Macromolecular Interactions in Food Technology

Macromolecular Interactions in Food Technology

by Nicholas Parris, Akio Kato, Lawrence K. Creamer, John Pearce
     
 

ISBN-10: 0841234663

ISBN-13: 9780841234666

Pub. Date: 01/28/1996

Publisher: American Chemical Society


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.  See more details below

Overview


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.

Product Details

ISBN-13:
9780841234666
Publisher:
American Chemical Society
Publication date:
01/28/1996
Series:
ACS Symposium Series, #650
Pages:
322
Product dimensions:
6.10(w) x 9.00(h) x 0.80(d)

Table of Contents

Preface
1Structure - Property Relationships in Foods2
2Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of [beta]-Lactoglobulin, [alpha]-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates15
3Factors Determining the Character of Biopolymer - Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems37
4Use of Nonlinear Regression for Analyzing [beta]-Lactoglobulin Denaturation Kinetics in Skim Milk50
5Particle Sizes of Casein Submicelles and Purified [kappa]-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models61
6Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins82
7The Role of [alpha]-Lactalbumin in Heat-Induced Gelation of Whey Proteins93
8Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels104
9Aggregation and Gelation of Bovine [beta]-Lactoglobulin, [alpha]-Lactalbumin, and Serum Albumin113
10Gelation Properties of Myosin: Role of Subfragments and Actin124
11Effects of Macromolecular Interactions on the Permeability of Composite Edible Films134
12Films from Pectin, Chitosan, and Starch145
13Lipid - Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding156
14Characteristics of the Products of Limited Proteolysis of [beta]-Lactoglobulin166
15Effects of High Pressure on Protein-Polysaccharide Interactions178
16Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Flocculation, and Rheology197
17Phosphorylation of Proteins and Their Functional and Structural Properties210
18Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate230
19Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications243
20Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 [actual symbol not reproducible] Resolution257
21Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase271
22Effect of the Bovine [beta]-Lactoglobulin Phenotype on the Properties of [beta]-Lactoglobulin, Milk Composition, and Dairy Products
Author Index295
Affiliation Index295
Subject Index296

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