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Whey Protein Production, Chemistry, Functionality and Applications

Langue : Anglais

Auteur :

Couverture de l’ouvrage Whey Protein Production, Chemistry, Functionality and Applications

An up-to-date overview of the dynamic field of whey protein utilization 

Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas.

Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses:   

  • An up-to-date overview of recent developments and new applications
  • Breakdowns of the chemical, nutritional, and functional properties of whey protein
  • Commentary on the current and future outlooks of the whey protein market
  • Examinations of the methods and manufacturing technologies that enable whey protein recovery
  • A full guide to the numerous applications of whey protein in food production and other industries

Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

List of contributors

Preface

1 History of Whey Production and Whey Protein Manufacturing
Mingruo Guo and Guorong Wang

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

2 Manufacturing Technologies of Whey Protein Products
Guorong Wang and Mingruo Guo

2.1 Whey Protein Recovery Technology

2.1.1 Heat/Acid Precipitation

2.1.2 Membrane Filtration Technology

2.2 Whey Protein Fractionation

2.2.1 α‐LA and β‐LG Separation

2.2.2 GMP Separation

2.2.3 BSA and Immunoglobulin Fractionations

2.2.4 Lactoferrin and Lactoperoxidase Fractionations

2.3 Whey Products Processing

2.3.1 Clarification, Separation and Pasteurization of Liquid Whey

2.3.2 Membrane Filtration

2.3.3 De‐mineralization

2.3.4 Concentration

2.3.5 Drying

2.4 Summary

References

3 Chemistry of Whey Proteins
Mingruo Guo and Cuina Wang

3.1 β‐Lactoglobulin

3.1.1 Chemistry of β‐Lactoglobulin

3.1.2 Isolation and Preparation of β‐Lactoglobulin

3.1.3 Biological Properties of β‐Lactoglobulin

3.2 α‐Lactalbumin

3.2.1 Chemistry of α‐Lactalbumin

3.2.2 Isolation of α‐Lactalbumin

3.2.3 Functions of α‐Lactalbumin

3.3 Bovine Serum Albumin

3.4 Lactoferrin

3.5 Immunoglobulin

3.6 Minor Proteins

3.6.1 Growth Factors

3.6.2 Lactoperoxidase

3.6.3 Milk Fat Globule Membrane Proteins

3.6.4 Vitamin Binding Proteins

3.7 Summary

References

4 Whey Protein Structure and Denaturation and Interactions with Other Food Components
Cuina Wang and Mingruo Guo

4.1 Whey Protein Structure and Denaturation

4.1.1 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 Milk

4.4 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

5 Nutritional Properties of Whey Proteins
Kelsey M. Mangano, Yihong Bao, and Changhui Zhao

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

5.5 Therapeutic Properties of Whey Protein Components

5.5.1 Diabetes

5.5.2 Cancer

5.5.3 Liver Disease

5.5.4 Cardiovascular Disease

5.5.5 Diseases of the Immune System

5.6 Antioxidant Properties of Whey Proteins

5.6.1 The Antioxidant Activity of Total Whey Protein

5.6.2 The Antioxidant Activity of Individual Whey Protein Fractions

5.6.3 Antioxidant Peptides Derived from Whey Protein

5.6.4 The Application of Antioxidant Activity of Whey Protein in Food

5.7 Summary

References

6 Nutritional Applications of Whey Protein
Mingruo Guo and Guorong Wang

6.1 Infant Formula

6.1.1 Whey Protein/Casein Ratio

6.1.2 Formulation and Process of Infant Formula

6.1.3 Whey Protein for the Next Generation Infant Formula

6.2 Sports Nutrition

6.2.1 Protein Metabolism

6.2.2 Whey Protein in Jug

6.2.3 Acidified Whey Protein Nutritional Beverage

6.2.4 Protein Bar

6.3 Protein Supplements for the Elderly

6.4 Meal Replacement

6.5 High Protein Symbiotic Yogurt

6.6 Summary

References

7 Whey Protein Functional Properties and Applications in Food Formulation
Cuina Wang, Adam Killpatrick, Alyssa Humphrey, and Mingruo Guo

7.1 Food Thickener/Gelling Agent

7.2 Food Stabilizer/Emulsifier

7.2.1 Technologies Used to Characterize Whey Protein Based Emulsions

7.2.2 Formation of Whey Protein Based Emulsion

7.2.3 Stability of Whey Protein Stabilized Emulsions

7.2.4 Stability of Whey Protein/Hydrocolloid Based Emulsions

7.2.5 Stability of Whey Protein Based Emulsions in Presence of Other Emulsifiers

7.3 Fat or Dairy Replacer

7.4 Hydrophobic Nutraceuticals Carriers

7.4.1 Carotenoids

7.4.2 Polyphenols

7.5 Microencapsulating Agent

7.5.1 Preparation of Whey Protein Based Flavor and Lipid Microcapsule

7.5.2 Microencapsulation of Probiotics

7.5.3 Application of Microencapsulated Probiotics in Food

7.5.4 Microencapsulation of Bioactive Ingredients

7.6 Films and Coating

7.6.1 Parameters for the Film and Coating

7.6.2 Whey Protein Based Film/Coating

7.6.3 Composition of Whey Protein Based Film/Coating

7.6.4 Physical Properties of Whey Protein/Polysaccharide Composite Film

7.6.5 Application of Whey Protein Coating in Food Industry

7.7 Summary

References

8 Modifications of Whey Protein
Mingruo Guo and Xue Shen

8.1 Thermal Treatment

8.2 Enzymatic Treatment

8.2.1 Cross‐Linking by Transglutaminase

8.2.2 Enzymatic Hydrolysis

8.3 Ultrasound Treatment

8.4 High Pressure Treatment

8.5 Electric Pulse

8.6 Radiation Treatment

8.6.1 Gamma Irradiation

8.6.2 Ultraviolet Irradiation

8.7 Chemical Modifications

8.8 Summary

References

9 Applications of Whey Protein in Non‐food Uses
Mingruo Guo, Wenbo Wang, Zhenhua Gao, Guorong Wang, and Liang Li

9.1 Adhesion Theory

9.1.1 Adsorption Theory

9.1.2 Mechanical Interlocking

9.1.3 Chemical Bonding Theory

9.2 Wood Varnish/Finish

9.3 Wood Adhesive

9.4 Office Adhesive

9.5 Tissue Adhesive

9.6 Summary

References

10 Future Development of Whey Protein Production
Mingruo Guo and Guorong Wang

10.1 The Growing Demand of Whey Protein

10.2 Greek Yogurt Boom and Acid Whey

10.3 Microfiltered Milk and Serum Protein

10.4 Potential Challenges of Whey Protein in the Future

10.5 Summary

References

Index

About the Editor

MINGRUO GUO is a Professor in the Department of Nutrition and Food Sciences at The University of Vermont, Burlington, VT, USA. He also holds an adjunct professor position at the Northeast Agricultural University of China.

Date de parution :

Ouvrage de 280 p.

15.2x22.9 cm

Disponible chez l'éditeur (délai d'approvisionnement : 12 jours).

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