8 food biochemistry and food phần 100

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Dairy Fats and Related Products Blackwell Publishing Limited, Oxford, pp 86–107 Zadow JG 1993 Economic considerations related to the production of lactose and lactose by-products In: Lactose Hydrolysis, IDF Bulletin 289 International Dairy Federation, Brussels, pp 10–15 P1: SFK/UKS BLBS102-c26 P2: SFK BLBS102-Simpson March 21, 2012 13:51 Trim: 276mm X 219mm Printer Name: Yet to Come 26 Equid Milk: Chemistry, Biochemistry and Processing T Uniacke-Lowe and P.F Fox Introduction Equid Evolution Equid Domestication Ruminants and Non-Ruminants Why Equid Milk in Human Nutrition? Production of Equid Milk Composition of Equid Milk Factors that Affect the Composition of Equid Milk Stage of Lactation Effect of Equid Breed on Milk Composition Proteins Caseins αS1 -Casein αS2 -Casein β-Casein κ-Casein Glycosylation of κ-Casein Hydrolysis of κ-Casein Equid Casein Micelles Stability of Equid Casein Micelles Enzymatic Coagulation of Equid Milk Acid-induced Coagulation of Equid Milk Heat-induced Coagulation of Equine Milk Stability of Equine Milk to Ethanol Whey Proteins β-Lactoglobulin α-Lactalbumin Immunoglobulins Lactoferrin Whey Protein Denaturation Digestibility of Equid Milk Total Amino Acids Non-protein nitrogen Free Amino Acids Bioactive Peptides Hormones and Growth Factors Amyloid A Indigenous Enzymes Lysozyme Other Indigenous Enzymes in Equine Milk Carbohydrates Lactose and Glucose Oligosaccharides Lipids Fatty Acids in Equid Milks Structure of Triglycerides Equid Milk Fat Globules and MFGM Rheology Equid Milk Fat Stability of Equine Milk Fat Vitamins Minerals Macro-Elements Trace Elements Physical Properties of Equid Milk Density Refractive Index pH Freezing Point Viscosity Colour Processing of Equid Milk Koumiss Other Products from Equid Milk Nutritional and Biomedical Properties of Equid Milk Cow Milk Protein Allergy Cross-Reactivity of Milk Proteins Summary References Abstract: The characteristics of equid milk of interest in human nutrition include a high concentration of polyunsaturated fatty acids, a low cholesterol content, high lactose and low protein levels, as well as high levels of vitamins A, B and C Compared to bovine milk, the protein fraction of equid milk contains proportionally less Food Biochemistry and Food Processing, Second Edition Edited by Benjamin K Simpson, Leo M.L Nollet, Fidel Toldr´a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H Hui C 2012 John Wiley & Sons, Inc Published 2012 by John Wiley & Sons, Inc 491 ... crosslinking Int Dairy J 11: 785 –793 Shin HS et al 2000 Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin J Food Sci 65: 88 4? ?88 7 Sieber R, Eyer H... pasteurisation Food Sci Technol Int 7: 479– 485 Lucey JA, Singh H 19 98 Formation and physical properties of acid milk gels: a review Food Res Int 30: 529–542 Maciunska J et al 19 98 Isolation and some... lactose and low protein levels, as well as high levels of vitamins A, B and C Compared to bovine milk, the protein fraction of equid milk contains proportionally less Food Biochemistry and Food