Chemical & functional properties of food proteins:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Lancaster [u.a.]
Technomic Publ.
2001
|
| Schriftenreihe: | Chemical and functional properties of food components series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 490 S. Ill., graph. Darst. |
| ISBN: | 1566769604 |
Internformat
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| 245 | 1 | 0 | |a Chemical & functional properties of food proteins |c ed. by Zdzisław E. Sikorski |
| 246 | 1 | 3 | |a Chemical and functional properties of food proteins |
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Datensatz im Suchindex
| _version_ | 1804129602890629120 |
|---|---|
| adam_text | Titel: Chemical functional properties of food proteins
Autor: Sikorski, Zdzisław E.
Jahr: 2001
Table of Contents
Preface xi
Contributors xiii
1. THE ROLE OF NITROGENOUS COMPOUNDS
IN FOOD QUALnY................................1
ZDZ1SLAW E. SIKORSKI
Introduction 1
The Content of Nitrogenous Compounds in Foods 1
The Role of Proteins in Food Raw Materials 3
The Effect of Nitrogenous Compounds on the
Nutritional Value and Safety of Foods 4
The Effect of Proteins on the Technological
Value of Food Raw Materials 6
The Effect of Proteins on the Sensory Quality of Foods 7
Interactions with other Food Constituents 10
References 10
2. PROTEINS IN FOOD STRUCTURES..................13
m. Angeles lluch, Isabel perez-munuera and
ISABEL HERNANDO
Microscopy in the Study of Protein Structure 13
The Structural Role of Proteins in Various
Food Raw Materials 14
Interactions of Proteins with other Components
in Food Structures 25
References 32
vi Table of Contents
3. PROTEIN STRUCTURE AND
PHYSICOCHEMICAL PROPERTIES ..................35
SkAWOMIR MILEWSKI
Introduction 35
Classification of Proteins 36
Amino Acid Composition of Proteins 39
Four Levels of Protein Structural Organization 41
Protein Folding 46
Proteins in Solution 48
Protein Denaturation 49
Protein and Electromagnetic Radiation 51
Chemical Reactivity of Proteins 54
References 55
4. PROTEIN DETERMINATION AND ANALYSIS
IN FOOD SYSTEMS..............................57
EDWARD KOkAKOWSKI
Preparation of Samples for Protein Assay 57
Separation of Protein from Different Food Matrices 57
Hydrolysis of Protein for Determination of Amino
Acid Composition 71
Analytical Methods Used in Proteins, Peptides, and
Amino Acids Analysis 72
References 101
5. FUNCTIONAL PROPERTIES OF PROTEINS
IN FOOD SYSTEMS .............................113
ZDZISfcAW E. SIKORSKI
Introduction 113
Factors Affecting the Functional Properties of
Proteins in Foods 114
Interactions of Proteins-Water 116
Interactions of Macromolecules-
Water-Macromolecules 120
Interactions of Protein-Lipids and
Protein-Interface 127
References 132
6. RHEOLOGICAL PROPERTIES OF
PROTEIN GELS ................................137
TADEUSZ MATUSZEK
Introduction 137
Table of Contents vii
Flow of Protein Solutions and Gels 140
Principles of Measurement of Rheological Properties
of Proteinaceous Food Systems 143
Applicability of Different Rheological Measurements
to Proteinaceous Food Systems 147
Rheological Forces Involved in the Protein Gel
Structure Relation 148
Rheological Forces Related to Sensory Properties
of Proteinaceous Foods 150
References 153
7. ENZYMIC MODIFICATION OF PROTEINS
IN FOOD SYSTEMS .............................155
NORMAN F. HAARD
Introduction 155
Traditional Applications of Protein Hydrolysis 156
Control of Protein Hydrolysis for Value-Added Products 159
Transpeptidation 163
Protein Cross-Linking 165
Enzymic Phosphorylation and Deamidation 170
Enzymic Modification of Proteins for Specialty Ingredients 174
Conclusions 180
References 181
8. CHEMICAL REACTIONS IN PROTEINS
IN FOOD SYSTEMS .............................191
ZDZIStAW E. SIKORSKI
Introduction 191
Changes Induced by Heating 191
Oxidative Changes 202
Cross-Linking 204
Intentional, Chemical Modifications of Food Proteins 205
References 213
9. NUTRITIVE ROLE OF FOOD PROTEINS ..............217
MARIA RAKOWSKA and PIOTR OCHODZKI
Nutritive Value of Native Proteins 217
Methods of Protein Quality Evaluation 219
Experimental Evaluation of Protein Quality 220
Protein and Amino Acid Requirements 222
Dietary Selection of Protein in Foods and Meals 224
viii Table of Contents
Effects of Processing and Chemical Modification on the
Biological Value of Proteins 225
Changes of Nutritive Value in Plant Protein Isolates 230
References 230
10. MUSCLE PROTEINS.............................233
JACEK KIJOWSKI
Muscle Protein Categories 233
Contractile Proteins 235
Regulatory Proteins 238
Cytoskeletal Proteins 240
Stromal Proteins 242
Sarcoplasmic Proteins 246
Functional Properties of Muscle Proteins 256
Summary 263
References 264
11. MILK PROTEINS: BIOLOGICAL AND FOOD
ASPECTS OF STRUCTURE AND FUNCTION ..........271
CARL HOLT and HUBERT ROGNSKI
Introduction 271
Protein Composition of Milk 272
Casein Structure, Function, and Stability 275
