Functionality of proteins in food: with 21 tables
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | German |
| Published: |
Berlin [u.a.]
Springer
1997
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | X, 373 S. graph. Darst. |
| ISBN: | 3540602526 0387602526 |
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MARC
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| 100 | 1 | |a Zayas, Joseph F. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Functionality of proteins in food |b with 21 tables |c Joseph F. Zayas |
| 264 | 1 | |a Berlin [u.a.] |b Springer |c 1997 | |
| 300 | |a X, 373 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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TABLE
OF
CONTENTS
INTRODUCTION
.
1
REFERENCES
.
5
CHAPTER
1
SOLUBILITY
OF
PROTEINS
.
6
1.1
INTRODUCTION
.
6
1.1.1
FACTORS
AFFECTING
SOLUBILITY
OF
PROTEINS
.
7
1.2
SOLUBILITY
OF
MEAT
AND
FISH
PROTEINS
.
9
1.2.1
SOLUBILITY
OF
MUSCLE
PROTEINS
.
9
1.2.2
SOLUBILITY
OF
STROMA
PROTEINS
.
11
1.2.3
PROTEIN
SOLUBILITY
IN
PROCESSED
MEATS
.
12
1.2.4
SOLUBILITY
OF
BLOOD
PROTEINS
.
13
1.2.5
THE
EFFECT
OF
HEATING
ON
SOLUBILITY
OF
PROTEINS
.
14
1.2.6
THE
EFFECT
OF
FREEZING
AND
STORAGE
WHEN
FROZEN
ON
PROTEIN
SOLUBILITY
.
18
1.2.7
THE
EFFECT
OF
PROTEIN
MODIFICATION
AND
IRRADIATION
TREATMENT
.
22
1.3
SOLUBILITY
OF
MILK
PROTEINS
.
24
1.4
SOLUBILITY
OF
EGG
PROTEINS
.
.
33
1.5
SOLUBILITY
OF
PLANT
PROTEINS
.
34
1.5.1
SOYBEAN
PROTEINS
.
34
1.5.2
PEANUT
PROTEINS
.
43
1.5.3
PEA
AND
BEAN
PROTEINS
.
45
1.5.4
SUNFLOWER
PROTEINS
.
49
1.5.5
COMPROTEINS
.
51
1.5.6
MISCELLANEOUS
PLANT
PROTEINS
.
56
REFERENCES
.
67
CHAPTER
2
WATER
HOLDING
CAPACITY
OF
PROTEINS
.
76
2.1
INTRODUCTION
.
76
2.2
THE
MECHANISM
OF
PROTEIN-WATER
INTERACTION
.
77
2.2.1
FACTORS
INFLUENCING
WATER
BINDING
OF
PROTEINS
.
79
VIII
2.3
WATER
HOLDING
CAPACITY
OF
PROTEINS
IN
MEAT
AND
MEAT
PRODUCTS
.
81
2.3.1
WATER
BINDING
CAPACITY
OF
MUSCLE
PROTEINS
.
81
2.3.2
FACTORS
INFLUENCING
WATER
BINDING
OF
MUSCLE
PROTEINS
.
83
2.3.3
WATER
BINDING
IN
COMMINUTED
MEAT
PRODUCTS
.
89
2.3.4
MILK
PROTEINS
IN
COMMINUTED
MEATS
.
96
2.3.5
SOY
PROTEINS
IN
COMMINUTED
MEATS
.
97
2.3.6
COM
GERM
PROTEIN
IN
COMMINUTED
MEATS
.
100
2.4
WATER
HOLDING
CAPACITY
OF
MILK
PROTEINS
.
104
2.5
WATER
HOLDING
CAPACITY
OF
EGG
PROTEINS
.
109
2.6
WATER
HOLDING
CAPACITY
OF
PLANT
PROTEINS
.
110
2.6.1
SOYBEAN
PROTEINS
.
110
2.6.2
PEA
AND
BEAN
PROTEINS
.
.
117
2.6.3
SUNFLOWER
PROTEINS
.
118
2.6.4
COMPROTEINS
.
119
2.6.5
WHEAT
PROTEINS
.
121
2.6.6
MISCELLANEOUS
PROTEINS
.
125
REFERENCES
.
127
CHAPTER
3
EMULSIFYING
PROPERTIES
OF
PROTEINS
.
134
3.1
INTRODUCTION
.
134
3.2
HYDROPHOBIC
AND
HYDROPHILIC
PROPERTIES
OF
PROTEINS
.
