Protein Structure Function Relationships In Foods

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Protein Structure-Function Relationships in Foods

Rickey Y. Yada,R.L. Jackman
Protein Structure Function Relationships in Foods Book PDF

Author : Rickey Y. Yada,R.L. Jackman
Publisher : Springer Science & Business Media
Page : 214 pages
File Size : 49,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461526704

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Protein Structure-Function Relationships in Foods by Rickey Y. Yada,R.L. Jackman Pdf

Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.

Protein Structure — Function Relationship

D.L. Smith,Z.H. Zaidi
Protein Structure Function Relationship Book PDF

Author : D.L. Smith,Z.H. Zaidi
Publisher : Springer Science & Business Media
Page : 291 pages
File Size : 52,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461303596

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Protein Structure — Function Relationship by D.L. Smith,Z.H. Zaidi Pdf

Although many pursue understanding of the relationship between protein structure and function for the thrill of pure science, the pay-off in a much broader sense is the ability to manipulate the Earth's chemistry and biology to improve the quality of life for mankind. Immediately goals of this area of research include identification of the life-supporting functions of proteins, and the fundamental forces that facilitate these functions. Upon reaching these goals, we shall have the understanding to direct and the tools required to implement changes that will dramatically improve the quality of life. For example, under standing the chemical mechanism of diseases will facilitate development of new therapeutic drugs. Likewise, understanding of chemical mechanisms of plant growth will be used with biotechnology to improve food production under adverse climatic conditions. The challenge to understand details of protein structure/function relationships is enormous and requires an international effort for success. To direct the chemistry and biology of our environment in a positive sense will require efforts from bright, imaginative scientists located throughout the world. Although the emergence of FAX, e-mail, and the World Wide Web has revolutionized international communication, there remains a need for scientists located in distant parts of the world to occasionally meet face to face.

Structure-Function Properties of Food Proteins

Lance G. Phillips
Structure Function Properties of Food Proteins Book PDF

Author : Lance G. Phillips
Publisher : Academic Press
Page : 271 pages
File Size : 48,5 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483288987

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Structure-Function Properties of Food Proteins by Lance G. Phillips Pdf

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 products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.

Food Proteins and Their Applications

Srinivasan Damodaran
Food Proteins and Their Applications Book PDF

Author : Srinivasan Damodaran
Publisher : Routledge
Page : 998 pages
File Size : 46,9 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351447522

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Food Proteins and Their Applications by Srinivasan Damodaran Pdf

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Chibuike C. Udenigwe
Food Proteins and Peptides Emerging Biofunctions Food and Biomaterial Applications Book PDF

Author : Chibuike C. Udenigwe
Publisher : Royal Society of Chemistry
Page : 537 pages
File Size : 42,5 Mb
Release : 2021-06-09
Category : Science
ISBN : 9781788018593

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Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications by Chibuike C. Udenigwe Pdf

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Chemical and Functional Properties of Food Proteins

Zdzislaw E. Sikorski
Chemical and Functional Properties of Food Proteins Book PDF

Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Page : 506 pages
File Size : 40,7 Mb
Release : 2001-06-22
Category : Technology & Engineering
ISBN : 1566769604

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Chemical and Functional Properties of Food Proteins by Zdzislaw E. Sikorski Pdf

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.

Protein Functionality in Food Systems

Navam S. Hettiarachchy,Gregory R. Ziegler
Protein Functionality in Food Systems Book PDF

Author : Navam S. Hettiarachchy,Gregory R. Ziegler
Publisher : CRC Press
Page : 542 pages
File Size : 44,7 Mb
Release : 1994-05-10
Category : Technology & Engineering
ISBN : 0824791975

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Protein Functionality in Food Systems by Navam S. Hettiarachchy,Gregory R. Ziegler Pdf

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Chemistry of Structure-Function Relationships in Cheese

Edyth L. Malin,Michael H. Tunick
Chemistry of Structure Function Relationships in Cheese Book PDF

