Biochemistry of Food Proteins

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro­ teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some­ what at random, food protein topics from quite disparate fields in indi­ vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop­ ments have been of special significance. In this sense, therefore, they are welcome updates. Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food ProƯ teins', comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, someƯ what at random, food protein topics from quite disparate fields in indiƯ vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new developƯ ments have been of special significance. In this sense, therefore, they are welcome updates Front Matter....Pages i-x Protein-Water Interactions....Pages 1-33 Protein-Protein Interactions....Pages 35-74 Interaction of Food Proteins with Starch....Pages 75-97 The Maillard Reaction....Pages 99-153 Metal-Protein Interactions....Pages 155-196 Haemoproteins in Meat and Meat Products....Pages 197-234 Modification of Food Proteins by Non-Enzymatic Methods....Pages 235-248 Modification of Food Proteins by Enzymatic Methods....Pages 249-270 The Plastein Reaction: Fundamentals and Applications....Pages 271-305 Applications of Enzymes in Food....Pages 307-362 Proteins as a Source of Flavour....Pages 363-408 Back Matter....Pages 409-419