New Protein Foods (eBook)

Front Cover 1
Seed Storage Proteins 4
Copyright Page 5
Table of Contents 8
Contributors 14
Preface 16
Contents of Previous Volumes 20
Chapter 1. The Chemistry and Biology of the Seed Storage Proteins 24
I. Introduction 24
II. Chemistry 25
III. Biosynthesis and Sequestration 35
IV. Evolution 40
References 45
Chapter 2. Structure of Soy Proteins 50
I. Introduction 50
II. Seed Composition 51
III. Protease Inhibitors 54
IV. Soybean Lectin 57
V. Conglycinin 62
VI. Glycinin 69
VII. Lipoxygenases 79
VIII. Urease 80
References 81
Chapter 3. Relationships of Genetic Engineering to Conventional Genetic Technology and Plant Breeding 88
I. Introduction 88
II. Improvement of Seed Protein Traits through Breeding 91
III. Genetic Engineering and Conventional Genetic Technology: Alternative and Complementary Approaches to Crop Improvement 97
IV. Summary 107
References 107
Chapter 4. Potentials for Applications of Genetic Engineering Technology to Soybeans 112
I. Introduction 112
II. Model System for Genetic Engineering: Soybean Storage Proteins 113
III. Genetic Engineering in Plant Cells 122
IV. Conclusions 126
References 126
Chapter 5. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins 130
I. Introduction 131
II. Protein Structure 139
III. Protein–Water Interactions 145
IV. Protein Denaturation 159
V. Viscosity 167
VI. Gelation 169
VII. Surface Properties of Proteins 171
VIII. Proteins and Flavor 184
IX. Texture 191
X. Modification 193
XI. Antioxidant Effects 193
XII. Conclusions 194
References 195
Chapter 6. Chemical and Enzymatic Modification of Plant Proteins 204
I. Introduction 204
II. Objectives of Modification of Food Proteins 205
III. Chemical Modification 206
IV. Enzyme Modification of Proteins 223
V. Projections 238
Note Added in Proof 239
References 239
Chapter 7. Nutritional Characteristics of Oilseed Proteins 244
I. Introduction 244
II. Uses of Oilseed Proteins in Human Diets 245
III. Protein Nutritional Quality 246
IV. Mono- and Oligosaccharides 256
V. Vitamins and Minerals 258
VI. Antinutritional Factors 258
VII. Other Considerations 267
VIII. Food Safety 270
IX. Potential Practical Impact of Oilseed Protein Sources on Human Nutrition 274
References 274
Chapter 8. Isolated Soy Protein 282
I. Introduction 283
II. History 283
III. Manufacture of Isolated Soy Proteins 284
IV. Manufacture of Structured Isolated Soy Proteins 286
V. Research in Soy Protein Isolation 287
VI. Composition of Isolated Soy Proteins 289
VII. Physical and Functional Properties 289
VIII. Nutrition Factors 294
IX. Meat, Poultry, and Seafood Applications 299
X. Infant Formulas 314
XI. Dairy-Type Applications 317
XII. Bakery Applications 318
XIII. The Future of Isolated Soy Protein 319
References 320
Chapter 9. Soy Protein Concentrate 324
I. Introduction 325
II. Soy Protein Concentrates 325
III. Textured Soy Protein Concentrates 333
IV. Nutrition 338
V. Regulatory Issues in the United States 346
VI. Use of Soy Protein Concentrates as Food Ingredients 349
VII. Prospects for Growth 356
References 358
Chapter 10. Rapeseed 362
I. Introduction 362
II. Background 363
III. Chemical Composition 365
IV. Breeding 368
V. Manufacture of Rapeseed Oil and Meal 369
VI. Nutritional Value of Rapeseed Products 371
VII. Edible Rapeseed Protein Concentrate 374
VIII. Rapeseed Protein Isolate 379
IX. Treatment of Rapeseed Protein Plant Wastes 379
X. Comment 380
References 380
Chapter 11. Peanuts (Groundnuts) 382
I. Introduction 382
II. Production 383
III. Physical Structure and Composition 386
IV. Distribution and Use of Peanuts 387
V. Peanut Protein Ingredients 392
VI. Factors Affecting Food Applications of Peanut Proteins 405
VII. Summary 409
References 409
Chapter 12. Sunflower Seed Protein 416
I. Introduction 417
II. Production of Sunflower Seed and Products 417
III. Physical Structure and Variability in Composition 420
IV. Composition of Seed and Products 423
V. Confectionery Sunflower Seed Industry 430
VI. Sunflower Seed Oil Milling, Meals, and Hulls 433
VII. Sunflower Seed Food Protein Ingredients 439
VIII. Prospects 451
References 452
Chapter 13. The Physical Characteristics and Functional Properties of Sesame Proteins 458
I. Introduction 458
II. Major Uses 460
III. Processing 460
IV. Seed Composition 461
V. Protein Composition 462
VI. Physicochemical Properties of Sesame a-Globulin 465
VII. Functional Properties 470
VIII. Nutritional Aspects 476
IX. Research Needs 477
References 478
Index 480