Food proteins: structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Weinheim u.a.
VCH
1993
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 363 S. Ill., graph. Darst. |
| ISBN: | 3527300376 1560817690 |
Internformat
MARC
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| 245 | 1 | 0 | |a Food proteins |b structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 |c ed. by K. D. Schwenke ... |
| 264 | 1 | |a Weinheim u.a. |b VCH |c 1993 | |
| 300 | |a XII, 363 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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| 338 | |b nc |2 rdacarrier | ||
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| 700 | 1 | |a Schwenke, Klaus Dieter |e Sonstige |4 oth | |
| 711 | 2 | |a Symposium on Food Proteins |n 4 |d 1992 |c Reinhardsbrunn |j Sonstige |0 (DE-588)2130698-9 |4 oth | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005399646&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
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Datensatz im Suchindex
| _version_ | 1804122566760071168 |
|---|---|
| adam_text | Contents
Preface
....................................
v
Structure and Modification
-
Animal Proteins
Genetic Engineering Approaches to Relationships between Structure and
Functionality of Hen Egg-White Lysozyme
.................. 3
Akio
Kato
Design of Amphipathic Lysozyme Using Chemical and Genetic Modification to
Achieve Optimal Food Functionality and Diverse Antimicrobial Action
..... 16
Hisham Radwan Ibrahim and Akio
Kato
Novel Macromolecular Emulsifier Having Improved Antimicrobial Action
Elaborated by Covalent Attachment of Polysaccharides to Lysozyme
...... 29
Soichiro Nakamura, Akio
Kato
and Kunihiko Kobayashi
On the Effect of the Denaturation Degree of Food Proteins on their Functional
Properties
................................... 40
Valéry
Ya.
Grinberg,
Tatjana
V.
Burova,
Natalia
V.
Grinberg
and Alexander Ya. Mashkevich
Chemical
Modifications of
Bovine
ß-Lactoglobulin and ß-Casein in
Organic
Solvents
.................................... 48
С.
Creuzenet, A. Touati,
Ε.
Dufour, J.M. Chobert,
C. Bertrand-Harb
and
T. Haertlé
Pepsic Proteolysis
of
Bovine
ß-Lactoglobulin
and (3-Casein in Hydroethanolic
Media
..................................... 56
J.M. Chobert, E. Dufour, M. Dalgalarrondo and T. Haertlé
Alcohol-enhanced Cross-linking of
ß-Lactoglobulin
with Dimethyl Suberimidate
63
С.
Bertrand-Harb and
T. Haertlé
Casokinins as Bioactive Peptides in the Primary
Structure
of Casein
...... 67
Hans Meisel
VIH
Contents
Functional and Structural Properties of Aggregates Formed during Plastein-like
Reactions
................................... 76
Peter
Chr. Lorenzen
and
Eckhard Schlimme
Enzymatic
Peptide
Modification of Food Proteins
............... 82
Gyöngyi Hajós,
Samy
Hussein and
Éva Gelencsér
Hydrolysis of Casein and Casein Components by Acid Proteases with Milk
Clotting Properties
-
Kinetic Investigations
................... 87
Wolfgang G.A.
Krause,
Eberhard Ludwig
and Michael
Seiler
The Influence of N-Acetylneuraminic Acid
(NANA)
Content on the Functional
Properties of Micellar Casein
......................... 92
Jerzy Dziuba, Piotr Minkiewicz
and
Alicja Żbikowska
The Influence of Enzymatic Modification on Some Properties of Casein
Hydrolysates
................................. 95
Stefan
Ziajka, Waldemar
Dzwolak and
Zdzisław Żbikowski
Mechanism of the Proteolysis of Ovalbumin
.................. 98
Iosif A. Vaintraub,
Valentina
P. Bulmaga and
Muhamed
Musalem
Decolorization of Slaughterhouse Thick Blood for the Recovery of a Colourless
Protein Preparation and an Iron-Containing
Heme
Fraction
........... 103
Margarete Kobald,
Thomas Luck, Wolfgang Holley and
Henning
Klostermeyer
Structure and Modification
-
Plant Proteins
Narbonin, a 2S Seed Globulin from
Vicia
narbonensis L.
Biochemical Characterization and
Х
-Ray Structure
............... 109
Michael Hennig and
Bernhard Schlesier
Biochemical Characterization and Preliminary
Х
-Ray Data of Narbonin from
Vicia
pannonica................................
118
Bernhard
Schlesier, Michael Hennig,
Regine Kraft
and Christian
Horstmann
The Effect of the Main Physico-Chemical Factors and the Presence of Denaturing
Agents upon the Stability of the Secondary, Tertiary and Quaternary Structures of
Ribulose-l.S-Biphosphate Carboxylase from Alfalfa
.............. 121
Yurij
A. Antonov
and
Andrej
A. Soshinsky
Contents
IX
Structural
Differences between Precursor and Mature Legumin of Lupin Seeds
129
Marcello
Duranti
Natural Forms of Soybean Glycinin and Pseudoglycinins
............ 137
Vitalyi I. Senyuk,
Irina
A. Kakhovskaya and Andrei D. Shutov
Hydrolysis of Soybean Glycinin by
Trypsin:
The Segments Susceptible to
Proteolytic Attack
............................... 140
Andrej
D.
Shutov, Vitalij I. Senyuk,
Irina
A. Kakhovskaya and Julio Pineda
Modification of the Structure of
11
S
Globulins from Plant Seeds by Succiny
lation
143
Klaus Dieter
Schwenke, Ralf Mothes,
Dietrich Zirwer, Jacques Gueguen
and Muriel Subirade
Structural Changes in Acetylated Faba Bean Protein Isolates
.......... 154
Klaus Dieter
Schwenke,
Steffi
Dudek,
Ralf
Mothes,
Arndt Seifert
and Barbara
Raab
Conformation of Globular Proteins from Pea Investigated by Infrared
Spectroscopy
................................. 158
Muriel Subirade, Michel Pezolet and Jacques Gueguen
Legumin as Transglutaminase Substrate for Polymerisation and
Amine
Binding:
Effect of its Conformation
........................... 163
C.
Larré, M.
Chiarello, M.C.
Alexandre, M. Chenu
and J.
Gueguen
Modification
of a Wheat
Gamma Gliadin
by
Bovine Plasma
Factor
XIII .... 172
Marie-Cécile Alexandre, Colette Larré, Gérard Viroben, Yves Popineau
and Jacques Gueguen
Chemical
and Enzymatic Phosphorylation of
Soy
Glycinin
and their Effects on
Selected Functional Properties of the Protein
.................. 180
Frederick F. Shih
Protein Deamidase from Germinating Seeds
.................. 187
losifA. Vaintraub,
Ludmila V.Kotova
and Ranajid Shaha
Control of Functional Properties of Protein Preparations Trough Their Limited
Proteolysis
.................................. 190
Anatoly
N.
Danilenko and Evgeny E. Braudo
Contents
Characteristic
of Changes in Horse Bean
(Vicia
f
aba) Proteins upon Drying
and Storage
.................................. 195
Małgorzata Darewicz
and
Henryk
Kostyra
Influence of Technological Parameters and Protein Properties on the Aqueous
Extraction and Demulsification of Oil from Rapeseed
............. 198
A.
Wäsche,
T.
Luck and W. Holley
Interactions
Functional Properties of Food Proteins. Role of Interactions in Protein Systems
203
Vladimir B. Tolstoguzov
Non-Coulombic Complex Formation of Proteins as a Structure Forming Factor in
Food Systems
................................. 210
Evgeny E.Braudo and Yurij
A.Antonov
The Structure and Nature of Protein-Polysaccharide Complexes
........ 216
Stephen Harding,
Kornelia Jumel,
Rachel Kelly,
Elias Gudo,
John
C. Horton
and John R. Mitchell
Interaction of Acacetin with
Carmin,
the High Molecular Weight Protein from
Safflower Seed (Carthamus tinctorius L.)
................... 227
K. Sudhindra Rao and V. Prakash
Effect of Interactions with Oxidized Lipids on Structure Change and Properties of
Food Proteins
................................. 232
Jan Pokorný, Zuzana Réblová, Lenka
Kouñmská,
František
Pudil
and
Aleksandra Kwiatkowska
Reaction of Linoleic Acid
Hydroperoxide
with Muscle Proteins under Storage
Conditions
.................................. 236
Lenka Kouřimská, Jan Pokorný, Alice Jaschke and Zuzana Réblová
The
Influence
of Food Fibres on the Proteolysis of Casein
........... 239
V.K. Latov, L.G. Vinnikova, M.I. Fastovskaya and E.M. Belavtseva
Effect of Phytate on the Activity of Pepsin
................... 241
losif A. Vaintraub,
Valentina
P. Bulmaga and
Sarala Paramanugama
Contents
XI
Partial Characteristics
and Function of the Animal Proteinase Inhibitor Isolated
from Rye Grains
............................... 244
Danuta Dojczew
and
Jerzy Kączkowski
Partial Characteristic and Function of Rye
α
-Amylase
Inhibitors:
Factor for Resistance and Quality
....................... 250
Alfred
Täufel
and
Ingrid
Emmer
Surface Functional and Rheological Properties
Structures and Properties of Layers of Caseins Adsorbed on Oil-Water and Solid-
Water Interfaces
................................ 255
D.G. Dalgleish and Y. Fang
Alterations to the Structure of Adsorbed Protein Films by Food Components
263
David
С
Clark, Alan R.Mackie, Peter J.Wilde and David R.Wilson
Mechanism of Adsorption of Lysozyme at the Air-Water Interface
....... 270
Shuqian Xu and Srinivasan Damodaran
Serum Albumin Distribution in Water
-
Interface Adsorption Layer
-
Hydrocarbon
System
.................................... 278
A.Yu. Alentyev, V.N. hmaylova, E.S. Filatov and G.P. Yampolskaya
Influence of the Dissociation on the Surface Behaviors of Oligomeric Seed Storage
Proteins: The Example of Pea Legumin
.................... 281
Jacques Gueguen, Muriel Subirade, Jacky Barbot and Klaus Dieter
Schwenke
Emulsifying Properties of Wheat
Gliadins
and Gliadin Peptides
........ 290
Yves Popineau and Florence
Pineau
Structure Modification of Cottonseed Proteins and Their Functional Properties
297
Timur
S. Yunusov, Vladimir V. Maksimov, Rustam A. Rafikov
and Victoria
N.
Izmailova
Ultrastructure
and Droplet-Size Distribution of Faba Bean Protein Stabilised
O/W-Emulsions and Concentrates
....................... 304
J.-P.
Krause,
W.
Buchheim
and
G.
Schmidt
XII Contents
Functional Properties of a By-Product from Ovine Whey
............ 307
E. Orban, I.
Casini,
R.
Caproni and G.B.
Quaglia
The surface properties and other functional parameters of cereal germ proteins
310
Radomir
Lásztity, Sándor Tömösközi, József Nagy and Andrea Pungor
A Modified Conductometric Method for the Measuring of Foaming Properties of
Protein Concentrates and Isolates
....................... 316
Sándor Tömösközi
and Andrea Pungor
A New Apparatus for Analysing Foaming Properties of Proteins
........ 320
William Loisel, Jacques Gueguen and Yves Popineau
Functionality of Protein Isolates and Concentrates from Pea, Sunflower, Rapeseed
and Potato
.................................. 324
M.M. Wastyn, A. Zhang,
A. Hagen,
R.
Kastner
and
E. Taufratzhofer
Wheat Flour Proteins
:
Isolation and Functionality of Gliadin and HMW Enriched
Fractions
................................... 327
J. Raymond,
E. Roquette
and
J.Ĺ.
Azanza
Linear Viscoelastic Study of Effects of
SDS
on the Gelation Behaviour of Gelatins
331
A. Lips, T. Evans,
I.D.
Evans and D. Underwood
The Effect of Cations on Rheological Properties of Whey Protein Gels
..... 341
E. Allen Foegeding
Factors Conditioning the Apparent Viscosity of Actomysin in Muscle from Several
Species
.................................... 344
Susana Cofrades,
Mercedes Careche, Jose Carballo
and Francisco
Jiménez Colmenero
Influence of Manufacturing Process Conditions on Gels Made from Sardine
Surimi
.................................... 347
C. Alvarez,
/·
Couso, M. T. Solas and M.
Tejada
Influence of Modification of Protein Composition on Rheological Properties
of Yoghurt
.................................. 354
Zdzisław Zbikowski,
Stefan Ziajka and Maria
Bakula
Subject Index
............................... 357
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| id | DE-604.BV008181503 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:15:55Z |
| institution | BVB |
| institution_GND | (DE-588)2130698-9 |
| isbn | 3527300376 1560817690 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-005399646 |
| oclc_num | 612074665 |
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| physical | XII, 363 S. Ill., graph. Darst. |
| publishDate | 1993 |
| publishDateSearch | 1993 |
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| publisher | VCH |
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| spelling | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 ed. by K. D. Schwenke ... Weinheim u.a. VCH 1993 XII, 363 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittel (DE-588)4034870-2 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1992 Reinhardsbrunn gnd-content Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s DE-604 Schwenke, Klaus Dieter Sonstige oth Symposium on Food Proteins 4 1992 Reinhardsbrunn Sonstige (DE-588)2130698-9 oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005399646&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 Lebensmittel (DE-588)4034870-2 gnd Proteine (DE-588)4076388-2 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4076388-2 (DE-588)1071861417 |
| title | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 |
| title_auth | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 |
| title_exact_search | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 |
| title_full | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 ed. by K. D. Schwenke ... |
| title_fullStr | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 ed. by K. D. Schwenke ... |
| title_full_unstemmed | Food proteins structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 ed. by K. D. Schwenke ... |
| title_short | Food proteins |
| title_sort | food proteins structure and functionality developed from the 4th symposium on food proteins structure functionality relationships held at reinhardsbrunn germany 5 8 october 1992 |
| title_sub | structure and functionality ; developed from the 4th Symposium on Food Proteins "Structure-Functionality Relationships", held at Reinhardsbrunn, Germany, 5. - 8. October 1992 |
| topic | Lebensmittel (DE-588)4034870-2 gnd Proteine (DE-588)4076388-2 gnd |
| topic_facet | Lebensmittel Proteine Konferenzschrift 1992 Reinhardsbrunn |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005399646&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT schwenkeklausdieter foodproteinsstructureandfunctionalitydevelopedfromthe4thsymposiumonfoodproteinsstructurefunctionalityrelationshipsheldatreinhardsbrunngermany58october1992 AT symposiumonfoodproteinsreinhardsbrunn foodproteinsstructureandfunctionalitydevelopedfromthe4thsymposiumonfoodproteinsstructurefunctionalityrelationshipsheldatreinhardsbrunngermany58october1992 |