Joseph F. Zayas
Functionality of Proteins in Food (eBook, PDF)
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Joseph F. Zayas
Functionality of Proteins in Food (eBook, PDF)
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The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.…mehr
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The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food products.
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Produktdetails
- Produktdetails
- Verlag: Springer Berlin Heidelberg
- Seitenzahl: 373
- Erscheinungstermin: 6. Dezember 2012
- Englisch
- ISBN-13: 9783642591167
- Artikelnr.: 53147032
- Verlag: Springer Berlin Heidelberg
- Seitenzahl: 373
- Erscheinungstermin: 6. Dezember 2012
- Englisch
- ISBN-13: 9783642591167
- Artikelnr.: 53147032
The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book describes in detail the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
References.- 1 Solubility of Proteins.- 1.1 Introduction.- 1.1.1 Factors Affecting Solubility of Proteins.- 1.2 Solubility of Meat and Fish Proteins.- 1.2.1 Solubility of Muscle Proteins.- 1.2.2 Solubility of Stroma Proteins.- 1.2.3 Protein Solubility in Processed Meats.- 1.2.4 Solubility of Blood Proteins.- 1.2.5 The Effect of Heating on Solubility of Proteins.- 1.2.6 The Effect of Freezing and Storage When Frozen on Protein Solubility.- 1.2.7 The Effect of Protein Modification and Irradiation Treatment.- 1.3 Solubility of Milk Proteins.- 1.4 Solubility of Egg Proteins.- 1.5 Solubility of Plant Proteins.- 1.5.1 Soybean Proteins.- 1.5.2 Peanut Proteins.- 1.5.3 Pea and Bean Proteins.- 1.5.4 Sunflower Proteins.- 1.5.5 Corn Proteins.- 1.5.6 Miscellaneous Plant Proteins.- References.- 2 Water Holding Capacity of Proteins.- 2.1 Introduction.- 2.2 The Mechanism of Protein-Water Interaction.- 2.2.1 Factors Influencing Water Binding of Proteins.- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products.- 2.3.1 Water Binding Capacity of Muscle Proteins.- 2.3.2 Factors Influencing Water Binding of Muscle Proteins.- 2.3.3 Water Binding in Comminuted Meat Products.- 2.3.4 Milk Proteins in Comminuted Meats.- 2.3.5 Soy Proteins in Comminuted Meats.- 2.3.6 Corn Germ Protein in Comminuted Meats.- 2.4 Water Holding Capacity of Milk Proteins.- 2.5 Water Holding Capacity of Egg Proteins.- 2.6 Water Holding Capacity of Plant Proteins.- 2.6.1 Soybean Proteins.- 2.6.2 Pea and Bean Proteins.- 2.6.3 Sunflower Proteins.- 2.6.4 Corn Proteins.- 2.6.5 Wheat Proteins.- 2.6.6 Miscellaneous Proteins.- References.- 3 Emulsifying Properties of Proteins.- 3.1 Introduction.- 3.2 Hydrophobic and Hydrophilic Properties of Proteins.- 3.3 Interfacial Film Formation and Properties.- 3.4 Factors Affecting the Emulsifying Properties of Proteins.- 3.4.1 Protein Concentration.- 3.4.2 pH of Medium.- 3.4.3 Ionic Strength.- 3.4.4 Heat Treatment and Other Factors.- 3.5 Emulsion Stability.- 3.6 Measuring Emulsifying Properties.- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products.- 3.7.1 Protein Functionality in Comminuted Meats.- 3.7.2 Emulsifying Properties of Various Muscular Proteins.- 3.7.3 Emulsifying Properties of Blood Proteins.- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats.- 3.8.1 Milk Proteins.- 3.8.2 Soy Proteins.- 3.8.3 Corn and Wheat Germ Proteins.- 3.9 Milk Proteins as Emulsifiers in Food Systems.- 3.9.1 Emulsifying Properties of Caseins and Caseinates.- 3.9.2 Emulsifying Properties of Whey Proteins.