Applied Food Protein Chemistry E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1120

Veröffentlichungsjahr: 2014

Beschreibung

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.

Leseprobe

Applied Food Protein Chemistry

Edited by

Zeynep Ustunol

Michigan State University East Lansing, Michigan, USA

This edition first published 2015 © 2015 by John Wiley & Sons, Ltd

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Cover images: Alaskan king salmon ©iStock/ debibishop, Soybeans ©iStock/ fotografiabasica, Various types of cheese ©iStock/ olgna, Milk ©iStock/ stocksnapper, Sirloin steak ©iStock/ bdmcintosh, Trade in eggs ©iStock/ intraprese, DrugModel: Amino Acid Cysteine ©iStock/ shunyufan

Contents

About the Editor

List of Contributors

Scientific Review Panel

Preface

Acknowledgments

Part I Protein Properties

1 Introduction to Food Proteins

2 Overview of Food Proteins

2.1 Overview of food proteins

2.2 Projected needs for the future

Reference

3 Amino Acids, Peptides, and Proteins

3.1 Introduction

3.2 Amino acids

3.3 Peptides, oligopeptides, polypeptides, proteins

3.4 Conclusion

References

4 Physical, Chemical, and Processing-Induced Changes in Proteins

4.1 Introduction

4.2 Protein denaturation

4.3 Chemical modification of proteins

4.4 Enzymatic modification of proteins

4.5 Processing-induced changes in food proteins

4.6 Oxidizing agents

4.7 Conclusion

References

5 Functional Properties of Food Proteins

5.1 Introduction

5.2 Interfacial properties

5.3 Proteins as structure formers leading to aggregation and network formation

5.4 Binding properties of food proteins

5.5 Conclusions and outlook

References

6 Biologically Active Peptides from Foods

6.1 Introduction

6.2 Production of bioactive peptides

6.3 Bioactive peptides in health and disease

6.4 Application and development of bioactive peptides

6.5 Conclusion

References

7 Protein and Peptide-Based Antioxidants

7.1 Introduction

7.2 Background

7.3 Classes of natural antioxidants

7.4 Conclusions

References

8 Nutritional Aspects of Proteins

8.1 Introduction

8.2 Evaluation of protein quality

8.3 Protein and amino acid requirements for humans

8.4 Conclusion

References

Part II Plant Proteins

9 Soy Proteins

9.1 Introduction

9.2 Soybean proteins

9.3 Health aspects of soybean proteins

9.4 Soy protein analysis

9.5 Physicochemical modifications of soy proteins by  technological approaches

9.6 New trends of soy proteins in food applications

9.7 Other applications of soy proteins

9.8 Conclusion

Acknowledgments

References

10 Canola/Rapeseed Proteins and Peptides

10.1 Introduction

10.2 Canola production

10.3 Storage proteins of canola and rapeseed

10.4 Important functional properties of canola/rapeseed proteins

10.5 Biological activity

10.6

In vivo

dietary toxicity

10.7 Role in aquaculture

10.8 Role in ruminant nutrition

10.9 Food applications of canola proteins

10.10 Conclusion

References

11 Wheat Proteins

11.1 Introduction

11.2 The protein classes of wheat endosperm

11.3 Proteins of non-endosperm tissues

11.4 Functional roles of wheat proteins

11.5 Gluten as an industrial commodity

11.6 Nutritional aspects of wheat proteins

11.7 Health-related aspects of wheat proteins

11.8 Wheat proteomics—new perspectives

11.9 Future prospects

11.10 Conclusion

Acknowledgment

References

12 Rice Proteins

12.1 Introduction

12.2 Rice proteins

12.3 Extraction of rice proteins

12.4 Functional properties of rice proteins

12.5 Applications in foods

12.6 Conclusions

References

13 Sorghum and Millet Proteins

13.1 Introduction

13.2 Taxonomy

13.3 Production and distribution

13.4 Physicochemical properties of sorghum and millet proteins

13.5 Functional properties of sorghum and millet proteins

13.6 Conclusion

Note

References

Part III Animal Proteins

14 Muscle Proteins

14.1 Introduction

14.2 World livestock for muscle protein production

14.3 Emerging markets: meat production and consumption by BRICS countries

14.4 Meat processing for various utilizations

14.5 Structure and chemical composition of skeletal muscle

14.6 Conversion of muscle to meat

14.7 Pre-rigor/hot boning technology

14.8 Conclusions

References

15 Seafood Proteins and Surimi

15.1 Introduction

15.2 World production, distribution, and utilization of surimi

15.3 Surimi production

15.4 Fish proteins

15.5 Methods used to determine physicochemical properties of fish proteins

15.6 Methods for protein identification and species differentiation

15.7 Fish allergens

15.8 Conclusion

References

16 Milk Proteins

16.1 Introduction

16.2 Caseins

16.3 Whey proteins

16.4 Conclusions

References

17 Egg Proteins

17.1 Introduction

17.2 World production of avian eggs

17.3 Structure and chemical composition of the egg

17.4 Functional properties of egg proteins

17.5 Conclusion

References

Index

Advert

End User License Agreement

List of Tables

Chapter 3

Table 3.1

Table 3.2

Chapter 6

Table 6.1

Table 6.2

Table 6.3

Table 6.4

Table 6.5

Table 6.6

Table 6.7

Chapter 7

Table 7.1

Chapter 8

Table 8.1

Table 8.2

Table 8.3

Table 8.4

Table 8.5

Table 8.6

Table 8.7

Table 8.8

Table 8.9

Table 8.10

Table 8.11

Table 8.12

Table 8.13

Table 8.14

Table 8.15

Table 8.16

Chapter 9

Table 9.1

Table 9.2

Table 9.3

Table 9.4

Chapter 11

Table 11.1

Table 11.2

Table 11.3

Table 11.4

Chapter 12

Table 12.1

Table 12.2

Table 12.3

Table 12.4

Table 12.5

Table 12.6

Table 12.7

Table 12.8

Table 12.9

Table 12.10

Table 12.11

Table 12.12

Table 12.13

Table 12.14

Chapter 13

Table 13.1

Table 13.2

Table 13.3

Table 13.4

Table 13.5

Chapter 14

Table 14.1

Table 14.2

Table 14.3

Table 14.4

Chapter 16

Table 16.1

Table 16.2

Table 16.3

Table 16.4

Table 16.5

Chapter 17

Table 17.1

Table 17.2

Table 17.3

Table 17.4

Table 17.5

Table 17.6

Guide

Cover

Table of Contents

Preface

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About the Editor

Zeynep Ustunol is a Professor of Food Science and Human Nutrition and Director of Graduate Programs at Michigan State University. She received her BS and MS degrees from Utah State University in Food Science and her PhD degree in Food Science with a minor in Biochemistry at University of Kentucky. After two years of a postdoctoral fellowship in the Department of Animal Science at University of Kentucky, she joined the faculty in the Department of Food Science and Human Nutrition at Michigan State University. She teaches Food Chemistry, Advanced Food Chemistry, Principles of Food Science, and Dairy Processing courses at Michigan State University. She also has an active research program in dairy chemistry/processing focused on enhancing the value of dairy and dairy-based products. For many years Dr. Ustunol has served as the Faculty Coordinator for R.J. Brunner Protein Symposium, which was held yearly at Michigan State University in honor of Dr. Brunner. This symposium has been the source of inspiration for this book.

Dr. Ustunol is the recipient of the Fulbright Senior Research Scholar Award to New Zealand, and recipient of the American Dairy Science Association Milk Industry Foundation Outstanding Teaching Award. Dr. Ustunol is an active member of the American Dairy Science Association (ADSA), Institute of Food Technologists (IFT), American Chemical Society (ACS), and American Association for Advancement of Science (AAAS). During 2004–2008, she served as the Senior Editor and Editor of the Journal of Dairy Science.

List of Contributors

Ayyappan Appukuttan Aachary

Department of Human Nutritional Sciences

University of Manitoba

Winnipeg, Canada

Scott Bean

Center for Grain and Animal Health Research

United States Department of Agriculture

Agricultural Research Service

Manhattan, Kansas, USA

Frank Békés

FBFD PTY LTD

New South Wales, Australia

Milena Corredig

Department of Food Science

University of Guelph

Guelph, Ontario, Canada

Vermont P. Dia

Department of Food Science and Human Nutrition

University of Illinois Urbana-Champaign

Urbana, Illinois, USA

Michael N.A. Eskin

Department of Human Nutritional Sciences

University of Manitoba

Winnipeg, Canada

Nana Y. Farkye

Dairy Products Technology Center

California Polytechnic State University

San Luis Obispo, California, USA

Brian P. Ioerger

Center for Grain and Animal Health Research

United States Department of Agriculture

Agricultural Research Service

Manhattan, Kansas, USA

Angéla Juhász

Agricultural Institute

Centre for Agricultural Research

Hungarian Academy of Sciences

Martonvásár, Hungary

Iksoon Kang

Animal Science/Food Science and Human Nutrition

Michigan State University

East Lansing, Michigan, USA

Eleana Kristo

Department of Food Science

University of Guelph

Guelph, Ontario, Canada

Quanqaun Li

Department of Biochemistry

Memorial University

St. John's, Newfoundland, Canada

Elvira González de Mejía

Department of Food Science and Human Nutrition

University of Illinois Urbana-Champaign

Urbana, Illinois, USA

Yoshinori Mine

Department of Food Science

University of Guelph

Guelph, Ontario, Canada

Luis Mojica

Department of Food Science and Human Nutrition

University of Illinois Urbana-Champaign

Urbana, Illinois, USA

Roger Nahas

Kalsec, Inc.

