Proteins as Human Food (eBook)

Front Cover 1
Proteins as Human Food 4
Copyright Page 5
Table of Contents 6
PREFACE 10
ACKNOWLEDGEMENTS 12
INTRODUCTION 14
PART I: GENERAL ASPECTS OF SUPPLY AND DEMAND 20
CHAPTER 1. WORLD PROTEIN SUPPLIES AND NEEDS 22
PRESENT AND FUTURE REQUIREMENTS OF PROTEIN FOODS 27
HOW CAN THE PROTEIN GAP BE CLOSED? 32
CHAPTER 2. ECONOMICS OF PROTEIN PRODUCTION 39
INTRODUCTION 39
PROBLEMS OF SURPLUS 40
PROBLEMS OF DEFICIENCY 46
REFERENCES 50
CHAPTER 3. NUTRITION POLICY WITH REGARD TO PROTEIN 51
INTRODUCTION 51
THE DEVELOPMENT OF A NUTRITION POLICY 52
BRITISH EXPERIENCE 54
WORLD PROBLEMS: ACTIVITIES IN THE UNITED NATIONS FAMILY 57
THE IMPORTANCE OF CEREALS 59
THE SPECIAL NEEDS OF CHILDREN 60
CONCLUSION 62
REFERENCES 63
CHAPTER 4. COMPLEMENTARY WAYS OF MEETING THE WORLD'S PROTEIN NEEDS 65
INTRODUCTION 65
THE POPULATION TO BE FED 65
PROTEIN REQUIREMENTS 66
CONVENTIONAL SOURCES OF PROTEIN 70
LEAF AND SEED PROTEINS 72
ANIMAL CONVERSION 74
MICROBIAL CONVERSION 75
ACCEPTANCE OF NOVELTIES 76
CONCLUSION 78
REFERENCES 79
PART II: GENERAL ASPECTS OF PROTEIN PRESERVATION AND PROCESSING 82
CHAPTER 5. TOXIC AGENTS AND PROTEIN AVAILABILITY 84
INTRODUCTION 84
ANTIBIOTICS 84
FOOD ADDITIVES 85
NITROSAMINES 87
AGENE 88
3,4–BENZPYRENE 88
NATURALLY OCCURRING TOXIC AGENTS 89
MARINE BIOTOXINS 91
CONTAMINANTS OF MARINE ORGANISMS 92
BIOLOGICAL AMINES 93
TRACE ELEMENTS 94
ENVIRONMENTAL POLLUTANTS 95
NITRATES AND NITRITES 95
PESTICIDES 97
ORGANOMERCURIALS 101
VETERINARY PRODUCTS 105
IRRADIATION OF FOOD 106
REFERENCES 106
CHAPTER 6. MICROBIAL SPOILAGE OF PROTEINACEOUS FOODS 108
INTRODUCTION 108
SPOILAGE OF PROTEINACEOUS FOODS 108
LOSS OF WHOLESOMENESS 110
PRINCIPLES OF THE CONTROL OF MICROBIAL DETERIORATION OF FOOD PROTEINS 117
REFERENCES 122
CHAPTER 7. CHARACTERISTICS OF PRESERVATION PROCESSES AS APPLIED TO PROTEINACEOUS FOODS 126
INTRODUCTION 126
CRITICAL MICROBIOLOGICAL FACTORS 126
PRESERVATION PROCESSES 127
PRESERVATION BY APPLICATION OF HEAT 128
PRESERVATION BY USE OF IONIZING RAYS 130
PRESERVATION BY REFRIGERATION 132
PRESERVATION BY DEHYDRATION 134
PRESERVATION WITH PROTEIN MODIFICATION 137
PROTEIN DETERIORATION ARISING FROM PRESERVATION 137
REFERENCES 141
CHAPTER 8. ALTERATIONS TO PROTEINS DURING PROCESSING AND THE FORMATION OF STRUCTURES 145
INTRODUCTION 145
ALBUMIN AGGREGATION 145
NATURE OF INTERCHAIN LINKS 150
SIZE, SHAPE AND NUMBERS OF AGGREGATES 152
GEL STRUCTURE 158
DISCUSSION 159
ACKNOWLEDGEMENT 161
REFERENCES 161
PART III: PROTEINS FROM ANIMAL SOURCES 162
CHAPTER 9. QUANTITATIVE AND QUALITATIVE CONTROL OF PROTEINS IN MEAT ANIMALS 164
INTRODUCTION 164
GENETIC INFLUENCES 166
ENVIRONMENTAL INFLUENCES 176
CONCLUSIONS 186
REFERENCES 186
CHAPTER 10. PROPERTIES OF MEAT PROTEINS 190
