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New protein foods. Volume 5, Seed storage proteins /
New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemis...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Orlando :
Academic Press,
1985.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Seed Storage Proteins; Copyright Page; Table of Contents; Contributors; Preface; Contents of Previous Volumes; Chapter 1. The Chemistry and Biology of the Seed Storage Proteins; I. Introduction; II. Chemistry; III. Biosynthesis and Sequestration; IV. Evolution; References; Chapter 2. Structure of Soy Proteins; I. Introduction; II. Seed Composition; III. Protease Inhibitors; IV. Soybean Lectin; V. Conglycinin; VI. Glycinin; VII. Lipoxygenases; VIII. Urease; References; Chapter 3. Relationships of Genetic Engineering to Conventional Genetic Technology and Plant Breeding.
- I. IntroductionII. Improvement of Seed Protein Traits through Breeding; III. Genetic Engineering and Conventional Genetic Technology: Alternative and Complementary Approaches to Crop Improvement; IV. Summary; References; Chapter 4. Potentials for Applications of Genetic Engineering Technology to Soybeans; I. Introduction; II. Model System for Genetic Engineering: Soybean Storage Proteins; III. Genetic Engineering in Plant Cells; IV. Conclusions; References; Chapter 5. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins; I. Introduction.
- II. Protein StructureIII. Protein-Water Interactions; IV. Protein Denaturation; V. Viscosity; VI. Gelation; VII. Surface Properties of Proteins; VIII. Proteins and Flavor; IX. Texture; X. Modification; XI. Antioxidant Effects; XII. Conclusions; References; Chapter 6. Chemical and Enzymatic Modification of Plant Proteins; I. Introduction; II. Objectives of Modification of Food Proteins; III. Chemical Modification; IV. Enzyme Modification of Proteins; V. Projections; Note Added in Proof; References; Chapter 7. Nutritional Characteristics of Oilseed Proteins; I. Introduction.
- II. Uses of Oilseed Proteins in Human DietsIII. Protein Nutritional Quality; IV. Mono- and Oligosaccharides; V. Vitamins and Minerals; VI. Antinutritional Factors; VII. Other Considerations; VIII. Food Safety; IX. Potential Practical Impact of Oilseed Protein Sources on Human Nutrition; References; Chapter 8. Isolated Soy Protein; I. Introduction; II. History; III. Manufacture of Isolated Soy Proteins; IV. Manufacture of Structured Isolated Soy Proteins; V. Research in Soy Protein Isolation; VI. Composition of Isolated Soy Proteins; VII. Physical and Functional Properties.
- VIII. Nutrition FactorsIX. Meat, Poultry, and Seafood Applications; X. Infant Formulas; XI. Dairy-Type Applications; XII. Bakery Applications; XIII. The Future of Isolated Soy Protein; References; Chapter 9. Soy Protein Concentrate; I. Introduction; II. Soy Protein Concentrates; III. Textured Soy Protein Concentrates; IV. Nutrition; V. Regulatory Issues in the United States; VI. Use of Soy Protein Concentrates as Food Ingredients; VII. Prospects for Growth; References; Chapter 10. Rapeseed; I. Introduction; II. Background; III. Chemical Composition; IV. Breeding.