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Chemical and Functional Properties of Food Proteins

Zdzislaw E Sikorski 
CRC Press  2001  



Hardback  504pp  ISBN 9781566769600      £145.00
  • Provides comprehensive coverage of both the basic science and applications of proteins found in various food systems
  • Covers all aspects of the chemistry and functionality of food proteins
  • Discusses effects of the chemical nature and functional properties of proteins on the quality of foods
  • Includes the effect of processing conditions on the quality of foods

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Contents

THE ROLE OF NITROGENOUS COMPOUNDS IN FOOD QUALITY, Z.E. Sikorski
Introduction
Content of Nitrogenous Compounds in Foods
Role of Proteins in Food Raw Materials
Effect of Nitrogenous Compounds on Nutritional Value and Safety of Foods
Effect of Proteins on Technological Value of Food Raw Materials
Effect of Proteins on Sensory Quality of Foods
Interactions with other Food Constituents

PROTEINS IN FOOD STRUCTURES, M.A. Lluch, I. Hernando, and I. Pérez-Munuera
Microscopy in Study of Protein Structure
Structural Role of Proteins in Various Food Raw Materials
Interactions of Proteins with other Components in Food Structures

PROTEIN STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES, S. Milewzski
Introduction
Classification of Proteins
Amino Acid Composition of Proteins
Four Levels of Protein Structural Organization
Protein Folding
Proteins in Solution
Protein Denaturation
Proteins and Electromagnetic Radiation
Chemical Reactivity of Proteins

PROTEIN DETERMINATION AND ANALYSIS IN FOOD SYSTEMS, E. Kolakowski
Preparation of Samples for Protein Assay
Separation of Protein from Different Food Matrices
Hydrolysis of Protein for Determination of Amino Acid Composition
Analytical Methods used in Proteins, Peptides, and Amino Acids Analysis

FUNCTIONAL PROPERTIES OF PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski
Introduction
Factors Affecting Functional Properties of Proteins in Foods
Interactions of Proteins-Water
Interactions of Macromolecules-Water-Macromolecules
Interactions of Protein-Lipids and Protein-Interface

RHEOLOGICAL PROPERTIES OF PROTEIN GELS, T. Matuszek
Introduction
Flow of Protein Solutions and Gels
Principles of Measurement of Rheological Properties of Proteinaceous Food Systems
Applicability of Different Rheological Measurements to Proteinaceous Food Systems
Rheological Forces Involved in Protein Gel Structure Relation
Rheological Forces Related to Sensory Properties of Proteinaceous Foods

ENZYMIC MODIFICATION OF PROTEINS IN FOOD SYSTEMS, N.F. Haard
Introduction
Traditional Applications of Protein Hydrolysis
Control of Protein Hydrolysis for Value-Added Products
Transpeptidation
Protein Crosslinking
Ezymic Phosphorylation and Deamidation
Enzymic Modification of Proteins for Specialty Ingredients
Conclusions

CHEMICAL REACTIONS IN PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski
Introduction
Changes Induced by Heating
Oxidative Changes
Cross-Linking
Intentional, Chemical Modifications in Food Proteins

NUTRITIVE ROLE OF FOOD PROTEINS, M. Rakowska and P. Ochodzki
Nutritive Value of Native Proteins
Methods of Protein Quality Evaluation
Experimental Evaluation of Protein Quality
Protein and Amino Acid Requirements
Dietary Selection of Protein in Foods and Meals
Effects of Processing and Chemical Modification on Biological Value of Proteins
Changes of Nutritive Value in Plant Protein Isolates

MUSCLE PROTEINS, J. Kijowski
Muscle Protein Categories
Contractile Proteins
Regulatory Proteins
Other Regulatory Proteins
Cytoskeletal Proteins
Stromal Proteins
Sarcoplasmic Proteins
Functional Properties of Muscle Proteins
Summary

MILK PROTEINS: BIOLOGICAL AND FOOD ASPECTS OF THEIR STRUCTURE AND FUNCTION, C. Holt and H. Roginski
Introduction
Protein Composition of Milk
Casein Structure, Function, and Stability
beta-Lactoglobulin
alpha-Lactalbumin
Immunoglobulins
Functional Properties of Milk Proteins in Foods
Product Quality Aspects
Biological Effects of Milk Proteins and Peptides
Modification of Milk Protein Composition through Gene Transfer
Conclusions

EGG PROTEINS, W. Ternes
Introduction
Egg Shell-Proteins
Functional Properties of Egg White
Functional Properties of Egg Yolk
Proteins of Vitelline Membrane
Lipids
Antioxidative Properties
New Developments in Technology

CEREAL-GRAIN PROTEINS, C.C. Wrigley and F. Bekes
Cereal Proteins and Foods of the World
Diversity of Cereal Grains
Feed-Grain Quality
Human Nutrition and Health
Analysis of Quality Attributes related to Proteins
Methods Used for Fractionation of Grain Proteins
Traditional Classification of Cereal Proteins
Wheat Proteins
Rye and Triticale Proteins
Barley Proteins
Rice Proteins
Oat Proteins
Maize Proteins
Sorghum Proteins
Designing Better Cereal-Grain Proteins

LEGUME AND OILSEED PROTEINS, E. Lampart-Szczapa
Introduction
Globulins
Albumins
Antinutritional and Undesirable Factors
Glycine Max
Brassica
Lupinus
Pisum sativum
Vicia faba
Phaseolus vulgaris
Concluding Remarks

SINGLE CELL PROTEINS, J. Synowiecki
Introduction
SCP Sources
Nutritional Value
Influence of Processing of Functional Properties and Nutritional Value
Influence of Processing on Functional Properties and Nutritional Value
Chemical Properties
Novel Applications

MUTAGENS AND CARCINOGENS IN PROCESSED PROTEIN FOODS, A. Bartoszek
Introduction
Role of Foodborne Mutagens and Carcinogens in Neo-Plastic Transformation
Assessment of Mutagenic and Carcinogenic Properties of Protein Foods
Mutagens and Carcinogens found in Processed Protein Foods
Effect of Commercial Processing and Cooking Techniques on Mutagenicity or Protein Products
Dietary Protein and Cancer Risk

Summary

Index

To find similar publications, click on a keyword below:
CRC Press : amino acids : biochemistry : dairy products : food science : legumes : nutrition, human : proteins

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