Functionality of Proteins in Food

Functionality of Proteins in Food

Author: Joseph F. Zayas

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 383

ISBN-13: 3642591167

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The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .


Book Synopsis Functionality of Proteins in Food by : Joseph F. Zayas

Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Proteins in Food Processing

Proteins in Food Processing

Author: Rickey Y. Yada

Publisher: Woodhead Publishing

Published: 2017-11-13

Total Pages: 674

ISBN-13: 0081007299

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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


Book Synopsis Proteins in Food Processing by : Rickey Y. Yada

Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Author: Chibuike C. Udenigwe

Publisher: Royal Society of Chemistry

Published: 2021-06-09

Total Pages: 537

ISBN-13: 1788018591

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This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.


Book Synopsis Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications by : Chibuike C. Udenigwe

Download or read book Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications written by Chibuike C. Udenigwe and published by Royal Society of Chemistry. This book was released on 2021-06-09 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Food Structure and Functionality

Food Structure and Functionality

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2020-11-17

Total Pages: 268

ISBN-13: 0128214643

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Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships


Book Synopsis Food Structure and Functionality by : Charis M. Galanakis

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Structure-Function Properties of Food Proteins

Structure-Function Properties of Food Proteins

Author: Lance G. Phillips

Publisher: Academic Press

Published: 2013-10-22

Total Pages: 289

ISBN-13: 1483288986

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The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.


Book Synopsis Structure-Function Properties of Food Proteins by : Lance G. Phillips

Download or read book Structure-Function Properties of Food Proteins written by Lance G. Phillips and published by Academic Press. This book was released on 2013-10-22 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.

Nutrition

Nutrition

Author: Alice Callahan

Publisher:

Published: 2020

Total Pages:

ISBN-13:

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Book Synopsis Nutrition by : Alice Callahan

Download or read book Nutrition written by Alice Callahan and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Proteins and Peptides

Food Proteins and Peptides

Author: Navam S. Hettiarachchy

Publisher: CRC Press

Published: 2012-03-19

Total Pages: 473

ISBN-13: 142009341X

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A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.


Book Synopsis Food Proteins and Peptides by : Navam S. Hettiarachchy

Download or read book Food Proteins and Peptides written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 2012-03-19 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.

Applied Food Protein Chemistry

Applied Food Protein Chemistry

Author: Zeynep Ustunol

Publisher: John Wiley & Sons

Published: 2014-12-31

Total Pages: 526

ISBN-13: 111994449X

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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.


Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Food Proteins and Their Applications

Food Proteins and Their Applications

Author: Srinivasan Damodaran

Publisher: Routledge

Published: 2017-10-19

Total Pages: 998

ISBN-13: 1351447521

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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.


Book Synopsis Food Proteins and Their Applications by : Srinivasan Damodaran

Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by Routledge. This book was released on 2017-10-19 with total page 998 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-05-30

Total Pages: 358

ISBN-13: 012817286X

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Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects


Book Synopsis Proteins: Sustainable Source, Processing and Applications by : Charis M. Galanakis

Download or read book Proteins: Sustainable Source, Processing and Applications written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-05-30 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects