Content: Protein functionality : classification, definition, and methodology / Akiva Pour-El --
Color / F.A. Blouin, Z.M. Zarins, and J.P. Cherry --
Flavor volatiles as measured by rapid instrumental techniques / M.G. Legendre and H.P. Dupuy --
Texturization / K.C. Rhee, C.K. Kuo, and E.W. Lusas --
Solubility and viscosity / Jerome L. Shen --
Adhesion and cohesion / J.S. Wall and F.R. Huebner --
Gelation and coagulation / Ronald H. Schmidt --
Whippability and aeration / John P. Cherry and Kay H. McWatters --
Water and fat absorption / C.W. Hutton and A.M. Campbell --
Emulsifiers : milk proteins / C.V. Morr --
Emulsification : vegetable proteins / Kay H. McWatters and John P. Cherry --
Nutrient bioavailability / D.B. Thompson and J.W. Erdman, Jr. --
Enzyme modification of proteins / R. Dixon Phillips and Larry R. Beuchat --
Multiple regression modelling of functionality / Mac R. Holmes.
Author(s): John P. Cherry (Eds.)
Series: ACS Symposium Series 147
Publisher: American Chemical Society
Year: 1981
Language: English
Pages: 332
City: Washington, D.C
Title Page......Page 1
Half Title Page......Page 3
Copyright......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 7
Literature Cited......Page 9
1 Protein Functionality: Classification, Definition, and Methodology......Page 10
Functionality - A Biological Property......Page 11
Definitions......Page 12
Classification of Protein Functional Properties......Page 13
Processing Factors Affecting Functionality......Page 14
Foods and Functional Properties......Page 15
Protein Functional Methodology - Requirements and General Design......Page 16
Protein Functional Methodology - Outline of General Methods......Page 20
CONCLUSIONS......Page 24
Literature Cited......Page 25
2 Color......Page 29
Color Measurements......Page 30
Cottonseed Flour Fractionation......Page 34
Role of Flavonoids......Page 37
The Role of Bound Gossypol Pigments......Page 41
Other Color Components......Page 43
Literature Cited......Page 46
Experimental Procedures......Page 48
Results and Discussion......Page 50
Literature Cited......Page 55
4 Texturization......Page 57
EXPERIMENTAL PROCEDURES......Page 58
FACTORS AFFECTING EXTRUSION TEXTURIZATION PROPERTIES OF SOY FLOUR......Page 63
PHYSICAL AND CHEMICAL CHANGES OF SOY PROTEINS DURING TEXTURIZATION PROCESS......Page 77
CONCLUSIONS......Page 89
LITERATURE CITED......Page 93
Solubility......Page 95
Interpretation of Soy Protein Solubility Experiments......Page 98
Salt Effects......Page 100
Effect of Salt on Other Proteins and Model Polypeptides......Page 105
The Theory of Melander and Horvath (7, 10)......Page 106
Viscosity......Page 108
Literature Cited......Page 114
6 Adhesion and Cohesion......Page 116
Experimental Procedures......Page 117
Molecular Interactions......Page 119
Molecular Size and Shape......Page 122
Dough Rheology......Page 126
Uses of Wheat Gluten......Page 128
Thermal and Alkaline Improvement of Adhesion in Globular Proteins......Page 130
Literature Cited......Page 133
Mechanisms of Protein Gelation......Page 136
General Coagulation and Gelation Methodology......Page 139
Preparation and Characterization of Whey Protein Gels......Page 140
Factors Affecting Gelation......Page 141
Gelation/Coagulation in Complex Food Systems......Page 149
LITERATURE CITED......Page 150
Theories on the Role of Proteins in Foams......Page 153
Experimental Procedures......Page 158
Results and Discussion......Page 159
Conclusions......Page 177
Literature Cited......Page 178
9 Water and Fat Absorption......Page 181
Water Absorption......Page 182
Water Absorption Response Patterns......Page 190
Fat Absorption Response Patterns......Page 196
Food Product Performance......Page 200
Conclusions......Page 201
Literature Cited......Page 202
10 Emulsifiers: Milk Proteins......Page 205
Milk Proteins as Emulsifiers in Milk Systems......Page 206
Milk Proteins as Emulsifiers in Food Systems......Page 209
Conclusions......Page 216
Literature Cited......Page 218
Theories of Emulsions and Emulsifier Mechanisms......Page 220
Emulsifying Properties of Selected Vegetable Protein Sources......Page 223
Vegetable Proteins as Emulsifiers in Food Systems......Page 237
Literature Cited......Page 241
Amino Acids......Page 246
Carbohydrate......Page 266
Lipids......Page 267
Vitamins......Page 268
Minerals......Page 270
Literature Cited......Page 272
13 Enzyme Modification of Proteins......Page 278
Plastein Reaction......Page 280
Modification of Specific Functional Properties......Page 285
Application to Food Systems......Page 296
Conclusions......Page 297
Literature Cited......Page 298
An Example of a Regression Model.......Page 302
The Experimental Design......Page 303
Examining the Data......Page 305
An Application of Multiple Regression Techniques......Page 308
Some Potential Problems......Page 312
Uses of Estimated Models......Page 313
Literature Cited......Page 314
Β......Page 315
C......Page 316
E......Page 317
F......Page 319
G......Page 320
I......Page 321
N......Page 322
Ρ......Page 323
S......Page 327
Τ......Page 330
W......Page 331
Ζ......Page 332
