Macromolecular Interactions in Food Technology

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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.
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Editorial Reviews

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From a December 1995 international symposium in balmy Honolulu, 22 papers examine the behavior of macromolecule food components, such as the proteins and polysaccharides, that greatly influence the texture of food. They consider the methods and results of studying general structural and functional properties with Raman spectroscopy, nonlinear regression, and dynamic-light-scattering and electron microscopy; gel and film formation such as heat- induced ovalbumin gels and the heat-induced gelation of whey proteins; emulsion from such perspectives as the effects of high pressure on interactions between proteins and polysaccharides; and chemical, enzymatic, and genetic modifications including glycosylated lysozymes with novel functional properties, and the microbial protein cross-linking enzyme transglutaminase. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780841234666
  • Publisher: American Chemical Society
  • Publication date: 1/28/1996
  • Series: ACS Symposium Series , #650
  • Pages: 322
  • Product dimensions: 6.10 (w) x 9.00 (h) x 0.80 (d)

Table of Contents

Preface
1 Structure - Property Relationships in Foods 2
2 Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of [beta]-Lactoglobulin, [alpha]-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates 15
3 Factors Determining the Character of Biopolymer - Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems 37
4 Use of Nonlinear Regression for Analyzing [beta]-Lactoglobulin Denaturation Kinetics in Skim Milk 50
5 Particle Sizes of Casein Submicelles and Purified [kappa]-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models 61
6 Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins 82
7 The Role of [alpha]-Lactalbumin in Heat-Induced Gelation of Whey Proteins 93
8 Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels 104
9 Aggregation and Gelation of Bovine [beta]-Lactoglobulin, [alpha]-Lactalbumin, and Serum Albumin 113
10 Gelation Properties of Myosin: Role of Subfragments and Actin 124
11 Effects of Macromolecular Interactions on the Permeability of Composite Edible Films 134
12 Films from Pectin, Chitosan, and Starch 145
13 Lipid - Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding 156
14 Characteristics of the Products of Limited Proteolysis of [beta]-Lactoglobulin 166
15 Effects of High Pressure on Protein-Polysaccharide Interactions 178
16 Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Flocculation, and Rheology 197
17 Phosphorylation of Proteins and Their Functional and Structural Properties 210
18 Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate 230
19 Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications 243
20 Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 [actual symbol not reproducible] Resolution 257
21 Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase 271
22 Effect of the Bovine [beta]-Lactoglobulin Phenotype on the Properties of [beta]-Lactoglobulin, Milk Composition, and Dairy Products
Author Index 295
Affiliation Index 295
Subject Index 296
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