December 4, 2020

Download Ebook Free Milk Protein Hydrolysates

Milk Proteins

Milk Proteins
Author : Isabel Gigli
Publisher : BoD – Books on Demand
Release Date : 2016-09-07
Category : Science
Total pages :296
GET BOOK

Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.

Evaluation of Camel Milk Protein Hydrolysates for GLP-1 Secretory and DPP-IV Inhibitory Activity

Evaluation of Camel Milk Protein Hydrolysates for GLP-1 Secretory and DPP-IV Inhibitory Activity
Author : Dipanjan Misra
Publisher : Unknown
Release Date : 2019
Category :
Total pages :53
GET BOOK

Milk Proteins

Milk Proteins
Author : Mike Boland,Harjinder Singh,Abby Thompson
Publisher : Academic Press
Release Date : 2014-07-08
Category : Technology & Engineering
Total pages :622
GET BOOK

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates
Author : Suhail Hakeem Khan
Publisher : Unknown
Release Date : 2019
Category :
Total pages :115
GET BOOK

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
Author : Vijai K. Pasupuleti,Arnold L. Demain
Publisher : Springer Science & Business Media
Release Date : 2010-08-28
Category : Science
Total pages :229
GET BOOK

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Author : Patrick F. Fox,Paul L. H. McSweeney
Publisher : Springer
Release Date : 2013-09-24
Category : Technology & Engineering
Total pages :1346
GET BOOK

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Milk Proteins

Milk Proteins
Author : C.A. Barth,E. Schlimme
Publisher : Springer Science & Business Media
Release Date : 2012-12-06
Category : Science
Total pages :308
GET BOOK

This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.

Milk Proteins

Milk Proteins
Author : Mike Boland,Harjinder Singh,Abby Thompson
Publisher : Academic Press
Release Date : 2014-07-08
Category : Technology & Engineering
Total pages :622
GET BOOK

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition

Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition
Author : Mauro G. Di Pasquale
Publisher : CRC Press
Release Date : 2007-11-30
Category : Health & Fitness
Total pages :456
GET BOOK

Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. This groundbreaking book is written by physician Mauro Di Pasquale, two-time Pan American, two-time North American, and eight-time Canadian Powerlifting Champion. Dr. Di Pasquale served as an advisor to the World Wrestling and World Bodybuilding Federations, has written for numerous health and bodybuilding publications, and has published several books and newsletters on sports-related issues. In this volume, he imparts his scientific knowledge as well as lessons learned from his own athletic achievement to give professional and recreational athletes the tools they need to improve performance using nutrition and nutritional supplements as alternatives to drug use. The book begins with a brief review of energy and protein metabolism before describing the positive impact of supplementation on athletic performance, health, disease, and longevity. It reveals the actions of protein and amino acid supplements on muscle size and strength and energy metabolism as well as the role of specific amino acid supplements. The second part of the book, the practical how-to section, Naturally Anabolic, advises the athlete on ways to achieve maximum progress while avoiding the use of anabolic drugs. It provides the inside scoop on how to use nutrition to manipulate anabolic hormones naturally, and how to lose body fat without sacrificing muscle. The final chapter reveals the secrets of powerful nutritional supplements that can enhance an athlete’s performance. By following Dr. Di Pasquale’s time-tested advice, athletes will get the inside edge over the competition and take their achievement to the next level.

Milk Protein

Milk Protein
Author : Walter Hurley
Publisher : BoD – Books on Demand
Release Date : 2012-09-12
Category : Science
Total pages :354
GET BOOK

This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology, and milk protein production. These chapters explore a range of topics related to milk protein, including: bioactivities of milk proteins and the peptides generated from those proteins; novel functions ascribed for some milk proteins; how processing of milk can impact milk proteins; allergies associated with consumption of milk; genetic variation of milk proteins; application of genomic technologies to explore expression of proteins during milk synthesis; and production of milk and milk protein as affected by environmental factors.