- 3.10 Emulsifying Properties of Egg Proteins.- 3.11 Emulsifying Properties of Plant Proteins.- 3.11.1 Soybean Proteins.- 3.11.2 Pea and Bean Proteins.- 3.11.3 Corn Proteins.- 3.11.4 Miscellaneous Proteins.- References.- 4 Oil and Fat Binding Properties Of Proteins.- 4.1 Introduction.- 4.2 Fat Binding Properties of Proteins of Animal Origin.- 4.2.1 Muscle Proteins.- 4.2.2 Soy Proteins in Comminuted Meats.- 4.2.3 The Effect of Corn Germ Protein Flour on Fat Binding in Ground Beef Patties.- 4.2.4 Milk and Egg Proteins.- 4.3 Fat Binding Properties of Proteins of Plant Origin.- 4.3.1 Soy Proteins.- 4.3.2 Pea, Bean and Guar Proteins.- 4.3.3 Corn Germ Proteins.- 4.3.4 Wheat Proteins.- 4.3.5 Cottonseed Proteins.- 4.3.6 Miscellaneous Proteins.- References.- 5 Foaming Properties of Proteins.- 5.1 Introduction.- 5.2 The Mechanism of Foam Formation.- 5.2.1 Factors Affecting Foam Formation.- 5.2.2 Foam Stability.- 5.3 Milk Proteins.- 5.3.1 Factors Affecting the Foaming Properties of Milk Proteins.- 5.4 Egg Proteins.- 5.4.1 The Effect of Processing on Foaming Properties of Egg Proteins.- 5.5 Blood Proteins and Gelatin.- 5.6 The Foaming Properties of Plant Proteins.- References.- 6 Gelling Properties of Proteins.- 6.1 Introduction.- 6.2 The Mechanism of Protein Gel Formation.- 6.2.1 Heat-Induced Gelation.- 6.2.2 Protein-Water Interaction in Gels.- 6.2.3 Factors Affecting the Properties of Gels.- 6.3 Gelling Properties of Meat Proteins.- 6.3.1 Myofibrillar Proteins.- 6.3.2 Sarcoplasmic Proteins.- 6.3.3 Gelation of Red and White Muscle Proteins.- 6.3.4 Factors Affecting the Gelling Properties of Meat Proteins.- 6.3.5 Myosin Blends with Other Proteins and Lipids.- 6.3.6 Fish Proteins.- 6.3.7 Collagen Gelation.- 6.3.8 Blood Proteins.- 6.4 Gelling Properties of Milk Proteins.- 6.4.1 Gelling Properties of Whey Protein Concentrate, Isolate, and Individual hey Proteins.- 6.4.2 The Effect of Heating and Protein Concentration.- 6.4.3 Gelation of Casein.- 6.4.4 Factors Affecting the Gelling Properties of Milk Proteins.- 6.5 Gelling Properties of Egg Proteins.- 6.5.1 Gelation of Egg White.- 6.5.2 Gelation of Yolk.- 6.6 Gelling Properties of Soy Proteins.- References.
References.- 1 Solubility of Proteins.- 1.1 Introduction.- 1.1.1 Factors Affecting Solubility of Proteins.- 1.2 Solubility of Meat and Fish Proteins.- 1.2.1 Solubility of Muscle Proteins.- 1.2.2 Solubility of Stroma Proteins.- 1.2.3 Protein Solubility in Processed Meats.- 1.2.4 Solubility of Blood Proteins.- 1.2.5 The Effect of Heating on Solubility of Proteins.- 1.2.6 The Effect of Freezing and Storage When Frozen on Protein Solubility.- 1.2.7 The Effect of Protein Modification and Irradiation Treatment.- 1.3 Solubility of Milk Proteins.- 1.4 Solubility of Egg Proteins.- 1.5 Solubility of Plant Proteins.- 1.5.1 Soybean Proteins.- 1.5.2 Peanut Proteins.- 1.5.3 Pea and Bean Proteins.- 1.5.4 Sunflower Proteins.- 1.5.5 Corn Proteins.- 1.5.6 Miscellaneous Plant Proteins.- References.- 2 Water Holding Capacity of Proteins.- 2.1 Introduction.- 2.2 The Mechanism of Protein-Water Interaction.- 2.2.1 Factors Influencing Water Binding of Proteins.- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products.- 2.3.1 Water Binding Capacity of Muscle Proteins.- 2.3.2 Factors Influencing Water Binding of Muscle Proteins.- 2.3.3 Water Binding in Comminuted Meat Products.- 2.3.4 Milk Proteins in Comminuted Meats.- 2.3.5 Soy Proteins in Comminuted Meats.