^-Lactoglobulin 288
a-Lactalbumin 293
Immunoglobulins 295
Functional Properties of Milk Proteins in Foods 296
Product Quality Aspects 300
Biological Effects of Milk Proteins and Peptides 305
Modification of Milk Protein Composition
Through Gene Transfer 319
Conclusions 320
Acknowledgements 321
References 321
12. EGG PROTEINS................................335
WALDEMAR TERNES
Introduction 335
Eggshell Proteins 335
Functional Properties of Egg White 337
Functional Properties of Egg Yolk 340
Table of Contents ix
Proteins of Vitelline Membrane 361
Lipids 361
Antioxidative Properties 361
New Developments in Technology 366
References 366
13. CEREAL-GRAIN PROTEINS .......................373
COLIN W. WRIGLEY and FERENC BEKES
Cereal Proteins and Foods of the World 373
The Diversity of Cereal Grains 374
Feed-Grain Quality 376
Human Nutrition and Health 377
Analysis of Quality Attributes Related to Proteins 378
Methods Used for the Fractionation of Grain Proteins 379
The Traditional Classification of Cereal Proteins 380
Wheat Proteins 382
Rye and Triticale Proteins 388
Barley Proteins 389
Rice Proteins 390
Oat Proteins 395
Maize Proteins 396
Sorghum Proteins 397
Designing Better Cereal-Grain Proteins 398
References 400
14. LEGUME AND OILSEED PROTEINS.................407
ELEONORA LAMPART-SZCZAPA
Introduction 407
Globulins 409
Albumins 411
Antinutritional and Undesirable Factors 411
Glycine Max 413
Brassica 421
Lupinus 423
Pisum Sativum 427
Vicia Faba 429
Phaseolus Vulgaris 430
Concluding Remarks 431
References 432
15. SINGLE-CELL PROTEINS.........................437
JOZEF SYNOWIECKl
x Table of Contents
Introduction 437
SCP Sources 437
Nutritional Value 441
Influence of Processing on Functional
Properties and Nutritional Value 442
Chemical Properties 445
Novel Applications 446
References 451
16. MUTAGENS AND CARCINOGENS IN
PROTEIN FOOD PRODUCTS ......................453
AGNIESZKA BARTOSZEK
Introduction 453
The Role of Foodborne Mutagens and Carcinogens
in Neoplastic Transformation 454
Assessment of Mutagenic and Carcinogenic
Properties of Protein Foods 456
Mutagens and Carcinogens Found in Processed
Protein Foods 457
Effect of Commercial Processing and Cooking Techniques
on Mutagenicity of Protein Products 463
Dietary Protein and Cancer Risk 466
Summary 468
References 469
Index 473
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| indexdate | 2024-07-09T19:07:45Z |
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| isbn | 1566769604 |
| language | English |
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| physical | XIV, 490 S. Ill., graph. Darst. |
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| series2 | Chemical and functional properties of food components series |
| spelling | Chemical & functional properties of food proteins ed. by Zdzisław E. Sikorski Chemical and functional properties of food proteins Lancaster [u.a.] Technomic Publ. 2001 XIV, 490 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chemical and functional properties of food components series Food Protein content Proteins Lebensmittel (DE-588)4034870-2 gnd rswk-swf Ernährungsphysiologie (DE-588)4152823-2 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf Chemische Eigenschaft (DE-588)4371174-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s Chemische Eigenschaft (DE-588)4371174-1 s DE-604 Ernährungsphysiologie (DE-588)4152823-2 s Sikorski, Zdzisław E. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010035827&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chemical & functional properties of food proteins Food Protein content Proteins Lebensmittel (DE-588)4034870-2 gnd Ernährungsphysiologie (DE-588)4152823-2 gnd Proteine (DE-588)4076388-2 gnd Chemische Eigenschaft (DE-588)4371174-1 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4152823-2 (DE-588)4076388-2 (DE-588)4371174-1 |
| title | Chemical & functional properties of food proteins |
| title_alt | Chemical and functional properties of food proteins |
| title_auth | Chemical & functional properties of food proteins |
| title_exact_search | Chemical & functional properties of food proteins |
| title_full | Chemical & functional properties of food proteins ed. by Zdzisław E. Sikorski |
| title_fullStr | Chemical & functional properties of food proteins ed. by Zdzisław E. Sikorski |
| title_full_unstemmed | Chemical & functional properties of food proteins ed. by Zdzisław E. Sikorski |
| title_short | Chemical & functional properties of food proteins |
| title_sort | chemical functional properties of food proteins |
| topic | Food Protein content Proteins Lebensmittel (DE-588)4034870-2 gnd Ernährungsphysiologie (DE-588)4152823-2 gnd Proteine (DE-588)4076388-2 gnd Chemische Eigenschaft (DE-588)4371174-1 gnd |
| topic_facet | Food Protein content Proteins Lebensmittel Ernährungsphysiologie Proteine Chemische Eigenschaft |
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