Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with the basic properties and experimental methods, and then covers in detail the functionalities of plant proteins, animal proteins, and fats and oils.

Functional Properties of Proteins and Lipids will be of primary value to people conducting basic studies on functionality of proteins and lipids.

Contents

1. Fundamental Properties and Instrumental Methods
   1. Molecular Bases of Surface Activity of Proteins
   2. Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability
   3. Computer Analysis of Protein Properties
   4. Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller

2. Plant Protein Functionalities
   5. Production of High-Protein Flours as Milk Substitutes
   6. Functional Properties of Soy Proteins
   7. Effect of Acylation on Flax Protein Functionality

3. Animal Protein Functionalities
   8. Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--a Model
   9. Functional Properties of Whey Proteins in Forming Networks
   10. Whey Proteins Interactions: Effects on Edible Film Properties
   11. Thermal Denaturation and Gelatin Characteristics of Beta-Lactoglobulin Genetic Variants
   12. Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties
   13. Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein
   14. Functional Properties of Goat Meat Proteins

4. Fat and Oil Functionality; Physiological Functionality
   15. Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils
   16. Low Calorie and Fats and Sugar Esters
   17. Intestinal Absorption and Physiologically Functional Food Substances

Indexes

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