Chemical and Functional Properties of Food Proteins

ISBN-13: 9781566769600 / Angielski / Twarda / 2001 / 504 str.

Zdzislaw E. Sikorski

Opis

Chemical and Functional Properties of Food Proteins provides comprehensive coverage of both the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, it describes the chemical, functional, and nutritive properties of food proteins. It also covers the modification of proteins in foods during storage and processing as well as the effects of applied conditions in food processing on the biochemical and chemical reactions in food proteins and on food product quality.

Spis treści

THE ROLE OF NITROGENOUS COMPOUNDS IN FOOD QUALITY, Z.E. SikorskiIntroduction 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 ConstituentsPROTEINS IN FOOD STRUCTURES, M.Á. Lluch, I. Hernando, and I. Pérez-MunueraMicroscopy in Study of Protein Structure Structural Role of Proteins in Various Food Raw Materials Interactions of Proteins with other Components in Food StructuresPROTEIN STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES, S. MilewzskiIntroduction 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. KolakowskiPreparation 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. SikorskiIntroduction 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. MatuszekIntroduction 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. HaardIntroduction 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. SikorskiIntroduction Changes Induced by Heating Oxidative Changes Cross-Linking Intentional, Chemical Modifications in Food Proteins NUTRITIVE ROLE OF FOOD PROTEINS, M. Rakowska and P. OchodzkiNutritive 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. KijowskiMuscle 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. RoginskiIntroduction 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 ConclusionsEGG PROTEINS, W. TernesIntroduction Egg Shell-Proteins Functional Properties of Egg White Functional Properties of Egg Yolk Proteins of Vitelline Membrane LipidsAntioxidative Properties New Developments in Technology CEREAL-GRAIN PROTEINS, C.C. Wrigley and F. BekesCereal 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 ProteinsLEGUME AND OILSEED PROTEINS, E. Lampart-SzczapaIntroduction Globulins Albumins Antinutritional and Undesirable Factors Glycine Max Brassica Lupinus Pisum sativum Vicia faba Phaseolus vulgaris Concluding Remarks SINGLE CELL PROTEINS, J. SynowieckiIntroduction 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 SummaryIndex

O autorze

Zdzislaw E. Sikorski