Food protein functionality

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Volumn , Issue , 2005, Pages 107-119

  Culbertson, Jeff D ^a  

^a UNIVERSITY OF IDAHO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; COST REDUCTION; PROTEINS;

FOOD CONSTITUENTS; FUNCTIONAL PROPERTIES; MOLECULAR CONSTITUENTS; PHYSICAL AND CHEMICAL PROPERTIES; PROTEIN FUNCTIONALITIES; SENSORY ATTRIBUTES; STRUCTURAL COMPONENT; TRADITIONAL FOOD;

FUNCTIONAL FOOD;

EID: 84975089518     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (38)

1. Smith, D.M. and Culbertson, J.D. 2000. Proteins: Functional Properties, Ch. 9. In Food Chemistry: Principles and Applications, G.L. Christen and J.S. Smith (Eds.). pp. 131-148. STS. West Sacramento, CA.
2. Smith, D.M. 2003. Measurement of Functional Properties: Overview of Protein Functionality Testing. Unit B5.1.1-B5.1.9. In Current Protocols in Food Analytical Chemistry, Vol. 1, E.W. Harkins (Ed.). pp. Unit B5.1.1. John Wiley & Sons, Inc., New York.
3. Schwenke, K. D. 1997. Enzyme and chemical modification of proteins. Ch 13. In Food Proteins and Their Applications, S. Damodaran and A. Paraf (Eds.). pp. 393-423. Marcel Dekker, Inc., New York.
4. Beuschel, B.C., Culbertson, J.D., Partridge, J.A. and Smith, D.M. 1992. Gelation and emulsification properties of partially insolubilized whey protein concentrates. J. Food Sci. 57:605-609.
5. Hung, T.Y. and Smith, D.M. 1993. Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt soluble protein gels. J. Agric. Food Chem. 41:1372-1378.
6. Kneifel W., Paquin, P., Albert, T., and Richard, J.P. 1991. Water-holding capacity of proteins with special regard to milk proteins and methodological aspects-A review. J. Dairy Sci. 74:2027-2041.
7. AOCS. 1999. Official Methods and Recommended Practices, 5th ed. American Oil Chemists Society, Champaign, III.
8. AACC. 2000. Approved Methods, 10th ed. American Association of Cereal Chemists, St. Paul, MN.
9. Clark, A. H. 1992. Gels and Gelling. Ch. 5. In Protein Functionality in Foods, H.G. Schwartzberg and R.W. Hartel (Eds.). pp. 263-305. Marcel Dekker, Inc., New York.
10. Doi, E. 1993. Gels and gelling of globular proteins. Trends Food Sci. Technol. 4:1-5.
11. Foegeding, E.A. and Hamann, D.D. 1992. Physicochemical aspects of muscle tissue behavior. Ch 8, in Physical Chemistry of Foods. H.G. Schwartzberg and R.W. Hartel (Eds.). pp. 423-441. Marcel Dekker, Inc., New York.
12. Gel Consultants, Inc. 1991. Torsion Gelometer Manual, Gel Consultants, Inc., Raleigh, NC.
13. Vittayanont, M., Steffe, J.F., Flegler, S.L. and Smith, D.M. 2003. Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin. J. Agric. Food Chem. 51:760-765.
14. Lee, C.M., Filipi, I.Y., Xiong, Y., Smith, D.M., Regenstein, J., Damodaran, S., Ma, C.Y. and Haque, Z.U. 1997. Standardized failure compression test of protein gels from a collaborative study. J. Food Sci. 62:1163-1166.
15. Richardson, R.I. and Jones, J.M. 1987. The effects of salt concentration and pH upon water binding, waterholding and protein extractability of turkey meat. Int. J. Food Sci. Technol. 22:683-692.
16. Honikel, K.O. 1987. How to measure the water binding capacity of meat: Recommendation of standardized methods. In Evaluation and Control of Meat Quality in Pigs, P.V. Tarrant, G. A A Eikelenboom and G. Monin (Eds.). pp. 129-142. Martinus Nijhoff. Dordrecht, the Netherlands.
17. Krocher, P.N. and Foegeding, E.A. 1993. Microcentifuge-based method for measuring waterholding of protein gels. J. Food Sci. 58:1040-1046.
