Chemical and Functional Properties of Food Proteins (Chemical & Functional Properties of Food Components)

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products. Cover 1 Half Title 2 Title Page 4 Copyright Page 5 Table of Contents 6 Preface 12 Contributors 14 1: THE ROLE OF NITROGENOUS COMPOUNDS IN FOOD QUALITY 16 Introduction 16 The Content of Nitrogenous Compounds in Foods 16 The Role of Proteins in Food Raw Materials 18 The Effect of Nitrogenous Compounds on the Nutritional Value and Safety of Foods 19 The Effect of Proteins on the Technological Value of Food Raw Materials 21 The Effect of Proteins on the Sensory Quality of Foods 22 Interactions with other Food Constituents 25 References 25 2: PROTEINS IN FOOD STRUCTURES 28 Microscopy in the Study of Protein Structure 28 The Structural Role of Proteins in Various Food Raw Materials 29 Interactions of Proteins with other Components in Food Structures 40 References 47 3: PROTEIN STRUCTURE AND PHYSICOCHEMICAL PROPERTIES 50 Introduction 50 Classification of Proteins 51 Amino Acid Composition of Proteins 54 Four Levels of Protein Structural Organization 56 Protein Folding 61 Proteins in Solution 63 Protein Denaturation 64 Protein and Electromagnetic Radiation 66 Chemical Reactivity of Proteins 69 References 70 4: PROTEIN DETERMINATION AND ANALYSIS IN FOOD SYSTEMS 72 Preparation of Samples for Protein Assay 72 Separation of Protein from Different Food Matrices 72 Hydrolysis of Protein for Determination of Amino Acid Composition 86 Analytical Methods Used in Proteins, Peptides, and Amino Acids Analysis 87 References 116 5: FUNCTIONAL PROPERTIES OF PROTEINS IN FOOD SYSTEMS 128 Introduction 128 Factors Affecting the Functional Properties of Proteins in Foods 129 Interactions of Proteins-Water 131 Interactions of Macromolecules-Water-Macromolecules 135 Interactions of Protein-Lipids and Protein-Interface 142 References 147 6: RHEOLOGICAL PROPERTIES OF PROTEIN GELS 152 Introduction 152 Flow of Protein Solutions and Gels 155 Principles of Measurement of Rheological Properties of Proteinaceous Food Systems 158 Applicability of Different Rheological Measurements to Proteinaceous Food Systems 162 Rheological Forces Involved in the Protein Gel Structure Relation 163 Rheological Forces Related to Sensory Properties of Proteinaceous Foods 165 References 168 7: ENZYMIC MODIFICATION OF PROTEINSINS IN FOOD SYSTEMS 170 Introduction 170 Traditional Applications of Protein Hydrolysis 171 Control of Protein Hydrolysis for Value-Added Products 174 Transpeptidation 178 Protein Cross-Linking 180 Enzymic Phosphorylation and Deamidation 185 Enzymic Modification of Proteins for Specialty Ingredients 189 Conclusions 195 References 196 8: CHEMICAL REACTIONS IN PROTEINS IN FOOD SYSTEMS 206 Introduction 206 Changes Induced by Heating 206 Oxidative Changes 217 Cross-Linking 219 Intentional, Chemical Modifications of Food Proteins 220 References 228 9: NUTRITIVE ROLE OF FOOD PROTEINS 232 Nutritive Value of Native Proteins 232 Methods of Protein Quality Evaluation 234 Experimental Evaluation of Protein Quality 235 Protein and Amino Acid Requirements 237 Dietary Selection of Protein in Foods and Meals 239 Effects of Processing and Chemical Modification on the Biological Value of Proteins 240 Changes of Nutritive Value in Plant Protein Isolates 245 References 245 10: MUSCLE PROTEINS 248 Muscle Protein Categories 248 Contractile Proteins 250 Regulatory Proteins 253 Cytoskeletal Proteins 255 Stromal Proteins 257 Sarcoplasmic Proteins 261 Functional Properties of Muscle Proteins 271 Summary 278 References 279 11: MILK PROTEINS: BIOLOGICAL AND FOOD ASPECTS OF STRUCTURE AND FUNCTION 286 Introduction 286 Protein Composition of Milk 287 Casein Structure, Function, and Stability 290 β-Factoglobulin 303 α-Factalbumin 308 Immunoglobulins 310 Functional Properties of Milk Proteins in Foods 311 Product Quality Aspects 315 Biological Effects of Milk Proteins and Peptides 320 Modification of Milk Protein Composition Through Gene Transfer 334 Conclusions 335 Acknowledgements 336 References 336 12: EGG PROTEINS 350 Introduction 350 Eggshell Proteins 350 Functional Properties of Egg White 352 Functional Properties of Egg Yolk 355 Proteins of Vitelline Membrane 376 Lipids 376 Antioxidative Properties 376 New Developments in Technology 381 References 381 13: CEREAL-GRAIN PROTEINS 388 Cereal Proteins and Foods of the World 388 The Diversity of Cereal Grains 389 Feed-Grain Quality 391 Human Nutrition and Health 392 Analysis of Quality Attributes Related to Proteins 393 Methods Used for the Fractionation of Grain Proteins 394 The Traditional Classification of Cereal Proteins 395 Wheat Proteins 397 Rye and Triticale Proteins 403 Barley Proteins 404 Rice Proteins 405 Oat Proteins 410 Maize Proteins 411 Sorghum Proteins 412 Designing Better Cereal-Grain Proteins 413 References 415 14: LEGUME AND OILSEED PROTEINS 422 Introduction 422 Globulins 424 Albumins 426 Antinutritional and Undesirable Factors 426 Glycine Max 428 Brassica 436 Lupinus 438 Pisum Sativum 442 Vicia Faba 444 Phaseolus Vulgaris 445 Concluding Remarks 446 References 447 15: SINGLE-CELL PROTEINS 452 Introduction 452 SCP Sources 452 Nutritional Value 456 Influence of Processing on FunctionalProperties and Nutritional Value 457 Chemical Properties 460 Novel Applications 461 References 466 16: MUTAGENS AND CARCINOGENS INPROTEIN FOOD PRODUCTS 468 Introduction 468 The Role of Foodborne Mutagens and Carcinogensin Neoplastic Transformation 469 Assessment of Mutagenic and CarcinogenicProperties of Protein Foods 471 Mutagens and Carcinogens Found in ProcessedProtein Foods 472 Effect of Commercial Processing and Cooking Techniqueson Mutagenicity of Protein Products 478 Dietary Protein and Cancer Risk 481 Summary 483 References 484 Index 488

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following'six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Covers the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, this book describes the chemical, functional, and nutritive properties of food proteins. It also covers the modification of proteins in foods during storage and processing. AMONG several aspects of food quality, the nutritional value, safety, functional properties, and sensory attributes are related to the content and characteristics of proteins and other nitrogenous compounds.