INTRODUCTION 190
STRUCTURE OF THE MUSCLE FIBRE 190
PROTEINS OF SKELETAL MUSCLE 192
TWO PROPERTIES OF MUSCLE PROTEINS OF PARTICULAR PRACTICAL IMPORTANCE 196
INFLUENCE OF STORAGE AND PROCESSING OF MEAT ON THE MUSCULAR PROTEINS 198
REFERENCES 205
CHAPTER 11. INTRINSIC AND EXTRINSIC FACTORS AFFECTING THE QUALITY OF FISH 209
INTRODUCTION 209
BIOLOGICAL FACTORS AFFECTING QUALITY 210
INSTITUTIONAL FACTORS AFFECTING QUALITY 212
RIGOR MORTIS 213
SPOILAGE 215
MODIFYING EFFECTS 217
INDUSTRIAL SIGNIFICANCE 218
WHAT REQUIRES TO BE DONE 219
REFERENCES 220
CHAPTER 12. PROPERTIES OF FISH PROTEINS 223
INTRODUCTION 223
NUTRITIVE PROPERTIES OF FISH PROTEINS 224
FISH PROTEIN CONCENTRATES 225
PROPERTIES OF FISH PROTEINS WHICH INFLUENCE UTILIZATION 226
REFERENCES 234
CHAPTER 13. MILK AND MILK PRODUCTS 236
INTRODUCTION 236
THE PROTEIN CONTENT OF MILK AND FACTORS THAT AFFECT IT 237
THE NATURE OF MILK PROTEINS 239
THE AMINO ACID COMPOSITION OF MILK PROTEINS 239
THE SUPPLEMENTARY VALUE OF MILK PROTEIN 241
CHEESE 242
HIGH PRE-HEATING TEMPERATURES 244
THE STORAGE OF DRIED MILK 244
CONCLUSIONS 245
REFERENCES 246
CHAPTER 14. EGGS AND POULTRY 248
INTRODUCTION 248
EGGS 251
POULTRY MEAT 256
REFERENCES 263
PART IV: PROTEINS FROM PLANT 266
CHAPTER 15. CONTROL OF PLANT PROTEINS: THE INFLUENCE OF GENETICS AND ECOLOGY OF FOOD PLANTS 268
INTRODUCTION 268
POTATO 272
GREEN LEAVES 282
CONCLUSION 285
REFERENCES 287
CHAPTER 16. ENRICHMENT OF PLANT PROTEIN 289
INTRODUCTION 289
RECENT HISTORY OF AMINO ACID FORTIFICATION 290
SOME ECONOMIC CONSIDERATIONS 293
JUSTIFICATIONS ADVANCED FOR FIELD TRIALS 296
PROPOSED TUNISIAN FIELD TRIAL 298
WORLD-WIDE ACTIVITIES 299
CONCLUSIONS 302
REFERENCES 302
CHAPTER 17. STRUCTURAL AND NUTRITIONAL PROPERTIES OF CEREAL PROTEINS 303
INTRODUCTION 303
STRUCTURAL PROPERTIES 304
NUTRITIONAL PROPERTIES 312
REFERENCES 320
CHAPTER 18. BAKING: THE SIGNIFICANCE OF MODERN PROCESSING METHODS 323
INTRODUCTION 323
BREADMAKING METHODS 324
MECHANISMS OF DOUGH FORMATION AND DEVELOPMENT 328
ADVANTAGES OF MECHANICAL DEVELOPMENT 330
BREAD PROPERTIES AND THE CHORLEYWOOD BREAD PROCESS 333
CONCLUSION 335
REFERENCES 335
PART V: UNCONVENTIONAL PROTEIN SOURCES 338
CHAPTER 19. HYDROCARBON-GROWN YEASTS IN NUTRITION 340
INTRODUCTION 340
OBJECTS OF THE EXPERIMENTS WITH ANIMALS 341
EXPERIMENTS WITH POULTRY 343
EXPERIMENTS WITH PIGS 346
ANIMAL PRODUCTS 348
OTHER CRITERIA OF NUTRITIVE VALUE 349
CONCLUSION 349
REFERENCES 349
CHAPTER 20. ALGAL PROTEINS AND THE HUMAN DIET 351
INTRODUCTION 351
THE POTENTIAL OF ALGAE AS A PROTEIN SOURCE 352
TECHNICAL AND ECONOMIC ASPECTS 355
THE NUTRITIONAL VALUE OF ALGAL PROTEINS 358
ACCEPTABILITY OF ALGAL PROTEIN 364
REFERENCES 366
CHAPTER 21. SOYA PROTEIN ISOLATES FOR FOOD 369
