Food Proteins

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.Neue Verfahren der computergestützten Aufklärung und gentechnologischen Modifikation von Eiweißstrukturen haben die Proteinchemie revolutioniert. Dieses Buch verbindet klassische Methoden mit aktuellen (neuronale Netzwerke, genetische Algorithmen); der Anwender (speziell aus dem Nahrungsmittelsektor) wird befähigt, komplizierte Probleme systematisch zu lösen - nicht, wie bisher oft, durch 'Trial and Error'! Neben theoretischen Grundlagen werden die Eigenschaften von Nahrungseiweißen und deren analytische Charakterisierung diskutiert; auch Trennungs- und Reinigungsverfahren für Proteine sowie gezieltes biotechnologisches Design neuer Verbindungen kommen zur Sprache. Ein Nachschlagewerk für Forschung und Ausbildung! An Overview.

Physical and Chemical Properties of Amino Acids and Proteins.

Denaturation of Proteins.

Functional Properties of Proteins.

Chemical and Enzymatic Modifications of Proteins.

Nutritional Value of Proteins from Different Food Sources.

Protein Analysis 1: Quantification and Physical Characterization.

Thermal Analysis.

Seperation and Purification.

Biotechnology.

Index. Aus dem Inhalt:
An Overview/
Physical and Chemical Properties of Amino Acids and Proteins/
Denaturation/
Functional Properties/
Chemical and Enzymatic Modifications/
Nutrition/
Analysis: Quantitation and Physical Characterization/
Thermal Analysis: Principles and Applications/
Separation and Purification/
Biotechnology.

Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley. Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physical properties of food proteins, the variety of sources from which the nutrition of food proteins is derived, analytical methods for quantitating and characterizing food proteins, and methods for separating and purifying food proteins. They also explain the modification of food proteins using chemical and biological techniques, the functional properties required for preparing high quality food products, and the behavior of proteins during processing. This book is intended as a reference for food scientists and technicians, as well as a text for graduate students in food science and food-related areas.