Protein Structure-Function Relationships in Foods

1. Front Matter

   Pages i-xi

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2. Physicochemical properties of proteins: Texturization via gelation, glass and film formation

   • J. E. Kinsella, D. J. Rector, L. G. Phillips

   Pages 1-21

3. Microstructure of protein gels related to functionality

   • A.-M. Hermansson

   Pages 22-42

4. Probing structural changes and preparation of protein domains by limited proteolysis

   • H. E. Swaisgood, S. X. Chen, S. Oh, G. L. Catignani

   Pages 43-61

5. Control of polyphenol oxidase activity using a catalytic mechanism

   • D. Osuga, A. Van Der Schaaf, J. R. Whitaker

   Pages 62-88

6. Naturally occurring α-amylase inhibitors: Structure/function relationships

   • M. F. Ho, X. Yin, F. F. Filho, F. Lajolo, J. R. Whitaker

   Pages 89-119

7. Application of multivariate analysis in studies of food protein functions

   • S. Nakai, T. Aishima, R. Y. Yada

   Pages 120-142

8. Surface adsorption of dairy proteins: Fouling of model surfaces

   • K. L. Fuller, S. G. Roscoe

   Pages 143-162

9. Raman spectroscopy as a probe of protein structure in food systems

   • E. Li-Chan, S. Nakai, M. Hirotsuka

   Pages 163-197

10. Back Matter

    Pages 198-202

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Food proteins constitute a diverse and complex collection of biological macro­ molecules. Although contributing to the nutritional quality of the foods we con­ sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc­ ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.

• Absorption
• agriculture
• processing
• proteins
• spectroscopy

`Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.'
Food Technology, May 1995
`...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.'
International Journal of Food Science and Technology

• Department of Food Science, University of Guelph, Guelph, Canada

  R. Y. Yada

• ORTECH Corporation, Mississauga, Canada

  R. L. Jackman

• Ault Foods Ltd., London, Canada

  J. L. Smith

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