LEADER 05351nam 2200673 450 001 9910132305603321 005 20200520144314.0 010 $a1-118-86058-6 010 $a1-118-86059-4 010 $a1-118-86061-6 035 $a(CKB)3710000000326408 035 $a(EBL)1895678 035 $a(OCoLC)899157481 035 $a(SSID)ssj0001401403 035 $a(PQKBManifestationID)12594289 035 $a(PQKBTitleCode)TC0001401403 035 $a(PQKBWorkID)11345011 035 $a(PQKB)10198999 035 $a(PQKBManifestationID)16045132 035 $a(PQKB)22897084 035 $a(MiAaPQ)EBC1895678 035 $a(Au-PeEL)EBL1895678 035 $a(CaPaEBR)ebr11011828 035 $a(CaONFJC)MIL719384 035 $a(EXLCZ)993710000000326408 100 $a20141006d2015 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aApplied food protein chemistry /$fedited by Zeynep Ustunol 210 1$aChichester, West Sussex :$cJohn Wiley & Sons, Inc.,$d2015. 215 $a1 online resource (526 p.) 300 $aIncludes index. 311 $a1-322-88102-2 311 $a1-119-94449-X 327 $aApplied 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 327 $a3.3.1 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 327 $a4.5.1 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 327 $a5.3.3 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 327 $a6.3.10 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 327 $a8.2.2 The digestible indispensable amino acid score 330 $aFood 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 606 $aProteins in human nutrition 606 $aFood$xProtein content 606 $aFood$xAnalysis 615 0$aProteins in human nutrition. 615 0$aFood$xProtein content. 615 0$aFood$xAnalysis. 676 $a664/.07 702 $aUstunol$b Zeynep$f1960- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132305603321 996 $aApplied food protein chemistry$92130185 997 $aUNINA