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Chemistry of Milk Protiens

  •  Units 6
  •  Lessons 41
  •  No. of Downloads 750
  •  Course Type Post Graduate
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Syllabus

Distribution and fractionation of different nitrogen fractions, non-protein nitrogen constituents, nomenclature of milk proteins.

Milk proteins: Introduction and historical aspects

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Comparative status of properties of milk proteins from different species

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Distribution and fractionation of different nitrogen fractions -I

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Distribution and fractionation of different nitrogen fractions -II

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Non-protein nitrogen constituents

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Nomenclature and classification of milk proteins: Casein

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Nomenclature and classification of milk proteins: Whey proteins

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Nomenclature and classification of milk proteins: MFGM proteins and minor proteins

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Nutritional and biological role of milk proteins

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Syllabus

Major milk proteins: caseins (acids and micellar), methods of isolation; fractionation of casein and heterogeneity, physico-chemical properties, glycosylation, phosphorylation, amino acid composition, primary and secondary structure of different fractions; casein micelle models.

Heterogeneity of casein

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Fractionation of casein

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Method of isolation of casein

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Properties of casein fractions

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Structure of casein fractions

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Microheterogenity of casein

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Casein Micelle models

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Characteristics of casein micelles and its stability

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Syllabus

alpha-Lactalbumin and beta-lactoglobulin - distribution and methods of isolation; whey protein concentrates and their functional properties.

Introduction to whey proteins

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Distribution and methods of isolation of whey proteins

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Major characteristics of alpha lactalbumin

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Major characteristics of beta lactoglobulin

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Major characteristics of bovine serum albumin

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Whey protein concentrates: composition and method of preparation

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Functional properties of whey protein concentrate

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Application of whey protein concentrate

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Syllabus

Denaturation of caseins and whey proteins as affected by change of temperature, pH and additives; casein-whey protein interactions; genetic polymorphism and biosynthesis of milk proteins.

Denaturation of Protein

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Denaturation of caseins and whey proteins as affected by change of temperature, pH and additives

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Casein-whey protein interactions

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Genetic polymorphism of milk Proteins

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Biosynthesis of milk proteins

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Syllabus

Minor milk proteins: proteose-peptone, immunoglobulins, lactoferrin, lipoprotein and fat globule membrane proteins.

Introduction to minor milk proteins

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Proteose peptones

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Immunoglobulins

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Syllabus

Milk enzymes: properties and their significance with particular reference to lipases, phosphatases, catalase, peroxidase, xanthine oxidase, lysozyme, lactoperoxidase and galactosyl transferase.

Introduction to Milk Enzymes

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Lipases: Properties and Significance

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Phosphatases: Properties and Significance

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Proteinases: Properties and Significance

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Peroxidase and Catalase: Properties and Significance

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Xanthine Oxidase: Properties and Significance

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Lysozyme and Gamma-Glutamyl Transferase: Properties and Significance

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Minor Enzymes: Properties and Significance

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