Description
Book SynopsisFood proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Trade Review“This book reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world.” (South African Food Science and Technology, 1 February 2016)
Table of ContentsAbout the Editor vii
List of Contributors ix
Scientific Review Panel xiii
Preface xv
Acknowledgments xvii
Part I Protein Properties
1 Introduction to Food Proteins 3
Zeynep Ustunol
2 Overview of Food Proteins 5
Zeynep Ustunol
3 Amino Acids, Peptides, and Proteins 11
Zeynep Ustunol
4 Physical, Chemical, and Processing-Induced Changes in Proteins 23
Zeynep Ustunol
5 Functional Properties of Food Proteins 47
Eleana Kristo and Milena Corredig
6 Biologically Active Peptides from Foods 75
Fereidoon Shahidi and Quanqaun Li
7 Protein and Peptide-Based Antioxidants 99
Roger Nahas and John Weaver
8 Nutritional Aspects of Proteins 113
Nathalie Trottier and Ryan Walker
Part II Plant Proteins
9 Soy Proteins 141
Luis Mojica, Vermont P. Dia, and Elvira Gonz´alez de Mej´ıa
10 Canola/Rapeseed Proteins and Peptides 193
Ayyappan Appukuttan Aachary, Usha Thiyam-Hollander, and Michael N.A. Eskin
11 Wheat Proteins 219
Ang´ela Juh´asz, Frank B´ek´es, and Colin W. Wrigley
12 Rice Proteins 305
Marissa Villafuerte Romero
13 Sorghum and Millet Proteins 323
Scott Bean and Brian P. Ioerger
Part III Animal Proteins
14 Muscle Proteins 363
Iksoon Kang and Pranjal Singh
15 Seafood Proteins and Surimi 393
Jae W. Park and Zachary H. Reed
16 Milk Proteins 427
Nana Y. Farkye and Nagendra Shah
17 Egg Proteins 459
Yoshinori Mine
Index 491
