Proteins in food processing / edited by Rickey Y. Yada.

Format:

Book

Contributor:

Yada, R. Y. (Rickey Yoshio), 1954- editor.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Proteins in human nutrition.

Physical Description:

1 online resource (655 pages) : illustrations, tables.

Edition:

Second edition.

Place of Publication:

Duxford, England : Woodhead Publishing, 2018.

Summary:

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

Contents:

Front Cover

Proteins in Food Processing

Copyright

Contents

List of contributors

Preface

1 Properties of proteins in food systems: An introduction

1.1 Introduction

1.2 Structural properties of proteins

1.2.1 Amino acids commonly found in proteins

1.2.2 Other naturally occurring amino acids

1.2.3 Levels of structural organization

1.2.4 Molecular forces involved in the structural properties of proteins

1.3 Factors affecting properties of proteins in food systems

1.3.1 Protein interactions with other food constituents

1.3.1.1 Water

1.3.1.2 Salts

1.3.1.3 Acidulants and Metal Ions

1.3.1.4 Carbohydrates

1.3.1.5 Lipids

1.3.1.6 Flavor and aroma components

1.3.1.7 Phenolic compounds

1.3.2 Food processes and external conditions

1.3.3 Other processes

1.4 Future trends

1.5 Sources of useful information

References

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

2.1 Introduction

2.2 Structure and chemistry of food proteins

2.3 Functionality of food protein

2.3.1 Food protein solubility

2.3.2 Water-holding capacity of food proteins

2.3.3 Fat-absorption capacity of food proteins

2.3.4 Emulsifying and foaming properties of food proteins

2.3.5 Gel-forming properties of food proteins

2.4 Effect of processing on food protein functionality

2.4.1 Thermal processing of food proteins

2.4.2 Nonthermal and emerging processing technologies

2.4.2.1 Chemical modifications of food proteins

2.4.2.2 Enzymatic treatment of food proteins

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

2.6 Conclusion

Further reading

Part One Sources of proteins

3 The caseins: Structure, stability, and functionality

3.1 Introduction.

3.2 Chemistry of caseins

3.2.1 αs1-Casein

3.2.2 αs2-Casein

3.2.3 β-Casein

3.2.4 κ-Casein

3.3 Casein interactions

3.3.1 Self-association of caseins

3.3.2 Interactions with other caseins

3.3.3 Amyloid-like casein structures

3.4 Casein-mineral interactions

3.5 Casein micelles

3.6 Stability of casein micelles

3.6.1 Colloidal stability

3.6.2 Intramicellar stability

3.7 Casein-based ingredients

3.7.1 Caseins and caseinates

3.7.2 Milk protein and micellar casein concentrates and isolates

3.7.3 Casein hydrolysates

3.7.4 Applications of caseins in dairy and nondairy products

3.8 Conclusions and future perspectives

4 Whey proteins

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

4.1.1 Introduction

4.1.2 What are whey proteins?

4.2 Analytical methods for determining protein content

4.2.1 Polyacrylamide gel electrophoresis

4.2.2 Liquid chromatography

4.2.3 Immunoturbidimetric methods

4.3 Structure of whey proteins

4.3.1 β-lactoglobulin

4.3.2 α-lactalbumin

4.3.3 Bovine serum albumin

4.3.4 Immunoglobulins

4.3.5 Proteose peptones

4.4 Functional properties of whey proteins

4.4.1 Introduction

4.4.2 Water-protein interactions

4.4.3 Interaction of whey proteins with other food ingredients

4.4.3.1 Whey protein-hydrocolloid interactions

4.4.3.2 Whey protein-lipid interactions

4.4.3.3 Whey protein-carbohydrate interactions

4.4.4 Foaming

4.4.5 Emulsification

4.4.6 Gelation

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

4.5.1 Physical processes to enhance functionality

4.5.2 Enzymatic modification to enhance functionality

4.6 Future trends

5 Muscle proteins.

5.1 Introduction

5.2 Structure of muscle proteins

5.3 Endogenous proteases

5.4 Muscle protein functionality

5.4.1 Gelation

5.4.2 Emulsification

5.4.3 Water-holding capacity

5.5 Prepared muscle proteins as functional ingredients

5.5.1 Surimi protein

5.5.2 Collagen protein

5.5.3 Plasma protein

5.6 Future trends

5.7 Sources of further information

6 Soy as a food ingredient

6.1 Introduction

6.2 Structure of soybean proteins

6.2.1 11S Globulin

6.2.2 7S Globulin

6.2.3 Structure in solutions