Basic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls

Basic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls
Author : John T. Corthell
Publisher : Academic Press
Release Date : 2014-04-16
Category : Science
Total pages :124
GET BOOK

Basic Neuroscience Protocols: Tips, Tricks, and Pitfalls contains explanatory sections that describe the techniques and what each technique really tells the researcher on a scientific level. These explanations describe relevant controls, troubleshooting, and reaction components for some of the most widely used neuroscience protocols that remain difficult for many neuroscientists to implement successfully. Having this additional information will help researchers ensure that their experiments work the first time, and will also minimize the time spent working on a technique only to discover that the problem was them, and not their materials. Describes techniques in very specific detail with step-by-step instructions, giving researchers in-depth understanding Offers many details not present in other protocol books Describes relevant controls for each technique and what those controls mean Chapters include references (key articles, books, protocols) for additional study Describes both the techniques and the habits necessary to get quality results, such as aseptic technique, aliquoting, and general laboratory rules

Functional Dairy Products

Functional Dairy Products
Author : Maria Saarela
Publisher : Elsevier
Release Date : 2007-05-31
Category : Technology & Engineering
Total pages :560
GET BOOK

Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications. Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety. With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference. Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health Discusses ingredients used in functional dairy products such as pro- and prebiotics Considers various aspects of product development

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
Author : Young W. Park
Publisher : John Wiley & Sons
Release Date : 2009-06-29
Category : Technology & Engineering
Total pages :440
GET BOOK

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

Bioactive Peptides from Milk

Bioactive Peptides from Milk
Author : R. Anusha
Publisher : Unknown
Release Date : 2016
Category : Science
Total pages :129
GET BOOK

Milk is a major source of dietary energy, protein and fat. Due to their specific biological properties leading to health benefits, bioactive peptides (BAPs) derived from milk proteins have been a subject of intensive research during past two decades. These peptide sequences, encrypted within proteins, are liberated in vivo during gastrointestinal digestion or in vitro by fermentation with proteolytic starter cultures or using proteases. BAP generally comprises 2-20 amino acid (AA) residues. Isolation and characterization of BAP of different bioactivities from milk protein hydrolysates of cow, buffalo, camel, goat, mare, sheep, donkey and yak milks have been reported. Bioactivities of BAP, which depend on constituent AAs and the sequence, include mineral binding, opioid, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory, cytotoxicity, antibacterial and antithrombotic. This chapter focuses on the methodologies adopted to produce BAPs and their prospective role in health enhancing nutraceuticals/pharmaceuticals.

Nutraceutical Proteins and Peptides in Health and Disease

Nutraceutical Proteins and Peptides in Health and Disease
Author : Yoshinori Mine,Fereidoon Shahidi
Publisher : CRC Press
Release Date : 2005-09-29
Category : Technology & Engineering
Total pages :688
GET BOOK

Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the body's defense mechanisms, and others may produce inhibitory effects for angiotensin-I-converting enzyme (ACE), leading to novel treatments for blood pressure conditions, heart failure, and diabetes. Modern food biotechnology may also allow for the production of highly important products for those suffering life-altering food allergies. A compendium of cutting-edge information for research scientists and clinicians Nutraceutical Proteins and Peptides in Health and Disease is the first book that provides comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. It looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production. With 32 chapters written by 63 scientists working at the frontier of this revolutionizing field, it includes state-of-the-art information on-- The cholesterol-lowering capabilities of proteins and peptides Opioid-like peptides The antibodies found in milk and egg yolks Enzymes derived from traditional Asian fermented foods found useful in novel thrombolytic therapy ACE-inhibitory peptides Enzymatic treatments used to create anti-allergenic food Recent developments in proteomics that are making certain processes economically feasible, including those employed in the binding of bioactive peptides Nutraceutical Proteins and Peptides in Health and Disease provides a compendium of cutting-edge information that can be put to direct use in research, therapy, and production. Biochemists, nutritional scientists, food scientists, and health professionals, as well as graduate students in these fields, will find this book highly useful.