- 2.3.6 Corn Germ Protein in Comminuted Meats.- 2.4 Water Holding Capacity of Milk Proteins.- 2.5 Water Holding Capacity of Egg Proteins.- 2.6 Water Holding Capacity of Plant Proteins.- 2.6.1 Soybean Proteins.- 2.6.2 Pea and Bean Proteins.- 2.6.3 Sunflower Proteins.- 2.6.4 Corn Proteins.- 2.6.5 Wheat Proteins.- 2.6.6 Miscellaneous Proteins.- References.- 3 Emulsifying Properties of Proteins.- 3.1 Introduction.- 3.2 Hydrophobic and Hydrophilic Properties of Proteins.- 3.3 Interfacial Film Formation and Properties.- 3.4 Factors Affecting the Emulsifying Properties of Proteins.- 3.4.1 Protein Concentration.- 3.4.2 pH of Medium.- 3.4.3 Ionic Strength.- 3.4.4 Heat Treatment and Other Factors.- 3.5 Emulsion Stability.- 3.6 Measuring Emulsifying Properties.- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products.- 3.7.1 Protein Functionality in Comminuted Meats.- 3.7.2 Emulsifying Properties of Various Muscular Proteins.- 3.7.3 Emulsifying Properties of Blood Proteins.- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats.- 3.8.1 Milk Proteins.- 3.8.2 Soy Proteins.- 3.8.3 Corn and Wheat Germ Proteins.- 3.9 Milk Proteins as Emulsifiers in Food Systems.- 3.9.1 Emulsifying Properties of Caseins and Caseinates.- 3.9.2 Emulsifying Properties of Whey Proteins.- 3.10 Emulsifying Properties of Egg Proteins.- 3.11 Emulsifying Properties of Plant Proteins.- 3.11.1 Soybean Proteins.- 3.11.2 Pea and Bean Proteins.- 3.11.3 Corn Proteins.- 3.11.4 Miscellaneous Proteins.- References.- 4 Oil and Fat Binding Properties Of Proteins.- 4.1 Introduction.- 4.2 Fat Binding Properties of Proteins of Animal Origin.- 4.2.1 Muscle Proteins.- 4.2.2 Soy Proteins in Comminuted Meats.- 4.2.3 The Effect of Corn Germ Protein Flour on Fat Binding in Ground Beef Patties.- 4.2.4 Milk and Egg Proteins.- 4.3 Fat Binding Properties of Proteins of Plant Origin.- 4.3.1 Soy Proteins.- 4.3.2 Pea, Bean and Guar Proteins.- 4.3.3 Corn Germ Proteins.- 4.3.4 Wheat Proteins.- 4.3.5 Cottonseed Proteins.- 4.3.6 Miscellaneous Proteins.- References.- 5 Foaming Properties of Proteins.- 5.1 Introduction.- 5.2 The Mechanism of Foam Formation.- 5.2.1 Factors Affecting Foam Formation.- 5.2.2 Foam Stability.- 5.3 Milk Proteins.- 5.3.1 Factors Affecting the Foaming Properties of Milk Proteins.- 5.4 Egg Proteins.- 5.4.1 The Effect of Processing on Foaming Properties of Egg Proteins.- 5.5 Blood Proteins and Gelatin.- 5.6 The Foaming Properties of Plant Proteins.- References.- 6 Gelling Properties of Proteins.- 6.1 Introduction.- 6.2 The Mechanism of Protein Gel Formation.- 6.2.1 Heat-Induced Gelation.- 6.2.2 Protein-Water Interaction in Gels.- 6.2.3 Factors Affecting the Properties of Gels.- 6.3 Gelling Properties of Meat Proteins.- 6.3.1 Myofibrillar Proteins.- 6.3.2 Sarcoplasmic Proteins.- 6.3.3 Gelation of Red and White Muscle Proteins.- 6.3.4 Factors Affecting the Gelling Properties of Meat Proteins.- 6.3.5 Myosin Blends with Other Proteins and Lipids.- 6.3.6 Fish Proteins.- 6.3.7 Collagen Gelation.- 6.3.8 Blood Proteins.- 6.4 Gelling Properties of Milk Proteins.- 6.4.1 Gelling Properties of Whey Protein Concentrate, Isolate, and Individual hey Proteins.- 6.4.2 The Effect of Heating and Protein Concentration.- 6.4.3 Gelation of Casein.- 6.4.4 Factors Affecting the Gelling Properties of Milk Proteins.- 6.5 Gelling Properties of Egg Proteins.- 6.5.1 Gelation of Egg White.- 6.5.2 Gelation of Yolk.- 6.6 Gelling Properties of Soy Proteins.- References.