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Structure-function properties of food proteins
1 online resource (xiv, 271 pages) : illustrations
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.
Front Cover; Structure-Function Properties of Food Proteins; Copyright Page ; Table of Contents; Preface; PART I: PROTEINS: AN INTRODUCTION; Introduction to Protein Structure and Function; Chapter 1. Chemical Nature of Proteins and Polypeptides; I. Overview; II. Chemistry of Amino Acids and Side Chain Groups; III. Assembly of Protein Structures; IV. Protein Interiors; V. Protein Taxonomy and Homology; Chapter 2. Protein Stability; I. Introduction; II. Noncovalent Forces; III. Covalent Forces; IV Role of Metal Ions in Protein Structure and Stability; V Protein-Water Interactions.
VI. Hydrophobicity and Protein StabilityVII. Determination of Conformational Stability; VIII. Protein Flexibility; Chapter 3. Protein Folding; I. Introduction; II. Molecular Packing in Folded Proteins; III. Determinants of Protein Folding; IV. Mechanisms of Protein Folding; V. Analysis of Protein Folding Pathways; Chapter 4. Structural and Chemical Properties of ß-Lactoglobulin; I. Introduction; II. Isolation, Composition, and Characterization of ß-Lactoglobulin; III. Primary Structure of ß-Lactoglobulin; IV. Periodic Structure of ß-Lactoglobulin; V. Conformation of ß-Lactoglobulin.
VI. Evolution of ß-LactoglobulinsVII. Molecular Properties of ß-Lactoglobulin; VIII. Factors Influencing the Structure and Stability of ß-Lactoglobulin; IX. Summary; PART II: FUNCTIONAL PROPERTIES OF PROTEINS; Introduction; Chapter 5. Protein Films; I. Interfacial Properties of Proteins; II. Diffusion and Adsorption of Proteins at Interfaces; III. Formation of Protein Films; IV. Properties of Films; V. Summary; Chapter 6. Protein-Stabilized Foams; I. Introduction; II. Definition; III. Dynamics of Film Formation and Foam Stability; IV. Properties of Protein-Stabilized Foams; V. Summary.
Chapter 7. EmulsionsI. Introduction; II. Definition; III. Dynamics of Film Formation and Emulsion Stability; IV. Properties of Protein-Stabilized Emulsions; V. Summary; Chapter 8. Binding Properties of ß-Lactoglobulin; I. Introduction; II. Ligand Binding; III. Protein Conformation and Ligand Binding; IV. Flavor Binding; V. Summary; Chapter 9. Protein Gelation; I. Introduction; II. Definition of Gelation; III. Dynamics of Gelation; IV. Rheological and Textural Measurements of Protein Gels; V. Properties of Protein Gels; VI. Protein Glasses (Edible Films); VII. Summary.
PART III: EFFECTS OF MODIFICATION ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF FOOD PROTEINSIntroduction; Chapter 10. Modification Reactions and Protein Structure; I. Introduction; II. Methods of Modifying Protein Structure; III. Physicochemical Properties of Modified Proteins; IV. Enzymatic Hydrolysis of Native and Modified Proteins; V. Summary; Chapter 11. Functional Properties of Modified Proteins; I. Introduction; II. Surface-Active Properties of Modified Proteins; III. Hydrodynamic and Rheological Properties of Modified Proteins.
Lance G. Phillips, Dana M. Whitehead, John Kinsella.
Includes bibliographical references (pages 251-265) and index.
Food science and technology international series