Protein Structure Function Relationships In Foods

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Protein Structure Function Relationships In Foods

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Author : Rickey Y. Yada
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Protein Structure Function Relationships In Foods written by Rickey Y. Yada and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

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.

Structure Function Properties Of Food Proteins

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Author : Lance G. Phillips
language : en
Publisher: Academic Press
Release Date : 2013-10-22

Structure Function Properties Of Food Proteins written by Lance G. Phillips and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.

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.

Protein Functionality In Food Systems

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Author : Navam S. Hettiarachchy
language : en
Publisher: CRC Press
Release Date : 1994-05-10

Protein Functionality In Food Systems written by Navam S. Hettiarachchy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-05-10 with Technology & Engineering categories.

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.

Functionality Of Proteins In Food

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Author : Joseph F. Zayas
language : en
Publisher: Springer Science & Business Media
Release Date : 1997

Functionality Of Proteins In Food written by Joseph F. Zayas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.

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. . . . . . . . . . . . . . . . . . . . . . . .

Protein Structure Function Relationship

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Author : D.L. Smith
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Protein Structure Function Relationship written by D.L. Smith and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.

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.

Food Proteins And Their Applications

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Author : Srinivasan Damodaran
language : en
Publisher: CRC Press
Release Date : 2017-10-19

Food Proteins And Their Applications written by Srinivasan Damodaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-19 with Technology & Engineering categories.

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 Chemistry Third Edition

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Author : Owen R. Fennema
language : en
Publisher: CRC Press
Release Date : 1996-06-19

Food Chemistry Third Edition written by Owen R. Fennema and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-06-19 with Technology & Engineering categories.

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

History Of Research On Soy Related Enzymes And Others 1802 2021

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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2021-12-11

History Of Research On Soy Related Enzymes And Others 1802 2021 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-11 with Reference categories.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 124 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Biopolymer Based Metal Nanoparticle Chemistry For Sustainable Applications

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Author : Mahmoud Nasrollahzadeh
language : en
Publisher: Elsevier
Release Date : 2021-03-05

Biopolymer Based Metal Nanoparticle Chemistry For Sustainable Applications written by Mahmoud Nasrollahzadeh and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-05 with Science categories.

Biopolymers are becoming an increasingly important area of research as traditional chemical feedstocks run low and concerns about environmental impacts increase. One area of particular interest is their use for more sustainable development of metal nanoparticles. Biopolymer-Based Metal Nanoparticle Chemistry for Sustainability Applications, Volume 2 reviews key uses of biopolymers and biopolymer-based metal nanoparticles for a range of key sustainability-focused applications. After providing contextual examples of applications across the fields of food science, biomedicine and biochemistry, the book goes on to explore further sustainability-focused applications of Biopolymer-Based Metal Nanoparticles in such important areas as catalysis, environmental science, biosensing, and energy. - Provides an overview of biopolymer-based metal nanoparticles for a wide range of applications - Provides technological details on the synthesis of natural polymer-based metal nanoparticles - Explores the role of biopolymer-based metal nanoparticles for more sustainable catalytic processes

Food Proteins And Peptides

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Author : Navam S. Hettiarachchy
language : en
Publisher: CRC Press
Release Date : 2012-03-19

Food Proteins And Peptides written by Navam S. Hettiarachchy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-19 with Technology & Engineering categories.

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.