Macromolecular Interactions in Food Technology

by Parris, Nicholas; Kato, Akio; Creamer, Lawrence K.; Pearce, John

• ISBN13: 9780841234666
• ISBN10: 0841234663
• Format: Hardcover
• Copyright: 1996-05-05
• Publisher: American Chemical Society

Summary

Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.

Table of Contents

Preface	ix
GENERAL STRUCTURAL AND FUNCTIONAL PROPERTIES	2	(80)
1. Structure-Property Relationships in Foods	2	(13)
Vladimir Tolstoguzov
2. Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of B-Lactoglobulin, a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates	15	(22)
Eunice C. Y. Li-Chan
3. Factors Determining the Character of Biopolymer--Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems	37	(13)
M. G. Semenova
4. Use of Nonlinear Regression for Analyzing B-Lactoglobulin Denaturation Kinetics in Skim Milk	50	(11)
D. J. Oldfield
Harjinder Singh
M. W. Taylor
K. N. Pearce
5. Particle Sizes of Casein Submicelles and Purified k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models	61	(21)
H. M. Farrell, Jr.
P. H. Cooke
G. King
P. D. Hoagland
M. L. Groves
T. F. Kumosinski
B. Chu
GEL AND FILM FORMATION	82	(74)
6. Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins	82	(11)
Susan D. Arntfield
7. The Role of a-Lactalbumin in Heat-Induced Gelation of Whey Proteins	93	(11)
N. Matsudomi
T. Oshita
8. Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels	104	(9)
Yoshinori Mine
9. Aggregation and Gelation of Bovine B-Lactoglobulin, a-Lactalbumin, and Serum Albumin	113	(11)
Jacquiline Gezimati
Harjinder Singh
Lawrence K. Creamer
10. Gelation Properties of Myosin: Role of Subfragments and Actin	124	(10)
S. F. Wang
A. B. Smyth
D. M. Smith
11. Effects of Macromolecular Interactions on the Permeability of Composite Edible Films	134	(11)
Tara Habig McHugh
12. Films from Pectin, Chitosan, and Starch	145	(11)
P. D. Hoagland
EMULSION	156	(54)
13. Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding	156	(10)
M. Shimizu
M. Saito
14. Characteristics of the Products of Limited Proteolysis of B-Lactoglobulin	166	(12)
Harold E. Swaisgood
Xiaolin L. Huang
George L. Catignani
15. Effects of High Pressure on Protein-Polysaccharide Interactions	178	(19)
V. B. Galazka
D. A. Ledward
16. Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Flocculation, and Rheology	197	(13)
Eric Dickinson
CHEMICAL, ENZYMATIC, AND GENETIC MODIFICATION	210	(85)
17. Phosphorylation of Proteins and Their Functional and Structural Properties	210	(20)
Fakhrieh Vojdani
John R. Whitaker
18. Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate	230	(13)
Takayoshi Aoki
19. Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications	243	(14)
Akio Kato
S. Nakamura
H. Takasaki
S. Maki
20. Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 A Resolution	257	(14)
S. Utsumi
A. B. Gidamis
Y. Takenaka
N. Maruyama
M. Adachi
B. Mikami
21. Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase	271	(10)
Katsuya Seguro
Noriki Nio
Masao Motoki
22. Effect of the Bovine B-Lactoglobulin Phenotype on the Properties of B-Lactoglobulin, Milk Composition, and Dairy Products	281	(14)
Jeremy P. Hill
Mike J. Boland
Lawrence K. Creamer
Skelte G. Anema
Don E. Otter
Geoff R. Paterson
Ruth Lowe
Rose L. Motion
Wayne C. Thresher
Author Index	295	(1)
Affiliation Index	295	(1)
Subject Index	296