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Proteins in Food Processing.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Kent :
Elsevier Science,
2017.
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| Edición: | 2nd ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Proteins in Food Processing; Copyright; Contents; List of contributors; Preface; 1 Properties of proteins in food systems: An introduction; 1.1 Introduction; 1.2 Structural properties of proteins; 1.2.1 Amino acids commonly found in proteins; 1.2.2 Other naturally occurring amino acids; 1.2.3 Levels of structural organization; 1.2.4 Molecular forces involved in the structural properties of proteins; 1.3 Factors affecting properties of proteins in food systems; 1.3.1 Protein interactions with other food constituents; 1.3.1.1 Water; 1.3.1.2 Salts.
- 1.3.1.3 Acidulants and Metal Ions1.3.1.4 Carbohydrates; 1.3.1.5 Lipids; 1.3.1.6 Flavor and aroma components; 1.3.1.7 Phenolic compounds; 1.3.2 Food processes and external conditions; 1.3.3 Other processes; 1.4 Future trends; 1.5 Sources of useful information; References; 2 Impact of processing on the chemistry and functionality of food proteins; 2.1 Introduction; 2.2 Structure and chemistry of food proteins; 2.3 Functionality of food protein; 2.3.1 Food protein solubility; 2.3.2 Water-holding capacity of food proteins; 2.3.3 Fat-absorption capacity of food proteins.
- 2.3.4 Emulsifying and foaming properties of food proteins2.3.5 Gel-forming properties of food proteins; 2.4 Effect of processing on food protein functionality; 2.4.1 Thermal processing of food proteins; 2.4.2 Nonthermal and emerging processing technologies; 2.4.2.1 Chemical modifications of food proteins; 2.4.2.2 Enzymatic treatment of food proteins; 2.5 Effect of process-induced protein modifications on chemosensory properties of food; 2.6 Conclusion; References; Further reading; Part One Sources of proteins; 3 The caseins: Structure, stability, and functionality; 3.1 Introduction.
- 3.2 Chemistry of caseins3.2.1 αs1-Casein; 3.2.2 αs2-Casein; 3.2.3 β-Casein; 3.2.4 Îð-Casein; 3.3 Casein interactions; 3.3.1 Self-association of caseins; 3.3.2 Interactions with other caseins; 3.3.3 Amyloid-like casein structures; 3.4 Casein-mineral interactions; 3.5 Casein micelles; 3.6 Stability of casein micelles; 3.6.1 Colloidal stability; 3.6.2 Intramicellar stability; 3.7 Casein-based ingredients; 3.7.1 Caseins and caseinates; 3.7.2 Milk protein and micellar casein concentrates and isolates; 3.7.3 Casein hydrolysates.
- 3.7.4 Applications of caseins in dairy and nondairy products3.8 Conclusions and future perspectives; References; 4 Whey proteins; 4.1 Introduction: What are whey proteins? Sources of whey (acid, sweet); 4.1.1 Introduction; 4.1.2 What are whey proteins?; 4.2 Analytical methods for determining protein content; 4.2.1 Polyacrylamide gel electrophoresis; 4.2.2 Liquid chromatography; 4.2.3 Immunoturbidimetric methods; 4.3 Structure of whey proteins; 4.3.1 β-lactoglobulin; 4.3.2 α-lactalbumin; 4.3.3 Bovine serum albumin; 4.3.4 Immunoglobulins; 4.3.5 Proteose peptones.