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Structure-function properties of food proteins /
The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new product...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
[1994]
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| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Structure-Function Properties of Food Proteins; Copyright Page ; Table of Contents; Preface; PART I: PROTEINS: AN INTRODUCTION; Introduction to Protein Structure and Function; Chapter 1. Chemical Nature of Proteins and Polypeptides; I. Overview; II. Chemistry of Amino Acids and Side Chain Groups; III. Assembly of Protein Structures; IV. Protein Interiors; V. Protein Taxonomy and Homology; Chapter 2. Protein Stability; I. Introduction; II. Noncovalent Forces; III. Covalent Forces; IV Role of Metal Ions in Protein Structure and Stability; V Protein-Water Interactions.
- VI. Hydrophobicity and Protein StabilityVII. Determination of Conformational Stability; VIII. Protein Flexibility; Chapter 3. Protein Folding; I. Introduction; II. Molecular Packing in Folded Proteins; III. Determinants of Protein Folding; IV. Mechanisms of Protein Folding; V. Analysis of Protein Folding Pathways; Chapter 4. Structural and Chemical Properties of �-Lactoglobulin; I. Introduction; II. Isolation, Composition, and Characterization of �-Lactoglobulin; III. Primary Structure of �-Lactoglobulin; IV. Periodic Structure of �-Lactoglobulin; V. Conformation of �-Lactoglobulin.
- VI. Evolution of �-LactoglobulinsVII. Molecular Properties of �-Lactoglobulin; VIII. Factors Influencing the Structure and Stability of �-Lactoglobulin; IX. Summary; PART II: FUNCTIONAL PROPERTIES OF PROTEINS; Introduction; Chapter 5. Protein Films; I. Interfacial Properties of Proteins; II. Diffusion and Adsorption of Proteins at Interfaces; III. Formation of Protein Films; IV. Properties of Films; V. Summary; Chapter 6. Protein-Stabilized Foams; I. Introduction; II. Definition; III. Dynamics of Film Formation and Foam Stability; IV. Properties of Protein-Stabilized Foams; V. Summary.
- Chapter 7. EmulsionsI. Introduction; II. Definition; III. Dynamics of Film Formation and Emulsion Stability; IV. Properties of Protein-Stabilized Emulsions; V. Summary; Chapter 8. Binding Properties of �-Lactoglobulin; I. Introduction; II. Ligand Binding; III. Protein Conformation and Ligand Binding; IV. Flavor Binding; V. Summary; Chapter 9. Protein Gelation; I. Introduction; II. Definition of Gelation; III. Dynamics of Gelation; IV. Rheological and Textural Measurements of Protein Gels; V. Properties of Protein Gels; VI. Protein Glasses (Edible Films); VII. Summary.
- PART III: EFFECTS OF MODIFICATION ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF FOOD PROTEINSIntroduction; Chapter 10. Modification Reactions and Protein Structure; I. Introduction; II. Methods of Modifying Protein Structure; III. Physicochemical Properties of Modified Proteins; IV. Enzymatic Hydrolysis of Native and Modified Proteins; V. Summary; Chapter 11. Functional Properties of Modified Proteins; I. Introduction; II. Surface-Active Properties of Modified Proteins; III. Hydrodynamic and Rheological Properties of Modified Proteins.