Structure-Function Properties of Food Proteins (eBook)

Front Cover 1
Structure–Function Properties of Food Proteins 4
Copyright Page 5
Table of Contents 6
Preface 14
PART I: PROTEINS: AN INTRODUCTION 16
Introduction to Protein Structure and Function 16
Chapter 1. Chemical Nature of Proteins and Polypeptides 18
I. Overview 18
II. Chemistry of Amino Acids and Side Chain Groups 20
III. Assembly of Protein Structures 26
IV. Protein Interiors 32
V. Protein Taxonomy and Homology 36
Chapter 2. Protein Stability 40
I. Introduction 40
II. Noncovalent Forces 41
III. Covalent Forces 45
IV Role of Metal Ions in Protein Structure and Stability 46
V Protein-Water Interactions 47
VI. Hydrophobicity and Protein Stability 64
VII. Determination of Conformational Stability 71
VIII. Protein Flexibility 73
Chapter 3. Protein Folding 78
I. Introduction 78
II. Molecular Packing in Folded Proteins 79
III. Determinants of Protein Folding 80
IV. Mechanisms of Protein Folding 81
V. Analysis of Protein Folding Pathways 84
Chapter 4. Structural and Chemical Properties of ß-Lactoglobulin 90
I. Introduction 90
II. Isolation, Composition, and Characterization of ß-Lactoglobulin 90
III. Primary Structure of ß-Lactoglobulin 93
IV. Periodic Structure of ß-Lactoglobulin 94
V. Conformation of ß-Lactoglobulin 94
VI. Evolution of ß-Lactoglobulins 99
VII. Molecular Properties of ß-Lactoglobulin 100
VIII. Factors Influencing the Structure and Stability of ß-Lactoglobulin 107
IX. Summary 121
PART II: FUNCTIONAL PROPERTIES OF PROTEINS 122
Introduction 122
Chapter 5. Protein Films 126
I. Interfacial Properties of Proteins 126
II. Diffusion and Adsorption of Proteins at Interfaces 129
III. Formation of Protein Films 141
IV. Properties of Films 142
V. Summary 145
Chapter 6. Protein-Stabilized Foams 146
I. Introduction 146
II. Definition 147
III. Dynamics of Film Formation and Foam Stability 149
IV. Properties of Protein-Stabilized Foams 155
V. Summary 167
Chapter 7. Emulsions 168
I. Introduction 168
II. Definition 168
III. Dynamics of Film Formation and Emulsion Stability 169
IV. Properties of Protein-Stabilized Emulsions 173
V. Summary 184
Chapter 8. Binding Properties of ß-Lactoglobulin 186
I. Introduction 186
II. Ligand Binding 186
III. Protein Conformation and Ligand Binding 188
IV. Flavor Binding 189
V. Summary 193
Chapter 9. Protein Gelation 194
I. Introduction 194
II. Definition of Gelation 195
III. Dynamics of Gelation 195
IV. Rheological and Textural Measurements of Protein Gels 197
V. Properties of Protein Gels 205
VI. Protein Glasses (Edible Films) 218
VII. Summary 218
PART III: EFFECTS OF MODIFICATION ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF FOOD PROTEINS 220
Introduction 220
Chapter 10. Modification Reactions and Protein Structure 222
I. Introduction 222
II. Methods of Modifying Protein Structure 222
III. Physicochemical Properties of Modified Proteins 230
IV. Enzymatic Hydrolysis of Native and Modified Proteins 244
V. Summary 246
Chapter 11. Functional Properties of Modified Proteins 248
I. Introduction 248
II. Surface-Active Properties of Modified Proteins 248
III. Hydrodynamic and Rheological Properties of Modified Proteins 259
IV. Structure-Function Relationships of Glycosylated ß-Lactoglobulin 262
V. Summary and Conclusions 264
References 266
Index 282
FOOD SCIENCE AND TECHNOLOGY 287