Food protein analysis: quantitative effects on processing
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Dekker
2002
|
| Schriftenreihe: | Food science and technology
118 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XI, 463 S. graph. Darst. |
| ISBN: | 0824706846 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804129304385159168 |
|---|---|
| adam_text | Titel: Food protein analysis
Autor: Owusu-Apenten, Richard K.
Jahr: 2002
Contents
Preface
Part 1. Fundamental Techniques
Chapter 1. Kjeldahl Method, Quantitative Amino Acid Analysis and
Combustion Analysis 1
1. Introduction to Food Protein Analyses 1
2. Kjeldahl Analysis 7
3. Colorimetric Analysis of Kjeldahl Nitrogen 18
4. Quantitative Amino Acid Analysis 25
5. Combustion Nitrogen Analyzers 29
References 38
Part 2. Copper Binding Methods
Chapter 2. The Alkaline Copper Reagent: Biuret Assay 47
1. Introduction 47
2. The Alkaline Copper Reagent Protein Assay 48
3. Chemistry of the Alkaline Copper Reagent Protein
Assay 50
4. Interference Compounds 53
vii
viii Contents
5. Sample Pretreatment and Avoiding Interferences 55
6. The Micro-Biuret or Ultraviolet Biuret Protein Analysis 56
7. Applications of the ACR Solution for Food Protein
Analysis 57
References 64
Chapter 3. The Lowry Method 69
1. Introduction 69
2. The Lowry Protein Assay 70
3. Chemistry of the Lowry Assay 73
4. Calibration Features 77
5. Interference Compounds 80
6. Sample Pretreatment, Avoiding Interferences, and
Ensuring Accuracy 86
7. Applications of Lowry Assays to Food Protein Analysis 87
References 93
Chapter 4. The Bicinchoninic Acid Protein Assay 99
1. Introduction 99
2. The BCA Protein Assay 103
3. Chemistry of the BCA Protein Assay 105
4. Calibration Features 109
5. Interference Compounds 110
6. Sample Pretreatment, Avoiding Interference, Ensuring
Accuracy 112
7. Automated BCA Protein Assays 113
8. Applications of the BCA Assay to Food Protein
Analysis 116
References 121
Part 3. Dye Binding Methods
Chapter 5. The Udy Method 125
1. Introduction 125
2. The Udy Method 127
3. Solid-Phase Dye-Binding Assays 131
4. The Chemistry of Dye-Binding Protein Assays 133
5. Interference Compounds and Their Avoidance 147
6. Applications of Dye-Binding Assays for Food Protein
Analysis 147
References 160
Chapter 6. The Bradford Method—Principles 169
1. Introduction 169
Contents ix
2. Theory of the Bradford Assay 171
3. Effect of Protein-Dye Binding Parameters on the
Bradford Assay 183
4. Linearization Plots for the Bradford Assays 184
5. Assay Sensitivity and the Maximum Number of Dye
Binding Sites 184
6. Solid-Phase Dye-Binding Assays 185
7. Interference Compounds and Sample Pretreatment 186
References 191
Chapter 7. Bradford Assay—Applications 195
1. Introduction 195
2. Coomassie Brilliant Blue Dye-Binding Assays 195
3. Performance Characteristics of CBBG Dye-Binding
Assays 201
4. Applications to Food Protein Analysis 204
References 218
Part 4. ImmunoJogical Methods for Protein Speciation
Chapter 8. Immunological Assay: General Principles and the Agar
Diffusion Assay 221
1. Introduction 221
2. Immunological Methods 225
3. Speciation of Proteins by Agar Gel Double
Immunodiffusion Assay 230
References 241
Chapter 9. Speciation of Meat Proteins by Enzyme-Linked
Immunosorbent Assay 247
1. Introduction 247
2. Raw Meat Speciation by Indirect ELISA 252
3. Raw Meat Speciation by Sandwich ELISA 255
4. Muscle Protein Antigens for ELISA 257
5. Cooked Meat Analysis by ELISA 260
6. Monoclonal Antibodies for Meat Speciation 265
7. Fish and Seafood Identification by ELISA 268
8. Performance Characteristics for Different ELISA
Formats 270
9. Meat Testing for Transmissible Spongiform
Encephalopathy Agents 271
References 274
X Contents
Chapter 10. Speciation of Soya Protein by Enzyme-Linked
Immunoassay 281
1. Introduction 281
2. Sample Pretreatment and Analysis of Soy Protein 281
3. Structure, Denaturation, and Renaturation of Soybean
Proteins 285
4. Solvent-Extractable Soybean Protein 289
5. Thermostable Antigens for Soybean Protein Analysis 289
