Food Proteins and Their ApplicationsCRC Press, 12 mar 1997 - 694 pagine Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures. |
Sommario
An Overview | 1 |
Contributors | 6 |
Thermal Denaturation and Coagulation of Proteins 55 | 55 |
Protein Gelation | 111 |
ProteinLipid and ProteinFlavor Interactions | 143 |
ProteinPolysaccharide Interactions | 171 |
StructureFunction Relationships of Caseins | 199 |
StructureFunction Relationships of Whey Proteins | 225 |
Genetic Engineering of Food Proteins | 425 |
Functionality of Protein Hydrolysates | 443 |
HighPressure Effects on Proteins | 473 |
Protein and ProteinPolysaccharide Microparticles | 503 |
Edible Protein Films and Coatings | 529 |
Effects of Processing and Storage on the Nutritional Value of Food Proteins | 551 |
Extraction of Milk Proteins | 579 |
R Harwalkar Food Research Institute Agriculture Canada Ottawa Ontario | 592 |
Naofumi Kitabatake Research Institute for Food Science Kyoto University Kyoto | 257 |
StructureFunction Relationships of Wheat Proteins | 293 |
Structure and Functionality of Egg Proteins | 325 |
StructureFunction Relationships of Muscle Proteins | 341 |
Enzyme and Chemical Modification of Proteins | 393 |
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a-lactalbumin adsorbed adsorption aggregation Agric air/water interface amino acid amino acid residues antibodies antigen aqueous B-casein B-conglycinin B-lactoglobulin binding Biochem Biol biopolymers bovine calcium casein casein micelles chains changes chemical collagen Colloid complex composition conformation cross-linking Dairy decrease denaturation dissociation disulfide bonds droplets effect egg white electrostatic emulsifying emulsifying properties emulsion enzymatic enzyme film foam stability foaming properties Food Chem food proteins Food Sci formation functional properties gel network gelatin gelation gliadins globular proteins globule globulins gluten glutenin glycinin groups hydrolysis hydrophobic interactions increase ionic strength J. E. Kinsella layer lipids liquid lysine lysozyme meat micelles milk proteins molecular weight muscle myofibrils myosin native ovalbumin particles peptides phase polymeric polymers polypeptide polysaccharide pressure properties of proteins protein isolate protein molecules protein solution protein-polysaccharide reaction rheological solubility solvent soy protein studies subunits surface temperature thermodynamic viscosity wheat whey proteins