Author : Edyth L. Malin,Michael H. Tunick
Publisher : Springer Science & Business Media
Page : 398 pages
File Size : 46,6 Mb
Release : 2013-11-11
Category : Science
ISBN : 9781461519133

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Chemistry of Structure-Function Relationships in Cheese by Edyth L. Malin,Michael H. Tunick Pdf

Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Food Proteins and Peptides

Navam S. Hettiarachchy,Kenji Sato,Maurice R. Marshall,Arvind Kannan
Food Proteins and Peptides Book PDF

Author : Navam S. Hettiarachchy,Kenji Sato,Maurice R. Marshall,Arvind Kannan
Publisher : CRC Press
Page : 473 pages
File Size : 48,6 Mb
Release : 2012-03-19
Category : Technology & Engineering
ISBN : 9781420093414

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Food Proteins and Peptides by Navam S. Hettiarachchy,Kenji Sato,Maurice R. Marshall,Arvind Kannan Pdf

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.

Functionality of Proteins in Food

Joseph F. Zayas
Functionality of Proteins in Food Book PDF

Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
Page : 383 pages
File Size : 45,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9783642591167

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Functionality of Proteins in Food by Joseph F. Zayas Pdf

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Food Proteins

Klaus Dieter Schwenke
Food Proteins Book PDF

Author : Klaus Dieter Schwenke
Publisher : Unknown
Page : 363 pages
File Size : 49,5 Mb
Release : 1993
Category : Food
ISBN : 3527300376

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Food Proteins by Klaus Dieter Schwenke Pdf

Sixty well-edited contributions from the most recent symposium of a successful series of conferences make up this comprehensive volume. Experts from 17 countries survey recent progress in food protein research, concentrating on a highly topical problem: the relations between the chemical structures of food proteins and their nutritional and technological properties. It is only with increased knowledge about such structure-activity relationshiphs that further improvement can be made in the quality of food and the technical processes involved. Thus this book is an indispensable tool for scientists working in the field. The clear structure of the book and its international, inter- disciplinary approach ensure optimal coverage of relevant structure-activity relationships as they are known today: - Section One deals with structural investigations of proteins in the native and modified states. - Section Two treats the problem of food protein interactions. - Section Three discusses the interactions essential for the formation of food emulsions, foams, and gel-like systems. In this book an international forum of food chemists have created an exceptionally broad and significant source of information for food scientists, technologists and all researchers interested in the structure-function relationships of biomolecules.

Water Relationships in Foods

Harry Levine,Louise Slade
Water Relationships in Foods Book PDF

Author : Harry Levine,Louise Slade
Publisher : Springer Science & Business Media
Page : 825 pages
File Size : 50,8 Mb
Release : 2013-11-21
Category : Technology & Engineering
ISBN : 9781489906649

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Water Relationships in Foods by Harry Levine,Louise Slade Pdf

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.

Food Proteins

Shuryo Nakai,H. Wayne Modler
Food Proteins Book PDF

Author : Shuryo Nakai,H. Wayne Modler
Publisher : John Wiley & Sons
Page : 560 pages
File Size : 40,7 Mb
Release : 1996-12-17
Category : Science
ISBN : 0471186147

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Food Proteins by Shuryo Nakai,H. Wayne Modler Pdf

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

Food Proteins and Their Applications

Srinivasan Damodaran
Food Proteins and Their Applications Book PDF

Author : Srinivasan Damodaran
Publisher : CRC Press
Page : 694 pages
File Size : 40,7 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351447539

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Food Proteins and Their Applications by Srinivasan Damodaran Pdf

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Food Structure and Functionality

Charis M. Galanakis
Food Structure and Functionality Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 268 pages
File Size : 45,6 Mb
Release : 2020-11-17
Category : Technology & Engineering
ISBN : 9780128214640

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Food Structure and Functionality by Charis M. Galanakis Pdf

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships