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Author: G. M. Hall Publisher: Springer Science & Business Media ISBN: 9780751400533 Category : Technology & Engineering Languages : en Pages : 290
Book Description
Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.
Author: G. M. Hall Publisher: Springer Science & Business Media ISBN: 9780751400533 Category : Technology & Engineering Languages : en Pages : 290
Book Description
Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.
Author: Rickey Y. Yada Publisher: Woodhead Publishing ISBN: 0081007299 Category : Technology & Engineering Languages : en Pages : 672
Book Description
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Author: Janitha P.D. Wanasundara Publisher: Elsevier ISBN: 0323986080 Category : Technology & Engineering Languages : en Pages : 568
Book Description
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Author: Harald Tschesche Publisher: Walter de Gruyter ISBN: 3110252368 Category : Science Languages : en Pages : 379
Book Description
This book presents a survey of recent developments in protein biochemistry. Top researchers in the field of protein biochemistry describe modern methods to address the challenges of protein purification by three-phase partitioning, and their folding and degradation by the functions of chaperones. The significance of peptide purity for fibril formation is addressed as well as the use of target oriented peptide arrays in palliative approaches in mucoviszidose. The design and application of protein epitope mimetics just as the structural resolving of the misfolding of various mutant proteins in serpinopathies enlarge our tools in resolving pathophysiological imbalances.
Author: Isao Suetake Publisher: John Wiley & Sons ISBN: 1119886325 Category : Science Languages : en Pages : 245
Book Description
ANALYTICAL TECHNIQUES FOR THE ELUCIDATION OF PROTEIN FUNCTION An essential aid for scientists seeking alternative techniques for investigating proteins Proteins are the building blocks of living organisms, and they play an enormous range of fundamental roles in sustaining and shaping life. The critical determinant of a protein’s function is its structure, and the analysis of protein structures has therefore become a significant component of biological research. In recent years, longstanding analytical techniques such as X-ray crystallography and nuclear magnetic resonance (NMR) spectroscopy have been supplemented by a number of new methods which promise to revolutionize the study of proteins and their functions. Analytical Techniques for the Elucidation of Protein Function serves as an introduction to these techniques, which are especially crucial for analyzing intrinsically disordered regions and post-translational modifications. These have revolutionized the study of proteins in recent years, and conventional methods for analyzing protein structures are no longer sufficient to work through their ramifications. This book therefore brings greater awareness of techniques which promise to produce the very cutting edge of protein research. Analytical Techniques for the Elucidation of Protein Function readers will find: A discussion of techniques including electron paramagnetic resonance (ESR) spectroscopy, neutron scattering, Raman imaging, and more Both theoretical background and practical applications for each technique Contributions from leading international researchers into protein structure and function This practically focused text is a valuable reference for protein and peptide analysis and synthesis researchers, as well as for graduate and advanced undergraduate students in the life sciences.
Author: Navam S. Hettiarachchy Publisher: CRC Press ISBN: 148229351X Category : Technology & Engineering Languages : en Pages : 534
Book Description
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation
Author: Mike Boland Publisher: Academic Press ISBN: 0124051758 Category : Technology & Engineering Languages : en Pages : 623
Book Description
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic
Author: G. M. Hall
Author: G. M. Hall
Author: Bruce Alberts
Author: Rickey Y. Yada
Author: Janitha P.D. Wanasundara
Author: Zhibin Lv
Author: Harald Tschesche
Author: Isao Suetake
Author: Navam S. Hettiarachchy
Author: Mike Boland
Author: Aysam Gürler