Content: Oilseed protein properties related to functionality in emulsions and foams / John P. Cherry, Kay H. McWatters, and Larry R. Beuchat --
Effect of conformation and structure changes induced by solvent and limited enzyme modification on the functionality of soy proteins / B.A. Lewis and J.H. Chen --
Chemical modification for improving functional properties of plant and yeast proteins / J.E. Kinsella and K.J. Shetty --
Conformation and functionality of milk proteins / C.V. Morr --
Aggregation and denaturation involved in gel formation / A.-M. Hermansson --
The adsorption behavior of proteins at an interface as related to their emulsifying properties / Eva Tornberg --
The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein / J. Adler-Nissen and H. Sejr Olsen --
Functional properties of microwave-heated soybean proteins / D.L. Armstrong, D.W. Stanley, and T.J. Maurice --
Using some physicochemical properties of proteins in coacervate systems / J.K. Sorensen, T. Richardson, and D.B. Lund --
Structure of wheat gluten in relation to functionality in breadmaking / K. Khan and W. Bushuk --
The mechanism of enzyme protein-carrier protein binding : physical chemical considerations / J.R. Giacin and S.G. Gilbert --
Alkali-induced lysinoalanine formation in structurally different proteins / Mendel Friedman.
Author(s): Akiva Pour-El (Eds.)
Series: ACS Symposium Series 92
Publisher: American Chemical Society
Year: 1979
Language: English
Pages: 245
City: Washington
Title Page
......Page 1
Half Title Page......Page 3
Copyright
......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
Significance of Protein Functionality......Page 7
Structure and Functionality......Page 8
Physicochemical Properties......Page 9
Literature Cited......Page 10
Experimental Procedures......Page 11
Functional Properties Related to pH......Page 12
Functional Properties Related to Suspension Medium and pH......Page 15
Functional Properties Related to Heat......Page 24
Functional Properties Related to Enzyme Hydrolysis of Proteins......Page 30
Literature Cited......Page 34
2 Effect of Conformation and Structure Changes Induced by Solvent and Limited Enzyme Modification on the Functionality of Soy Proteins......Page 37
Primary Structure of the 7S Protein......Page 38
Secondary and Tertiary Structure......Page 39
Structural Changes in the Modified 7S Protein......Page 40
Literature Cited......Page 44
3 Chemical Modification for Improving Functional Properties of Plant and Yeast Proteins......Page 46
Chemical Modification......Page 48
Modification of Food Proteins......Page 51
Succinylation......Page 53
YEAST PROTEIN ISOLATION......Page 57
Functional Properties of Yeast Proteins......Page 62
Modification......Page 64
Conclusions......Page 68
Literature Cited......Page 69
Fractionation and Distribution of Major Milk Proteins.......Page 73
Primary Structure of the Major Casein Monomer Subunits.......Page 74
The Casein Micelle System.......Page 78
Commercial Caseinates.......Page 81
Enzymatic Modification of Casein.......Page 82
Preparation of Whey Protein Concentrates.......Page 83
Summary.......Page 85
Literature Cited......Page 87
5 Aggregation and Denaturation Involved in Gel Formation......Page 88
Denaturation......Page 91
Aggregation......Page 98
Three dimensional network......Page 105
Literature cited......Page 109
6 The Adsorption Behavior of Proteins at an Interface as Related to Their Emulsifying Properties......Page 111
Interfacial studies......Page 112
Emulsification studies......Page 119
Summary......Page 128
Literature cited......Page 129
7 The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein......Page 130
Materials and Methods......Page 131
Results and Discussion......Page 135
Conclucion......Page 149
Literature Cited......Page 150
8 Functional Properties of Microwave-Heated Soybean Proteins......Page 152
Isolation of Soymilk Proteins......Page 153
Functional Analyses......Page 155
Differential Scanning Calorimetry......Page 157
Residual Trypsin Inhibitor Levels......Page 158
Functional Properties......Page 160
Electrophoresis......Page 168
Differential Scanning Calorimetry......Page 170
SUMMARY AND CONCLUSIONS......Page 174
ABSTRACT......Page 176
LITERATURE CITED......Page 177
Coacervates and Their Formation......Page 178
Characteristics of Coacervates......Page 180
Functionality of Coacervates......Page 185
Conclusions......Page 194
Literature Cited......Page 195
Major Components of Gluten......Page 196
Minor Components of Gluten......Page 203
Genetics of Gluten Proteins......Page 205
Formation and Function of Gluten in Dough......Page 207
Summary......Page 209
Literature Cited......Page 210
11 The Mechanism of Enzyme Protein-Carrier Protein Binding: Physical Chemical Considerations......Page 212
Materials and Methods.......Page 214
Results and Discussion.......Page 216
Conclusions.......Page 227
"Literature Cited".......Page 228
12 Alkali-Induced Lysinoalanine Formation in Structurally Different Proteins......Page 230
EXPERIMENTAL......Page 231
RESULTS AND DISCUSSION......Page 234
ABSTRACT......Page 239
LITERATURE CITED......Page 240
C......Page 241
H......Page 242
Ρ......Page 243
T......Page 244
Y......Page 245
