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Whey protein production, chemistry, functionality, and applications /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, NJ :
John Wiley & Sons, Inc.,
2019.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Intro; Title Page; Copyright Page; Contents; List of contributors; Preface; Chapter 1 History of Whey Production and Whey Protein Manufacturing; 1.1 Types of Whey; 1.1.1 Cheese Whey; 1.1.2 Acid Whey; 1.2 Whey Utilization; 1.2.1 Ancient Wisdom; 1.2.2 Early Industrial Efforts; 1.2.3 Modern Advancement; 1.3 Major Commercial Available Whey Products; 1.3.1 Lactose; 1.3.2 Whey Powder; 1.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI); 1.3.4 Whey Protein Fraction Products; 1.3.5 Milk Mineral Products; 1.4 Summary; References
- 4.1 Whey Protein Structure and Denaturation4.1.1 Thermal Denaturation; 4.1.2 Enzymatic Modification of Whey Protein; 4.1.3 Ultrasonic-Induced Denaturation of Whey Protein; 4.1.4 Radiation-Induced Denaturation of Whey Protein; 4.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation; 4.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation; 4.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation; 4.3 Whey Protein and Casein Interactions; 4.3.1 Whey Protein and Casein Interactions in Model System
- 4.3.2 Whey Protein and Casein Micelle Interaction in Milk4.4 Whey Protein and Carbohydrate Interactions; 4.4.1 Maillard Reaction Between Whey Protein and Carbohydrate; 4.4.2 Interactions Between Whey Protein and Polysaccharides in Solution; 4.5 Whey Protein and Other Food Components Interactions; 4.5.1 Gelatin; 4.5.2 Lecithin; 4.6 Summary; References; Chapter 5 Nutritional Properties of Whey Proteins; 5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein; 5.2 Branched-Chain Amino Acids in Whey Protein; 5.3 Whey Protein Derivatives; 5.4 Whey Protein Allergenicity and Digestibility