- Email: [email protected]
Food Proteins
International Dairy Journal 10 (2000) 669
Book review Food Proteins S. Nakai and H. W. Modler (Eds.), Wiley-VCH, New York, pp. XIV#390, ISBN 0-471-29785-2 Two well-known Canadian dairy researchers combined forces with several other contributors in producing this rather heterogeneous compilation of articles purporting, as the preface indicates, to &2provide and in-depth review of recent progress in food protein processing2'. The subtitle, &processing applications' distinguishes this opus from an earlier collaboration of the two editors titled Food Proteins*Properties and Characterization (Wiley-VCH, 1996). The book provides a decidedly mixed-bag of chapters devoted to processing of meat, poultry and eggs, breadmaking, cereal and soybean processing, confectionery and, as the only chapter of interest to the International Dairy Journal readers, milk proteins. In this "rst chapter, titled somewhat misleadingly &Milk processing', the second editor of the book provides 89 pages of fairly comprehensive reviews focussing on three interrelated areas: the various proteinaceous components of milk; the main fractionation processes used by the dairy industry to extract valuable proteins from dairy streams (mainly whey); and processing approaches and application examples for some of the ¤tly fashionable' value-added protein-based milk protein derivatives. Much of the discussion is focussed on processes and products well familiar to those who are involved in the "eld (e.g. total milk protein concentrates, co-precipitates,
PII: S 0 9 5 8 - 6 9 4 6 ( 0 0 ) 0 0 0 7 8 - 9
whey protein isolates); on the newer whey protein fractions (including lactoperoxidase, lactoferrin and immunoglobulins, as well as macropeptides, bioactive peptides and other compounds of biological signi"cance); and on several proposed fractionation processes, many of which, as admitted by the author, &2are complex and not necessarily applicable at the industrial level2'. Application examples are provided for all the major groups under discussion, however, in several cases, the examples are vague, incomplete and/or not well chosen. One of the most clever recent applications of the heat-coagulable whey protein products (in combination with lard in lowfat sausage) is not mentioned anywhere and the patent of Pearce is not included in the otherwise comprehensive list of 242 references. Occasionally the milk proteins are brie#y mentioned by authors of the other chapters (e.g. uses in confectionery or breadmaking), but overall, the subjects are too diverse thus making it di$cult to recommend the book for any speci"c application except perhaps as a good source of references or as a university text for a course on food protein technology.
P. Jelen University of Alberta, Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, Edmonton, Alberta, Canada T6G 2P5 E-mail address: [email protected]
Book review Food Proteins S. Nakai and H. W. Modler (Eds.), Wiley-VCH, New York, pp. XIV#390, ISBN 0-471-29785-2 Two well-known Canadian dairy researchers combined forces with several other contributors in producing this rather heterogeneous compilation of articles purporting, as the preface indicates, to &2provide and in-depth review of recent progress in food protein processing2'. The subtitle, &processing applications' distinguishes this opus from an earlier collaboration of the two editors titled Food Proteins*Properties and Characterization (Wiley-VCH, 1996). The book provides a decidedly mixed-bag of chapters devoted to processing of meat, poultry and eggs, breadmaking, cereal and soybean processing, confectionery and, as the only chapter of interest to the International Dairy Journal readers, milk proteins. In this "rst chapter, titled somewhat misleadingly &Milk processing', the second editor of the book provides 89 pages of fairly comprehensive reviews focussing on three interrelated areas: the various proteinaceous components of milk; the main fractionation processes used by the dairy industry to extract valuable proteins from dairy streams (mainly whey); and processing approaches and application examples for some of the ¤tly fashionable' value-added protein-based milk protein derivatives. Much of the discussion is focussed on processes and products well familiar to those who are involved in the "eld (e.g. total milk protein concentrates, co-precipitates,
PII: S 0 9 5 8 - 6 9 4 6 ( 0 0 ) 0 0 0 7 8 - 9
whey protein isolates); on the newer whey protein fractions (including lactoperoxidase, lactoferrin and immunoglobulins, as well as macropeptides, bioactive peptides and other compounds of biological signi"cance); and on several proposed fractionation processes, many of which, as admitted by the author, &2are complex and not necessarily applicable at the industrial level2'. Application examples are provided for all the major groups under discussion, however, in several cases, the examples are vague, incomplete and/or not well chosen. One of the most clever recent applications of the heat-coagulable whey protein products (in combination with lard in lowfat sausage) is not mentioned anywhere and the patent of Pearce is not included in the otherwise comprehensive list of 242 references. Occasionally the milk proteins are brie#y mentioned by authors of the other chapters (e.g. uses in confectionery or breadmaking), but overall, the subjects are too diverse thus making it di$cult to recommend the book for any speci"c application except perhaps as a good source of references or as a university text for a course on food protein technology.
P. Jelen University of Alberta, Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, Edmonton, Alberta, Canada T6G 2P5 E-mail address: [email protected]