Proteins milk proteins

Proteins Milk proteins—caseins and whey proteins. Soy proteins Wheat proteins Egg proteins Zein Hydrolyzed proteins... 

Antibiotics, hormones, monoclonal antibodies, plasma proteins, insulin, vaccines, alkaloids Whey proteins, milk proteins, egg proteins, soy proteins, vitamins, amino acids, protein hydrolysates, yeast cells, yeast extract Glucose oxidase, peroxidase, hormones Detergent enzymes, insecticides Bovine serum albumin, ovalbumin, lysozyme Plant extracts, animal tissue extracts... 

The proteins of milk are made up of caseins and whey proteins. Milk proteins, caseins, and several enzymes, mainly hydrolases and oxidoreductases, are very important in the manufacturing of cheeses and yogurts (Figure 2.3). After drying they are used in the food industry as milk powder, caseinates, and casein hydrolyzates. Nonprotein nitrogenous compounds constitute about 0.2% of milk.. 

Protein-based materials such as polypeptone, soy protein, milk proteins, and gelatin derivatives are able to form stable emulsions with hydrophobic compounds. However, their solubilities in cold water, the potential to react with carbonyls, and their high cost limit potential applications. 

Lactipoi C. See Calcium stearoyl lactylate Lactipoi S. See Sodium stearoyl lactylate Lactis lipida. See Milk lipids Lactis proteinum. See Whey protein Milk protein Lactitol... 

Nonenzymatic proteins. (Antibodies, hemoglobin, receptor proteins of target organs, muscle proteins, storage proteins, milk proteins, certain peptide hormones, e.g. insulin)... 

Serum analysis for diagnostic purposes is routinely carried out by paper electrophoresis. Other protems that have been satisfactorily analysed using paper electrophoresis include muscle protein, egg white proteins, milk proteins and snake and insect venoms etc. 

Emulsions were composed of 3% proteins (milk proteins in powdered form), 9% fat, and 0.5% emulsifier. The model food emulsions were flavored with an aroma mixture at 0.04%. The composition of food model emulsions is indicated in Table 1. Because of the confidential nature of this project, a more detailed description of the fats used cannot be made available. 

Watanabe and Arai wrote an excellent review on the properties of enzymatically modified proteins and compared the chemical and enzymatic processes of various proteins [135]. Enzymatic processes can normally be carried out under milder and therefore safer experimental conditions than conventional chemical processes. Proteolytic enzymes have been used on proteins to improve their solubility soy protein, leaf protein concentrates, fish protein concentrates, meat proteins, egg proteins, milk proteins, and blood proteins. Special attention was given to caseins, gelatins, egg proteins, and cereals. Partial hydrolysis of these proteins under well-controlled conditions can produce emulsifying and whipping agents... 

In some modern textbooks and handbooks proteins are classified according to where they are found as blood proteins, milk proteins, plant-seed proteins, etc. or alternately, they are classified by biologic properties as enzymic proteins, hormonal proteins, etc. Following these principles we shall discuss in some detail blood proteins and let them serve as illustrations. Then enzyme proteins will be treated mainly with regard to their catalytic properties, but without overlooking their protein nature. 

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

The mmen is not functional at birth and milk is shunted to the abomasum. One to two weeks after birth, the neonate consumes soHd food if offered. A calf or lamb that is nursing tends to nibble the mother s feed. An alternative method of raising the neonate is to remove it from its mother at a very young age, <1 week. A common example of an early weaning situation is the dairy calf that is removed from the cow soon after birth so that the cow s milk supply might be devoted entirely to production. In this instance, the neonate requires complete dietary supplementation with milk replacer. Sources of milk replacer protein have traditionally included milk protein but may also include soybean proteins, fish protein concentrates, field bean proteins, pea protein concentrates, and yeast protein (4). Information on the digestibiUty of some of these protein sources is available (4). 

Tradblazer whey/milk protein Gum-based mimetics Kraft General Foods... 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Casein. Milk contains proteins and essential amino acids lacking in many other foods. Casein is the principal protein in the skimmed milk (nonfat) portion of milk (3—4% of the weight). After it is removed from the Hquid portion of milk, whey remains. Whey can be denatured by heat treatment of 85°C for 15 minutes. Various protein fractions are identified as a-, P-, and y-casein, and 5-lactoglobulin and blood—semm albumin, each having specific characteristics for various uses. Table 21 gives the concentration and composition of milk proteins. 

A useful property of the red seaweed extracts is their abiUty to form gels with water and milk. Kappa-carrageenan reacts with milk protein micelles, particularly kappa-casein micelles. The thickening effect of kappa-carrageenan in milk is 5—10 times greater than it is in water at a concentration of 0.025% in milk, a weak thixotropic gel is formed. 

Total piotein = milk protein + cocoa protein. 

Cocoa protein = (total nitrogen — milk nitrogen) X 4.7. Milk protein = milk nitrogen x 6.38 appears in parentheses. Total carbohydrate by difference using cocoa nitrogen x 5.63. 

Material is the reaction product of a fatty acid amide of N,iV-dimethylpropylenediamine and epichlorohydrin and hydrolyzed milk protein. 

Phosphates, which react with calcium to reduce the calcium ion activity, assist in stabilizing calcium-sensitive proteins, eg caseinate and soy proteinate, during processing. Phosphates also react with milk proteins. The extent of the reaction depends upon chain length. Casein precipitates upon addition of pyrophosphates, whereas whey proteins do not. Longer-chain polyphosphates cause the precipitation of both casein and whey proteins. These reactions are complex and not fully understood. Functions of phosphates in different types of dairy substitutes are summarized in Table 9 (see also Food additives). 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

To test for possible toxic effects, rats, mice, dogs, chickens pigs, and fish were fed Pruteen at various levels in their diet, ranging from 30% to 60%. Control animals were fed casein (milk protein) instead of Pruteen. Feeding periods ranged from 28 days to 3 years. The parameters measured are outlined below. 

Polysorbate 80 is an emulsifying agent that is often used in ice cream to prevent milk proteins from completely coating the fat droplets. This allows them to join together in chains and nets, to hold air in the mixture, and to provide a firmer texture that holds its shape as the ice cream melts. 

The structure of whipped cream is quite complex. A coating of milk protein surrounds small globules of milk fat containing both solid and liquid fats. These globules stack into chains and nets around air bubbles. The air bubbles are also formed from the milk proteins, which create a thin membrane around the air pockets. The three-dimensional network of joined fat globules and protein films stabilizes the foam, keeping the whipped cream stiff. 

Carrageenan is a gelling agent that forms a complex with the milk proteins, adding bulk and strength. A small amount will make a large difference in the ability to hold air in the foam. 

Carrageenan is widely used in dairy products because it forms complexes with calcium and milk proteins. It thickens and helps suspend cocoa particles in chocolate milk. It stabilizes ice cream to protect it from thawing and refreezing, and enables it to hold more air. 

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