Table Of ContentADVANCED DAIRY
CHEMISTRY
ADVANCED DAIRY
CHEMISTRY-l
PROTEINS
3rd Edition
PARTA
Edited by
P. F. FOX and P. L. H. McSWEENEY
University College
Corle, Ireland
SPRINGER SCIENCE+BUSINESS MEDIA, LLC
ISBN 978-0-306-47271-8 ISBN 978-1-4419-8602-3 (eBook)
DOI 10.1007/978-1-4419-8602-3
© 2003 Springer Science+Business Media New York
Originally published by Kluwer Academic 1 Plenum Publishers, New York in 2003
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CONTRIBUTORS
Francesco Addeo
Dipartimento di Scienza degli Alimenti, Facolta di Agraria, Universita degli
Studi di Napoli Federico II, Portici, Italy
Istituto di Scienze dell' Alimentazione del C.N.R. Via Roma 52 NC, 83100
Avellino, Italy
Keith Brew
Department of Biomedical Sciences, Florida Atlantic University, 777 Glades
Road, PO Box 3091, Boca Raton, Florida 33431-0991, USA
Eleanor M. Brown
Eastern Regional Research Center, US Department of Agriculture, Agricultural
Research Service, Wyndmoor, Pennsylvania 19038, USA
A. J. Carr
Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand
L. K. Creamer
Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand
A. Corsetti
Dipartimento di Scienze degli Alimenti, Universita degli Studi di Perugia, via
S. Costanzo, 06126 Perugia, Italy
C. G. de Kruif
NIZO Food Research, PO Box 20, 6710BA Ede, The Netherlands
Eric Dickinson
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
vi CONTRIBUTORS
Didier Dupont
INRA-SRTAL, Department of Immunochemistry, BP 89, 39801 Poligny
Cedex, France
M. P. Ennis
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
Nana Y. Farkye
Dairy Products Technology Center, Dairy Science Department, California
Polytechnic State University, San Luis Obispo, California 93407, USA
Harold M. Farrell, Jr.
Eastern Regional Research Center, US Department of Agriculture, Agricultural
Research Service, Wyndmoor, Pennsylvania 19038, USA
Pasquale Ferranti
Dipartimento di Scienza degli Alimenti, Facolta di Agraria, Universita degli
Studi di Napoli Federico II, Portici, Italy
Istituto di Scienze dell' Alimentazione del C.N.R. Via Roma 52 AlC, 83100
Avellino, Italy
c.
M. Fleming
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
R. J. FitzGerald
Life Sciences Department, University of Limerick, Castletroy, Limerick, Ire
land
P. F. Fox
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
M. Gobbetti
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Universita
degli Studi di Bari, Via G. Amendola 165/a, 70126 Bari, Italy
H. Douglas Goff
Department of Food Science, University of Guelph, Guelph, Ontario NIG 2Wl,
Canada
CONTRIBUTORS vii
F. Grosclaude
Laboratoire de Genetique Biochimique et de Cytogenetique, INRA, 78352
Jouy-en-Josas Cedex, France
T. P. Guinee
Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork,
Ireland
Leif Hambrreus
Karolinska Institute, Department of Bioscience, Unit for Preventive Nutrition,
SE 141 57, Huddinge, Sweden
Palatasa Havea
Institute of Food, Nutrition and Human Health, Massey University, Private Bag
11 222, Palmerston North, New Zealand
Peter D. Hoagland
Eastern Regional Research Center, US Department of Agriculture, Agricultural
Research Service, Wyndmoor, Pennsylvania 19038, USA
C. Holt
Hannah Research Institute, Ayr, KA6 5HL, Scotland, UK
D. S. Horne
Charis Food Research, Hannah Research Park, Ayr, KA6 5HL, Scotland, UK
Walter L. Hurley
Department of Animal Sciences, University of Illinois, 1207 W. Gregory Dr.,
Urbana, IL 61801
D. B. Hyslop
Department of Food Science, University of Wisconsin-Madison, 1605 Linden
Drive, Madison, WI 53706
A. L. Kelly
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
Shuichi Kaminogawa
Department of Applied Biological Chemistry, The University of Tokyo, 1-1-1
Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
viii CONTRffiUTORS
Marie-France Laporte
Dairy Research Centre STELA, Universite Laval, Pavillon Paul Comtois, room
0308, Ste-Foy, Quebec, Canada GlK 7P4
A.J. R. Law
Charis Food Research, Hannah Research Park, Ayr, KA6 5HL, Scotland, UK
J. Leaver
Hannah Research Institute, Ayr, KA6 5HL, Scotland, UK
Joelle Leonil
Institut National de la Recherche Agronomique, Laboratoire de Recherches en
Technologie Laitiere, 65, rue de Saint-Brieuc, 35042 Rennes Cedex, France
Christine Leroux
Laboratoire de Genetique biochimique et de Cytogenetique, Institut National de
la Recherche Agronomique, Domaine de Vilvert, 78352 Jouy-en-Josas Cedex,
France
Bo Lonnerdal
Department of Nutrition, University of California, Davis, California 95616,
USA
John A. Lucey
Department of Food Science, University of Wisconsin-Madison, 1605 Linden
Drive, Madison, Wisconsin 53706, USA
