This book is written by experts presenting the latest research from around the world and furnished with over 2400 reference, tables, equations, figures and photographs.

It is a comprehensive reference that reviews the physicochemical 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.

Food Proteins and Their Applications, employing specific examples and experimental results:

• examines thermal denaturation mechanisms and their relation to the protein coagulation
• discusses protein-protein, protein-polysaccharide, and protein-lipid interaction resulting in complex formation or thermodynamic incompatibility
• shows how protein structure modification can lead to new interactions altering taste and digestibility, investing caseins and whey, soy, wheat, egg, and muscle protein
• elucidates the requirements for protein engineering, featuring the milk protein
  β-lactoglobulin and enzymes such as lysozyme and subtilisin
• exlores the physicochemical environments and manufacturing processes transforming protein and protein-polysaccharide dispersions into microparticles, including limits to micro-particle use in conventional foods
• considers immunological approaches to aspects of food control such as quantification of food components and fraudulent additives and detection of allergenic elements
• and more!

Food Proteins and Their Applications is essential for food scientists, chemists, technologists, and engineers, nutritionists, microbiologists, toxicologists, biochemists, immunochemists, geneticists, and graduate-level students in these disciplines.

Contents

1. Physicochemical Bases of Protein Functionality
   1. Food Proteins: An Overview
   2. Thermal Denaturation and Coagulation of Proteins
   3. Protein-Stabilized Foams and Emulsions
   4. Protein Gelation
   5. Protein-Lipid and Protein-Flavor Interactions
   6. Protein-Polysaccharide Interactions

2. Structure-Function Relationships of Food Proteins
   7. Structure-Function Relationships of Caseins
   8. Structure-Function Relationships of Whey Proteins
   9. Structure-Function Relationships of Soy Proteins
   10. Structure-Function Relationships of Wheat Proteins
   11. Structure and Functionality of Egg Proteins
   12. Structure-Function Relationships of Muscle Proteins

3. Processing Technology to Improve Functionality of Proteins in Food Systems
   13. Enzyme and Chemical Modification of Proteins
   14. Genetic Engineering of Food Proteins
   15. Functionality of Protein Hydrolysates
   16. High-Pressure Effects on Proteins
   17. Protein and Protein-Polysaccharide Microparticles
   18. Edible Protein Films and Coatings
   19. Effects of Processing and Storage on the Nutritional Value of Food Proteins
   20. Extraction of Milk Proteins
   21. Chemical and Physical Methods for the Characterization of Proteins
   22. Applications of Immunochemistry for Protein Structure Control

Index

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