J L Smith

Protein Structure-Function Relationships in Foods

Herausgegeben:Yada, Rickey Y.; Jackman, R. L.

• Gebundenes Buch

Produktbeschreibung

Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved.

Produktdetails

• Verlag: Springer, Berlin
• 1994.
• Seitenzahl: 216
• Erscheinungstermin: 31. Mai 1994
• Englisch
• Abmessung: 241mm x 162mm x 20mm
• Gewicht: 438g
• ISBN-13: 9780751401868
• ISBN-10: 0751401862
• Artikelnr.: 21437275

Inhaltsangabe

Physicochemical Properties Of Proteins: Texturization Via Gelation. Glass and Film Formation. Microstructure of Protein Gels Related to Functionality. Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis. Control of Polyphenoloxidase Activity Using Catalytic Mechanism. Naturally Occurring Alpha-Amylase Inhibitors: Structure Function Relationships. Applications of Multivariate Analysis in Studies of Food Protein Functions. Surface Absorption of Dairy Proteins. Fouling of Model Surfaces. Raman Spectroscopy as a Probe of Protein Structure in Food System. References. Index