Edyth L. Malin
Eastern Regional Research Center, US Department of Agriculture, Agricultural
Research Service, Wyndmoor, Pennsylvania 19038, USA
Patrice Martin
Laboratoire de Genetique Biochimique et de Cytogenetique, Institut National
de la Recherche Agronomique, Domaine de Vilvert, 78352 Jouy-en-Josas Cedex,
France
P. L. H. McSweeney
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
H. Meisel
Bundesanstalt fur Milchforchung, Insitut fur Chemie und Technologie der
Milch, PO Box 6069, D-24121, Kiel, Germany
CONTRIBUTORS ix
D. M. Mulvihill
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
K. F. Ng-Kwai-Hang
Faculty of Agricultural and Environmental Sciences, Department of Animal
Science, McGill University, MacDonald Campus, 21,111 Lakeshore, Ste-Anne-de
Bellevue, Quebec, Canada H9X 3V9
Johannes A. Nieuwenbuijse
Friesland Consumer Products Europe, Research and Development
Leeuwarden, PO Box 226, 8901 MA Leeuwarden, Netherlands
J. E. O'Connell
Department of Food Science, Food Technology and Nutrition, University Col
lege, Cork, Ireland
Gunilla Olivecrona
Department of Medical Biosciences, University of Umea, S-90187 Umea,
Sweden
Thomas Olivecrona
Department of Medical Biosciences, University of Umea, S-90187 Umea,
Sweden
M.Ollivier-Bonsquet
Laboratoire de Biologie Cellulaire et Moleculaire, INRA, 78352 Jouy-en-Josas
Cedex, France
Paul Paquin
Dairy Research Centre STELA, Universite Laval, Pavillon Paul Comtois, room
1401, Ste-Foy, Quebec, Canada GIK 7P4
Kenneth M. Pruitt
University of Alabam.a at Birmingham, 701 S. 19th St., Room 134, Lyons
Harrison Research Building, Birmingham, Alabama 35294-0007
Shakeel-Ur-Rehman
Dairy Products Technology Center, Dairy Science Department, California
Polytechnic State University, San Luis Obispo, California 93407
x CONTRIBUTORS
Lindsay Sawyer
Structural Biochemistry Group, The University of Edinburgh, Swann Building,
King's Buildings, Mayfield Road, Edinburgh EH9 3JR, Scotland, UK
D. B. Shennan
Hannah Research Institute, Ayr, KA6 5HL, Scotland
Harjinder Singh
Institute of Food, Nutrition and Human Health, Massey University, Private Bag
11 222, Palmerston North, New Zealand
C. R. Southward
Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand
L. Stepaniak
Department of Food Science, Agricultural University, N-1430 Aas, Norway
Harold E. Swaisgood
Department of Food Science, Southeast Dairy Foods Research Center, North
Carolina State University, Raleigh, North Carolina 27695-7624, USA
Mamoru Totsuka
Department of Applied Biological Chemistry, The University of Tokyo, 1-1-1
Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
Louise Tremblay
Dairy Research Centre STELA, Universite Laval, Pavillon Paul Comtois, room
1316, Ste-Foy, Quebec, Canada GlK 7P4
Martinus A. J. S. van Boekel
Department of Food Science, Wageningen Agricultural University, PO Box
8129,6700 EV, Wageningen, Netherlands
Senen Vilaro
Department de Biologia Cellular, University of Barcelona, 080288 Barcelona,
Spain
J. L. Vilotte
Laboratoire de Genetique Biochimique et de Cytogenetique and Laboratoire de
Biologie Cellulaire et Moleculaire, INRA, 78352 Jouy-en-Josas Cedex, France
C. B. A. Whitelaw
Division of Molecular Biology, Roslin Institute (Edinburgh), Roslin, Mid
lothian EH25 9PS, UK
PREFACE TO THE THIRD EDITION
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.
Biological properties of milk proteins, which were covered in three chapters in the
second edition, are now expanded to five chapters; a separate chapter, Chapter 10,
is devoted to lactoferrin and Chapter 11, on indigenous enzymes in milk, has been
restructured and expanded. Nutritional aspects, allergenicity of milk proteins, and
bioactive peptides are discussed in Chapters 12, 13, and 14, respectively. Because
of significant developments in the area in the last decade, Chapter 17 on genetic
engineering of milk proteins has been included. Various aspects of the stability of
milk proteins are covered in Chapter 18 (enzymatic coagulation), Chapter 19 (heat
induced coagulation), Chapter 20 (age gelation of sterilized milk), Chapter 21
(ethanol stability), and Chapter 22 (acid coagulation, a new chapter).
The book includes four chapters on the scientific aspects of protein-rich dairy
products (milk powders, Chapter 23; ice cream, Chapter 24; cheese, Chapter 25;
functional milk proteins, Chapter 26) and three chapters on technologically impor
tant properties of milk proteins (surface properties, Chapter 27; thermal denatura
tion aggregation, Chapter 28; hydration and viscosity, Chapter 29).
Like its predecessors, this book is intended for academics, researchers at
