食品タンパク質ハンドブック Handbook of Food Proteins

著者名：Phillips, Glyn O. (EDT)/Williams, Peter A. (EDT)

Woodhead Publishing（2011/09/09発売）

• 言語：ENG
• ISBN：9781845697587
• eISBN：9780857093639

Description

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.- An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry- Chapters each focus on a particular protein ingredient or group of ingredients- Innovative products and potential methods for improving nutrition and diet using proteins is also described

Table of Contents

Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefaceChapter 1: Introduction to food proteinsAbstract:1.1 Introduction1.2 Structure of protein1.3 Functional properties of proteins1.4 Scope of this bookChapter 2: CaseinsAbstract:2.1 Introduction2.2 Manufacture of casein-based ingredients2.3 Structure and properties2.4 Uses and applications of casein-based ingredients2.5 Interactions with other ingredients2.6 Technical data and specifications2.7 Regulatory statusChapter 3: Whey proteinsAbstract:3.1 Introduction3.2 Manufacture of whey protein ingredients3.3 Chemistry of the major whey proteins3.4 Technical data3.5 Uses and applications of whey protein ingredients3.6 Whey protein hydrolysates3.7 Regulatory status3.8 Future trends3.9 Sources of further information and advice3.10 AcknowledgementsChapter 4: Meat protein ingredientsAbstract:4.1 Introduction4.2 Sources of meat protein ingredients4.3 Lean tissue protein ingredients4.4 Connective tissue protein ingredients4.5 Hydrolysates and flavors4.6 Blood protein ingredients4.7 Future trends4.8 AcknowledgmentChapter 5: GelatinAbstract:5.1 Introduction5.2 Manufacturing gelatin5.3 Regulations, technical data and standard quality test methods5.4 Chemical composition and physical properties of collagens and gelatins5.5 Gelatin derivatives5.6 Applications of gelatin5.7 AcknowledgementsChapter 6: Seafood proteinsAbstract:6.1 Introduction6.2 Chemistry of seafood proteins6.3 Seafood proteins as a component of the human diet6.4 Comparison of seafood proteins with vegetable and other animal proteins6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products6.8 Products derived from seafood proteins6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources6.10 Regulatory aspects of seafood protein: allergies to seafood proteinsChapter 7: Egg proteinsAbstract:7.1 Introduction7.2 Egg white: chemical composition and structure7.3 Manufacture of egg white ingredients7.4 Functional properties of egg white7.5 Conclusion: egg white7.6 Egg yolk: chemical composition and structure7.7 Manufacture of egg yolk ingredients and egg yolk separation7.8 Functional properties of egg yolk7.9 Conclusion: egg yolk7.10 Regulatory status: egg proteins as food allergensChapter 8: Soy proteinsAbstract:8.1 Introduction8.2 Soybean storage proteins: structure-function relationship of β -conglycinin and glycinin8.3 Soy protein as a food ingredient8.4 Improving soy protein functionality8.5 ConclusionChapter 9: Peas and other legume proteinsAbstract:9.1 Introduction9.2 Processing and protein isolation9.3 Characterization of pea and other legume proteins and isolates9.4 Functional properties in isolates and ways of improving them9.5 Utilization of pea and other legume proteins in foods9.6 Future challenges and trends in using peas and other legume proteinsChapter 10: Wheat gluten: production, properties and applicationAbstract:10.1 Introduction10.2 World production and trade10.3 Wheat gluten manufacturing processes10.4 Composition and protein structure10.5 Functional and sensory properties10.6 Modification of gluten for new functional properties10.7 Uses and applications of wheat gluten10.8 Regulatory status and gluten intolerance10.9 Future trendsChapter 11: Canola and other oilseed proteinsAbstract:11.1 Introduction11.2 Processing and protein isolation11.3 Characterization of canola and other oilseed proteins and isolates11.4 Functional properties11.5 Utilization of canola and other oilseed proteins11.6 Issues in using canola and other oilseed proteinsChapter 12: Potato proteinsAbstract:12.1 Introduction12.2 Physico-chemical properties of the different potato proteins12.