Proteins in Food Processing 2nd Edition by Rickey Yada 0081007221 9780081007228

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ISBN 10: 0081007221

ISBN 13: 9780081007228

Author: Rickey Y. Yada

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.

• Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins
• Reviews the wide range of protein sources available
• Examines ways of modifying protein sources
• Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Proteins in Food Processing 2nd Table of contents:

1: Properties of proteins in food systems: An introduction

Abstract

1.1 Introduction

1.2 Structural properties of proteins

1.3 Factors affecting properties of proteins in food systems

1.4 Future trends

1.5 Sources of useful information

2: Impact of processing on the chemistry and functionality of food proteins

Abstract

2.1 Introduction

2.2 Structure and chemistry of food proteins

2.3 Functionality of food protein

2.4 Effect of processing on food protein functionality

2.5 Effect of process-induced protein modifications on chemosensory properties of food

2.6 Conclusion

Part One: Sources of proteins

3: The caseins: Structure, stability, and functionality

Abstract

3.1 Introduction

3.2 Chemistry of caseins

3.3 Casein interactions

3.4 Casein-mineral interactions

3.5 Casein micelles

3.6 Stability of casein micelles

3.7 Casein-based ingredients

3.8 Conclusions and future perspectives

4: Whey proteins

Abstract

4.1 Introduction: What are whey proteins? Sources of whey (acid, sweet)

4.2 Analytical methods for determining protein content

4.3 Structure of whey proteins

4.4 Functional properties of whey proteins

4.5 Improving functionality of whey proteins in foods: Physical processes and enzymatic modification

4.6 Future trends

5: Muscle proteins

Abstract

5.1 Introduction

5.2 Structure of muscle proteins

5.3 Endogenous proteases

5.4 Muscle protein functionality

5.5 Prepared muscle proteins as functional ingredients

5.6 Future trends

5.7 Sources of further information

6: Soy as a food ingredient

Abstract

6.1 Introduction

6.2 Structure of soybean proteins

6.3 Gels and gelling of soy proteins

6.4 Emulsification of soy proteins

6.5 How to improve the functionality and processability

6.6 Applications

6.7 Conclusion

7: Proteins from oil-producing plants

Abstract

7.1 Introduction

7.2 Characteristics of oilseed proteins

7.3 Factors limiting protein utilization

7.4 Extraction and isolation of proteins

7.5 Preparation and use of oilseed protein hydrolysates for health benefits

7.6 Technofunctional properties of proteins

7.7 Techniques to improve functional properties

7.8 Utilization of oilseed proteins

7.9 Future of these proteins

8: Cereals proteins

Abstract

Acknowledgements

8.1 Introduction

8.2 Protein function in the seeds

8.3 Protein classifications

8.4 Gluten properties

8.5 Cereals and pseudocereals proteins in food processing

8.6 Future trends

9: Seaweed proteins

Abstract

9.1 Introduction: Seaweed and protein content of seaweed

9.2 Composition of seaweed proteins

9.3 Algal protein digestibility

9.4 Uses of algal proteins in food

9.5 Future trends

9.6 Sources of further information and advice

10: Insects as an Alternative Protein Source

Abstract

Acknowledgments

10.1 Introduction

10.2 History of entomophagy

10.3 Nutritional value of insects for human consumption

10.4 Amino acids

10.5 Dietary energy and fat content

10.6 Impact on the environment

10.7 Challenges

10.8 Conclusion

11: Proteins in cultured beef

Abstract

11.1 Introduction—Why cultured beef?

11.2 Technology

11.3 Optimizing the product

11.4 Whole cuts of meat

11.5 Road to product development

11.6 Summary

Part Two: Analyzing and modifying protein

12: Food proteins for health and nutrition

Abstract

12.1 Introduction

12.2 Growing demand for protein and sustainability

12.3 Protein intake

12.4 Protein quality and its measurement

12.5 Bioactivities of proteins

12.6 Applications

12.7 Safety and legal aspects of protein

12.8 Summary

13: Factors affecting enzyme activity in food processing

Abstract

Acknowledgments

13.1 Introduction

13.2 Enzyme types

13.3 Parameters affecting enzymatic activity

13.4 Endogenous enzymes

13.5 Exogenous enzymes

13.6 Future trends

14: Detection and deactivation of allergens in food

Abstract

14.1 Introduction

14.2 Mechanism of food-induced allergic reaction

14.3 Detection of food allergens

14.4 Food processing and allergenicity

14.5 Conclusion

15: Food protein-derived peptides: Production, isolation, and purification

Abstract

15.1 Introduction

15.2 Protein sources

15.3 Enzymatic hydrolysis of proteins: Basic concepts

15.4 Peptide separation and isolation methods

15.5 Purification protocols

15.6 Structural identification and amino acid sequencing

15.7 Current uses

15.8 Future trends

16: Modifying seeds to produce proteins

Abstract

16.1 Introduction

16.2 Methods used for seed modification

16.3 Applications in seed modification

16.4 Future trends

16.5 Sources of further information and advice

Part Three: Applications

17: Seafood proteins

Abstract

17.1 Introduction

17.2 Nutritional aspects of seafood proteins

17.3 Technological and functional aspects of seafood proteins

17.4 Seafood processing and its impact on protein quality

17.5 Seafood proteins as food ingredients

17.6 Recovery of high-value proteins from seafood and its by-products

17.7 Proteins used as markers of quality and authenticity in seafood

17.8 Future trends

18: Edible films and coatings from proteins

Abstract

Acknowledgment

18.1 Introduction

18.2 Proteins as film-forming agents

18.3 Physical and chemical methods to improve properties of protein films

18.4 Active protein films

18.5 Final remarks

19: Protein gels

Abstract

19.1 Introduction

19.2 Protein sources

19.3 Gel formation by proteins

19.4 Proteins as gelling agent

19.5 Mechanical properties of protein gels

19.6 Gel properties

19.7 Relation between gel morphology and macroscopic responses

19.8 Comparison between plant and animal protein gels

19.9 Future trends

20: Health-related functional value of dairy proteins and peptides

Abstract

20.1 Introduction

20.2 Health benefits of dairy proteins and peptides on metabolic syndrome

20.3 Effects of dairy proteins and peptides on intestinal epithelium

20.4 Other effects of dairy proteins and peptides

20.5 Conclusions and future challenges

21: The use of immobilized enzymes to improve functionality

Abstract

21.1 General overview about enzymes and immobilized enzymes

21.2 Enzyme immobilization methods: Descriptions, benefits, and drawbacks

21.3 Usage of immobilized enzymes in food production, medicine, and other fields

21.4 The use of immobilized enzymes either in producing proteins, carbohydrates, or lipids; or utilizing proteins, carbohydrates, or lipids as the matrix, support, or carrier

21.5 Other important applications of immobilized enzymes

21.6 The practice of cell immobilization

21.7 Potential and developing applications of immobilized enzymes

22: Impact of proteins on food color

Abstract

22.1 Introduction

22.2 Role of proteins in color

22.3 Improving protein functionality in color control

22.4 Applications to maintain color quality

22.5 Future trends

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