Protein structure function relationships in foods:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
London u.a.
Blackie
1994
|
| Edition: | 1. ed. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | 202 S. Ill., graph. Darst. |
| ISBN: | 0751401862 |
Staff View
MARC
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| 245 | 1 | 0 | |a Protein structure function relationships in foods |c ed. by R. Y. Yada ... |
| 246 | 1 | 3 | |a Protein structure-function relationships in foods |
| 250 | |a 1. ed. | ||
| 264 | 1 | |a London u.a. |b Blackie |c 1994 | |
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| 650 | 4 | |a Food |x Protein content | |
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Record in the Search Index
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| adam_text | Contents
1 Physiochemical
properties of proteins:
Texturization via gelation, glass and film formation
1
J.E. KINSELLA,
DJ.
RECTOR and L.G. PHILLIPS
Abstract
1
1.1
Introduction
1
1.2
Gelation
3
1.3
Foaming properties
10
1.3.1
Interfacial
adsorption of proteins
10
1.3.2
Electrostatic interactions
11
1.3.3
Disulfide bonds
14
1.3.4 Hydrophobie
effects
15
1.3.5
Foam depressants
17
References
20
2
Microstructure
of protein gels related to functionality
22
A.-M.
HERMANSSON
Abstract
22
2.1
Introduction
22
2.2
Measuring techniques
24
2.2.1
Microstructure
24
2.2.2
Rheology
25
2.2.3
Fat- and water-holding properties
26
2.2
Microstructure
of gels and gel formation
26
2.3
Gel
microstructure
and water-holding properties
32
2.4
Gel
microstructure
and rheological properties
35^
2.5
Image analysis
—
a potential for the future
39
References
41
3
Probing structural changes and preparation of protein
domains by limited proteolysis
43
H.E. SWAISGOOD, S.X. CHEN, S. OH and
G.L CATIGNANI
Abstract
43
3.1
Introduction
43
3.2
Protein structure and its relationship to proteolysis
43
3.3
Use of immobilized
proteinases
as structural probes
45
3.4
Probing protein domain structure with
proteinases
46
3.4.1
Proteolytic analysis of domains in globular proteins
46
3.4.2
Proteolytic analysis of domains in coiled-coil rod
proteins
49
3.4.3
Proteolytic analysis of domains in a multifunctional
blood protein
51
3.5
Possible domains in food proteins
52
χ
PROTEIN
STRUCTURE
FUNCTION
3.6
Preparation of a possible structural domain of
ß-lactoglobulin
by limited proteolysis
55
3.7
Potential design of protein functionality by limited
transglutaminase-catalyzed cross-linking of domains
58
3.8
Conclusions and future directions
59
References
60
4
Control of polyphenoloxidase activity using a catalytic mechanism
62
D. OSUGA, A. VAN
DER SCHAAF
and
J.R. WHITAKER
Abstract
62
4.1
Introduction
62
4.2
Mechanism of action of phenol
oxidase
63
4.2.1
Reactions catalyzed
63
4.2.2
Kinetic mechanism
65
4.2.3
Substrate specificity
66
4.2.4
Mechanism of action
68
4.3
Primary structures of polyphenol
oxidases
70
4.4
Control of polyphenol
oxidase
activity
75
4.4.1
Breeding, O2 elimination, heating,
pH
control
75
4.4.2
Reducing compounds
76
References
86
5
Naturally occurring
α
-amylase
inhibitors:
Structure/function relationships
89
M.F. HO, X. YIN,
F.F.
FILHO,
F.