18. Cameron, D.R., Weber, M.E., Idziak, E.S., Neufeld, R.J. and Cooper, D.G. 1991. Determination of interfacial areas in emulsions using turbidimetric and droplet size data; Correction of the formula for emulsifying activity index. J. Agric. Food Chem. 39:655-659.
19. Dickinson, E. 1994. Protein stabilized emulsions. J. Food Engineering 8:59-74.
20. Halling, P.J. 1981. Protein stabilized foams and emulsions. Crit. Rev. Food Sci. Nutr. 15:155-203.
21. Nakai, S., Li-Chan, E. and Arteaga, G.E. 1996. Measurement of surface hydrophobicity. In Methods of Testing Protein Functionality, G.M. Hall (Ed.). pp. 226-259. Blackie Academic and Professional. New York.
22. Damordaran, S. 1997. Protein-stabilized foams and emulsions. Ch. 3. In Food Proteins and Their Applications, S. Damordaran and A. Paraf (Eds.). pp. 57-110. Marcel Dekker Inc., New York.
23. Wang, J.C. and Kinsella, J.E. 1976. Functional properties of novel proteins: Alfalfa leaf protein. J. Food Sci. 41:286-292.
24. Smith, D.M. 2003. Measurement of Functional Properties: Overview of Protein Functionality Testing. Unit B5.1.1-B5.1.9. In Current Protocols in Food Analytical Chemistry, Vol. 1, E.W. Harkins (Ed.). pp. B5.1.6. John Wiley & Sons, Inc., New York.
25. Pearce, K.N. and Kinsella, J.E. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26:716-723.
26. Weiss, Jochen. 2002. Emulsion Stability Determination. Unit D3.4.1-D3.4.17. In Current Protocols in Food Analytical Chemistry, Vol. 1, E.W. Harkins (Ed.). pp. D3.4.4. John Wiley & Sons, Inc., New York.
27. Fligner, K.L., Fligner, M.A. and Mangino, M.E. 1991. Accelerated tests for predicting long-term creaming stability of infant formula emulsion systems. Food Hydrocolloids 5:269-280.
28. McClements, D.J. 1999. Food Emulsions: Principles, Practice and Techniques. CRC Press, Boca Raton, FL.
29. Wilde, P.J. and Clark, D. C. 1996. Foam formation and stability. Ch. 5. In Methods of Testing Protein Functionality, G.M. Hall (Ed.). pp. 110-152. Blackie Academic and Professional, New York.
30. Dickenson, E. 1994. Protein stabilized emulsions. J. Food Engineering. pp. 59-74.
31. Phillips, L.G., German, J.G., O’Neil, T.E., Foegeding, E.A., Harwalker, V.R., Kilara, A., Lewis, B.A., Mangino, M.E., Morr, C.V., Regenstein, J.M., Smith, D.M. and Kinsella, J.E. 1990. Standardized procedure for measuring foaming properties of three proteins: A collaborative study. J. Food Sci. 55:1441-1444.
32. Phillips, L.G., Haque, Z. and Kinsella, J.E. 1987. A method for the measurement of foam formation and stability. J. Food Sci. 52:1074-1077.
33. Schwenke, K.D. 1997. Enzyme and chemical modification of proteins. Ch. 13, In Food Proteins and Their Applications, S. Damoraran and A. Paraf (Eds.). pp. 393-423. Marcel Dekker, Inc., New York.
34. Singh, H. 1991. Modification of food proteins by covalent cross-linking. Trends in Food Sci. Tech. 2:196-200.
35. Vojdani, F. and Whitaker, J.R. 1994. Chemical and enzymatic modification of proteins for improved functionality. Ch. 9. In Protein Functionality in Food Systems, N.V. Hettiarachchy and G.R. Ziegler (Eds.). pp. 261-309. Marcel Dekker, Inc., New York.
36. Kato, A., Wada, T., Kobayashi, K., Seguro, K. and Motoki, M. 1991. Ovomucin-food protein conjugates prepared through the transglutaminase reaction. Agric. Biol. Chem. 55:1027-1031.
37. Hamada, J.S. 1992. Effects of heat and proteolysis on deamidation of food proteins using peptidoglutaminase. J. Agric. Food Chem. 40:719-823.
38. Hill, S.E. 1996. Emulsions. Ch. 6. In Methods of Testing Protein Functionality, G.M. Hall (Ed.). pp. 153-185. Blackie Academic and Professional, New York.