Functionality of Proteins in Food

Functionality of Proteins in Food by Joseph F. Zayas.

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important r...

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Bibliographic Details
Main Author: Zayas, Joseph F. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1997.
Edition:1st ed. 1997.
Series:Springer eBook Collection.
Subjects:
Proteins .
Food—Biotechnology.
Nutrition   .
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • References
  • 1 Solubility of Proteins
  • 1.1 Introduction
  • 1.2 Solubility of Meat and Fish Proteins
  • 1.3 Solubility of Milk Proteins
  • 1.4 Solubility of Egg Proteins
  • 1.5 Solubility of Plant Proteins
  • References
  • 2 Water Holding Capacity of Proteins
  • 2.1 Introduction
  • 2.2 The Mechanism of Protein-Water Interaction
  • 2.3 Water Holding Capacity of Proteins in Meat and Meat Products
  • 2.4 Water Holding Capacity of Milk Proteins
  • 2.5 Water Holding Capacity of Egg Proteins
  • 2.6 Water Holding Capacity of Plant Proteins
  • References
  • 3 Emulsifying Properties of Proteins
  • 3.1 Introduction
  • 3.2 Hydrophobic and Hydrophilic Properties of Proteins
  • 3.3 Interfacial Film Formation and Properties
  • 3.4 Factors Affecting the Emulsifying Properties of Proteins
  • 3.5 Emulsion Stability
  • 3.6 Measuring Emulsifying Properties
  • 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products
  • 3.8 Functionality of Nonmeat Proteins in Comminuted Meats
  • 3.9 Milk Proteins as Emulsifiers in Food Systems
  • 3.10 Emulsifying Properties of Egg Proteins
  • 3.11 Emulsifying Properties of Plant Proteins
  • References
  • 4 Oil and Fat Binding Properties Of Proteins
  • 4.1 Introduction
  • 4.2 Fat Binding Properties of Proteins of Animal Origin
  • 4.3 Fat Binding Properties of Proteins of Plant Origin
  • References
  • 5 Foaming Properties of Proteins
  • 5.1 Introduction
  • 5.2 The Mechanism of Foam Formation
  • 5.3 Milk Proteins
  • 5.4 Egg Proteins
  • 5.5 Blood Proteins and Gelatin
  • 5.6 The Foaming Properties of Plant Proteins
  • References
  • 6 Gelling Properties of Proteins
  • 6.1 Introduction
  • 6.2 The Mechanism of Protein Gel Formation
  • 6.3 Gelling Properties of Meat Proteins
  • 6.4 Gelling Properties of Milk Proteins
  • 6.5 Gelling Properties of Egg Proteins
  • 6.6 Gelling Properties of Soy Proteins
  • References.

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