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9780125543606

Structure-Function Properties of Food Proteins

by ; ;
  • ISBN13:

    9780125543606

  • ISBN10:

    0125543603

  • Format: Hardcover
  • Copyright: 1994-11-01
  • Publisher: Academic Pr

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Supplemental Materials

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Summary

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.

Table of Contents

Chemical Nature of Proteins and Polypeptides
Protein Stability
Protein Folding
Structural and Chemical Properties of Proteins
Protein Films
Protein-Stabilized Foams
Emulsions
Binding Properties of Proteins
Protein Gelation
Modification Reactions and Protein Structure
Functional Properties of Modified Proteins
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

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