Food Proteins: Structure and Functionality

Surveys recent progress in food protein research. The authors consider proteins from all types of food, and their various functions as main supply components. They suggest that knowledge of structure-activity relationships is a prerequisite for the improvement of both quality and technology.

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Experts from 17 countries survey recent progress in food protein research. They treat proteins from all types of food - plants, cereals, dairy and oil seed - and consider their various functions as main supply components, enzymes and so on. The contributors suggest that knowledge of such structure-activity relationships is a prerequisite for further improvement of the quality of food and the technical processes involved, including gene technology. The basic concepts developed here aim to provide an important source of information not only for food scientists and technologists, but also for researchers interested in structure-function relationships of biomolecules.