Macromolecular Interactions in Food Technology

Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.

Preface

ix

GENERAL STRUCTURAL AND FUNCTIONAL PROPERTIES

2

(80)

1. Structure-Property Relationships in Foods

2

(13)

Vladimir Tolstoguzov

2. Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of B-Lactoglobulin, a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates

15

(22)

Eunice C. Y. Li-Chan

3. Factors Determining the Character of Biopolymer--Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems

37

(13)

M. G. Semenova

4. Use of Nonlinear Regression for Analyzing B-Lactoglobulin Denaturation Kinetics in Skim Milk

50

(11)

D. J. Oldfield

Harjinder Singh

M. W. Taylor

K. N. Pearce

5. Particle Sizes of Casein Submicelles and Purified k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models

61

(21)

H. M. Farrell, Jr.

P. H. Cooke

G. King

P. D. Hoagland

M. L. Groves

T. F. Kumosinski

B. Chu

GEL AND FILM FORMATION

82

(74)

6. Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins

82

(11)

Susan D. Arntfield

7. The Role of a-Lactalbumin in Heat-Induced Gelation of Whey Proteins

93

(11)

N. Matsudomi

T. Oshita

8. Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels

104

(9)

Yoshinori Mine

9. Aggregation and Gelation of Bovine B-Lactoglobulin, a-Lactalbumin, and Serum Albumin

113

(11)

Jacquiline Gezimati

Harjinder Singh

Lawrence K. Creamer

10. Gelation Properties of Myosin: Role of Subfragments and Actin

124

(10)

S. F. Wang

A. B. Smyth

D. M. Smith

11. Effects of Macromolecular Interactions on the Permeability of Composite Edible Films

134

(11)

Tara Habig McHugh

12. Films from Pectin, Chitosan, and Starch

145

(11)

P. D. Hoagland

EMULSION

156

(54)

13. Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding

156

(10)

M. Shimizu

M. Saito

14. Characteristics of the Products of Limited Proteolysis of B-Lactoglobulin

166

(12)

Harold E. Swaisgood

Xiaolin L. Huang

George L. Catignani

15. Effects of High Pressure on Protein-Polysaccharide Interactions

178

(19)

V. B. Galazka

D. A. Ledward

16. Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Flocculation, and Rheology

197

(13)

Eric Dickinson

CHEMICAL, ENZYMATIC, AND GENETIC MODIFICATION

210

(85)

17. Phosphorylation of Proteins and Their Functional and Structural Properties

210

(20)

Fakhrieh Vojdani

John R. Whitaker

18. Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate

230

(13)

Takayoshi Aoki

19. Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications

243

(14)

Akio Kato

S. Nakamura

H. Takasaki

S. Maki

20. Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 A Resolution

257

(14)

S. Utsumi

A. B. Gidamis

Y. Takenaka

N. Maruyama

M. Adachi

B. Mikami

21. Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase

271

(10)

Katsuya Seguro

Noriki Nio

Masao Motoki

22. Effect of the Bovine B-Lactoglobulin Phenotype on the Properties of B-Lactoglobulin, Milk Composition, and Dairy Products

281

(14)

Jeremy P. Hill

Mike J. Boland

Lawrence K. Creamer

Skelte G. Anema

Don E. Otter

Geoff R. Paterson

Ruth Lowe

Rose L. Motion

Wayne C. Thresher

Author Index

295

(1)

Affiliation Index

295

(1)

Subject Index

296

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Macromolecular Interactions in Food Technology

Summary

Table of Contents

Supplemental Materials