LAJOLO
and
J.R. WHITAKER
Abstract
89
5.1
Introduction
89
5.2
Types of
α
-amylase
inhibitors
90
5.2.1
N-containing carbohydrates
90
5.2.2
Microbial-derived polypeptide
α
-amylase
inhibitors
92
5.2.3
Plant-derived protein
α
-amylase
inhibitors
93
References
114
6
Application of multivariate analysis in studies of food
protein functions
120
S. NAKAI, T. AISHIMA and R.Y. YADA
Abstract
120
6.1
Introduction
120
6.2
Multivariate analysis
(MVA)
techniques
121
6.2.1
Principal component analysis
121
6.2.2
Discriminant analysis
121
6.2.3
Principal component regression (PCR)
122
6.2.4
Principal component similarity analysis (PCS)
122
6.2.5
Cluster analysis (CA)
123
6.3
Application of PCS
123
6.3.1
Nonfood application
123
6.3.2
Food-related applications
130
6.4
Comparison of multivariate analyses
138
References
142
CONTENTS
ХІ
7
Surface
adsorption of dairy proteins: Fouling of model surfaces
143
K.L. FULLER and S.G. ROSCOE
Abstract
143
7.1
Introduction
143
7.2
Experimental technique
144
7.2.1
Electrochemical cell and electrodes
144
7.2.2
Solutions
145
7.2.3
Methods
145
7.2.4
Results
147
7.3
Discussion
153
References
160
8
Raman spectroscopy as a probe of protein structure in food
systems
163
E. LI-CHAN, S. NAKAI and M. KGOROTSUKA
Abstract
163
8.1
Introduction
163
8.2
Overview of Raman spectroscopy
164
8.2.1
Basis for Raman spectroscopy
164
8.2.2
Raman instrumentation and sample-handling techniques
165
8.3
Raman spectroscopy of proteins
169
8.3.1
Side-chain vibrations
170
8.3.2
The
peptide
backbone
174
8.4
Examples of applications of Raman spectroscopy to probe
protein structure in food systems
178
8.4.1
Effects of salts or ion on protein structure
178
8.4.2
Denaturation, aggregation and gelation
179
8.4.3
Comparison of solution versus solid phases
* 183
8.4.4
Protein-lipid interactions
184
8.5
Recent trends in Raman spectroscopy
189
References
194
Index
198
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| genre_facet | Konferenzschrift 1991 Toronto |
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| indexdate | 2024-07-09T17:51:18Z |
| institution | BVB |
| isbn | 0751401862 |
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| physical | 202 S. Ill., graph. Darst. |
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| spelling | Protein structure function relationships in foods ed. by R. Y. Yada ... Protein structure-function relationships in foods 1. ed. London u.a. Blackie 1994 202 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food Protein content Proteins Proteins Analysis Proteins Structure Structure-Activity Relationship Struktur (DE-588)4058125-1 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf Funktion (DE-588)4195664-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1991 Toronto gnd-content Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s Struktur (DE-588)4058125-1 s Funktion (DE-588)4195664-3 s DE-604 Yada, Rickey Y. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006903065&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Protein structure function relationships in foods Food Protein content Proteins Proteins Analysis Proteins Structure Structure-Activity Relationship Struktur (DE-588)4058125-1 gnd Proteine (DE-588)4076388-2 gnd Funktion (DE-588)4195664-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4058125-1 (DE-588)4076388-2 (DE-588)4195664-3 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Protein structure function relationships in foods |
| title_alt | Protein structure-function relationships in foods |
| title_auth | Protein structure function relationships in foods |
| title_exact_search | Protein structure function relationships in foods |
| title_full | Protein structure function relationships in foods ed. by R. Y. Yada ... |
| title_fullStr | Protein structure function relationships in foods ed. by R. Y. Yada ... |
| title_full_unstemmed | Protein structure function relationships in foods ed. by R. Y. Yada ... |
| title_short | Protein structure function relationships in foods |
| title_sort | protein structure function relationships in foods |
| topic | Food Protein content Proteins Proteins Analysis Proteins Structure Structure-Activity Relationship Struktur (DE-588)4058125-1 gnd Proteine (DE-588)4076388-2 gnd Funktion (DE-588)4195664-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food Protein content Proteins Proteins Analysis Proteins Structure Structure-Activity Relationship Struktur Proteine Funktion Lebensmittel Konferenzschrift 1991 Toronto |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006903065&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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