6. Other Nonmeat Proteins 292
References 292
Chapter 11. Determination of Trace Protein Allergens in Foods 297
1. Introduction 297
2. Soya Bean Protein Allergens 301
3. Peanuts 305
4. Wheat and Related Cereals 312
References 329
Part 5. Protein Nutrient Value
Chapter 12. Biological and Chemical Tests for Protein Nutrient Value 341
1. Introduction 341
2. Human and Other In Vivo Assays for Protein Nutrient
Value 346
3. Small Animal Bioassays for Protein Nutrient Value 348
4. In Vitro Methods for Assessing Protein Nutrient Value 354
5. Protein Digestibility 366
References 374
Chapter 13. Effect of Processing on Protein Nutrient Value 381
1. Introduction 381
2. Milk and Milk Powders 381
3. Infant Formulas 384
4. Feedstuffs and Concentrates for Livestock 386
5. Legumes and Oilseeds 393
6. 7. Cereal and Cereal Products Tmnrovine Cereal Protein Oualitv bv Screening 398 401
References 402
Chapter 14. Protein Digestibility-Corrected Amino Acid Scores 411
1. Introduction 411
2. Protein Digestibility 411
3. Protein Denaturation 414
4. Chemical Deterioration of Protein Ingredients 416
Contents xi
5. Matrix Effects on the Rate of Deterioration of Protein
Ingredients 420
6. Protein Digestibility-Corrected Amino Acid Scores
(PDCAAS) 427
References 440
Index 447
|
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| discipline | Chemie / Pharmazie Chemie |
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| spelling | Owusu-Apenten, Richard Verfasser aut Food protein analysis quantitative effects on processing R.K. Owusu-Apenten New York [u.a.] Dekker 2002 XI, 463 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 118 Includes bibliographical references and index Aliments - Analyse ram Industrie agro-alimentaire ram Protéines - Analyse ram Protéines - Métabolisme ram Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Quantitative Analyse (DE-588)4125311-5 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf Chemische Analyse (DE-588)4009840-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s Chemische Analyse (DE-588)4009840-0 s DE-604 Lebensmittelverarbeitung (DE-588)4167045-0 s Quantitative Analyse (DE-588)4125311-5 s Food science and technology 118 (DE-604)BV000012997 118 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009879067&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Owusu-Apenten, Richard Food protein analysis quantitative effects on processing Food science and technology Aliments - Analyse ram Industrie agro-alimentaire ram Protéines - Analyse ram Protéines - Métabolisme ram Lebensmittelverarbeitung (DE-588)4167045-0 gnd Quantitative Analyse (DE-588)4125311-5 gnd Proteine (DE-588)4076388-2 gnd Chemische Analyse (DE-588)4009840-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4125311-5 (DE-588)4076388-2 (DE-588)4009840-0 (DE-588)4034870-2 |
| title | Food protein analysis quantitative effects on processing |
| title_auth | Food protein analysis quantitative effects on processing |
| title_exact_search | Food protein analysis quantitative effects on processing |
| title_full | Food protein analysis quantitative effects on processing R.K. Owusu-Apenten |
| title_fullStr | Food protein analysis quantitative effects on processing R.K. Owusu-Apenten |
| title_full_unstemmed | Food protein analysis quantitative effects on processing R.K. Owusu-Apenten |
| title_short | Food protein analysis |
| title_sort | food protein analysis quantitative effects on processing |
| title_sub | quantitative effects on processing |
| topic | Aliments - Analyse ram Industrie agro-alimentaire ram Protéines - Analyse ram Protéines - Métabolisme ram Lebensmittelverarbeitung (DE-588)4167045-0 gnd Quantitative Analyse (DE-588)4125311-5 gnd Proteine (DE-588)4076388-2 gnd Chemische Analyse (DE-588)4009840-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aliments - Analyse Industrie agro-alimentaire Protéines - Analyse Protéines - Métabolisme Lebensmittelverarbeitung Quantitative Analyse Proteine Chemische Analyse Lebensmittel |
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