Chemical and Functional Properties of Food Proteins: 1st Edition (Hardback) book cover

Chemical and Functional Properties of Food Proteins

1st Edition

By Zdzislaw E. Sikorski

CRC Press

504 pages

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Hardback: 9781566769600
pub: 2001-06-22
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Description

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Table of Contents

THE ROLE OF NITROGENOUS COMPOUNDS IN FOOD QUALITY, Z.E. Sikorski

Introduction

Content of Nitrogenous Compounds in Foods

Role of Proteins in Food Raw Materials

Effect of Nitrogenous Compounds on Nutritional Value and Safety of Foods

Effect of Proteins on Technological Value of Food Raw Materials

Effect of Proteins on Sensory Quality of Foods

Interactions with other Food Constituents

PROTEINS IN FOOD STRUCTURES, M.Á. Lluch, I. Hernando, and I. Pérez-Munuera

Microscopy in Study of Protein Structure

Structural Role of Proteins in Various Food Raw Materials

Interactions of Proteins with other Components in Food Structures

PROTEIN STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES, S. Milewzski

Introduction

Classification of Proteins

Amino Acid Composition of Proteins

Four Levels of Protein Structural Organization

Protein Folding

Proteins in Solution

Protein Denaturation

Proteins and Electromagnetic Radiation

Chemical Reactivity of Proteins

PROTEIN DETERMINATION AND ANALYSIS IN FOOD SYSTEMS, E. Kolakowski

Preparation of Samples for Protein Assay

Separation of Protein from Different Food Matrices

Hydrolysis of Protein for Determination of Amino Acid Composition

Analytical Methods used in Proteins, Peptides, and Amino Acids Analysis

FUNCTIONAL PROPERTIES OF PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski

Introduction

Factors Affecting Functional Properties of Proteins in Foods

Interactions of Proteins-Water

Interactions of Macromolecules-Water-Macromolecules

Interactions of Protein-Lipids and Protein-Interface

RHEOLOGICAL PROPERTIES OF PROTEIN GELS, T. Matuszek

Introduction

Flow Of Protein Solutions and Gels

Principles of Measurement of Rheological Properties of Proteinaceous Food Systems

Applicability of Different Rheological Measurements to Proteinaceous Food Systems

Rheological Forces Involved in Protein Gel Structure Relation

Rheological Forces Related to Sensory Properties of Proteinaceous Foods

ENZYMIC MODIFICATION OF PROTEINS IN FOOD SYSTEMS, N.F. Haard

Introduction

Traditional Applications of Protein Hydrolysis

Control of Protein Hydrolysis for Value-Added Products

Transpeptidation

Protein Crosslinking

Ezymic Phosphorylation and Deamidation

Enzymic Modification of Proteins for Specialty Ingredients

Conclusions

CHEMICAL REACTIONS IN PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski

Introduction

Changes Induced by Heating

Oxidative Changes

Cross-Linking

Intentional, Chemical Modifications in Food Proteins

NUTRITIVE ROLE OF FOOD PROTEINS, M. Rakowska and P. Ochodzki

Nutritive Value of Native Proteins

Methods of Protein Quality Evaluation

Experimental Evaluation of Protein Quality

Protein and Amino Acid Requirements

Dietary Selection of Protein in Foods and Meals

Effects of Processing and Chemical Modification on Biological Value of Proteins

Changes of Nutritive Value in Plant Protein Isolates

MUSCLE PROTEINS, J. Kijowski

Muscle Protein Categories

Contractile Proteins

Regulatory Proteins

Other Regulatory Proteins

Cytoskeletal Proteins

Stromal Proteins

Sarcoplasmic Proteins

Functional Properties of Muscle Proteins

Summary

MILK PROTEINS: BIOLOGICAL AND FOOD ASPECTS OF THEIR STRUCTURE AND FUNCTION, C. Holt and H. Roginski

Introduction

Protein Composition of Milk

Casein Structure, Function, and Stability

beta-Lactoglobulin

alpha-Lactalbumin

Immunoglobulins

Functional Properties of Milk Proteins in Foods

Product Quality Aspects

Biological Effects of Milk Proteins and Peptides

Modification of Milk Protein Composition through Gene Transfer

Conclusions

EGG PROTEINS, W. Ternes

Introduction

Egg Shell-Proteins

Functional Properties of Egg White

Functional Properties of Egg Yolk

Proteins of Vitelline Membrane

Lipids

Antioxidative Properties

New Developments in Technology

CEREAL-GRAIN PROTEINS, C.C. Wrigley and F. Bekes

Cereal Proteins and Foods of the World

Diversity of Cereal Grains

Feed-Grain Quality

Human Nutrition and Health

Analysis of Quality Attributes related to Proteins

Methods Used for Fractionation of Grain Proteins

Traditional Classification of Cereal Proteins

Wheat Proteins

Rye and Triticale Proteins

Barley Proteins

Rice Proteins

Oat Proteins

Maize Proteins

Sorghum Proteins

Designing Better Cereal-Grain Proteins

LEGUME AND OILSEED PROTEINS, E. Lampart-Szczapa

Introduction

Globulins

Albumins

Antinutritional and Undesirable Factors

Glycine Max

Brassica

Lupinus

Pisum sativum

Vicia faba

Phaseolus vulgaris

Concluding Remarks

SINGLE CELL PROTEINS, J. Synowiecki

Introduction

SCP Sources

Nutritional Value

Influence of Processing of Functional Properties and Nutritional Value

Influence of Processing on Functional Properties and Nutritional Value

Chemical Properties

Novel Applications

MUTAGENS AND CARCINOGENS IN PROCESSED PROTEIN FOODS, A. Bartoszek

Introduction

Role of Foodborne Mutagens and Carcinogens in Neo-Plastic Transformation

Assessment of Mutagenic and Carcinogenic Properties of Protein Foods

Mutagens and Carcinogens found in Processed Protein Foods

Effect of Commercial Processing and Cooking Techniques on Mutagenicity or Protein Products

Dietary Protein and Cancer Risk

Summary

Index

About the Series

Chemical & Functional Properties of Food Components

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science