Functionality of Proteins in FoodThe 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. . . . . . . . . . . . . . . . . . . . . . . . |
Contents
Introduction | 1 |
References | 5 |
Solubility of Proteins | 6 |
111 Factors Affecting Solubility of Proteins | 7 |
12 Solubility of Meat and Fish Proteins | 9 |
122 Solubility of Stroma Proteins | 11 |
123 Protein Solubility in Processed Meats | 12 |
124 Solubility of Blood Proteins | 13 |
392 Emulsifying Properties of Whey Proteins | 182 |
310 Emulsifying Properties of Egg Proteins | 192 |
311 Emulsifying Properties of Plant Proteins | 196 |
3112 Pea and Bean Proteins | 205 |
3113 Corn Proteins | 206 |
3114 Miscellaneous Proteins | 209 |
References | 215 |
Oil and Fat Binding Properties of Proteins | 228 |
125 The Effect of Heating on Solubility of Proteins | 14 |
126 The Effect of Freezing and Storage When Frozen on Protein Solubility | 18 |
127 The Effect of Protein Modification and Irradiation Treatment | 22 |
13 Solubility of Milk Proteins | 24 |
14 Solubility of Egg Proteins | 33 |
15 Solubility of Plant Proteins | 34 |
152 Peanut Proteins | 43 |
153 Pea and Bean Proteins | 45 |
154 Sunflower Proteins | 49 |
155 Corn Proteins | 51 |
156 Miscellaneous Proteins | 56 |
References | 67 |
Water Holding Capacity of Proteins | 76 |
22 The Mechanism of ProteinWater Interaction | 77 |
221 Factors Influencing Water Binding of Proteins | 79 |
23 Water Holding Capacity of Proteins in Meat and Meat Products | 81 |
232 Factors Influencing Water Binding of Muscle Proteins | 83 |
233 Water Binding in Comminuted Meat Products | 89 |
234 Milk Proteins in Comminuted Meats | 96 |
235 Soy Proteins in Comminuted Meats | 97 |
236 Corn Germ Protein in Comminuted Meats | 100 |
24 Water Holding Capacity of Milk Proteins | 104 |
25 Water Holding Capacity of Egg Proteins | 109 |
26 Water Holding Capacity of Plant Proteins | 110 |
262 Pea and Bean Proteins | 117 |
263 Sunflower Proteins | 118 |
264 Corn Proteins | 119 |
265 Wheat Proteins | 121 |
266 Miscellaneous Proteins | 125 |
References | 127 |
Emulsifying Properties of Proteins | 134 |
32 Hydrophobic and Hydrophilic Properties of Proteins | 135 |
33 Interfacial Film Formation and Properties | 139 |
34 Factors Affecting Emulsifying Properties of Proteins | 144 |
342 pH of Medium | 145 |
343 Ionic Strength | 146 |
35 Emulsion Stability | 147 |
36 Measuring Emulsifying Properties | 152 |
37 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products | 153 |
372 Emulsifying Properties of Various Muscular Proteins | 156 |
373 Emulsifying Properties of Blood Proteins | 163 |
38 The Functionality of Nonmeat Proteins in Comminuted Meats | 164 |
381 Milk Proteins | 165 |
382 Soy Proteins | 167 |
383 Corn and Wheat Germ Proteins | 171 |
39 Milk Proteins as Emulsifiers in Food Systems | 175 |
391 Emulsifying Properties of Caseins and Caseinates | 176 |
42 Fat Binding Properties of Proteins Animal Origin | 231 |
422 Soy Proteins in Comminuted Meats | 237 |
423 Effect of Corn Germ Protein Flour on Fat Binding in Ground Beef Patties | 239 |
424 Milk and Egg Proteins | 241 |
43 Fat Binding Properties of Proteins of Plant Origin | 244 |
432 Pea Bean and Guar Proteins | 246 |
433 Corn Germ Proteins | 247 |
434 Wheat Proteins | 250 |
435 Cottonseed Proteins | 252 |
436 Miscellaneous Proteins | 253 |
References | 256 |
Foaming Properties of Proteins | 260 |
52 The Mechanism of Foam Formation | 261 |
521 Factors Affecting Foam Formation | 267 |
522 Foam Stability | 272 |
53 Milk Proteins | 274 |
531 Factors Affecting the Foaming Properties of Milk Proteins | 281 |
54 Egg Proteins | 287 |
541 The Effect of Processing on Foaming Properties of Egg Proteins | 290 |
55 Blood Proteins and Gelatin | 292 |
56 The Foaming Properties of Plant Proteins | 293 |
References | 304 |
Gelling Properties of Proteins | 310 |
62 The Mechanism of Protein Gel Formation | 311 |
621 HeatInduced Gelation | 313 |
622 ProteinWater Interactions in Gels | 314 |
623 Factors Affecting the Properties of Gels | 315 |
63 Gelling Properties of Meat Proteins | 316 |
631 Myofibrillar Proteins | 317 |
632 Sarcoplasmic Proteins | 322 |
634 Factors Affecting the Gelling Properties of Meat Proteins | 323 |
635 Myosin Blends with Other Proteins and Lipids | 329 |
636 Fish Proteins | 331 |
637 Collagen Gelation | 334 |
638 Blood Proteins | 336 |
64 Gelling Properties of Milk Proteins | 337 |
641 Gelling Properties of Whey Protein Concentrate Isolate and Individual Whey Proteins | 338 |
642 The Effect of Heating and Protein Concentration | 340 |
643 Gelation of Casein | 344 |
644 Factors Affecting the Gelling Properties of Milk Proteins | 345 |
65 Gelling Properties of Egg Proteins | 349 |
652 Gelation of Yolk | 353 |
66 Gelling Properties of Soy Proteins | 355 |
References | 358 |
367 | |
Other editions - View all
Common terms and phrases
absorption actomyosin adsorption aggregation Agric albumin amino acids binding capacity CGPF collagen comminuted comminuted meats corn germ protein decreased disulfide bonds effect egg white emulsifying capacity emulsifying properties emulsion emulsion stability exhibited fat binding foam stability foaming properties Food Chem Food Sci formed fractions frozen storage functional properties gel formation gel strength gelation gelling properties germ protein flour globulin glutenin heat treatment higher hydration increased incubation influenced insoluble interface ionic strength isoelectric point lipids lysozyme meat products meat proteins milk proteins myofibrillar proteins myofibrils myosin NaCl nitrogen solubility ovalbumin peanut protein pH range processing properties of proteins protein concentration protein denaturation protein film protein functionality protein isolate protein molecules protein solubility rapeseed result salt samples sausage batters sodium caseinate solution soybean ß-lactoglobulin structure succinylation sunflower protein surface hydrophobicity temperature viscosity water binding water retention whey protein yolk
Popular passages
Page 305 - and Hattori, T. (1978). Studies on enzymemodified proteins as foaming agents: effect of structure on foam stability. Food Chem., 3: 35.
Page 305 - Poole, S., West, SI, and Walters, CL (1984). Protein-protein interactions: Their importance in the foaming of heterogeneous protein systems,.! Sci.