Features:
- Provides a comprehensive review of how proteins may be used to enhance the quality of food products
- Features a distinguished international team of contributors
- Includes references at the end of each chapter
Proteins in Food Processing reviews both the wide range of protein sources available, ways of modifying them, and their use in food processing to enhance the nutritional, textural and other qualities of food products.
Contents
Introduction
Properties of proteins in food systems
- Chemical and physical properties of food proteins
- Factors affecting properties of proteins in food systems
Part I: SOURCES OF PROTEINS
The caseins
- Heterogeneity of the caseins
- Molecular properties of the caseins
- The caseins as food constituents and ingredients
- The casein micelle: introduction
- Properties and stabilization mechanisms of casein micelles
- Structure models of the casein micelle
- Stabillity of casein micelles
Whey proteins
- Whey proteins as food ingredients
- Analytical methods for determining protein content
- Structure of whey proteins
- Improving functionality of whey proteins in foods: physical processes and enzymatic modification
Muscle proteins
- Structure of muscle proteins and endogenous proteases
- Muscle protein functionality
- Perpared muscle proteins as functional ingredients
Soy proteins
- Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin
- Soy protein as a food ingredient: physiochemical properties and physiological functions
- Improving soy protein functionality
Proteins from oil-producing plants
- Oilseed protein characteristics
- Factors limiting protein utilization
- Extraction and isolation of proteins
- Functional properties of proteins
- Improving functionality of oilseed protein
Cereal proteins
- Protein function in cereals
- Classification of proteins
- Gluten: formation, properties and modifications
- Processing and modification of cereal proteins in cereal products
Seaweed proteins
- Seaweed and protein content of seaweed
- Composition of seaweed proteins
- Algal protein digestibility
- Uses of algal proteins in food
Part II: ANALYZING AND MODIFYING PROTEINS
Testing protein functionality
- Protein structure: sample characteristics and commercial proteins
- Testing functionality
- Model foods: foaming
- Model foods: emulsification and gelation
Modeling protein behavior
- Computational methodology
- computer-aided sequence-based functional prediction
Factors affecting enzyme activity in foods
- Types of enzymes and post-harvest food quality
- Parameters affecting enzyme activity
Detecting proteins with allergenic potential
- Methods of analyzing allergenic proteins
- Methods of detecting food allergens
- Developing new rapid tests: dip-sticks and biosensors
The extraction and purification of proteins
- Factors affecting extraction
- Extraction and fractionation methods
- Purification techniques
The use of genetic engineering to modify protein functionality: molecular design of
hen egg white lysozyme using genetic engineering
- Lysozyme-polysaccharide conjugates
- Constructiong polymannosyl lysozyme using genetic engineering
- Improving functional properties of lysozymes
Modifying seeds to produce proteins
- Methods of seed modification
- Application and use of modified seeds for protein production
Processing approaches to reducing allergenicity in proteins
- Food allergens
- Protein allergens of animal origin
- Protein allergens of plant origin
- General properties of protein allergens: abundance, structural stability and epitopes
- Factors affecting protein allergenicity in raw foods
- Reducing protein allergenicity during food processing
- Reducing protein allergenicity using enzymatic processing
- Low allergen proteins
Part III: APPLICATIONS
Using proteins as additives in foods
- Rheological properties of proteins
- Surfactant properties of proteins
- Protein-flavor relationships
- Protein structure and techno-functionality
Edible films and coatings from proteins
- Materials and methods used in protein film formation
- Properties of protein film
- Treatments used for modifying the functional properties of protein films and coatings
- Commercial applications of protein films and coatings
Protein gels
- Food proteins and their gels
- Mechanisms of protein gel formation
- Mixed gels
Proteomics: examining the effects of processing on food proteins
- Protein separation techniques
- Using mass spectrometry to identify and characterize proteins
- The impact of food processing on soy protein
Texturized soy protein as an ingredient
- Texturized vegetable protein
- Texturized vegetable protein: raw material characteristics
- Soy based raw materials used for extrusion texturization
- Wheat and other raw materials used for extrusion texturization
- Effect of additives on texturized vegetable protein
- Types of texturized vegetable protein
- Principles and methodology of extrusion technology
- Processing texturized soy protein: extrusion vs. extrusion-expelling
- Economic viability of an extrusion processing system for producing texturized soy chunks: an example
- Uses of texturized soy protein
Health-related functional value of dairy proteins and peptides
- Types of milk protein
- General nutritional role of milk proteins
- Milk protein-derived bioactive peptides
- Mineral-binding properties of milk peptides
- Hypotensive properties of milk proteins
- Multifunctional properties of milk-derived peptides
The use of immobilized enzymes to improve functionality
- Modification of carbohydrates
- Production of flavors and specialty products
- Modification of lipids
- Modification of proteins
Impact of proteins on food color
- Color as a functional property of proteins
- Role of proteins in food color
- Improving protein functionality in controlling color
- Methods of maintaining color quality
Index
click here 
to see books of related interest