ENCYCLOPEDIA OF FOOD ENGINEERING
CONTENTS 1 PROPERTIES OF PROTEINS IN FOOD SYSTEMS AN INTRODUCTION 1 1 1 INTRODUCTION 1 1 2 STRUCTURAL PROPERTIES OF PROTEINS 3 1 3 FACTORS AFFECTING PROPERTIES OF PROTEINS IN FOOD SYSTEMS 12 1 4 FUTURE TRENDS 18 1 5 SOURCES OF USEFUL INFORMATION 20 REFERENCES 20 2 IMPACT OF PROCESSING ON THE CHEMISTRY AND FUNCTIONALITY OF FOOD PROTEINS 27 2 1 INTRODUCTION 27 2 2 STRUCTURE AND CHEMISTRY OF FOOD PROTEINS 28 2 3 FUNCTIONALITY OF FOOD PROTEIN 30 2 4 EFFECT OF PROCESSING ON FOOD PROTEIN FUNCTIONALITY 34 2 5 EFFECT OF PROCESS INDUCED PROTEIN MODIFICATIONS ON CHEMOSENSORY PROPERTIES OF FOOD 40 2 6 CONCLUSION 42 REFERENCES 42 FURTHER READING 45 PART ONE SOURCES OF PROTEINS 47 3 THE CASEINS STRUCTURE STABILITY AND FUNCTIONALITY 49 3 1 INTRODUCTION 49 3 2 CHEMISTRY OF CASEINS 50 3 3 CASEIN INTERACTIONS 62 3 4 CASEIN MINERAL INTERACTIONS 64 3 5 CASEIN MICELLES 65 3 6 STABILITY OF CASEIN MICELLES 69 3 7 CASEIN BASED INGREDIENTS 74 3 8 CONCLUSIONS AND FUTURE PERSPECTIVES 79 REFERENCES 79 4 WHEY PROTEINS 93 4 1 INTRODUCTION WHAT ARE WHEY PROTEINS SOURCES OF WHEY ACID SWEET 93 4 2 ANALYTICAL METHODS FOR DETERMINING PROTEIN CONTENT 94 4 3 STRUCTURE OF WHEY PROTEINS 98 4 4 FUNCTIONAL PROPERTIES OF WHEY PROTEINS 102 4 5 IMPROVING FUNCTIONALITY OF WHEY PROTEINS IN FOODS PHYSICAL PROCESSES AND ENZYMATIC MODIFICATION 109 4 6 FUTURE TRENDS 117 REFERENCES 118 FURTHER READING 126 5 MUSCLE PROTEINS 127 5 1 INTRODUCTION 127 5 2 STRUCTURE OF MUSCLE PROTEINS 127 5 3 ENDOGENOUS PROTEASES 130 5 4 MUSCLE PROTEIN FUNCTIONALITY 132 5 5 PREPARED MUSCLE PROTEINS AS FUNCTIONAL INGREDIENTS 139 5 6 FUTURE TRENDS 143 5 7 SOURCES OF FURTHER INFORMATION 143 REFERENCES 144 6 SOY AS A FOOD INGREDIENT 149 6 1 INTRODUCTION 149 6 2 STRUCTURE OF SOYBEAN PROTEINS 151 6 3 GELS AND GELLING OF SOY PROTEINS 156 6 4 EMULSIFICATION OF SOY PROTEINS 163 6 5 HOW TO IMPROVE THE FUNCTIONALITY AND PROCESSABILITY 169 6 6 APPLICATIONS 171 6 7 CONCLUSION 177 REFERENCES 177 FURTHER READING 184 7 PROTEINS FROM OIL PRODUCING PLANTS 187 7 1 INTRODUCTION 187 7 2 CHARACTERISTICS OF OILSEED PROTEINS 187 7 3 FACTORS LIMITING PROTEIN UTILIZATION 191 7 4 EXTRACTION AND ISOLATION OF PROTEINS 196 7 5 PREPARATION AND USE OF OILSEED PROTEIN HYDROLYSATES FOR HEALTH BENEFITS 202 7 6 TECHNOFUNCTIONAL PROPERTIES OF PROTEINS 204 7 7 TECHNIQUES TO IMPROVE FUNCTIONAL PROPERTIES 207 7 8 UTILIZATION OF OILSEED PROTEINS 209 7 9 FUTURE OF THESE PROTEINS 210 REFERENCES 211 8 CEREALS PROTEINS 223 8 1 INTRODUCTION 223 8 2 PROTEIN FUNCTION IN THE SEEDS 225 8 3 PROTEIN CLASSIFICATIONS 229 8 4 GLUTEN PROPERTIES 232 8 5 CEREALS AND PSEUDOCEREALS PROTEINS IN FOOD PROCESSING 235 8 6 FUTURE TRENDS 238 ACKNOWLEDGEMENTS 240 REFERENCES 240 FURTHER READING 244 9 SEAWEED PROTEINS 245 9 1 INTRODUCTION SEAWEED AND PROTEIN CONTENT OF SEAWEED 245 9 2 COMPOSITION OF SEAWEED PROTEINS 248 9 3 ALGAL PROTEIN DIGESTIBILITY 250 9 4 USES OF ALGAL PROTEINS IN FOOD 255 9 5 FUTURE TRENDS 255 9 6 SOURCES OF FURTHER INFORMATION