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Food Proteins.


FOOD PROTEINS. Edited by John E Kinsella and William G Soucie. 431 pages. Price: 95.50 [pounds]. (USA: American Oil Chemists' Association; UK: Food Trade Press Ltd).

As the publishers state, this book will help to provide an understanding of the molecular structure and interactions between proteins and other food components.

The increasing need for such knowledge has come about because nowadays food manufacturers require food components with specific functional properties, and proteins represent an important class of functional ingredient. Unfortunately because of the heterogenous nature of most food proteins, knowledge of their molecular structure and the relationship between structure and functional attributes in food systems is relatively limited. With the advent of protein engineering, such knowledge becomes more necessary.

This text follows on from a symposium organised by the American Oil Chemists' Society, Protein and Co-Products Division that was held early in 1988 to discuss this whole topic. A great many authors were involved in the presentations and these have come down to chapter titles as follows: The role of dynamics and solvation in protein structure and function; Protein structure in solution; Interrelationship of molecular and functional properties of food proteins; Structure-function relationships in food proteins, film and foaming behaviour; Film properties of modified proteins; Glycosylation of B-lactoglobulin and surface active properties; Molecular properties of proteins important in foams; Lipid-protein- emulsifier-water interactions in whippable emulsions; Molecular properties and functionality of proteins in food emulsions - liquid food systems; Are comminuted meat products emulsions or a matrix?; Molecular properties and functionality of proteins in food gels; Functional roles of heat induced protein gelation in processed meat; Effects of medium composition, preheating and chemical modifications upon thermal behaviour of oat globulin and B- lactoglobulin; Effect of molecular charges (SH groups and hydrophobicity) of food proteins on their functionality; Relationship of SH groups to functionality of ovalbumin; Use of radio-labelled proteins to study the thio-disulphide exchange reaction in heated milk; Genetic modification of milk proteins; Inactivation and analysis of soybean inhibitors of digestive enzymes; The nutritional significance of lectins; A-amylase inhibitors of higher plants and micro-organisms; Toxic compounds in plant foodstuffs - cyanogens; New perspective on the antinutritional effects of tanins; and Nutritional and physiological effects of phytic acid.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1990
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