𝔖 Scriptorium
✦   LIBER   ✦
📁

Structure–Function Properties of Food Proteins

✍ Scribed by Lance G. Phillips and Steve L Taylor (Auth.)

Publisher
Academic Press
Year
1994
Tongue
English
Leaves
269
Category
Library
⬇  Acquire This Volume

No coin nor oath required. For personal study only.

✦ Synopsis

The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins

✦ Table of Contents

Content:
Front Matter, Page iii
Copyright, Page iv
Preface, Pages xiii-xiv
Introduction to Proteins: An Introduction, Page 1
CHAPTER I - Chemical Nature of Proteins and Polypeptides, Pages 3-23
CHAPTER 2 - Protein Stability, Pages 25-61
CHAPTER 3 - Protein Folding, Pages 63-73
CHAPTER 4 - Structural and Chemical Properties of β-Lactoglobulin, Pages 75-106
Introduction to Functional Properties of Proteins, Pages 107-109
CHAPTER 5 - Protein Films, Pages 111-130
CHAPTER 6 - Protein-Stabilized Foams, Pages 131-152
CHAPTER 7 - Emulsions, Pages 153-169
CHAPTER 8 - Binding Properties of β-Lactoglobulin, Pages 171-178
CHAPTER 9 - Protein Gelation, Pages 179-204
Introduction to Effects of Modification on the Structure-Function Relationships of Food Proteins, Pages 205-206
CHAPTER 10 - Modification Reactions and Protein Structure, Pages 207-232
CHAPTER 11 - Functional Properties of Modified Proteins, Pages 233-249
References, Pages 251-265
Index, Pages 267-271
FOOD SCIENCE AND TECHNOLOGY, Pages ibc1-ibc2

📜 SIMILAR VOLUMES

Chemical and Functional Properties of Fo
📁 Chemical and Functional Properties of Food Proteins
✍ Zdzislaw E. Sikorski 📂 Library 📅 2001 🏛 CRC Press 🌐 English

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

Protein Structure-function Relationships
📁 Protein Structure-function Relationships in Foods
✍ J. E. Kinsella, D. J. Rector, L. G. Phillips (auth.), R. Y. Yada, R. L. Jackman, 📂 Library 📅 1994 🏛 Springer US 🌐 English

<p>Food proteins constitute a diverse and complex collection of biological macro­ molecules. Although contributing to the nutritional quality of the foods we con­ sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional prope

Protein Structure-Function Relationships
📁 Protein Structure-Function Relationships in Foods
✍ J. E. Kinsella, D. J. Rector, L. G. Phillips (auth.), R. Y. Yada, R. L. Jackman, 📂 Library 📅 1994 🏛 Springer US 🌐 English

<p>Food proteins constitute a diverse and complex collection of biological macro­ molecules. Although contributing to the nutritional quality of the foods we con­ sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional prope

Food Hydrocolloids: Structures, Properti
📁 Food Hydrocolloids: Structures, Properties, and Functions
✍ Akira Misaki (auth.), Katsuyoshi Nishinari, Etsushiro Doi (eds.) 📂 Library 📅 1993 🏛 Springer US 🌐 English

<p>It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An

Food biopolymers: Structural, functional
📁 Food biopolymers: Structural, functional and nutraceutical properties
✍ Adil Gani (editor), Bilal Ahmad Ashwar (editor) 📂 Library 📅 2021 🏛 Springer 🌐 English

<span>Food biopolymers: Structural, functional and nutraceutical properties</span><span> provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, pro

Proteomics in Functional Genomics: Prote
📁 Proteomics in Functional Genomics: Protein Structure Analysis
✍ Ettore Appella, David Arnott, Kazuyasu Sakaguchi (auth.), Prof. Dr. P. Jollès, P 📂 Library 📅 2000 🏛 Birkhäuser Basel 🌐 English

<p>A wealth of information has accumulated over the last few years on the human genome. The new insights have completely changed the focus of protein analysis. It is no longer time-consuming analysis of unknown products, but rather selective identifications of individual forms, modifications and pro