Food Protein Deterioration. Mechanisms And Functionality

E-Book Overview

Content: Genetic mechanisms and protein properties with special reference to plant proteins / Asim Esen -- Controlling enzymic degradation of proteins / T. Richardson -- Effects of lipid oxidation on proteins of oilseeds / Robert L. Ory and Allen J. St. Angelo -- Discoloration of proteins by binding with phenolic compounds / F.A. Blouin, Z.M. Zarins, and J.P. Cherry -- Seed protein deterioration by storage fungi / John P. Cherry -- Behavior of proteins at low temperatures / Owen Fennema -- Structural changes and metabolism of proteins following heat denaturation / J.N. Neucere and J.P. Cherry / Heat-stir denaturation of cottonseed proteins : texturization and gelation / John P. Cherry and Leah C. Berardi -- The Maillard reaction and its prevention / Robert E. Feeney and John R. Whitaker -- Lysinoalanine formation in soybean proteins : kinetics and mechanisms / Mendel Friedman -- Chemical modification of food proteins / Triveni P. Shukla -- Protein structure and functional properties : emulsification and flavor binding effects / John E. Kinsella -- Effects of ions on protein conformation and functionality / Srinivasan Damodaran and John E. Kinsella -- Effect of disulfide bond modification on the structure and activities of enzyme inhibitors / Mendel Friedman, Ok-Koo K. Grosjean, and James C. Zahnley -- Nutritional quality of deteriorated proteins / Lowell D. Satterlee and Kow-Ching Chang.

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E-Book Information

• Series: ACS Symposium Series 206

• Year: 1,982

• City: Washington, D.C

• Pages: 440

• Pages In File: 440

• Language: English

• Topic: 296

• Library: rutracker

• Identifier: 9780841207516,9780841209954,0-8412-0751-8

• Issn: 0097-6156

• Doi: 10.1021/bk-1982-0206

• Org File Size: 75,669,026

• Extension: pdf