135
3.3
INTERFACIAL
FILM
FORMATION
AND
PROPERTIES
.
139
3.4
FACTORS
AFFECTING
THE
EMULSIFYING
PROPERTIES
OF
PROTEINS
.
144
3.4.1
PROTEIN
CONCENTRATION
.
144
3.4.2
PH
OF
MEDIUM
.
145
3.4.3
IONIC
STRENGTH
.
146
3.4.4
HEAT
TREATMENT
AND
OTHER
FACTORS
.
146
3.5
EMULSION
STABILITY
.
147
3.6
MEASURING
EMULSIFYING
PROPERTIES
.
152
3.7
EMULSIFYING
PROPERTIES
OF
MEAT
PROTEINS
AND
PROTEINS
UTILIZED
AS
EXTENDERS
IN
MEAT
PRODUCTS
.
153
3.7.1
PROTEIN
FUNCTIONALITY
IN
COMMINUTED
MEATS
.
153
3.7.2
EMULSIFYING
PROPERTIES
OF
VARIOUS
MUSCULAR
PROTEINS
.
156
3.7.3
EMULSIFYING
PROPERTIES
OF
BLOOD
PROTEINS
.
163
3.8
FUNCTIONALITY
OF
NONMEAT
PROTEINS
IN
COMMINUTED
MEATS
.
164
3.8.1
MILK
PROTEINS
.
165
3.8.2
SOY
PROTEINS
.
167
3.8.3
COM
AND
WHEAT
GERM
PROTEINS
.
171
3.9
MILK
PROTEINS
AS
EMULSIFIERS
IN
FOOD
SYSTEMS
.
175
3.9.1
EMULSIFYING
PROPERTIES
OF
CASEINS
AND
CASEINATES
.
176
3.9.2
EMULSIFYING
PROPERTIES
OF
WHEY
PROTEINS
.
182
3.10
EMULSIFYING
PROPERTIES
OF
EGG
PROTEINS
.
192
3.11
EMULSIFYING
PROPERTIES
OF
PLANT
PROTEINS
.
196
3.11.1
SOYBEAN
PROTEINS
.
196
3.11.2
PEA
AND
BEAN
PROTEINS
.
205
IX
3.11.3
COM
PROTEINS
.
206
3.11.4
MISCELLANEOUS
PROTEINS
.
209
REFERENCES
.
215
CHAPTER
4
OIL
AND
FAT
BINDING
PROPERTIES
OF
PROTEINS
.
228
4.1
INTRODUCTION
.
228
4.2
FAT
BINDING
PROPERTIES
OF
PROTEINS
OF
ANIMAL
ORIGIN
.
231
4.2.1
MUSCLE
PROTEINS
.
231
4.2.2
SOY
PROTEINS
IN
COMMINUTED
MEATS
.
237
4.2.3
THE
EFFECT
OF
COM
GERM
PROTEIN
FLOUR
ON
FAT
BINDING
IN
GROUND
BEEF
PATTIES
.
239
4.2.4
MILK
AND
EGG
PROTEINS
.
241
4.3
FAT
BINDING
PROPERTIES
OF
PROTEINS
OF
PLANT
ORIGIN
.
244
4.3.1
SOY
PROTEINS
.
244
4.3.2
PEA,
BEAN
AND
GUAR
PROTEINS
.
246
4.3.3
COM
GERM
PROTEINS
.
247
4.3.4
WHEAT
PROTEINS
.
250
4.3.5
COTTONSEED
PROTEINS
.
252
4.3.6
MISCELLANEOUS
PROTEINS
.
253
REFERENCES
.
256
CHAPTER
5
FOAMING
PROPERTIES
OF
PROTEINS
.
260
5.1
INTRODUCTION
.
260
5.2
THE
MECHANISM
OF
FOAM
FORMATION
.
261
5.2.1
FACTORS
AFFECTING
FOAM
FORMATION
.
267
5.2.2
FOAM
STABILITY
.
272
5.3
MILK
PROTEINS
.
274
5.3.1
FACTORS
AFFECTING
THE
FOAMING
PROPERTIES
OF
MILK
PROTEINS
.
281
5.4
EGG
PROTEINS
.
287
5.4.1
THE
EFFECT
OF
PROCESSING
ON
FOAMING
PROPERTIES
OF
EGG
PROTEINS
.
290
5.5
BLOOD
PROTEINS
AND
GELATIN
.
292
5.6
THE
FOAMING
PROPERTIES
OF
PLANT
PROTEINS
.
293
REFERENCES
.