6.3 Gels and gelling of soy proteins

6.3.1 Heat-induced gels of soy globulins with or without coagulant

6.3.2 Tofu, soybean curd from soymilk

6.3.3 Cold-set gels

6.4 Emulsification of soy proteins

6.4.1 Protein-stabilized emulsions

6.4.2 Emulsifying properties of soy proteins

6.4.3 Environmental factors affecting emulsifying properties

6.4.3.1 Ageing

6.4.3.2 pH and ionic strength

6.4.3.3 Temperature

6.4.3.4 Mechanical stress

6.4.3.5 Chilling and freezing

6.4.3.6 Other constituents

6.4.3.7 Factors destabilizing soybean oil body emulsion

6.5 How to improve the functionality and processability

6.5.1 Physical treatment

6.5.2 Chemical modification

6.5.3 Enzymatic methods

6.5.4 Mixing with polysaccharides

6.6 Applications

6.6.1 Fermented soy-based foods

6.6.1.1 Soy yogurt

6.6.1.2 Soy cheese

6.6.1.3 Natto and tempeh

6.6.1.4 Shoyu, miso, and douchi

6.6.2 Nonfermented soy-based foods

6.6.2.1 Fibrous meat-like texture made by extrusion cooking

6.6.2.2 Frozen tofu

6.6.2.3 Okara

6.6.2.4 Ice cream

6.7 Conclusion

7 Proteins from oil-producing plants

7.1 Introduction

7.2 Characteristics of oilseed proteins.

7.2.1 Sunflower/safflower (aster family)

7.2.2 Canola/mustard (mustard family)

7.2.3 Other oilseeds (sesame, flax, and hemp)

7.3 Factors limiting protein utilization

7.3.1 Fiber

7.3.2 Proteinase inhibitors

7.3.3 Phenolic compounds

7.3.4 Phytic acid

7.3.5 Oxalic acid

7.3.6 Glucosides and glycosides

7.3.7 Allergenic proteins

7.4 Extraction and isolation of proteins

7.4.1 Dehulling

7.4.2 Oil extraction conditions

7.4.3 Preliminary meal treatments

7.4.4 Protein solubilization

7.4.5 Protein purification and recovery

7.5 Preparation and use of oilseed protein hydrolysates for health benefits

7.6 Technofunctional properties of proteins

7.6.1 Properties involving protein-water interactions

7.6.2 Properties involving protein-lipid interactions

7.6.3 Properties involving protein-air interactions

7.6.4 Properties involving protein-protein interactions

7.7 Techniques to improve functional properties

7.7.1 Chemical modification

7.7.2 Enzymatic modification

7.7.3 Proteins in mixed systems

7.8 Utilization of oilseed proteins

7.8.1 Baked goods

7.8.2 Meat products

7.8.3 Other applications

7.9 Future of these proteins

8 Cereals proteins

8.1 Introduction

8.1.1 Proteins in cereals and pseudocereals

8.2 Protein function in the seeds

8.2.1 Storage proteins

8.2.2 Enzymes

8.3 Protein classifications

8.3.1 Albumins, globulins, and other proteins

8.3.2 Monomeric proteins

8.3.3 Polymeric proteins

8.4 Gluten properties

8.4.1 Structure

8.4.2 Modification: heat treatments and interactions

8.5 Cereals and pseudocereals proteins in food processing

8.5.1 Bread

8.5.2 Crackers, cookies, and biscuits

8.5.3 Pasta

8.6 Future trends

Acknowledgements

References.

Further reading

9 Seaweed proteins

9.1 Introduction: Seaweed and protein content of seaweed

9.1.1 Seaweed consumption

9.1.2 Proteins in seaweeds

9.2 Composition of seaweed proteins

9.3 Algal protein digestibility

9.3.1 Inhibition of algal protein digestibility

9.3.2 Effects of processes on algal protein digestibility

9.3.2.1 Physical processes

9.3.2.2 Fermentation processes

9.3.3 Enzymatic processes

9.4 Uses of algal proteins in food

9.4.1 Entire algae

9.4.2 Protein extracts

9.5 Future trends

9.5.1 Animal feed

9.5.2 Human nutrition

9.5.3 Food additives

9.6 Sources of further information and advice

10 Insects as an Alternative Protein Source

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

Acknowledgments

11 Proteins in cultured beef

11.1 Introduction-Why cultured beef?

11.2 Technology

11.3 Optimizing the product

11.3.1 Protein composition

11.3.2 Fat composition

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

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

12.5.1 Proteins for the management of cardiovascular health

12.5.2 Proteins for bone health

12.5.3 Proteins for elderly population

12.5.4 Proteins for weight management and satiety

12.5.5 Proteins for sports

12.6 Applications.

12.7 Safety and legal aspects of protein.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (EBC, viewed December 11, 2017).

ISBN:

0-08-100729-9

0-08-100722-1