Proteins in food processing

Contributor contact details 1 Introduction R. Y. Yada, University of Guelph, Canada 2 Properties of proteins in food systems: an introduction E. C. Y. Li-Chan, The University of British Columbia, Canada 2.1 Introduction 2.2 Chemical and physical properties of food proteins 2.3 Factors affecting properties of proteins in food systems 2.4 Structure and function of proteins: classification and relationships 2.5 Future trends 2.6 Sources of further information and advice 2.7 References PartI Sources of proteins 3 The caseins P. F. Fox and A. L. Kelly, University College, Cork, Ireland 3.1 Introduction: the caseins 3.2 Heterogeneity of the caseins 3.3 Molecular properties of the caseins 3.4 The caseins as food constituents and ingredients 3.5 The casein micelle: introduction 3.6 Properties and stabilisation mechanisms of casein micelles Contents Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 3.7 Structure models of the casein micelle 3.8 Stability of casein micelles 3.9 Future trends 3.10 References 4 Whey proteins A. Kilara, Arun Kilara Worldwide, USA and M. N. Vaghela, Nestle R & D Center, USA 4.1 Introduction: whey proteins as food ingredients 4.2 Analytical methods for determining protein content 4.3 Structure of whey proteins 4.4 Improving functionality of whey proteins in foods: physical processes and enzymatic modification 4.5 Sources of further information and advice 4.6 References 5 Muscle proteins Y. L. Xiong, University of Kentucky, USA 5.1 Introduction 5.2 Structure of muscle proteins and endogenous proteases 5.3 Muscle protein functionality 5.4 Prepared muscle proteins as functional ingredients 5.5 Future trends 5.6 Sources of further information and advice 5.7 References 6 Soy proteins D. Fukushima, Noda Institute for Scientific Research, Japan 6.1 Introduction 6.2 Soybean storage proteins: structure-function relationship of -conglycinin and glycinin 6.3 Soy protein as a food ingredient: physiochemical properties and physiological functions 6.4 Improving soy protein functionality 6.5 Conclusion 6.6 References 7 Proteins from oil-producing plants S. D. Arntfield, University of Manitoba, Canada 7.1 Introduction 7.2 Oilseed protein characteristics 7.3 Factors limiting protein utilization 7.4 Extraction and isolation of proteins 7.5 Functional properties of proteins 7.6 Improving functionality of oilseed protein Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 7.7 Future trends 7.8 References 8 Cereal proteins N. Guerrieri, University of Milan, Italy 8.1 Introduction 8.2 Protein function in cereals 8.3 Classification of proteins 8.4 Gluten: formation, properties and modification 8.5 Processing and modification of cereal proteins in cereal products 8.6 Future trends 8.7 References 9 Seaweed proteins J. Fleurence, University of Nantes, France 9.1 Introduction: seaweed and protein content of seaweed 9.2 Composition of seaweed proteins 9.3 Algal protein digestibility 9.4 Uses of algal proteins in food 9.5 Future trends 9.6 Sources of further information and advice 9.7 References Part II Analysing and modifying proteins 10 Testing protein functionality R. K. Owusu-Apenten, Pennsylvania State University, USA 10.1 Introduction 10.2 Protein structure: sample characteristics and commercial proteins 10.3 Testing functionality 10.4 Model foods: foaming 10.5 Model foods: emulsification and gelation 10.6 Conclusions and future trends 10.7 Sources of further information and advice 10.8 Acknowledgement 10.9 References 11 Modelling protein behaviour S. Nakai, University of British Columbia, Canada 11.1 Introduction 11.2 Computational methodology 11.3 Computer-aided sequence-based functional prediction 11.4 Future trends Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 11.5 Further information and advice 11.6 Conclusion 11.7 Acknowledgement 11.8 References 12 Factors affecting enzyme activity in foods J. R. Whitaker, University of California, USA 12.1 Introduction 12.2 Types of enzymes and post-harvest food quality 12.3 Parameters affecting enzyme activity 12.4 Future trends 12.5 Sources of further information and advice 12.6 References 13 Detecting proteins with allergenic potential R. Krska, E. Welzig and S. Baumgartner, IFA-Tulln, Austria 13.1 Introduction 13.2 Methods of analysing allergenic proteins 13.3 Methods of detecting food allergens 13.4 Developing new rapid tests: dip-sticks and biosensors 13.5 Future trends 13.6 Sources of further information and advice 13.7 References 14 The extraction and purification of proteins: an introduction R. E. Aluko, University of Manitoba, Canada 14.1 Introduction 14.2 Factors affecting extraction 14.3 Extraction and fractionation methods 14.4 Purification techniques 14.5 Future trends 14.6 References 15 The use of genetic engineering to modify protein