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Biochemistry of milk products /
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and rese...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing Limited,
2007.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 2 MATERIALS AND METHODS3 RESULTS AND DISCUSSION; 4 CONCLUSIONS; ACKNOWLEDGEMENTS; REFERENCES; Chapter 11. Debittering of [alpha]-Casein Hydrolysates by a Fungal Peptidase; 1 SUMMARY; 2 INTRODUCTION; 3 MATERIALS AND METHODS; 4 RESULTS AND DISCUSSION; 5 CONCLUSIONS; 6 REFERENCES; Chapter 12. The Effect of Thermisation on the Thermal Denaturation of y- Glutamyltranspeptidase in Milk and Milk Products; 1 INTRODUCTION; 2 MATERIALS & METHODS; 3 RESULTS AND DISCUSSION; REFERENCES; Chapter 13. Keeping Quality of Pasteurised and High Pasteurised Milk; Introduction; Experimental Coaditions.
- Front Cover; Biochemistry of Milk Products; Copyright Page; Preface; Table of Contents; Chapter 1. Proteolysis in Cheese during Ripening; 1. INTRODUCTION; 2. CHEESE RIPENING AGENTS AND THEIR CONTRIBUTION TO PROTEOLYSIS; 3. SPECIACITY OF THE PRINCIPAL PROTEINASES AND PEPTIDASES IN CHEESE; 4. PROTEOLYSIS IN CHEDDAR CHEESE; 5. DEATH AND LYSIS OF LACTOCOCCUS IN CHEDDAR CHEESE; 6. SIGNIFICANCE OF NON-STARTER LACTIC ACID BACTERIA (NSLAB) IN CHEDDAR CHEESE; 7. CONCLUSIONS; 8. ACKNOWLEDGEMENTS; 9. REFERENCES; Chapter 2. Manipulation of Proteolysis in Lactococcus Lactis; 1 INTRODUCTION.
- 2 THE PROTEOL YTIC SYSTEM3 THE GENES; 4 THE GENETIC TOOLS; 5 MANIPULATION OF PROTEOLYSIS BY L. LACTIS; REFERENCES; Chapter 3. New Starter Cultures for Cheese Ripening; Introduction; Starter cultures; New starters from new science; Conclusion; Bibliography; Chapter 4. Engineering Pivotal Proteins for Lactococcal Proteolysis; 1 INTRODUCTION; 2 ESSENTIAL FEATURES OF THE L. LACTIS PROTEOLYTIC SYSTEM; 3 STRUCTURE AND MODELLING OF THE L. LACTIS SK11 PROTEINASE; 4. ENGINEERING THE SK11 PROTEINASE; 4 ENGINEERING OF AMINOPEPTIDASE N; 5. CONCLUDING REMARKS; ACKNOWLEDGEMENTS; REFERENCES.
- Chapter 5. Protein Engineering and Preliminary X-Ray Analysis of CHY155-165RHI Loop Exchange Mutant1 INTRODUCTION; 2 PROTEIN ENGINEERING; 3 CONCLUSION; Chapter 6. Peptidases from Lactococci and Secondary Proteolysis of Milk Proteins; 1. INTRODUCTION; 2. PRIMARY HYDROLYSIS OF MILK PROTEINS; 3. SECONDARY HYDROLYSIS; 4. LACTOCOCCAL PEPTIDASES; 5. CURRENT POSITION ON PEPTIDASES; 6. FUTURE AREAS OF RESEARCH; 7. CONCLUSIONS; REFERENCES; Chapter 7. Functional Milk Protein Products; 1 INTRODUCTION; PRODUCTION OF CASEINS AND CASEINATES; CO-PRECIPITATE PRODUCTION.
- PRODUCTION OF MILK PROTEIN CONCENTRATESGENETICALLY ENGINEERED MILK PROTEINS; Bibliography; Chapter 8. Protein Engineering Studies of �-Lactoglobulin; I INTRODUCTION; 2 BACKGROUND; 3 THE STRUCTURE �-LACTOGLOBULIN; 4 CLONING AND EXPRESSION; 5 BINDING STUDIBS; 6 THE SULPHYDRYL GROUP; 8 CONCLUSIONS; 9 ACKNOWLEDGEMENTS; 10 REFERENCES; Chapter 9. Functional Properties of Chhana Whey Products; 1 INTRODUCTION; 2 MATERIALS; 3 METHODS; 4 RESULTS; 5 CONCLUSIONS; 6 REFERENCES; Chapter 10. Thermal Aggregation of Whey Protein Concentrates under Fluid Shear Conditions; 1 INTRODUCTION.