Protein Structure-Function Relationships in Foods
Kluwer Academic / Plenum Publishers (Verlag)
978-0-7514-0186-8 (ISBN)
Although contributing to the nutritional quality of the foods we consume, 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. This work describes the nature of structure-function relationships so that the use of food protein sources can be optimized. The first section uses food systems as examples to demonstrate the intricate nature of the structure-function relationship. Later chapters discuss the techniques which are used to examine structural parameters or establish relationships between protein structure and function. This guide should prove useful for food chemists, scientists and technologists, and can serve as a reference for students of this field.
Part 1 Physicochemical properties of proteins - texturization via gelation, glass and film formation: gelation; foaming properties. Part 2 Microstructure of protein gels and gel formation: measuring techniques; microstructure of gels and gel formation; gel microstructure and water-holding properties; gel microstructure and rheological properties; image analysis - a potential for the future. Part 3 Probing structural changes and preparation of protein domains by limited proteolysis: protein structure and its relation to proteolysis; use of immobilized proteinases as structural probes; probing protein domain structure with proteinases; possible domains in food proteins; preparation of a possible structural domain of beta-lactoglobulin by limited proteolysis; potential design of protein functionality by limited transglutaminase-catalyzed cross-linking of domains; conclusions and future directions. Part 4 Control of polyphenoloxidase activity using a catalytic mechanism: mechanism of actin of phenol oxidase; primary structures of polyphenol oxidases; control of polyphenol oxidase activity. Part 5 Naturally occurring alpha-amylase inhibitors - structure/function relationships: types of alpha-amylase inhibitors. Part 6 Application of multivariate analysis in studies of food protein functions: multivariate analysis techniques; application of PCS; comparison of multivariate analysis. Part 7 Surface adsorption of dairy proteins - fouling of model surfaces: experimental technique. Part 8 Raman spectroscopy of proteins: Raman spectroscopy of proteins; examples of Raman spectroscopy to probe protein structure in food systems; recent trends in Raman spectroscopy.
| Zusatzinfo | illustrations |
|---|---|
| Verlagsort | Dordrecht |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 600 g |
| Einbandart | gebunden |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-7514-0186-2 / 0751401862 |
| ISBN-13 | 978-0-7514-0186-8 / 9780751401868 |
| Zustand | Neuware |
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