Protein Structure-Function Relationships in Foods

Rickey Y. Yada, R.L. Jackman (Herausgeber)

Buch | Softcover

202 Seiten

2012 | Softcover reprint of the original 1st ed. 1994
Springer-Verlag New York Inc.
978-1-4613-6147-3 (ISBN)

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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 properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.

1 Physiochemical properties of proteins: Texturization via gelation, glass and film formation.- Abstract.- 1.1 Introduction.- 1.2 Gelation.- 1.3 Foaming properties.- References.- 2 Microstructure of protein gels related to functionality.- Abstract.- 2.1 Introduction.- 2.2 Measuring techniques.- 2.2 Microstructure of gels and gel formation.- 2.3 Gel microstructure and water-holding properties.- 2.4 Gel microstructure and rheological properties.- 2.5 Image analysis—a potential for the future.- References.- 3 Probing structural changes and preparation of protein domains by limited proteolysis.- Abstract.- 3.1 Introduction.- 3.2 Protein structure and its relationship to proteolysis.- 3.3 Use of immobilized proteinases as structural probes.- 3.4 Probing protein domain structure with proteinases.- 3.5 Possible domains in food proteins.- 3.6 Preparation of a possible structural domain of ?-lactoglobulin by limited proteolysis.- 3.7 Potential design of protein functionality by limited transglutaminase-catalyzed cross-linking of domains.- 3.8 Conclusions and future directions.- References.- 4 Control of polyphenoloxidase activity using a catalytic mechanism.- Abstract.- 4.1 Introduction.- 4.2 Mechanism of action of phenol oxidase.- 4.3 Primary structures of polyphenol oxidases.- 4.4 Control of polyphenol oxidase activity.- References.- 5 Naturally occurring ?-amylase inhibitors: Structure/function relationships.- Abstract.- 5.1 Introduction.- 5.2 Types of ?-amylase inhibitors.- References.- 6 Application of multivariate analysis in studies of food protein functions.- Abstract.- 6.1 Introduction.- 6.2 Multivariate analysis (MVA) techniques.- 6.3 Application of PCS.- 6.4 Comparison of multivariate analyses.- References.- 7 Surface adsorption of dairy proteins: Fouling ofmodel surfaces.- Abstract.- 7.1 Introduction.- 7.2 Experimental technique.- 7.3 Discussion.- References.- 8 Raman spectroscopy as a probe of protein structure in food systems.- Abstract.- 8.1 Introduction.- 8.2 Overview of Raman spectroscopy.- 8.3 Raman spectroscopy of proteins.- 8.4 Examples of applications of Raman spectroscopy to probe protein structure in food systems.- 8.5 Recent trends in Raman spectroscopy.- References.

Zusatzinfo	XI, 202 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Chemie ► Physikalische Chemie
	Naturwissenschaften ► Chemie ► Technische Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	1-4613-6147-8 / 1461361478
ISBN-13	978-1-4613-6147-3 / 9781461361473
Zustand	Neuware