Functional Properties of Proteins and Lipids

by Whitaker, John R.; Shahidi, Fereidoon; Munguia, Agustin Lopez; Yada, Rickey Y.; Fuller, Glenn

• ISBN13: 9780841235847
• ISBN10: 0841235848
• Format: Hardcover
• Copyright: 1998-11-05
• Publisher: American Chemical Society

Summary

Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.

Table of Contents

Preface	ix
FUNDAMENTAL PROPERTIES AND INSTRUMENTAL METHODS	2	(64)
1. Molecular Bases of Surface Activity of Proteins	2	(17)
S. Damodaran
L. Razumovsky
2. Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability	19	(17)
S. Nakai
S. Nakamura
M. Ogawa
3. Computer Analysis of Protein Properties	36	(16)
A. Rojo-Dominguez
A. J. Padilla-Zuniga
4. Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller	52	(14)
E. Brito-De La Fuente
L. M. Lopez
L. Medina
G. Ascanio
P.A. Tanguy
PLANT PROTEIN FUNCTIONALITIES	66	(56)
5. Production of High-Protein Flours as Milk Substitutes	66	(14)
S. H. Guzman-Maldonado
O. Paredes-Lopez
6. Functional Properties of Soy Proteins	80	(16)
N. S. Hettiarachchy
U. Kalapathy
7. Effect of Acylation on Flax Protein Functionality	96	(26)
F. Shahidi
P. K. J. P. D. Wanasundara
ANIMAL PROTEIN FUNCTIONALITIES	122	(108)
8. Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--A Model	122	(23)
R. Y. Yada
T. Tanaka
9. Functional Properties of Whey Proteins in Forming Networks	145	(13)
E. A. Foegeding
E. A. Gwartney
A. D. Errington
10. Whey Protein Interactions: Effects on Edible Film Properties	158	(10)
John M. Krochta
11. Thermal Denaturation and Gelation Characteristics of Beta-Lactoglobulin Genetic Variants	168	(16)
Joyce I. Boye
Ching - Y. Ma
Ashraf A. Ismail
12. Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties	184	(21)
Fakhrieh Vojdani
John R. Whitaker
13. Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein	205	(13)
Yoshinori Mine
Marie Bergougnoux
14. Functional Properties of Goat Meat Proteins	218	(12)
A. Totosaus
I. Guerrero
P. Lara
FAT AND OIL FUNCTIONALITY; PHYSIOLOGICAL FUNCTIONALITY	230	(51)
15. Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils	230	(24)
Jorge F. Toro-Vazquez
Miriam Charo-Alonso
16. Low Calorie Fats and Sugar Esters	254	(11)
Casimir C. Akoh
17. Intestinal Absorption and Physiologically Functional Food Substances	265	(16)
M. Shimizu
K. Hashimoto
INDEXES	281
Author Index	281	(2)
Subject Index	283