Interactions of Food Proteins

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ISBN: 9780841219359 | 0841219354
Cover: Hardcover
Copyright: 5/5/1991

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This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.

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Relationship of Composition to Protein Functionality
Significance of Macromolecular Interaction and Stability in Functional
Properties of Food Proteins
Effect of Preheat Temperature on the Hydrophobic Properties of Milk Proteins
Quantitation of Hydrophobicity for Elucidating the Structure-Activity
Relationships of Food Proteins
Milk Protein Ingredients: Their Role in Food Systems
Significance of Lysozyme in Heat-Induced Aggregation of Egg White Protein
Formation and Interaction of Plant Protein Micelles in Food Systems
Diffusion and Energy Barrier Controlled Adsorption of Proteins at the Air-Water
Interface
Surface Activity of Bovine Whey Proteins at the Phospholipid-Water Interface
Interactions Between Milk Proteins and Lipids: A Mobility Study
Some Aspects of Casein Micelle Structure
Cross-Linkage Between Casein and Colloidal Calcium Phosphate in Bovine Casein
Micelles
Quaternary Structural Changes of Bovine Casein by Small-Angle X-ray Scattering:Effect of Genetic Variation
Genetic Engineering of Bovine k-Casein to Enhance Proteolysis by Chymosin
Rheology: A Tool for Understanding Thermally Induced Protein Gelation
Food Dough Constant Stress Rheometry
Factors Influencing Heat-Induced Gelation of Muscle Proteins
Gelation of Myofibrillar Protein
Interactions of Muscle and Nonmuscle Proteins Affecting Heat-Set Gel Rheology
Table of Contents provided by Publisher. All Rights Reserved.

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Interactions of Food Proteins

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