Milk Proteins: Chemistry and Molecular Biology, Volume I discusses the structure of evolution and biological function of milk proteins and enzymes. The milk proteins arise from a specific mammalian adaptation, and their study is important in its own right. However, the properties of milk proteins are such that their study has attained considerable importance in protein chemistry. In order to have a proper appreciation of the properties of milk proteins, this volume provides a general perspective and strategy for their study. This book is divided into three parts. Part A focuses on the historical survey of milk proteins, its comparative examination and characterization, and study of its immunological and allergenic reactions. Parts B and C discuss the basis of chemical and physical approaches most appropriate to the investigation of milk proteins. This publication is recommended to protein chemists and biochemists working in other areas. It will also serve as a good reference for advanced undergraduate and graduate students of milk protein chemistry.
List of Contributors Preface Contents of Volume II Part A History, Occurrence, and Immunology of Milk Proteins General Introduction 1 Milk Proteins in Retrospect I. Introduction II. Protein Distribution in Milk III. Casein IV. Whey Proteins References 2 Protein Composition of Milk I. Introduction II. Methods of Fractionation and Analysis III. Nomenclature IV. Physical and Chemical Properties V. Biosynthesis VI. Biological Functions VII. Milk Protein Composition References 3 Immunological Studies of Milk I. Introduction II. Immunological Studies of Cow Milk III. Immunological Studies of Human Milk IV. Immunological Studies of Milk from Various Species Other than Man and Cow V. Transfer of Immunity from Mother to Offspring via Colostrum VI. Immunological Studies of Processed Milk and Milk Products VII. Allergy to Milk Proteins References Part B Chemical Methods in the Characterization of Milk Proteins General Introduction4. General Methods and Elemental Analysis I. General Methods II. Determination of Total Nitrogen III. Determination of Metals IV. Determination of Phosphorus V. Determination of Sulfur 5 Amino Acid, Peptide, and Functional Group Analysis I. Amino Acid and Peptide Analysis II. Functional Group Analysis and Modification 6. Analysis and Structural Chemistry of the Carbohydrate of Glycoproteins I. Carbohydrate Composition II. The Structure and Linkage of the Carbohydrate in Glycoproteins References for Part B
Part C Physical Approaches to the Study of Milk Proteins: Basic Concepts, Experimental Methods, and Results General Introduction 7 The Elucidation o
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- © Academic Press 1970
- 1st January 1970
- Academic Press
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