AND ADVICE 258 REFERENCES 259 10 INSECTS AS AN ALTERNATIVE PROTEIN SOURCE 263 10 1 INTRODUCTION 263 10 2 HISTORY OF ENTOMOPHAGY 266 10 3 NUTRITIONAL VALUE OF INSECTS FOR HUMAN CONSUMPTION 266 10 4 AMINO ACIDS 268 10 5 DIETARY ENERGY AND FAT CONTENT 274 10 6 IMPACT ON THE ENVIRONMENT 277 10 7 CHALLENGES 280 10 8 CONCLUSION 283 ACKNOWLEDGMENTS 283 REFERENCES 283 FURTHER READING 287 11 PROTEINS IN CULTURED BEEF 289 11 1 INTRODUCTION WHY CULTURED BEEF 289 11 2 TECHNOLOGY 290 11 3 OPTIMIZING THE PRODUCT 292 11 4 WHOLE CUTS OF MEAT 294 11 5 ROAD TO PRODUCT DEVELOPMENT 295 11 6 SUMMARY 296 REFERENCES 297 PART TWO ANALYZING AND MODIFYING PROTEIN 299 12 FOOD PROTEINS FOR HEALTH AND NUTRITION 301 12 1 INTRODUCTION 301 12 2 GROWING DEMAND FOR PROTEIN AND SUSTAINABILITY 302 12 3 PROTEIN INTAKE 303 12 4 PROTEIN QUALITY AND ITS MEASUREMENT 304 12 5 BIOACTIVITIES OF PROTEINS 305 12 6 APPLICATIONS 321 12 7 SAFETY AND LEGAL ASPECTS OF PROTEIN 323 12 8 SUMMARY 325 REFERENCES 325 FURTHER READING 336 13 FACTORS AFFECTING ENZYME ACTIVITY IN FOOD PROCESSING 337 13 1 INTRODUCTION 337 13 2 ENZYME TYPES 338 13 3 PARAMETERS AFFECTING ENZYMATIC ACTIVITY 340 13 4 ENDOGENOUS ENZYMES 349 13 5 EXOGENOUS ENZYMES 350 13 6 FUTURE TRENDS 360 ACKNOWLEDGMENTS 361 REFERENCES 362 14 DETECTION AND DEACTIVATION OF ALLERGENS IN FOOD 367 14 1 INTRODUCTION 367 14 2 MECHANISM OF FOOD INDUCED ALLERGIC REACTION 368 14 3 DETECTION OF FOOD ALLERGENS 369 14 4 FOOD PROCESSING AND ALLERGENICITY 372 14 5 CONCLUSION 381 REFERENCES 382 15 FOOD PROTEIN DERIVED PEPTIDES PRODUCTION ISOLATION AND PURIFICATION 389 15 1 INTRODUCTION 389 15 2 PROTEIN SOURCES 389 15 3 ENZYMATIC HYDROLYSIS OF PROTEINS BASIC CONCEPTS 396 15 4 PEPTIDE SEPARATION AND ISOLATION METHODS 400 15 5 PURIFICATION PROTOCOLS 403 15 6 STRUCTURAL IDENTIFICATION AND AMINO ACID SEQUENCING 404 15 7 CURRENT USES 404 15 8 FUTURE TRENDS 405 REFERENCES 406 FURTHER READING 412 16 MODIFYING SEEDS TO PRODUCE PROTEINS 413 16 1 INTRODUCTION 413 16 2 METHODS USED FOR SEED MODIFICATION 415 16 3 APPLICATIONS IN SEED MODIFICATION 421 16 4 FUTURE TRENDS 430 16 5 SOURCES OF FURTHER INFORMATION AND ADVICE 431 REFERENCES 431 PART THREE APPLICATIONS 443 17 SEAFOOD PROTEINS 445 17 1 INTRODUCTION 445 17 2 NUTRITIONAL ASPECTS OF SEAFOOD PROTEINS 446 17 3 TECHNOLOGICAL AND FUNCTIONAL ASPECTS OF SEAFOOD PROTEINS 447 17 4 SEAFOOD PROCESSING AND ITS IMPACT ON PROTEIN QUALITY 450 17 5 SEAFOOD PROTEINS AS FOOD INGREDIENTS 458 17 6 RECOVERY OF HIGH VALUE PROTEINS FROM SEAFOOD AND ITS BY PRODUCTS 461 17 7 PROTEINS USED AS MARKERS OF QUALITY AND AUTHENTICITY IN SEAFOOD 464 17 8 FUTURE TRENDS 466 REFERENCES 467 18 EDIBLE FILMS AND COATINGS FROM PROTEINS 477 18 1 INTRODUCTION 477 18 2 PROTEINS AS FILM FORMING AGENTS 478 18 3 PHYSICAL AND CHEMICAL METHODS TO IMPROVE PROPERTIES OF PROTEIN FILMS 478 18 4 ACTIVE PROTEIN FILMS 489 18 5 FINAL REMARKS 493 ACKNOWLEDGMENT 493 REFERENCES 494 FURTHER READING 500 19 PROTEIN GELS 501 19 1 INTRODUCTION 501 19 2 PROTEIN SOURCES 502