Proteins in food processing / / edited by R. Y. Yada

• Record Nr.: UNINA9911006699803321
• Pubbl/distr/stampa: Cambridge, : Woodhead Publishing, 2004
• ISBN: 1-280-37317-2; 9786610373178; 1-85573-837-6; 1-59124-928-7
• Descrizione fisica: 1 online resource (705 p.)
• Collana: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Altri autori (Persone): YadaRickey Yoshio <1954->
• Disciplina: 664.0015726
• Soggetti: Proteins; Food industry and trade
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Proteins in Food Processing; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; Chapter 2. Properties of proteins in food systems: an introduction; 2.1 Introduction; 2.2 Chemical and physical properties of food proteins; 2.3 Factors affecting properties of proteins in food systems; 2.4 Structure and function of proteins: classification and relationships; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; Part I: Sources of proteins; Chapter 3. The caseins; 3.1 Introduction: the caseins; 3.2 Heterogeneity of the caseins3.3 Molecular properties of the caseins; 3.4 The caseins as food constituents and ingredients; 3.5 The casein micelle: introduction; 3.6 Properties and stabilisation mechanisms of casein micelles; 3.7 Structure models of the casein micelle; 3.8 Stability of casein micelles; 3.9 Future trends; 3.10 References; Chapter 4. Whey proteins; 4.1 Introduction: whey proteins as food ingredients; 4.2 Analytical methods for determining protein content; 4.3 Structure of whey proteins; 4.4 Improving functionality of whey proteins in foods: physical processes and enzymatic modification4.5 Sources of further information and advice; 4.6 References; Chapter 5. Muscle proteins; 5.1 ; Introduction; 5.2 Structure of muscle proteins and endogenous proteases; 5.3 Muscle protein functionality; 5.4 Prepared muscle proteins as functional ingredients; 5.5 Future trends; 5.6 Sources of further information and advice; 5.7 References; Chapter 6. Soy proteins; 6.1 Introduction; 6.2 Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin; 6.3 Soy protein as a food ingredient: physiochemical properties and physiological functions6.4 Improving soy protein functionality; 6.5 Conclusion; 6.6 References; Chapter 7. Proteins from oil-producing plants; 7.1 Introduction; 7.2 Oilseed protein characteristics; 7.3 Factors limiting protein utilization; 7.4 Extraction and isolation of proteins; 7.5 Functional properties of proteins; 7.6 Improving functionality of oilseed protein; 7.7 Future trends; 7.8 References; Chapter 8. Cereal proteins; 8.1 Introduction; 8.2 Protein function in cereals; 8.3 Classification of proteins; 8.4 Gluten: formation, properties and modification8.5 Processing and modification of cereal proteins in cereal products; 8.6 Future trends; 8.7 References; Chapter 9. Seaweed proteins; 9.1 Introduction: seaweed and protein content of seaweed; 9.2 Composition of seaweed proteins; 9.3 Algal protein digestibility; 9.4 Uses of algal proteins in food; 9.5 Future trends; 9.6 Sources of further information and advice; 9.7 References; Part II: Analysing and modifying proteins; Chapter 10. Testing protein functionality; 10.1 Introduction; 10.2 Protein structure: sample characteristics and commercial proteins
• Sommario/riassunto: Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on