Functional properties of proteins and lipids
著者
書誌事項
Functional properties of proteins and lipids
（ACS symposium series, 708）
American Chemical Society, c1998
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fifth Congress of North America, Cancun, Quintana Roo, Mexico, November 11-15, 1997."
Includes bibliographical references and indexes
内容説明・目次
内容説明
Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modelling to predict functionality. The majority of the chapters are based
on new data, making the volume an important tool for a wide range of industrial and food chemists.
目次
- FUNDAMENTAL PROPERTIES AND INSTRUMENTAL METHODS
- 1. Molecular bases of surface activity of proteins
- 2. A computer-aided optimization of site-directed mutagenesis of food ingredients
- 3. Computer analysis of protein properties
- 4. Evaluation of viscous food properties bu using mixing
- PLANT PROTEIN FUNCTIONALITIES
- 5. Production of high-protein flours as milk substitutes
- 6. Functional properties of soy proteins
- 7. Effect of acylation of flax protein on functionality
- ANIMAL PROTEIN FUNCTIONALITIES
- 8. Understanding structure function relationships in milk clotting enzymes. Pepsin-a model
- 9. Functional properties of whey proteins in forming networks
- 10. Whey proteins interaction: effects on edible film properties
- 11. Thermal denaturation and gelatin characteristics of beta-lactoglobulin genetic variants
- 12. Limited proteolysis of alpha-lactalbumin and whey protein isolate: effect on their functional properties
- 13. Emulsifying properties of cholesterol-reduced egg yolk density
- 14. Functional properties of goat meat proteins
- FAT AND OIL FUNCTIONALITY: PHYSIOLOGICAL FUNCTIONALITY
- 15. Physiochemical aspects of triacylglycerides and their association
- 16. Low calorie and fats and sugar esters
- 17. Intestinal absorption and physiologically functional food substances
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