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.

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

Structure-Property Relationships in Foods, V. Tolstoguzov
Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of *b-Lactoglobulin, *a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates, E.C.Y. Li-Chan
Factors Determining the Character of Biopolymer-Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems, M.G. Semenova
Use of Nonlinear Regression for Analyzing *b-Lactoglobulin Denaturation Kinetics in Skim Milk, D.J. Oldfield, H. Singh, M.W. Taylor, and K. N. Pearce
Particle Sizes of Casein Submicelles and Purified *k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models, H.M. Farrell, Jr., P.H. Cooke, G. King, P.D. Hoagland, M.L. Groves, T.F. Kumosinski, and B. Chu
Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins, S.D. Arntfield
The Role of *a-Lactalbumin in Heat-Induced Gelation of Whey Proteins, N. Matsudomi and T. Oshita
Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels, Y. Mine
Aggregation and Gelation of Bovine *b-Lactoglobulin, *a-Lactalbumin, and Serum Albumin, J. Gezimati, H. Singh, and L.K. Creamer
Gelation Properties of Myosin: Role of Subfragments and Actin, S.F. Wang, A.B. Smyth, and D.M. Smith
Effects of Macromolecular Interactions on the Permeability of Composite Edible Films, T.H. McHugh
Films from Pectin, Chitosan, and Starch, P.D. Hoagland
Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding, M. Shimizu and M. Saito
Characteristics of the Products of Limited Proteolysis of *b-Lactoglobulin, H.E. Swaisgood, X.L. Huang, and G.L. Catignani
Effects of High Pressure on Protein-Polysaccharide Interactions, V.B. Galazka and D.A. Ledward
Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Floccculation, and Rheology, E. Dickinson
Phosphorylation of Proteins and Their Functional and Structural Properties, F. Vojdani and J.R. Whitaker
Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate, T. Aoki
Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications, A. Kato, S. Nakamura, H. Takasaki, and S. Maki
Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 Å Resolution, S. Utsumi, A.B. Gidamis, Y. Takenaka, N. Maruyama, M. Adachi, and B. Mikami
Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase, K. Seguro, N. Nio, and M. Motoki
Effect of the Bovine *b-Lactoglobulin Phenotype on the Properties of *b-Lactoglobulin, Milk Composition, and Dairy Products, J.P. Hill, M.J. Boland, L.K. Creamer, S.G. Anema, D.E. Otter, G.R. Paterson, R. Lowe, R.L. Motion, and W.C. Thresher

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