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Protein Quality and the Effects of Processing.

Protein Quality and the Effects of Processing.

All foods that contribute significant amounts of protein to the human diet are processed prior to consumption. These processing systems have evolved over the course of time and modern systems take into account safety, palatability and nutritional quality of such raw materials. However, it is true to say that processing can have a deleterious effect on the nutrient quality of processed materials, and it is certainly true to say that improper processing or harsh processing can have a dramatic effect on the nutrients in a food material. This book follows the concept of ensuring optimal processing conditions. In fact, this text is an update from a symposium held in October 1986, at Toronto, by the American Association of Cereal Chemists.

The aim of this text is to provide a source of current knowledge on the nutritional, toxicological and functional effect of processing on food protein. Besides the editors, a couple of dozen authors have been involved in writing the contributions which are set out as fourteen chapters. Their titles are: Effects of processing on proteins - an overview; Protein-water interactions - water as a plasticizer of gluten and other protein polymers; Effects of heating on protein functionality; Thermally induced mutagens in protein foods; Nutritional and toxicological consequences of browning during simulated crust-baking; Effect of extrusion cooking on the nutritional quality of plant proteins; Protein crosslinking; D-glucose-L-alanine interactions - their role in Maillard polymer formation and Strecker degradation reactions; Effect of Maillard browning reaction on the chemical properties of various proteins; Enzymes that affect protein quality of foods; Modification to change functional properties of proteins; The contribution of non muscle proteins to texture of gelled muscle protein foods; Wheat proteins - aspects of structure that determine breadmaking quality; and Functionality of protein components of soft wheat flour in cookie applications.

Quite obviously from the above list, the text covers the subject in detail. It looks at specific processes and at the purely physical attributes which together interact on proteins and alter their quality. The basic changes that occur during hydration and how moisture relationships affect protein functionality are examined. Likewise, the affects on solubility, emulsifying capacity and changes during baking are discussed.

The authors have included numerous references to further work in the field.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1989
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