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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins
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Functionality of Proteins in Food (Hardcover, 1997 ed.)
Loot Price: R4,064
Discovery Miles 40 640
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Functionality of Proteins in Food (Hardcover, 1997 ed.)
Expected to ship within 18 - 22 working days
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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. . . . . . . . . . . . . . . . . . . . . . .
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