Lg
Effect of temperature on bovine β-Lg
Effect of pressure on bovine β-Lg
Effect of chemical denaturants on bovine β-Lg
Fibrillar formation from bovine β-Lg
α-Lactalbumin
Molecular structure of bovine α-La
Effect of temperature on bovine α-La
Effect of pressure on bovine α-La
Effect of denaturants on bovine α-La
Serum albumin
Structure of SAs
Effect of temperature on SAs
Effect of pressure on serum SAs
Effect of chemical denaturants on SAs
Immunoglobulins
Structure of IgG
Effects of temperature, pressure, and chemical denaturants on Ig structure and stability
Lactoferrin
Structure of bovine Lf
Effects of temperature, pressure, and chemical denaturants on Lf structure and stability
Concluding remarks
Acknowledgments
References
Further reading
Chapter 8: Effect of nonthermal processing on milk protein interactions and functionality
Introduction
High-pressure processing
Effects of HPP on individual casein fractions and casein micelles
Effects of HPP on whey proteins
High pressure-induced interactions between whey proteins and casein micelles
US processing
Effect of US treatment on the structure and functionality of milk proteins
PEF processing
Effect of PEF processing on the structure and functionality of milk proteins
Effect of PEF processing on casein micelles
Effect of PEF processing on whey proteins
UV irradiation processing
Effect of UV irradiation on milk proteins
Concluding remarks
References
Further reading.
Chapter 9: The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properti.