304
CHAPTER
6
GELLING
PROPERTIES
OF
PROTEINS
.
310
6.1
INTRODUCTION
.
310
6.2
THE
MECHANISM
OF
PROTEIN
GEL
FORMATION
.
311
6.2.1
HEAT-INDUCED
GELATION
.
313
6.2.2
PROTEIN-WATER
INTERACTION
IN
GELS
.
314
6.2.3
FACTORS
AFFECTING
THE
PROPERTIES
OF
GELS
.
315
6.3
GELLING
PROPERTIES
OF
MEAT
PROTEINS
.
316
6.3.1
MYOFIBRILLAR
PROTEINS
.
317
6.3.2
SARCOPLASMIC
PROTEINS
.
322
6.3.3
GELATION
OF
RED
AND
WHITE
MUSCLE
PROTEINS
.
322
X
6.3.4
FACTORS
AFFECTING
THE
GELLING
PROPERTIES
OF
MEAT
PROTEINS
.
323
6.3.5
MYOSIN
BLENDS
WITH
OTHER
PROTEINS
AND
LIPIDS
.
329
6.3.6
FISH
PROTEINS
.
331
6.3.7
COLLAGEN
GELATION
.
334
6.3.8
BLOOD
PROTEINS
.
336
6.4
GELLING
PROPERTIES
OF
MILK
PROTEINS
.
337
6.4.1
GELLING
PROPERTIES
OF
WHEY
PROTEIN
CONCENTRATE,
ISOLATE,
AND
INDIVIDUAL
WHEY
PROTEINS
.
338
6.4.2
THE
EFFECT
OF
HEATING
AND
PROTEIN
CONCENTRATION
.
340
6.4.3
GELATION
OF
CASEIN
.
344
6.4.4
FACTORS
AFFECTING
THE
GELLING
PROPERTIES
OF
MILK
PROTEINS
.
345
6.5
GELLING
PROPERTIES
OF
EGG
PROTEINS
.
349
6.5.1
GELATION
OF
EGG
WHITE
.
349
6.5.2
GELATION
OF
YOLK
.
353
6.6
GELLING
PROPERTIES
OF
SOY
PROTEINS
.
355
REFERENCES
.
358
SUBJECT
INDEX
.
367 |
| any_adam_object | 1 |
| author | Zayas, Joseph F. |
| author_facet | Zayas, Joseph F. |
| author_role | aut |
| author_sort | Zayas, Joseph F. |
| author_variant | j f z jf jfz |
| building | Verbundindex |
| bvnumber | BV010840186 |
| classification_rvk | VK 8560 VN 8100 |
| classification_tum | CHE 820f CHE 507f |
| ctrlnum | (OCoLC)174177675 (DE-599)BVBBV010840186 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| format | Book |
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| id | DE-604.BV010840186 |
| illustrated | Illustrated |
| indexdate | 2024-10-14T14:05:37Z |
| institution | BVB |
| isbn | 3540602526 0387602526 |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007246465 |
| oclc_num | 174177675 |
| open_access_boolean | |
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| owner_facet | DE-355 DE-BY-UBR DE-M49 DE-BY-TUM DE-1028 DE-526 DE-11 DE-B768 |
| physical | X, 373 S. graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Springer |
| record_format | marc |
| spelling | Zayas, Joseph F. Verfasser aut Functionality of proteins in food with 21 tables Joseph F. Zayas Berlin [u.a.] Springer 1997 X, 373 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s DE-604 Physikalisch-chemische Eigenschaft (DE-588)4369521-8 s DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007246465&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Zayas, Joseph F. Functionality of proteins in food with 21 tables Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd Proteine (DE-588)4076388-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4369521-8 (DE-588)4076388-2 (DE-588)4034870-2 |
| title | Functionality of proteins in food with 21 tables |
| title_auth | Functionality of proteins in food with 21 tables |
| title_exact_search | Functionality of proteins in food with 21 tables |
| title_full | Functionality of proteins in food with 21 tables Joseph F. Zayas |
| title_fullStr | Functionality of proteins in food with 21 tables Joseph F. Zayas |
| title_full_unstemmed | Functionality of proteins in food with 21 tables Joseph F. Zayas |
| title_short | Functionality of proteins in food |
| title_sort | functionality of proteins in food with 21 tables |
| title_sub | with 21 tables |
| topic | Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd Proteine (DE-588)4076388-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Physikalisch-chemische Eigenschaft Proteine Lebensmittel |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007246465&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT zayasjosephf functionalityofproteinsinfoodwith21tables |