1st Edition

Chemical and Functional Properties of Food Proteins

By Zdzislaw E. Sikorski Copyright 2001

    Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

    The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

    THE ROLE OF NITROGENOUS COMPOUNDS IN FOOD QUALITY, Z.E. Sikorski
    Introduction
    Content of Nitrogenous Compounds in Foods
    Role of Proteins in Food Raw Materials
    Effect of Nitrogenous Compounds on Nutritional Value and Safety of Foods
    Effect of Proteins on Technological Value of Food Raw Materials
    Effect of Proteins on Sensory Quality of Foods
    Interactions with other Food Constituents

    PROTEINS IN FOOD STRUCTURES, M.Á. Lluch, I. Hernando, and I. Pérez-Munuera
    Microscopy in Study of Protein Structure
    Structural Role of Proteins in Various Food Raw Materials
    Interactions of Proteins with other Components in Food Structures
    PROTEIN STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES, S. Milewzski
    Introduction
    Classification of Proteins
    Amino Acid Composition of Proteins
    Four Levels of Protein Structural Organization
    Protein Folding
    Proteins in Solution
    Protein Denaturation
    Proteins and Electromagnetic Radiation
    Chemical Reactivity of Proteins

    PROTEIN DETERMINATION AND ANALYSIS IN FOOD SYSTEMS, E. Kolakowski
    Preparation of Samples for Protein Assay
    Separation of Protein from Different Food Matrices
    Hydrolysis of Protein for Determination of Amino Acid Composition
    Analytical Methods used in Proteins, Peptides, and Amino Acids Analysis

    FUNCTIONAL PROPERTIES OF PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski
    Introduction
    Factors Affecting Functional Properties of Proteins in Foods
    Interactions of Proteins-Water
    Interactions of Macromolecules-Water-Macromolecules
    Interactions of Protein-Lipids and Protein-Interface

    RHEOLOGICAL PROPERTIES OF PROTEIN GELS, T. Matuszek
    Introduction
    Flow Of Protein Solutions and Gels
    Principles of Measurement of Rheological Properties of Proteinaceous Food Systems
    Applicability of Different Rheological Measurements to Proteinaceous Food Systems
    Rheological Forces Involved in Protein Gel Structure Relation
    Rheological Forces Related to Sensory Properties of Proteinaceous Foods

    ENZYMIC MODIFICATION OF PROTEINS IN FOOD SYSTEMS, N.F. Haard
    Introduction
    Traditional Applications of Protein Hydrolysis
    Control of Protein Hydrolysis for Value-Added Products
    Transpeptidation
    Protein Crosslinking
    Ezymic Phosphorylation and Deamidation
    Enzymic Modification of Proteins for Specialty Ingredients
    Conclusions

    CHEMICAL REACTIONS IN PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski
    Introduction
    Changes Induced by Heating
    Oxidative Changes
    Cross-Linking
    Intentional, Chemical Modifications in Food Proteins

    NUTRITIVE ROLE OF FOOD PROTEINS, M. Rakowska and P. Ochodzki
    Nutritive Value of Native Proteins
    Methods of Protein Quality Evaluation
    Experimental Evaluation of Protein Quality
    Protein and Amino Acid Requirements
    Dietary Selection of Protein in Foods and Meals
    Effects of Processing and Chemical Modification on Biological Value of Proteins
    Changes of Nutritive Value in Plant Protein Isolates

    MUSCLE PROTEINS, J. Kijowski
    Muscle Protein Categories
    Contractile Proteins
    Regulatory Proteins
    Other Regulatory Proteins
    Cytoskeletal Proteins
    Stromal Proteins
    Sarcoplasmic Proteins
    Functional Properties of Muscle Proteins
    Summary

    MILK PROTEINS: BIOLOGICAL AND FOOD ASPECTS OF THEIR STRUCTURE AND FUNCTION, C. Holt and H. Roginski
    Introduction
    Protein Composition of Milk
    Casein Structure, Function, and Stability
    beta-Lactoglobulin
    alpha-Lactalbumin
    Immunoglobulins
    Functional Properties of Milk Proteins in Foods
    Product Quality Aspects
    Biological Effects of Milk Proteins and Peptides
    Modification of Milk Protein Composition through Gene Transfer
    Conclusions

    EGG PROTEINS, W. Ternes
    Introduction
    Egg Shell-Proteins
    Functional Properties of Egg White
    Functional Properties of Egg Yolk
    Proteins of Vitelline Membrane
    Lipids
    Antioxidative Properties
    New Developments in Technology

    CEREAL-GRAIN PROTEINS, C.C. Wrigley and F. Bekes
    Cereal Proteins and Foods of the World
    Diversity of Cereal Grains
    Feed-Grain Quality
    Human Nutrition and Health
    Analysis of Quality Attributes related to Proteins
    Methods Used for Fractionation of Grain Proteins
    Traditional Classification of Cereal Proteins
    Wheat Proteins
    Rye and Triticale Proteins
    Barley Proteins
    Rice Proteins
    Oat Proteins
    Maize Proteins
    Sorghum Proteins
    Designing Better Cereal-Grain Proteins

    LEGUME AND OILSEED PROTEINS, E. Lampart-Szczapa
    Introduction
    Globulins
    Albumins
    Antinutritional and Undesirable Factors
    Glycine Max
    Brassica
    Lupinus
    Pisum sativum
    Vicia faba
    Phaseolus vulgaris
    Concluding Remarks

    SINGLE CELL PROTEINS, J. Synowiecki
    Introduction
    SCP Sources
    Nutritional Value
    Influence of Processing of Functional Properties and Nutritional Value
    Influence of Processing on Functional Properties and Nutritional Value
    Chemical Properties
    Novel Applications

    MUTAGENS AND CARCINOGENS IN PROCESSED PROTEIN FOODS, A. Bartoszek
    Introduction
    Role of Foodborne Mutagens and Carcinogens in Neo-Plastic Transformation
    Assessment of Mutagenic and Carcinogenic Properties of Protein Foods
    Mutagens and Carcinogens found in Processed Protein Foods
    Effect of Commercial Processing and Cooking Techniques on Mutagenicity or Protein Products
    Dietary Protein and Cancer Risk
    Summary
    Index

    Biography

    Zdzislaw E. Sikorski