Food Proteins and Their Applications

by Srinivasan Damodaran

Overview

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Product Details

ISBN-13:	9781351447522
Publisher:	CRC Press
Publication date:	10/19/2017
Series:	ISSN
Sold by:	Barnes & Noble
Format:	eBook
Pages:	694
File size:	30 MB
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About the Author

Damodaran, Srinivasan

Table of Contents

Physicochemical bases of protein functionality; food proteins - an overview; thermal denaturation and coagulation of proteins; protein-stabilized foams and emulsions; protein gelation; protein-lipid and protein-flavour interactions; protein-polysaccharide interactions; structure-function relationships of food proteins; structure-function relationships of caseins; structure-function relationships of whey proteins; structure-function relationships of soy proteins; structure-function relationships of wheat proteins; structure and functionality of egg proteins; structure-function relationships of muscle proteins; processing technology to improve functionality of proteins in food systems; enzyme and chemical modification of proteins; genetic engineering of food proteins; functionality of protein hydrolysates; high-pressure effects on proteins; protein and protein-polysaccharide microparticles; edible protein films and coatings; effects of processing and storage on the nutritional value of food proteins; extraction of milk proteins; chemical and physical methods for the characterization of proteins; applications of immunochemistry for protein structure control.

Editorial Reviews

Details the latest developments in food protein research. Section I describes fundamental physiochemical aspects of protein structure, denaturation, protein-stabilized foam and emulsion, gels, and protein- polysaccharide and protein-lipid interactions. Section II analyzes structure-function relationships of major food proteins, such as caseins and whey, soy, wheat, egg, and muscle proteins. Section III examines processing technology, with chapters on genetic engineering, edible films and coatings, and applications of immunochemistry for protein structure control. Useful for graduate students and food scientists in academia and industry. Annotation c. by Book News, Inc., Portland, Or.

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