Kalamazoo, Michigan, USA

Jae W. Park

OSU Seafood Research and Education Center

Oregon State University

Astoria, Oregon, USA

Marissa Villafuerte Romero

Rice Chemistry and Food Science Division

Philippine Rice Research Institute

Maligaya, Science City of Muñoz, Nueva Ecija, Philippines

Zachary H. Reed

Kraft Foods/Oscar Mayer

Madison, Wisconsin, USA

Pranjal Singh

Department of Food Science and Human Nutrition

Michigan State University

East Lansing, Michigan, USA

Nagendra Shah

Department of Food and Nutritional Science

University of Hong Kong

Hong Kong

Fereidoon Shahidi

Department of Biochemistry

Memorial University

St. John's, Newfoundland, Canada

Usha Thiyam-Hollander

Department of Human Nutritional Sciences

University of Manitoba

Winnipeg, Canada

Nathalie Trottier

Department of Animal Science

Michigan State University

East Lansing, Michigan, USA

Zeynep Ustunol

Department of Food Science and Human Nutrition

Michigan State University

East Lansing, Michigan, USA

Ryan Walker

Department of Food Science and Human Nutrition

Michigan State University

East Lansing, Michigan, USA

John Weaver

Kalsec, Inc.

Kalamazoo, Michigan, USA

Colin W. Wrigley

Queensland Alliance for Agriculture and Food Innovation

The University of Queensland

St Lucia, Australia

Scientific Review Panel

Dr. Scott Bean

Center for Grain and Animal Health Research

United States Department of Agriculture

Agriculture Research Service

Manhattan, Kansas, USA

Professor Matt Doumit

Department of Animal and Veterinary Science

University of Idaho

Moscow, Idaho, USA

Professor Patrick Fox

University College Cork

Cork, Ireland

Dr. Bienvenido O. Juliano

Philippine Rice Research Institute

Los Baños Pili Drive, UPLB Campus College

Laguna, Philippines

Professor Tyre Lanier

Department of Food Science

North Carolina State University

Raleigh, North Carolina, USA

Professor Eunice Li-Chan

Faculty of land and food systems

University of British Columbia

Vancouver, BC, Canada

Professor Lloyd Rooney

Department of Nutrition and Food Science

Texas A & M University

College Station, Texas, USA

Professor John Taylor

Department of Food Science

University of Pretoria

Pretoria, South Africa

Professor Nagendra Shah

Department of Food and Nutritional Science

University of Hong Kong

Hong Kong

Professor Denise Smith

School of Food Science

Washington State University and University of Idaho

Pullman, Washington, USA

Preface

The intent of this book is to provide an updated applied reference book for those who work with or do research on food proteins. This book is also intended to provide an updated text on applied food protein chemistry for upper-level students or graduate students in Food Science programs.

The information in the book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. The first section on the overview of food proteins covers amino acid, peptide, and protein chemistry, reviews physical and chemical properties of food proteins, their chemical, physical, and enzymatic modification. Functional properties, nutritional aspects of proteins as well as biologically active and antioxidant peptides are also covered in separate chapters. The focus of the remaining two sections is to cover in depth use of both plant proteins (soy, canola, wheat, rice, sorghum, millet) and animal proteins (muscle, dairy, egg, seafood). Each chapter discusses global production, distribution, utilization, physicochemical properties, their functional properties, and food applications. The authors for each of the chapters have been carefully selected from those actively working in the topic area and have a reputation of being an expert in the field. All chapters are peer-reviewed. The book is designed to augment the related books currently in the market.

I am indebted to the contributing authors of this book and the scientific review panel for their hard work, contributions, and high level of professionalisms. I hope that readers of this book will find it useful, and will direct their comments, and any unavoidable errors that they detect to my attention.

Zeynep UstunolMichigan State University East Lansing, Michigan, USA

Acknowledgments

I would like to thank Gavin Witter for the editorial and technical assistance he has provided to this project, and Gareth Ross for his loving support at all stages of this project. I also would like to acknowledge all my colleagues and students who have provided constructive comments and feedback during the course of this book.

Zeynep UstunolMichigan State University East Lansing, Michigan, USA

IProtein Properties

1Introduction to Food Proteins