Applied food protein chemistry / Zeynep Ustunol.
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|Subject:||Proteins in human nutrition.
Food > Protein content.
Food > Analysis.
- ISBN: 9781118860595
- ISBN: 1118860594
- ISBN: 9781118860618
- ISBN: 1118860616
- ISBN: 111994449X
- ISBN: 9781119944492
- Physical Description: 1 online resource
- Publisher: Chichester, West Sussex : John Wiley & Sons, Inc., 2015.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| Applied Food Protein Chemistry; Contents; About the Editor; List of Contributors; Scientific Review Panel; Preface; Acknowledgments; Part I Protein Properties; 1 Introduction to Food Proteins; 2 Overview of Food Proteins; 2.1 Overview of food proteins; 2.1.1 Section I. Protein properties; 2.1.2 Section II. Plant proteins; 2.1.3 Section III. Animal proteins; 2.2 Projected needs for the future; Reference; 3 Amino Acids, Peptides, and Proteins; 3.1 Introduction; 3.2 Amino acids; 3.2.1 Derived amino acids and conjugated proteins; 3.3 Peptides, oligopeptides, polypeptides, proteins.
3.3.1 Protein structure3.3.2 Forces involved in stability of proteins; 3.4 Conclusion; References; 4 Physical, Chemical, and Processing-Induced Changes in Proteins; 4.1 Introduction; 4.2 Protein denaturation; 4.2.1 Physical denaturants; 4.2.2 Chemical denaturants; 4.3 Chemical modification of proteins; 4.3.1 Acylation; 4.3.2 Alkylation; 4.3.3 Glycosylation; 4.3.4 Phosphorylation; 4.3.5 Sulfitolysis; 4.4 Enzymatic modification of proteins; 4.4.1 Hydrolysis by proteases; 4.4.2 Cross-linking by transglutaminase; 4.4.3 Plastein reaction; 4.5 Processing-induced changes in food proteins.
4.5.1 Heat processing4.5.2 High-pressure processing; 4.5.3 Pulsed electric field processing; 4.5.4 Texturization; 4.6 Oxidizing agents; 4.7 Conclusion; References; 5 Functional Properties of Food Proteins; 5.1 Introduction; 5.2 Interfacial properties; 5.2.1 Factors affecting interfacial properties; 5.2.2 Experimental approaches to measuring interfacial properties of proteins; 5.3 Proteins as structure formers leading to aggregation and network formation; 5.3.1 Factors affecting protein aggregation; 5.3.2 Protein structures caused by interactions with polysaccharides.
5.3.3 Experimental approaches in the study of structure formation5.4 Binding properties of food proteins; 5.5 Conclusions and outlook; References; 6 Biologically Active Peptides from Foods; 6.1 Introduction; 6.2 Production of bioactive peptides; 6.3 Bioactive peptides in health and disease; 6.3.1 Antihypertensive peptides; 6.3.2 Food-derived sources of antihypertensive peptides; 6.3.3 Antioxidant peptides; 6.3.4 Hypocholesterolemic peptides; 6.3.5 Anticancer peptides; 6.3.6 Antimicrobial peptides; 6.3.7 Immunomodulatory peptides; 6.3.8 Mineral-binding peptides; 6.3.9 Opioid peptides.
6.3.10 Anti-obesity peptides6.4 Application and development of bioactive peptides; 6.4.1 Bioactive peptides absorption and in vivo activity; 6.4.2 Safety concerns of bioactive peptides; 6.5 Conclusion; References; 7 Protein and Peptide-Based Antioxidants; 7.1 Introduction; 7.2 Background; 7.3 Classes of natural antioxidants; 7.3.1 Herb and spice extracts; 7.3.2 Tocopherols; 7.3.3 Ascorbic acid; 7.3.4 Proteins and peptides; 7.4 Conclusions; References; 8 Nutritional Aspects of Proteins; 8.1 Introduction; 8.2 Evaluation of protein quality; 8.2.1 Measuring protein digestibility.
|Summary:|| Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
|Source of Description Note:|| Print version record and CIP data provided by publisher.