functionality: molecular design of hen egg white lysozyme using genetic engineering A. Kato, Yamaguchi University, Japan 15.1 Introduction 15.2 Lysozyme-polysaccharide conjugates 15.3 Constructing polymannosyl lysozyme using genetic engineering 15.4 Improving functional properties of lysozymes 15.5 Acknowledgement 15.6 References Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 16 Modifying seeds to produce proteins A. M. Nuutila and A. Ritala, VTT Biotechnology, Finland 16.1 Introduction 16.2 Methods of seed modification 16.3 Application and use of modified seeds for protein production 16.4 Future trends 16.5 Sources of further information and advice 16.6 References 17 Processing approaches to reducing allergenicity in proteins E. N. C. Mills, J. Moreno, A. Sancho and J. A. Jenkins, Institute of Food Research, UK and H. J. Wichers, Wageningen UR, The Netherlands 17.1 Introduction: food allergens 17.2 Protein allergens of animal origin 17.3 Protein allergens of plant origin 17.4 General properties of protein allergens: abundance, structural stability and epitopes 17.5 Factors affecting protein allergenicity in raw foods 17.6 Reducing protein allergenicity during food processing 17.7 Reducing protein allergenicity using enzymatic processing 17.8 Future trends: low allergen proteins 17.9 Acknowledgements 17.10 References Part III Applications 18 Using proteins as additives in foods: an introduction H. Luyten, J. Vereijken and M. Buecking, Wageningen UR, The Netherlands 18.1 Introduction 18.2 Rheological properties of proteins 18.3 Surfactant properties of proteins 18.4 Protein-flavour relationships 18.5 Protein structure and techno-functionality 18.6 References 19 Edible films and coatings from proteins A. Gennadios, Cardinal Health, Inc., USA 19.1 Introduction 19.2 Materials and methods used in protein film formation 19.3 Properties of protein film 19.4 Treatments used for modifying the functional properties of protein films and coatings 19.5 Commercial applications of protein films and coatings Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 19.6 Future trends 19.7 Sources of further information and advice 19.8 References 20 Protein gels J. M. Aguilera, Universidad CatoÂlica de Chile and B. Rademacher, Technical University of Munich, Germany 20.1 Introduction 20.2 Food proteins and their gels 20.3 Mechanisms of protein gel formation 20.4 Mixed gels 20.5 Conclusion and future trends 20.6 Acknowledgement 20.7 References 21 Proteomics: examining the effects of processing on food proteins S. Barnes, T. Sanderson, H. McCorkle, L. Wilson, M. Kirk and H. Kim, University of Alabama at Birmingham, USA 21.1 Introduction 21.2 Protein separation techniques 21.3 Using mass spectrometry to identify and characterize proteins 21.4 The impact of food processing on soy protein 21.5 Conclusion 21.6 Acknowledgements 21.7 References 22 Texturized soy protein as an ingredient M. N. Riaz, Texas A & M University, USA 22.1 Introduction: texturized vegetable protein 22.2 Texturized vegetable protein: raw material characteristics 22.3 Soy based raw materials used for extrusion texturization 22.4 Wheat and other raw materials used for extrusion texturization 22.5 Effect of additives on texturized vegetable protein 22.6 Types of texturized vegetable protein 22.7 Principles and methodology of extrusion technology 22.8 Processing texturized soy protein: extrusion vs. extrusion-expelling 22.9 Economic viability of an extrusion processing system for producing texturized soy chunks: an example 22.10 Uses of texturized soy protein 22.11 References Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 23 Health-related functional value of dairy proteins and peptides D. J. Walsh and R. J. FitzGerald, University of Limerick, Ireland 23.1 Introduction 23.2 Types of milk protein 23.3 General nutritional role of milk proteins 23.4 Milk protein-derived bioactive peptides 23.5 Mineral-binding properties of milk peptides 23.6 Hypotensive properties of milk proteins 23.7 Multifunctional properties of milk-derived peptides 23.8 Future trends 23.9 Acknowledgement 23.10 References 24 The use of immobilized enzymes to improve functionality H. E. Swaisgood, North Carolina State University, USA 24.1 Introduction 24.2 Modification of carbohydrates 24.3 Production of flavors and specialty products 24.4 Modification of lipids 24.5 Modification of proteins 24.6 Future trends 24.7 References 25 Impact of proteins on food colour J. C. Acton and P. L. Dawson, Clemson University, USA 25.1 Introduction: colour as a functional property of proteins 25.2 Role of proteins in food colour 25.3 Improving protein functionality in controlling colour 25.4 Methods of maintaining colour quality 25.5 Future trends 25.6 Sources of further information and advice 25.7 References Copyright