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Proteins in Food Processing.Pdf Proteins in food processing Related titles from Woodhead's food science, technology and nutrition list: Starch in food: Structure, function and applications (ISBN 1 85573 731 0) Starch is both a major component of plant foods and an important ingredient for the food industry. This book reviews what we know about starch structure and functionality, the growing range of starch ingredients and their use to improve the nutritional and sensory quality of food. Handbook of minerals as nutritional supplements (ISBN 0 8493 1652 9) This handbook provides a comprehensive presentation and interprets the current status of research on various mineral supplements. Yeasts in food (ISBN 1 85573 706 X) Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages. Details of these books and a complete list of Woodhead's food science, technology and nutrition titles can be obtained by: · visiting our web site at www.woodhead-publishing.com · contacting Customer Services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) Selected food science and technology titles are also available in electronic form. Visit our web site (www.woodhead-publishing.com) to find out more. If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas you are interested in. Proteins in food processing Edited by R. Y. Yada Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2004, Woodhead Publishing Limited and CRC Press LLC ß 2004, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 723 X (book); 1 85573 837 6 (e-book) CRC Press ISBN 0-8493-2536-6 CRC Press order number: WP2536 The publisher's policy is to use permanent paper from mills that operate a sustainable forestry policy, and which have been manufactured from pulp which is processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail: [email protected]) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International Limited, Padstow, Cornwall, England Contents Contributor contact details . ...................................... xiii 1 Introduction ...................................................... 1 R. Y. Yada, University of Guelph, Canada 2 Properties of proteins in food systems: an introduction ........ 2 E. C. Y. Li-Chan, The University of British Columbia, Canada 2.1 Introduction . ................................................ 2 2.2 Chemical and physical properties of food proteins . .......... 4 2.3 Factors affecting properties of proteins in food systems . 12 2.4 Structure and function of proteins: classification and relationships . ................................................ 17 2.5 Future trends . ................................................ 20 2.6 Sources of further information and advice . ................. 22 2.7 References . ................................................ 22 Part I Sources of proteins ......................................... 27 3 The caseins ....................................................... 29 P. F. Fox and A. L. Kelly, University College, Cork, Ireland 3.1 Introduction: the caseins . ............................... 29 3.2 Heterogeneity of the caseins . ............................... 30 3.3 Molecular properties of the caseins . ........................ 33 3.4 The caseins as food constituents and ingredients . .......... 36 3.5 The casein micelle: introduction . ........................ 40 3.6 Properties and stabilisation mechanisms of casein micelles . 43 vi Contents 3.7 Structure models of the casein micelle . .................... 46 3.8 Stability of casein micelles .................................. 51 3.9 Future trends . ......................................... 62 3.10 References ................................................... 62 4 Whey proteins .................................................... 72 A. Kilara, Arun Kilara Worldwide, USA and M. N. Vaghela, Nestle R & D Center, USA 4.1 Introduction: whey proteins as food ingredients . ............. 72 4.2 Analytical methods for determining protein content . 77 4.3 Structure of whey proteins . .................................. 81 4.4 Improving functionality of whey proteins in foods: physical processes and enzymatic modification . .................... 85 4.5 Sources of further information and advice . ............. 93 4.6 References ................................................... 94 5 Muscle proteins ................................................... 100 Y. L. Xiong, University of Kentucky, USA 5.1 Introduction . ......................................... 100 5.2 Structure of muscle proteins and endogenous proteases . 101 5.3 Muscle protein functionality . ........................... 105 5.4 Prepared muscle proteins as functional ingredients . 113 5.5 Future trends . ......................................... 116 5.6 Sources of further information and advice . ............. 117 5.7 References ................................................... 118 6 Soy proteins ...................................................... 123 D. Fukushima, Noda Institute for Scientific Research, Japan 6.1 Introduction . ......................................... 123 6.2 Soybean storage proteins: structure-function relationship of -conglycinin and glycinin . .................................. 125 6.3 Soy protein as a food ingredient: physiochemical properties and physiological functions .................................. 129 6.4 Improving soy protein functionality . .................... 137 6.5 Conclusion ................................................... 139 6.6 References ................................................... 140 7 Proteins from oil-producing plants .............................. 146 S. D. Arntfield, University of Manitoba, Canada 7.1 Introduction . ......................................... 146 7.2 Oilseed protein characteristics . ........................... 146 7.3 Factors limiting protein utilization ........................... 150 7.4 Extraction and isolation of proteins . .................... 156 7.5 Functional properties of proteins . ........................... 160 7.6 Improving functionality of oilseed protein . ............. 162 Contents vii 7.7 Future trends . ................................................ 166 7.8 References . ................................................ 167 8 Cereal proteins ................................................... 176 N. Guerrieri, University of Milan, Italy 8.1 Introduction . ................................................ 176 8.2 Protein function in cereals . ............................... 178 8.3 Classification of proteins . ............................... 180 8.4 Gluten: formation, properties and modification . .......... 185 8.5 Processing and modification of cereal proteins in cereal products . ................................................ 188 8.6 Future trends . ................................................ 190 8.7 References . ................................................ 192 9 Seaweed proteins ................................................. 197 J. Fleurence, University of Nantes, France 9.1 Introduction: seaweed and protein content of
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