Proteins in food processing
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Summary
Proteins are essential dietary components which have a range of functional and structural properties that significantly impact food quality. Today, a growing body of research is dedicated to understanding protein structure and developing proteins as multi-functional ingredients for the food industry.
Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in Food Processing reviews the latest research on how proteins may be used to enhance the nutritional, textural, and other qualities of food products. Following two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, and muscle and soy proteins, as well as the proteins from oil-producing plants, cereals, and seaweed. It illustrates the analysis and modification of proteins, with chapters on testing protein functionality, extracting and purifying proteins, and reducing their allergenicity. A final group of chapters is devoted to the functional value of proteins and how they are used as additives in foods.
Exploring the many ways that proteins may be used to improve the quality of food products, this comprehensive reference is useful for food scientists and food industry professionals involved in this important field.
Table of Contents
Introduction, R.Y. Yada
Properties of proteins in Food Systems: An Introduction, E.C.Y. Li-Chan
PART 1 SOURCES OF PROTEINS
The Caseins, P.F. Fox and A.L. Kelly
Whey Proteins, A. Kilara and M.N. Vaghela
Muscle Proteins, Y.L. Xiong
Soy Proteins, D. Fukushima
Proteins from Oil-Producing Plants, S.D. Arntfield
Cereal Proteins, N. Guerrieri
Seaweed Proteins, J. Fleurence
PART 2 ANALYSING AND MODIFYING PROTEINS
Testing Protein Functionality, R.K. Owusu-Apenten
Modelling Protein Behaviour, S. Nakai
Factors Affecting Enzyme Activity in Foods, J.R. Whitaker
Detecting Proteins with Allergenic Potential, R. Krska, E. Welzig, and S. Baumgartner
The Extraction and Purification of Proteins: An Introduction, R.E. Aluko
The Use of Genetic Engineering to Modify Protein Functionality: Molecular Design of Hen Egg-White Lysozyme Using Genetic Engineering, A. Kato
Modifying Seeds to Produce Proteins, A.M. Nuutila and A. Ritala
Processing Approaches to Reducing Allergenicity in Proteins, E.N.C. Mills, J. Moreno, A. Sancho, and J.A. Jenkins
PART 3 APPLICATIONS
Using Proteins as Additives in Foods: An Introduction, H. Luyten, V. Vereijken, and M. Buecking
Edible Films and Coatings from Proteins, A. Gennadios
Protein Gels, J.M. Aguilera and B. Rademacher
Proteomics: Examining the Effects of Processing on Food Proteins, S. Barnes, T. Sanderson, H. McCorkle, L. Wilson, M. Kirk, and H. Kim
Textured Soy Protein as an Ingredient, M.N. Riaz
Health-related Functional Value of Dairy Proteins and Peptides, D.J. Walsh and R.J. FitzGerald
The Use of Immobilized Enzymes to Improve Protein Functionality, H.E. Swaisgood
Impact of Proteins on Food Colour, J.C. Action and P.L. Dawson
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