INTRODUCTION 369
PROCESSING OF SOYA PROTEIN ISOLATE 370
COMPOSITION OF SOYA PROTEIN ISOLATE 373
PROPERTIES OF SOYA PROTEIN ISOLATE 374
FOOD USES OF SOYA PROTEIN ISOLATE 377
NUTRITIONAL PROPERTIES OF SOYA PROTEIN ISOLATE 381
ECONOMICS AND OUTLOOK 383
REFERENCES 383
PART VI: PRESENTATION 386
CHAPTER 22. THE ORGANOLEPTIC QUALITIES OF PROTEIN FOODS (WITH SPECIAL REFERENCE TO COOKING PROCEDURES) 388
INTRODUCTION 388
THE ORGANOLEPTIC ASSESSMENT OF FOODS 389
THE POSSIBILITIES OF REPLACING ORGANOLEPTIC APPRAISAL BY OBJECTIVE TESTS 392
PROPERTIES OF PROTEINS OF PARTICULAR SIGNIFICANCE IN COOKING PROCEDURES 393
METHODS OF COOKING PROTEIN FOODS 394
WHY PROTEIN FOODS ARE COOKED 396
THE EFFECTS OF HEATING MILK 396
CHEESE – ORGANOLEPTIC QUALITIES 397
EGGS – ORGANOLEPTIC QUALITIES 398
MEAT – ORGANOLEPTIC QUALITIES 400
FISH – ORGANOLEPTIC QUALITIES 404
PROTEINS FROM VEGETABLE SOURCES 406
ACKNOWLEDGEMENTS 407
REFERENCES 407
CHAPTER 23. PROTEIN PROBLEMS IN LARGE-SCALE CATERING 411
INTRODUCTION 411
MICROBIAL SPOILAGE AND THE FOOD HYGIENE REGULATIONS 412
PROBLEMS CREATED BY DIFFERENT TYPES OF CATERING 413
PROBLEMS OF SUPPLY AND STORAGE 414
REHEATING OF PRE-COOKED FOODS 417
LARGE-SCALE PRODUCTION AND STORAGE OF HOT FOOD 418
THE MICROWAVE OVEN FOR COOKING AND REHEATING 420
CONCLUSIONS FOR THE CATERER 422
REFERENCES 422
PART VII: ASSIMILATION 424
CHAPTER 24. REGULATORY MECHANISMS IN MAMMALIAN PROTEIN METABOLISM 426
INTRODUCTION 426
SITES OF REGULATION OF LIVER PROTEIN SYNTHESIS 427
REGULATION OF NUCLEAR MECHANISMS INVOLVED IN PROTEIN SYNTHESIS 429
CYTOPLASMIC REGULATION OF PROTEIN SYNTHESIS 430
DIURNAL FLUCTUATIONS IN LIVER PROTEIN METABOLISM 436
ACKNOWLEDGEMENT 438
REFERENCES 438
CHAPTER 25. EFFECTS O F DISPROPORTIONATE AMOUNTS OF AMINO ACIDS 440
INTRODUCTION 440
TYPES OF AMINO ACID DISPROPORTIONS 440
REGULATION OF PLASMA AND TISSUE CONCENTRATIONS OF FREE AMINO ACIDS 443
RESPONSES TO INGESTION OF DISPROPORTIONATE AMOUNTS OF AMINO ACIDS 446
EFFECTS OF A DIETARY EXCESS OF METHIONINE 447
EFFECTS OF AN AMINO ACID IMBALANCE 454
ACKNOWLEDGEMENT 468
REFERENCES 469
CHAPTER 26. PROCEDURES OF PROTEIN EVALUATION 471
INTRODUCTION 471
EVALUATION AS PROTEIN 472
EVALUATION AS AMINO ACIDS 474
AMINO ACID NEEDS IN THE HUMAN SUBJECT 478
REFERENCES 480
CHAPTER 27. ABNORMALITIES IN PROTEIN METABOLISM 481
INTRODUCTION 481
DISORDERS OF DIGESTIVE ENZYMES 482
DISTURBANCES IN INTESTINAL AMINO ACID TRANSPORT 484
INBORN ERRORS OF AMINO ACID METABOLISM 487
PROTEIN-LOSING GASTROENTEROPATHY 488
THE ROLE OF INTESTINAL BACTERIA IN PROTEIN METABOLISM 490
PROTEIN 'INTOLERANCE' 492
CONCLUSION 495
REFERENCES 495
CHAPTER 28. CONCLUDING REMARKS 497
BETTER DISTRIBUTION 497
LIST OF REGISTRANTS 502
AUTHOR INDEX 510
SUBJECT INDEX 528